NUTRITIONAL COMPOSITION OF COMMONLY USED AND ESHA FORMULATED COMPLEMENTARY FOODS FROM AVAILABLE FOODSTUFFS IN KADUNA NORTH LGA
NUTRITIONAL COMPOSITION OF COMMONLY USED AND ESHA FORMULATED COMPLEMENTARY FOODS FROM AVAILABLE FOODSTUFFS IN KADUNA NORTH LGA
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Date
2019-03
Authors
MOHAMMED, kabir aisha
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Abstract
Complementary foods (CF) are needed to fill the gap between total nutritional needs of the child and the amounts provided by the breast milk from six months of age. This study assessed the nutrient composition of commonly used complementary foods (CCCF) in Kaduna North local government area of Kaduna state and then formulates a composite blends of complementary foods (CBCF) using Elizabeth Stuart Hands and Associate (ESHA) nutrient analyser software. Nutrients composition of the CCCF, ESHA formulated complementary food (EFCF) and Commercial Complementary Foods (CMCF) were analysed using standard methods. The results revealed that about 67% of respondents introduced water from birth and complementary foods were introduced by majority of the caregivers (52%) between 3- 6 months. Commonly used complementary foods are sorghum pap (67%), sorghum-soybean-groundnut blend (14%), commercial formulas (12%), millet pap (5%) and maize pap (2%). The proximate composition (g/100g dry weight basis) shows that moisture content (10.63±0.11) of sorghum pap (SP) was significantly higher (P<0.05) than that of sorghum-groundnut-soyabeans pap (SGSP), millet pap (MiP) and maize pap (MaP). Crude protein (19.09± 0.38) and crude fibre (6.89±0.12) were significantly higher (P<0.05) in SGSP than in other complementary foods. Essential amino acids (leucine, histidine, and methionine) and all non-essential amino acids except cysteine and alanine were higher in SGSP complementary food. The nutrient composition of the developed CF as revealed by ESHA nutrient analyser is 432.29kcal of energy, carbohydrates (47.54), fat (22.53), protein(18.76), moisture (8.37) and ash (2.83). The EFCF had significant (P<0.05) higher calories, crude protein, fat, crude fibre, iron and vitamins (A, B1) when compared with CMCF and CCCF. Essential amino acids (leucine, phenylalanine, and histidine) and all non-essential amino acids except alanine and cysteine were higher in EFCF. Oleic acid and bicycle (5,3,0) decapentaene were of higher proportion found as the essential and non-essential fatty acids. The results suggest that with proper selection of local ingredients, it is possible to formulate complementary foods of high nutrients composition than the commonly consumed complementary foods.
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A THESIS SUBMITTED TO THE SCHOOL OF POSGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF SCIENCES DEGREE IN NUTRITION DEPARTMENT OF BIOCHEMISTRY, FACULTY OF LIFE SCIENCES, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA
Keywords
NUTRITIONAL COMPOSITION,, ESHA FORMULATED COMPLEMENTARY FOODS,, AVAILABLE FOODSTUFFS,, KADUNA NORTH LGA,