Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age

Ruth Adisetu Pobee; Hannah Oduro-Obeng; Paa-Nii Torgbor Johnson; Paa Toah Akonor

doi:doi:10.11648/j.jfns.20170503.14

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Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age

Ruth Adisetu Pobee, Hannah Oduro-Obeng, Paa-Nii Torgbor Johnson, Paa Toah Akonor

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 3)

Received: 14 March 2017 Accepted: 30 March 2017 Published: 17 April 2017

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Abstract

Food base approach is considered to be a more viable and sustainable method of addressing micronutrient deficiencies in developing countries. A study to develop suitable micronutrient-rich complementary infant foods was carried out and characterized using rice (Oryza sativa, var. Togo Marshal) and six other Ghanaian food ingredients; soybean (Glycine Max var. Afayak), cowpea (Vigna unguiculata, var. Bengpla), mango (Magnefera indica, var. Kent), red palm (Elaesis guineensis. var. Dura) oil, groundnut (Arachis hypogea, var. Otuhia) and eggs. The complementary foods were initially developed from six blends, LR-1 (70% rice, 20% soybean, 5% groundnut, 5% dried mango), LR-2 (70% rice, 20% soybean, 5% groundnut, 5% egg yolk), LR-3 (70% rice, 20% soybean, 5% cowpea, 5% dried mango), LR-4 (65% rice, 25% soybean, 5% palm oil, 5% egg yolk), LR-5 (70% rice, 20% cowpea, 5% groundnut, 5% egg yolk), LR-6 (70% rice, 25% soybean, 5% dried mango). Sensory evaluation of these initial blends was conducted and the three most preferred blends were selected for further acceptability studies as well as the nutritional analyses using standard methods. The most desirable product based on sensory attributes was the formulation containing mango flour and soybeans (LR-6) followed by formulation containing soybean, groundnut and mango (LR-1). However there were no significant differences ( p = 0.05) observed among the overall acceptability of the three best formulated products (LR-6, LR-1, LR-4). LR-4 had the highest amount of energy (427.6Kcal/100g), protein (15.82g/100g), fat (12.2g/100g), beta-carotene (5106.7 µg/100g) and iron (6.6mg/100g). LR-6 came out as the most preferred weaning food based on sensory evaluation. This study revealed the potential of using local ingredients including rice to produce micronutrient-rich complementary infant foods in developing countries. This will be of tremendous help to the less endowed households where the problem of infant malnutrition is most rife.

Published in	Journal of Food and Nutrition Sciences (Volume 5, Issue 3)
DOI	10.11648/j.jfns.20170503.14
Page(s)	79-85
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), 2017. Published by Science Publishing Group

Keywords

Infant Complementary Foods, Ghanaian Local Foods, Vitamin A, Iron, Micronutrient

References

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Ruth Adisetu Pobee, Hannah Oduro-Obeng, Paa-Nii Torgbor Johnson, Paa Toah Akonor. (2017). Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age. Journal of Food and Nutrition Sciences, 5(3), 79-85. https://doi.org/10.11648/j.jfns.20170503.14

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ACS Style

Ruth Adisetu Pobee; Hannah Oduro-Obeng; Paa-Nii Torgbor Johnson; Paa Toah Akonor. Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age. J. Food Nutr. Sci. 2017, 5(3), 79-85. doi: 10.11648/j.jfns.20170503.14

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AMA Style

Ruth Adisetu Pobee, Hannah Oduro-Obeng, Paa-Nii Torgbor Johnson, Paa Toah Akonor. Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age. J Food Nutr Sci. 2017;5(3):79-85. doi: 10.11648/j.jfns.20170503.14

