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Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves

Received: 26 June 2014     Accepted: 3 July 2014     Published: 20 July 2014
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Abstract

Aims: This study developed and evaluated infant complementary food made from locally available foods to which was feed to infants 6-12 months of age. The study was aimed to: develop infant complementary food from yellow maize (Zea mays), soybean (Glycine max) and green leafy vegetables (Moringa oleifera), determine the nutrient composition of the complementary food, determine the acceptability of the food and determine the nutritional quality of the infant complementary food in children. Study Design: The study made use of both food samples and human samples. It investigated the nutrient content of the diet blend and conducted a test trial with children. Methodology: All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The flours were used to develop 2 blends in ratios of 60:40 (control) and 60:30:10 (test) maize + soybean and maize + soybean + Moringa oleifera leaves respectively. The 2 blends provided 10% protein. The blends were used to prepare gruels whose sensory evaluation was conducted using 30 mothers. The gruels were fed to 2 groups of infants in the Holy Child Motherless Babies Home in Enugu for 12 weeks. Result: Protein (15. 15% vs 11.36.2) and carbohydrate (47.15% vs 55.73%) of the blends differed (P<0.05). Ash, fat, crude fiber and energy of both blends were comparable (P>0.05). The Iron and zinc contents of the blends were similar (P>0.05). β-carotene and calcium of the test blend were higher (P<0.05) than that of control blend. The blends had comparable (P>0.05) flavor, texture and acceptability, however, it differed in colour (P<0.05). The body weight of the subjects increased significantly (P<0.05) after feeding the test diet. Length, head circumference and chest circumference increased slightly (P>0.05) in the 2 groups after feeding. Haemoglobin (Hb) was higher (12.34% vs 8.96%) in the group fed test blend and unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) increased much more in the subjects fed control blend. Conclusion: Moringa oliefera fortification of the infant complementary food improved the nutrient quality. Shade-dried Moringa oleifera leaves had good nutrient profile and general acceptability. Incorporation of pulverized Moringe oleifera leaves in infants’ food could diversity food intake, ensure food and nutrition security.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)
DOI 10.11648/j.ijnfs.20140304.19
Page(s) 290-299
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Development, Nutritional Evaluation, Infant, Complementary Food, Zea Mays, Glycine Max, Moringa Oleifera Leaves

References
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    Nwosu Odinakachukwu I. C., Nnam Ngozi N., Ibeziako Ngozi, Maduforo Aloysius N. (2014). Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves. International Journal of Nutrition and Food Sciences, 3(4), 290-299. https://doi.org/10.11648/j.ijnfs.20140304.19

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    Nwosu Odinakachukwu I. C.; Nnam Ngozi N.; Ibeziako Ngozi; Maduforo Aloysius N. Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves. Int. J. Nutr. Food Sci. 2014, 3(4), 290-299. doi: 10.11648/j.ijnfs.20140304.19

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    AMA Style

    Nwosu Odinakachukwu I. C., Nnam Ngozi N., Ibeziako Ngozi, Maduforo Aloysius N. Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves. Int J Nutr Food Sci. 2014;3(4):290-299. doi: 10.11648/j.ijnfs.20140304.19

