Federal Democratic Republic of Ethiopia NNP related research finding dissemination workshop Oct. 23-25, 2014 Adama, Ethiopia DEVELOPMENT OF INDUSTRIALLY PROCESSED COMPLEMENTARY FOODS FROM LOCALLY AVAILABLE INGREDIENTS Solomon Eshetu Ethiopian Public Health Institute
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Federal Democratic Republic of Ethiopia
NNP related research finding dissemination workshopOct. 23-25, 2014Adama, Ethiopia
DEVELOPMENT OF INDUSTRIALLY PROCESSED
COMPLEMENTARY FOODS FROM LOCALLY
AVAILABLE INGREDIENTS
Solomon EshetuEthiopian Public Health Institute
Content
• Introduction
• Objective
• Material and Methods
• Result and discussion
• Conclusion
• Phase two activities
• Acknowledge
1. Background
• In most developing countries including Ethiopia the prevalence of under nutrition
and micronutrient deficiencies is high among infants and young children aged 6 to
23 months.
• The growth of infants and young children’s in their first two years of life is very
rapid and breast feeding only will not be sufficient for the infant nutritional
requirement.
• Therefore, appropriate infant feeding (including breast-feeding and complementary
feeding practices) are fundamental to children’s nutrition, health, and survival
during this period.
• Complementary feeding means giving other foods in addition to breast milk.
• The aim is to introduce smoothly a soft digestible diet containing adequate calories,
proteins and other micronutrients (especially iron, zinc, calcium and vitamin A),
free of contamination (pathogens, toxins or harmful chemicals).
• In Ethiopia, traditional or commercial complementary foods are usually produced
from staple cereals and legumes prepared either individually or as composite
gruels.
• Cereal grains are considered to be one of the most important sources of dietary
proteins, carbohydrates, vitamins and minerals for people in developing countries.
• However, the nutritional quality of cereals and sensorial properties of their products
are sometimes inferior or poor.
• Therefore, the aims of the present study are to develop a complementary food with
good nutritional composition and sensory attributes as compared with both
traditional or commercial complementary foods .
2. Objective General Objective
– To develop nutritious and acceptable complementary foods using staple
foods and food based proteins, vitamins, minerals and energy at
different proportions to enhance the nutritional profile of the product.
Specific objectives
– To assess the nutritional and anti-nutritional profile of the raw material.
– To assess the effect of blending on the overall quality of the developed
products.
– To assess the effect of raw material treatment on the reduction of anti-
nutritional content.
3. Materials and Methods
3.1 Raw material selection Based on their nutritional composition and accessibility the ff ingredients were selected and
collected from the central market of Addis Ababa.
No Raw Materials Major source of Minor source of1 Carrot Vitamin A, CHO K, Na, protein, Vitamin C etc
2 Wheat Flour CHO, Protein Ash
3 Milk powder Ca, Zn, Fat , Protein and calories Fe, Mg, vitamin A
4 Soybean Protein , Fe, and calories Fat, Ca
5 Lentil Fe, Protein and calories Fat, Zn, cu etc
6 Chickpea Protein, Fe and Zn Fat, Ash etc.
7 Shortening Fat Vitamins and minerals
8 Sugar CHO, sweetener
9 Baking powder
10 Salt
soybean Lentil Chickpea Row Carrot
Cleaning Cleaning Cleaning Wash & cut
longitudinal
Soaking1:5 w/v
15h
Soaking
doublew/v9h
Soaking1:5 w/v18h
Blanching3min
Blanching20min Germinate
30±2oC, 72hrs
Drying11-13%
Roasting110-1300C, 8min
Milled, sieved and packaged
Dried at 60oC 12hrs
Blanching20min
Drying11-13%
Roasting110-1300C, 8min
Cooling
Grind
Freeze drying-56oC
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Figure 1: Raw material preparation
3.2 Raw material preparation
3.3 Nutrient composition analysis for (R+P)
• Proximate analysis
– based on AOAC methods (moisture, protein, fat, fiber and ash)
• Analysis of anti nutritional factors
– Phytate content was determined according to the method described by Latta and Eskin (1980).
– Tannin was determined by Burns, 1971 method as modified by (Maxson and Rooney, 1972).
3.4 Product formulationWas accomplished through the application of NutriSurey2007 software.
Energy (kcal/100g) 419.43±2.88a 408.60±4.44b 413.08±0.41b 426.38±1.51c 360.64±1.95d 400-425
Table 6: Proximate Composition (g/100g Dry weight matter) of complementary food with milk powder
The crude protein content of Product 5, 7 and 8 are no significantly different b/n each other but their is
a mean d/c b/w other products at (p<0.05) and Product 5 is slightly lower than the control product.
The crude fat content of Product 5 and 8 are no significant different b/n each other but their is a mean
d/c b/w other product at (p<0.05) and product 5 is slightly higher than from the other products.
The total energy of product 8 is higher than the others and significantly different from other products
at (p<0.05) , whereas all other products except the control product meet FAO/WHO recommendation.
4.3 Micronutrient Composition of the new products
The Vitamin A content of all four products are attain and above the FAO/WHO recommendation but the control product was below detection level, all products are significantly different each other at (p<0.05) .
The Iron content of Product 3 is higher than the other products but still it does not meet FAO/WHO recommendation but it is successfully higher than the control product.
The Zinc content of Product 1, 2 and 3 are not significantly different but lower than the FAO/WHO recommendation and a promising progress when compared with the control product.
The Calcium content of the control product is higher than the other formulated products significantly.
Ca 355.06±50.3a 294.19±19.6b 313.58±4.4b 295.03±64.9b 326.40±63.1b 500
P 191.3±24.2a 97.70±0.1b 81.08±3.7b 176.71±16.4a 231.49±6.7c 456
Table 8: Micronutrient Composition (g/100g Dry weight matter) of complementary food with milk powder
The Vitamin A content of the milk based products are still attain the FAO/WHO recommendation but the control product has below detection level, except diet 6 and the control product the other diets are significantly similar to each other at (p<0.05) .
The Iron content of Product 5 is higher than all other products but still it does not meet FAO/WHO recommendation but successfully higher than the control product.
The Zinc content of Product 5, 6, 7 and 8 are not significantly different but lower than the FAO/WHO recommendation but they are higher Zn concentration when compared with the control product.
The Calcium content of all milk based diets are progressively changed when compared with non-milk based diets but still a significant gap with FAO/WHO recommendation.