Nutritional adequacy of two complementary foods developed from germinated-fermented/roasted quality protein maize and fermented/roasted pigeon pea flour

Abstract

Background: Poor quality complementary foods contribute to high level of under-nutrition during complementary feeding period.

OBJECTIVE: This study examined the nutritional adequacy of two complementary foods developed from quality protein maize (QPM) fortified with pigeon pea (PP) using different processing methods.

METHODS: Germinated-fermented QPM/fermented-PP and roasted QPM/PP flours were combined separately with fish, carrot, pumpkin leaf powder, sucrose, and oil in the ratio 50:20:10:6:4:5:5 to formulate two diets, CompifO and CompifR using Nutri-Survey package. Nutrient (proximate, essential amino acids, iron, zinc, calcium, beta-carotene) and anti-nutrient (phytate) contents of the formulated diets were evaluated using standard procedures. The results were compared with World Health Organisation's recommendations for processed complementary food and a commercial complementary food (CCF) (control). Statistical analysis was done using ANOVA and Duncan's Multiple range tests.

RESULTS: CompifO had similar protein content (17.2%; 16.8%)but significantly higher iron (3.60, 1.95 mg/100 g), zinc (3.35, 1.15 mg/100 g) and vitamin A (104.21 RE, 90.61 RE) content than CompifR. The control had higher micronutrient contents than the formulated diets (p<0.001). CompifO had lower phytate: iron and zinc molar ratios than CompifR. CompifO and CompifR satisfied the recommended energy density (≥4 kcal/g) and protein density (> 4 g/100 kcal) for 6-8, 9-11 and 12-24 months age groups. The amino acid scores of CompifO (75%) and CompifR (74%) were similar but significantly lower (p<0.001) than that of the CCF (89%). The limiting amino acid in the two formulations was

CONCLUSION: CompifO formulated from germinated-fermented grains was better than CompifR in terms of nutritional adequacy and may contribute to reduction in undernutrition among children.