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@article{10.11648/j.jfns.20170503.14,
  author = {Ruth Adisetu Pobee and Hannah Oduro-Obeng and Paa-Nii Torgbor Johnson and Paa Toah Akonor},
  title = {Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {3},
  pages = {79-85},
  doi = {10.11648/j.jfns.20170503.14},
  url = {https://doi.org/10.11648/j.jfns.20170503.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170503.14},
  abstract = {Food base approach is considered to be a more viable and sustainable method of addressing micronutrient deficiencies in developing countries. A study to develop suitable micronutrient-rich complementary infant foods was carried out and characterized using rice (Oryza sativa, var. Togo Marshal) and six other Ghanaian food ingredients; soybean (Glycine Max var. Afayak), cowpea (Vigna unguiculata, var. Bengpla), mango (Magnefera indica, var. Kent), red palm (Elaesis guineensis. var. Dura) oil, groundnut (Arachis hypogea, var. Otuhia) and eggs. The complementary foods were initially developed from six blends, LR-1 (70% rice, 20% soybean, 5% groundnut, 5% dried mango), LR-2 (70% rice, 20% soybean, 5% groundnut, 5% egg yolk), LR-3 (70% rice, 20% soybean, 5% cowpea, 5% dried mango), LR-4 (65% rice, 25% soybean, 5% palm oil, 5% egg yolk), LR-5 (70% rice, 20% cowpea, 5% groundnut, 5% egg yolk), LR-6 (70% rice, 25% soybean, 5% dried mango). Sensory evaluation of these initial blends was conducted and the three most preferred blends were selected for further acceptability studies as well as the nutritional analyses using standard methods. The most desirable product based on sensory attributes was the formulation containing mango flour and soybeans (LR-6) followed by formulation containing soybean, groundnut and mango (LR-1). However there were no significant differences ( p = 0.05) observed among the overall acceptability of the three best formulated products (LR-6, LR-1, LR-4). LR-4 had the highest amount of energy (427.6Kcal/100g), protein (15.82g/100g), fat (12.2g/100g), beta-carotene (5106.7 µg/100g) and iron (6.6mg/100g). LR-6 came out as the most preferred weaning food based on sensory evaluation. This study revealed the potential of using local ingredients including rice to produce micronutrient-rich complementary infant foods in developing countries. This will be of tremendous help to the less endowed households where the problem of infant malnutrition is most rife.},
 year = {2017}
}

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TY  - JOUR
T1  - Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age
AU  - Ruth Adisetu Pobee
AU  - Hannah Oduro-Obeng
AU  - Paa-Nii Torgbor Johnson
AU  - Paa Toah Akonor
Y1  - 2017/04/17
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170503.14
DO  - 10.11648/j.jfns.20170503.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 79
EP  - 85
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170503.14
AB  - Food base approach is considered to be a more viable and sustainable method of addressing micronutrient deficiencies in developing countries. A study to develop suitable micronutrient-rich complementary infant foods was carried out and characterized using rice (Oryza sativa, var. Togo Marshal) and six other Ghanaian food ingredients; soybean (Glycine Max var. Afayak), cowpea (Vigna unguiculata, var. Bengpla), mango (Magnefera indica, var. Kent), red palm (Elaesis guineensis. var. Dura) oil, groundnut (Arachis hypogea, var. Otuhia) and eggs. The complementary foods were initially developed from six blends, LR-1 (70% rice, 20% soybean, 5% groundnut, 5% dried mango), LR-2 (70% rice, 20% soybean, 5% groundnut, 5% egg yolk), LR-3 (70% rice, 20% soybean, 5% cowpea, 5% dried mango), LR-4 (65% rice, 25% soybean, 5% palm oil, 5% egg yolk), LR-5 (70% rice, 20% cowpea, 5% groundnut, 5% egg yolk), LR-6 (70% rice, 25% soybean, 5% dried mango). Sensory evaluation of these initial blends was conducted and the three most preferred blends were selected for further acceptability studies as well as the nutritional analyses using standard methods. The most desirable product based on sensory attributes was the formulation containing mango flour and soybeans (LR-6) followed by formulation containing soybean, groundnut and mango (LR-1). However there were no significant differences ( p = 0.05) observed among the overall acceptability of the three best formulated products (LR-6, LR-1, LR-4). LR-4 had the highest amount of energy (427.6Kcal/100g), protein (15.82g/100g), fat (12.2g/100g), beta-carotene (5106.7 µg/100g) and iron (6.6mg/100g). LR-6 came out as the most preferred weaning food based on sensory evaluation. This study revealed the potential of using local ingredients including rice to produce micronutrient-rich complementary infant foods in developing countries. This will be of tremendous help to the less endowed households where the problem of infant malnutrition is most rife.
VL  - 5
IS  - 3
ER  -

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Author Information

Ruth Adisetu Pobee

Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
Hannah Oduro-Obeng

CSIR-Food Research Institute, Accra, Ghana
Paa-Nii Torgbor Johnson

Department of Agroprocessing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana
Paa Toah Akonor

CSIR-Food Research Institute, Accra, Ghana

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APA Style

Ruth Adisetu Pobee, Hannah Oduro-Obeng, Paa-Nii Torgbor Johnson, Paa Toah Akonor. (2017). Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age. Journal of Food and Nutrition Sciences, 5(3), 79-85. https://doi.org/10.11648/j.jfns.20170503.14

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Ruth Adisetu Pobee; Hannah Oduro-Obeng; Paa-Nii Torgbor Johnson; Paa Toah Akonor. Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age. J. Food Nutr. Sci. 2017, 5(3), 79-85. doi: 10.11648/j.jfns.20170503.14

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AMA Style

Ruth Adisetu Pobee, Hannah Oduro-Obeng, Paa-Nii Torgbor Johnson, Paa Toah Akonor. Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age. J Food Nutr Sci. 2017;5(3):79-85. doi: 10.11648/j.jfns.20170503.14

