@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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