Nutritional Evaluation of a Complementary Food Based on Dates, Millet, Orange-Fleshed Sweet Potato and Moringa Leaf Powder
Salha Yustus Selemani *
Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Abdulsudi Issa-Zacharia
Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Lucy Mlipano Chove
Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations were produced, with compositional proportions calculated on the basis of recommended daily allowances (RDAs) for children aged 1-2 years. The linear regression method was used to combine the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results obtained revealed that the nutritional composition of the flour on a dry weight basis was as follows: crude fiber: 2.6-3.3 g/100g, ash: 1.9-2.13 g/100g, crude fat: 0.66-1.38 g/100g, crude protein: 8.34-11.07 g/100g, carbohydrates: 73-77 g/100g and 346-352 g/100g energy. Iron, zinc and calcium contents were 4.5-6.3, 1.46-1.81, 183-240mg/100g respectively, and vitamin A content was 308-497 µg/110g. The incorporation of Moringa leaf powder improved the nutritional quality of the supplementary feed.
Keywords: Complementary food, moringa leaves, micronutrients, recommended daily allowance
How to Cite
Downloads
References
UNICEF. Tracking Progress on Child and Maternal Nutrition. A survival and development priority: New York, NY 10017, USA; 2009.
Muhimbula HS, Issa-Zacharia A. Persistent child malnutrition in Tanzania: Risks associated with traditional complementary foods (A review). African Journal of Food Science. 2010;4(11):679 – 692.
Mosha T, Laswai S, Tetens I. Nutritional composition and micronutrient status of home made and commercial weaning foods consumed in Tanzania. Plant Foods Human Nutrition. 2000;55(3):185-205.
Haidar J, Muroki NM, Omwega AM, Ayana G. Malnutrition and deficiency in breast feeding women in urban slum communities from Addis Ababa, Ethiopia. East African Medical Journal. 2003;80(4):191-194.
Kikafunda JK, Abenakyo L, Lukwago FB. Nutritional and sensory properties of high energy/nutrient dense composite flour porridges from germinated maize and roasted beans for child-weaning in developing countries: A case for Uganda. Ecology of Food and Nutrition. 2006;45:279-294
FAO, IFAD and WFP. The State of Food Insecurity in the World. FAO, Rome. 2015;62.
Omar D, Michael H. The food fortification formulator: technical determination offortification levels and standards for mass fortification”, Academy for Educational Development and United States Agency for International Development (USAID); 2008.
WHO/FAO, Guidelines on Food Fortification with Micronutrients, Geneva. 2006;3-328.
Forsido SF, Rupasinghe HPV, Astatkie T. Antioxidant capacity, total phenolics
and nutritional content in selected Ethiopian staple food ingredients. International Journal of Food Sciences and Nutrition. 2013;64(8):915-920.
Tenagashaw MW, Kinyuru JN, Kenji GM, Melaku ET, Susanne HK. Nutrient density of complementary foods formulated from a blend of Teff, Soybean and Orange-fleshed Sweet Potato. International Journal of Food Science and Nutrition Engineering. 2017;7(4):61-69.
Olaitan NI, Eke MO, Uja EM, Oja EA. Quality evaluation of complementary food formulated from Moringa Oleifera leaf powder and pearl millet (Pennisetum glaucum) flour. International Journal of Enginering and Science. 2014;3(11):59-63.
Malla JK, Ochola S, Ogada I, Munyaka A. Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya;2021.
Falade KO, Solademi OJ. Modelling of air drying of fresh and blanched sweet potato slices. International Journal of Food Science & Technology. 2010;45(2):278-288.
Nefale FE, Mashau ME. Effect of germination period on the physicochemical, functional and sensory properties of finger millet flour and porridge. Asian Journal of Applied Sciences. 2018;6(5).
Hasan MU, Malik AU, Ali S, Imtiaz A, Munir A, Amjad W, Anwar R. Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. Journal of Food Processing and Preservation. 2019;43(12):e14280.
FAO. Guidelines for development of supplementary foods for older infants and young children. Report of the 14th Session of the Codex Committee on Foods for Special Dietary Uses; 1985.
AOAC. Official Methods of Analysis.16th Edition. Association of Official Analytical Chemists, Washington, D. C, USA. 1999;54.
Jachimowicz K, Winiarska-Mieczan A, Baranowska-Wójcik E, Bąkowski M. Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals. Foods. 2021;10(9):2131.
