Nutrient Composition of Cereals based Complementary F lour and its Nutritional Adequacy in Infants Nutrition
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Canadian Center of Science and Education
Abstract
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Research Article published by Canadian Center of Science and Education Vol. 6, No. 6; 2017
Evaluation of the quality of complementary flour and its nutritional adequacy in relation to infant’s nutritional requirements was done to four different types of complementary flour (composite cereals with groundnuts, maize, millet and sorghum). The collected samples were analysed for determination of macronutrient, micronutrients and phytate content. The mean protein content in all types of complementary f lour was 7.30 ± 2.52 g/100 g. A significant difference in protein content between composite cereals ( p ≤ 0.001) and other types of cereals based foods was observed. Fat and iron content were found to be inadequate in all types of complementary flours. Phytate content rang ed from 59.47 1176.8 mg/100 g, the highest content was observed in sorghum. On the other hand, the mean iron and zinc content in all types of complementary flour was 5.25 ± 1.35 mg/100 g and 2.99 ± 1.36 mg/100 g respectively. The molar ratios of phytate: iron and phytate: zinc were at a level that would tend to inhibit bioavailability of iron and zinc in 97% and 45% of analysed samples respectively. An association between anemia and phytate: iron molar ratio (AOR = 4.2, 95%, 1.2 6.9) was observed. The quality and adequacy of nutrients in cereal-based complementary flour has shown to be inadequate and likely to be compromised by the presence of phytate.
Evaluation of the quality of complementary flour and its nutritional adequacy in relation to infant’s nutritional requirements was done to four different types of complementary flour (composite cereals with groundnuts, maize, millet and sorghum). The collected samples were analysed for determination of macronutrient, micronutrients and phytate content. The mean protein content in all types of complementary f lour was 7.30 ± 2.52 g/100 g. A significant difference in protein content between composite cereals ( p ≤ 0.001) and other types of cereals based foods was observed. Fat and iron content were found to be inadequate in all types of complementary flours. Phytate content rang ed from 59.47 1176.8 mg/100 g, the highest content was observed in sorghum. On the other hand, the mean iron and zinc content in all types of complementary flour was 5.25 ± 1.35 mg/100 g and 2.99 ± 1.36 mg/100 g respectively. The molar ratios of phytate: iron and phytate: zinc were at a level that would tend to inhibit bioavailability of iron and zinc in 97% and 45% of analysed samples respectively. An association between anemia and phytate: iron molar ratio (AOR = 4.2, 95%, 1.2 6.9) was observed. The quality and adequacy of nutrients in cereal-based complementary flour has shown to be inadequate and likely to be compromised by the presence of phytate.
Keywords
Complementary flour, Proximate composition, Nutrient requirement, Child growth