Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

Mary R Marcel; James S Chacha; Chigozie E Ofoedu

doi:10.1002/fsn3.2675

Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

Food Sci Nutr. 2021 Dec 16;10(2):536-553. doi: 10.1002/fsn3.2675. eCollection 2022 Feb.

Authors

Mary R Marcel¹, James S Chacha², Chigozie E Ofoedu³

Affiliations

¹ Department of Human Nutrition and Consumer Sciences, College of Agriculture Sokoine University of Agriculture Morogoro Tanzania.
² Department of Food Science and Agroprocessing, School of Engineering and Technology Sokoine University of Agriculture Morogoro Tanzania.
³ Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Imo State Nigeria.

Abstract

Supplementing breastmilk with poor energy and nutrient-dense complementary foodstuffs for young children and infants has resulted in malnutrition, poor growth, and retardation of infant development in many sub-Saharan African countries. Ensuring nutrient adequacy for infants because of their lower consumption requires energy and nutrient-dense food. In this context, the nutritional composition of porridge from complementary flour blends of locally available foodstuffs (orange-fleshed sweet potato, pumpkin seeds, amaranth grains, and soybeans) was carried out. Complementary flours formulated from flour blends of pumpkin seeds, extrusion cooked soybean, and orange-fleshed sweet potato, as well as germinated and extrusion cooked amaranth grains, resulted in varieties of complementary porridges (SAPO1-SAPO5). From these, proximate composition, mineral content (sodium, iron, magnesium, calcium, phosphorus, and zinc), vitamin contents (A and C), and nutrient density of the formulated complementary porridge were determined. Results showed that all the formulated complementary porridge were able to meet the stipulated standards of energy and nutrient (zinc, iron, vitamin A, and protein) densities. Flour blend ratio, germination process, and extrusion cooking significantly (p < .05) influenced the targeted nutrients of interest, as well as the nutrient and energy densities of the formulated complementary porridge. Specifically, the formulated complementary porridge with 40% amaranth grain, 25% orange-fleshed sweet potato, 20% soybean, and 15% pumpkin seed composite mixture had 76.92% compliance level with recommended standards, which assure adequate nutrient complementation to breastfeeding. The present study provides a valuable insight that complementary foods from locally obtainable foodstuffs are potential solutions for mitigating childhood malnutrition and adequate complementation to breastfeeding by proffering the needed energy and nutrient densities required for the immunity, well-being, growth, and development of young children and infants, without fortification.

Keywords: complementary feeding; iron availability; limiting nutrients; malnutrition; micronutrient density; zinc availability.