Development of a nutrient-dense complementary food using amaranth-sorghum grains
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Date
2016
Authors
Okoth, Judith Kanensi
Ochola, Sophie Atieno
Gikonyo, Nicholas K.
Makokha, Anselimo
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley Open Access
Abstract
Thin porridge from cereals and starchy tubers is a common complementary
food in Sub Saharan Africa. It may be high in antinutrients, low in energy,
and nutrient density hence inadequate in providing infants’ high energy and
nutrients requirements per unit body weight. Consequently, undernourishment
levels among children under 5 years are high. Therefore, there is need to avail
nutrient-dense
complementary foods especially for children in low-resource
settings.
The study was aimed at developing a nutrient-dense
complementary food
from amaranth and sorghum grains. Amaranth grain, a pseudocereal, though
rarely used as a complementary food in Kenya has a higher nutritional quality
than other staples. Plant-based
foods are known to have high levels of antinutrients.
Steeping and germination were used to reduce the levels of antinutrients
and enhance the bioavailability of minerals in the grains. Various steeped and
germinated amaranth and sorghum grains formulations were made to find the
ratio with the highest nutrient content and lowest antinutrient levels. The 90%
amaranth-sorghum
grains formulation had significantly (F = 32.133, P < 0.05)
higher energy (5 kcal per g on dry weight basis) than the other formulations
and a protein content of 14.4%. This is higher than the estimated protein needs
from complementary foods even for a 12–23 months child of low breast milk
intake (9.1 g/d). Antinutrients could not be detected which could imply enhanced
nutrient bioavailability. Therefore, a nutrient-dense
complementary food product
was developed from steeped and germinated amaranth and sorghum grains with
90% amaranth grain. In ready to eat form, it would give an energy content of
1.7 kcal per g (dilution of 1:2 amaranth-sorghum
flour to water) and 1.2 kcal
per g (dilution of 1:4 amaranth-sorghum
flour to water). It can be used as a
nutrient-dense
complementary food and for other vulnerable groups
Description
DOI: 10.1002/fsn3.367
Keywords
Antinutrients, Grain amaranth, Nutrients, Processing, Stunting