TZS 180. Tanzania Bureau of Standards: Specification for processed cereal-based
foods for infants and young children-Specification, Tanzania Standards. 2013;20.
Gebretsadikan TM, Bultosa G, Forsido SF, Astatkie T. Nutritional quality and acceptability of sweet potato soybean–moringa composite porridge. Nutrition & Food Science. 2015;45(6):845-858.
Bello FA, Folademi MA, Iwok LJ. Development of pearl millet flour-based cookies supplemented with mung bean and orange fleshed sweet potato flours. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology. 2022;46(1):155-168.
Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour. Food Chemistry. 2017;232:210- 217.
Kolawole FL, Balogun MA, Oyeyinka SA, Adejumo RO, Sanni-Olayiwola HO. Effect of processing methods on the chemical composition and bio-accessibility of beta-carotene in orange-fleshed sweet potato. Journal of Food Processing & Preservation. 2020;e14538.
Haile A, Geribo M, Kinfe E. Evaluation of porridge made from composite flour of orange-fleshed sweet potato and Enset (Bulla) flours. Agriculture and Food Sciences Research. 2016;3(1):37-44.
Ntila SL. The potential of Moringa oleifera (Lam.) leaves for use in complementary foods to combat child food and nutrition insecurity among South African rural and peri-urban communities [PhD Thesis].University of KwaZulu-Natal; 2017.
Kayi KK. A study on Moringa oleifera leaves as a supplement to West African weaning foods. Hamburg University of Applied Sciences; 2013.
Abuye C, Urga K, Knapp H, Selmar K, Omwega AM, Imungi JK, Winterhalter P. A compositional study of Moringa stenopetala leaves. East African Medical Journal. 2003;80(5):247-250.
Melesse A, Bulang M, Kluth H. Evaluating the nutritive values and in vitro
degradability characteristics of leaves, seeds and seedpods from Moringa stenopetala.
Journal of the Science of Food and Agriculture. 2009;89(2):281-287.
Hedhili A, Lubbers S, Bou-Maroun E, Griffon F, Akinyemi BE, Husson F, Valentin D. Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentation. South African Journal of Botany. 2021;138:406-414.
Senanayake SA, Ranaweera KKDS, Gunaratne A, Bamunuarachchi A. Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka”, Food Science and Nutrition. 2013;1(4): 284-291
Taylor JRN, Kruger J. Millets. Encyclopedia of Food and Health (pp. 748–757) Oxford: Academic Press; 2016.
Faber M, Laurie S, Ball A, Andrade M. A crop-based approach to address vitamin a deficiency in Southern Africa – a regional manual for SADC. ARC-Roodeplaat, Pretoria. 2010;65-84.
Gandji K, Chadare FJ, Idohou R, Salako VK, Assogbadjo AE, Kakaï RG. Status and utilisation of Moringa oleifera Lam: A review. African Crop Science Journal. 2018;26(1):137-156.
Govender L, Siwela M. The effect of moringa oleifera leaf powder on the physical
quality, nutritional composition and consumer acceptability of white and brown breads. Foods. 2020;9(12):1–17.
CODEX. Codex Alimentarius Commission: CODEX STAN 074-1981, REV.1-
-Standards for processed cereal-based foods for infants and young children.
;27.
Roni RA, Sani MNH, Munira S, Wazed MA, Siddiquee S. Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour. Applied Sciences. 2021;11 (18):8474.
Kasolo JN, Bimenya GS, Ojok L, Ochieng J, Ogwal-Okeng JW. Phytochemicals and uses of Moringa oleifera leaves in Ugandan rural communities. Journal of Medicinal Plants Research. 2010;4(9): 753–757.
Sengev AI, Abu JO, Gernah DI. Effect of Moringa oleifera leaf powder supplementation on some quality characteristics of wheat bread. Food and nutrition sciences. 2013;4(3):270.
Joint FAO, WHO Expert Committee on Nutrition, & World Health Organization. Joint FAO/WHO Expert Committee on Nutrition: eighth report, food fortification, protein-calorie malnutrition, Geneva, Switzerland, 9-18 November 1970. World Health Organization; 1971.
Bechoff A. Investigating carotenoid loss after drying and storage of orange fleshed sweetpotato. PhD thesis, Greenwich University. 2010;75-102.
Boateng L, Nortey E, Ohemeng AN, Asante M, Steiner-Asiedu M. Sensory attributes and acceptability of complementary foods fortified with Moringa oleifera leaf powder. Nutri Food Sci. 2019;49(3):393-406.