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  • @article{10.11648/j.ijnfs.20140304.19,
      author = {Nwosu Odinakachukwu I. C. and Nnam Ngozi N. and Ibeziako Ngozi and Maduforo Aloysius N.},
      title = {Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {4},
      pages = {290-299},
      doi = {10.11648/j.ijnfs.20140304.19},
      url = {https://doi.org/10.11648/j.ijnfs.20140304.19},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.19},
      abstract = {Aims: This study developed and evaluated infant complementary food made from locally available foods to which was feed to infants 6-12 months of age. The study was aimed to: develop infant complementary food from yellow maize (Zea mays), soybean (Glycine max) and green leafy vegetables (Moringa oleifera), determine the nutrient composition of the complementary food, determine the acceptability of the food and determine the nutritional quality of the infant complementary food in children. Study Design: The study made use of both food samples and human samples. It investigated the nutrient content of the diet blend and conducted a test trial with children. Methodology: All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The flours were used to develop 2 blends in ratios of 60:40 (control) and 60:30:10 (test) maize + soybean and maize + soybean + Moringa oleifera leaves respectively. The 2 blends provided 10% protein. The blends were used to prepare gruels whose sensory evaluation was conducted using 30 mothers. The gruels were fed to 2 groups of infants in the Holy Child Motherless Babies Home in Enugu for 12 weeks. Result: Protein (15. 15% vs 11.36.2) and carbohydrate (47.15% vs 55.73%) of the blends differed (P0.05). The Iron and zinc contents of the blends were similar (P>0.05). β-carotene and calcium of the test blend were higher (P0.05) flavor, texture and acceptability, however, it differed in colour (P0.05) in the 2 groups after feeding. Haemoglobin (Hb) was higher (12.34% vs 8.96%) in the group fed test blend and unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) increased much more in the subjects fed control blend. Conclusion: Moringa oliefera fortification of the infant complementary food improved the nutrient quality. Shade-dried Moringa oleifera leaves had good nutrient profile and general acceptability. Incorporation of pulverized Moringe oleifera leaves in infants’ food could diversity food intake, ensure food and nutrition security.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves
    AU  - Nwosu Odinakachukwu I. C.
    AU  - Nnam Ngozi N.
    AU  - Ibeziako Ngozi
    AU  - Maduforo Aloysius N.
    Y1  - 2014/07/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140304.19
    DO  - 10.11648/j.ijnfs.20140304.19
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 290
    EP  - 299
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140304.19
    AB  - Aims: This study developed and evaluated infant complementary food made from locally available foods to which was feed to infants 6-12 months of age. The study was aimed to: develop infant complementary food from yellow maize (Zea mays), soybean (Glycine max) and green leafy vegetables (Moringa oleifera), determine the nutrient composition of the complementary food, determine the acceptability of the food and determine the nutritional quality of the infant complementary food in children. Study Design: The study made use of both food samples and human samples. It investigated the nutrient content of the diet blend and conducted a test trial with children. Methodology: All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The flours were used to develop 2 blends in ratios of 60:40 (control) and 60:30:10 (test) maize + soybean and maize + soybean + Moringa oleifera leaves respectively. The 2 blends provided 10% protein. The blends were used to prepare gruels whose sensory evaluation was conducted using 30 mothers. The gruels were fed to 2 groups of infants in the Holy Child Motherless Babies Home in Enugu for 12 weeks. Result: Protein (15. 15% vs 11.36.2) and carbohydrate (47.15% vs 55.73%) of the blends differed (P0.05). The Iron and zinc contents of the blends were similar (P>0.05). β-carotene and calcium of the test blend were higher (P0.05) flavor, texture and acceptability, however, it differed in colour (P0.05) in the 2 groups after feeding. Haemoglobin (Hb) was higher (12.34% vs 8.96%) in the group fed test blend and unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) increased much more in the subjects fed control blend. Conclusion: Moringa oliefera fortification of the infant complementary food improved the nutrient quality. Shade-dried Moringa oleifera leaves had good nutrient profile and general acceptability. Incorporation of pulverized Moringe oleifera leaves in infants’ food could diversity food intake, ensure food and nutrition security.
    VL  - 3
    IS  - 4
    ER  - 

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Author Information
  • Department of Nutrition and Dietetics, University of Nigeria Teaching Hospital Ituku/Ozalla, Enugu State, Nigeria

  • Department of Home Science, Nutrition and Dietetics, University of Nigeria Nsukka, Enugu State, Nigeria

  • College of Medicine, University of Nigeria Enugu Campus, Enugu State, Nigeria

  • Department of Nutrition and Dietetics, PMAN International Health Services, Abuja FCT, Nigeria

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