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@article{10.11648/j.jfns.20170503.14,
  author = {Ruth Adisetu Pobee and Hannah Oduro-Obeng and Paa-Nii Torgbor Johnson and Paa Toah Akonor},
  title = {Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {3},
  pages = {79-85},
  doi = {10.11648/j.jfns.20170503.14},
  url = {https://doi.org/10.11648/j.jfns.20170503.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170503.14},
  abstract = {Food base approach is considered to be a more viable and sustainable method of addressing micronutrient deficiencies in developing countries. A study to develop suitable micronutrient-rich complementary infant foods was carried out and characterized using rice (Oryza sativa, var. Togo Marshal) and six other Ghanaian food ingredients; soybean (Glycine Max var. Afayak), cowpea (Vigna unguiculata, var. Bengpla), mango (Magnefera indica, var. Kent), red palm (Elaesis guineensis. var. Dura) oil, groundnut (Arachis hypogea, var. Otuhia) and eggs. The complementary foods were initially developed from six blends, LR-1 (70% rice, 20% soybean, 5% groundnut, 5% dried mango), LR-2 (70% rice, 20% soybean, 5% groundnut, 5% egg yolk), LR-3 (70% rice, 20% soybean, 5% cowpea, 5% dried mango), LR-4 (65% rice, 25% soybean, 5% palm oil, 5% egg yolk), LR-5 (70% rice, 20% cowpea, 5% groundnut, 5% egg yolk), LR-6 (70% rice, 25% soybean, 5% dried mango). Sensory evaluation of these initial blends was conducted and the three most preferred blends were selected for further acceptability studies as well as the nutritional analyses using standard methods. The most desirable product based on sensory attributes was the formulation containing mango flour and soybeans (LR-6) followed by formulation containing soybean, groundnut and mango (LR-1). However there were no significant differences ( p = 0.05) observed among the overall acceptability of the three best formulated products (LR-6, LR-1, LR-4). LR-4 had the highest amount of energy (427.6Kcal/100g), protein (15.82g/100g), fat (12.2g/100g), beta-carotene (5106.7 µg/100g) and iron (6.6mg/100g). LR-6 came out as the most preferred weaning food based on sensory evaluation. This study revealed the potential of using local ingredients including rice to produce micronutrient-rich complementary infant foods in developing countries. This will be of tremendous help to the less endowed households where the problem of infant malnutrition is most rife.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age
AU  - Ruth Adisetu Pobee
AU  - Hannah Oduro-Obeng
AU  - Paa-Nii Torgbor Johnson
AU  - Paa Toah Akonor
Y1  - 2017/04/17
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170503.14
DO  - 10.11648/j.jfns.20170503.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 79
EP  - 85
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170503.14
AB  - Food base approach is considered to be a more viable and sustainable method of addressing micronutrient deficiencies in developing countries. A study to develop suitable micronutrient-rich complementary infant foods was carried out and characterized using rice (Oryza sativa, var. Togo Marshal) and six other Ghanaian food ingredients; soybean (Glycine Max var. Afayak), cowpea (Vigna unguiculata, var. Bengpla), mango (Magnefera indica, var. Kent), red palm (Elaesis guineensis. var. Dura) oil, groundnut (Arachis hypogea, var. Otuhia) and eggs. The complementary foods were initially developed from six blends, LR-1 (70% rice, 20% soybean, 5% groundnut, 5% dried mango), LR-2 (70% rice, 20% soybean, 5% groundnut, 5% egg yolk), LR-3 (70% rice, 20% soybean, 5% cowpea, 5% dried mango), LR-4 (65% rice, 25% soybean, 5% palm oil, 5% egg yolk), LR-5 (70% rice, 20% cowpea, 5% groundnut, 5% egg yolk), LR-6 (70% rice, 25% soybean, 5% dried mango). Sensory evaluation of these initial blends was conducted and the three most preferred blends were selected for further acceptability studies as well as the nutritional analyses using standard methods. The most desirable product based on sensory attributes was the formulation containing mango flour and soybeans (LR-6) followed by formulation containing soybean, groundnut and mango (LR-1). However there were no significant differences ( p = 0.05) observed among the overall acceptability of the three best formulated products (LR-6, LR-1, LR-4). LR-4 had the highest amount of energy (427.6Kcal/100g), protein (15.82g/100g), fat (12.2g/100g), beta-carotene (5106.7 µg/100g) and iron (6.6mg/100g). LR-6 came out as the most preferred weaning food based on sensory evaluation. This study revealed the potential of using local ingredients including rice to produce micronutrient-rich complementary infant foods in developing countries. This will be of tremendous help to the less endowed households where the problem of infant malnutrition is most rife.
VL  - 5
IS  - 3
ER  -

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