Baby Weaning Food
Baby Weaning Food
Baby Weaning Food
CHAPTER ONE
1.0. INTRODUCTION
1.1. BACKGROUND OF THE STUDY
Complementary feeding is the gradual withdrawal of breast milk and introduction of
other foods like semi-solid or solid foods to a baby; these new foods become a source of
energy and nutrient intake (Codex, 2003) [2]. It is an evident that the nutritional status
of a child during the first 1000 days of life and early development has major effect on
the child’s well- being. Children are often weaned between 4-6 months (WHO, 1998)
[16,18]
. The complementary feeding process varies widely among different cultures in
terms of variety, quality and quantity of foods which are used. In developing countries,
it is important for economic reasons that raw materials used in the production of
complementary foods be sourced locally (Hofvander and Underwood, 1987) [6]. To
reduce the incidence of malnutrition, tubers and roots offer a potential alternative to
cereals as weaning edible materials. They form a major staple food group in most
developing countries of Africa, Asia and Latin America (Nestle et al., 2003) [10].
Malnutrition among infants and young children is common in developing countries like
Nigeria. Many mothers in developing countries breastfeed for 12 months while some
others breast feed for up to 24 months (Kazim and Kazim, 1979) [8]. When a baby
reaches 4-6 months of age, breastmilk alone is no longer sufficient to meet its
nutritional requirements. Formulation of weaning foods rich in proteins, carbohydrates
and other nutrients at high proportion to complement breast milk will bring about the
end of the children high mortality rate typical of the developing nations
(WHO/UNICEF, 1998; Codex,2003) [2,16, 18].
The most popular of this food group are cassava, yam, cocoyam, Irish potatoes
(Solanum tuberosum) and sweet potatoes (Ipomoea batatas) which is a dicotyledonous
plant that belongs to the family Convolvulaceae. Orange fleshed sweet potatoes which
thrives well in almost all climates and matures in 3-4 months is one of the most
promising plant sources of β-carotene which is believed to represent the least
expensive, year round source of dietary vitamin A. Current varieties of Orange fleshed
sweet potatoes contain 20-30 times more β-carotene than those of golden rice (Van
Jaarsveld et al., 2005) [15]. The outstanding features of orange fleshed sweet potatoes
are the nutritional pro-vitamin A, compositional and sensory versatility in terms of its
micronutrient contents and wide range of color, taste and texture (Degras, 2003) [3].
In Nigeria, orange fleshed sweet potatoes is widely processed into flour and found to
attract higher prices fromconsumers than from other varieties (Akoroda et al., 2007)
[1]
. The crop is patronized as a daytime snack in school, offices and at homes
(Indrasaris et al., 2005) [7]. It can also be eaten boiled, fried and in roasted form that
remains in food condition for a longtime (Yeoh et al., 2000) [19].
Legumes represent a major protein source consumed by a large section of the
population of developing countries (Rodriguez-Amaya, 1997) [13]. Legumes are cheap
sources of proteins and commonly consumed in diets of many household in West
Africa includingNigeria.
This study is therefore aimed at producing infant weaning food using irish potatoe,
orange fleshed sweet potatoes blends with soybean flour and assesses their nutritional
and sensory properties.
1.2. STATEMENT OF THE PROBLEM
Malnutrition among infants and young children is common in developing countries
like Nigeria. Many mothers in developing countries breastfeed for 12 months while
some others breast feed for up to 24 months (Kazim and Kazim, 1979) [8]. When a baby
reaches 4-6 months of age, breast milk alone is no longer sufficient to meet its
nutritional requirements. Formulation of weaning foods rich in proteins,
carbohydrates and other nutrients at high proportion to complement breast milk will
bring about the end of the children high mortality rate typical of the developing
nations (WHO/UNICEF, 1998; Codex,2003)
2.3. Functional Characteristics of Complementary Food Functional characteristics are those properties that determine the behaviour of
nutrients in food during processing, storage and preparation because they affect the general quality of foods as well as their acceptability.
Functional properties establish the purpose and use of food items for various food products. Ponzio, Puppo and Ferrero (2008) report that
functional properties of flours have also been related with some essential qualities of products produced from these flours.These also
determine their end use in food applications.
Processing conditions have been shown to influence functional properties of flour. According to Osundahunsi Fagbemi, Kesselman and
Shimoni (2003); Aina, Falade, Akingbala and Titus (2009), factors such as variety, processing steps (van Hal, 2000), processing methods such
as parboiling (Osundahunsi et al. 2003), blanching (Jangchud, Phimolsiripol and Haruthaithanasan, 2003), drying techniques (Yadav, Guha,
Tharanathan and Ramteke, 2006), and peeling, pre-treatment and drying temperatures (Maruf, Akter Mst, and Jong ‐Bang, 2010a), have been
found to have effect on the quality of sweet potato flour produced. Some of the functional properties include; water absorption capacity, oil
absorption capacity, bulk density, foaming properties (capacity and stability), and swelling power or capacity, water solubility index,
emulsifying capacity or emulsion activity/stability. The functional properties of food proteins play an important role in food processing and
formulation of food products. If complementary food is to be considered for product development then the functional properties should be
looked at.
2.3.1.Bulk Density
Bulk density is an essential property in many food applications, due to its ability to help determine the ease of packaging and transportation of
food products. Olaitan, Eke & Uja (2014) highlight that bulk density also assesses heaviness of flour. It is affected by moisture content and
particle size of the flour (Onimawo & Egbekun 1998). According to Okorie, Okoli and Ndie (2011), bulk density depends on the particle size
of the ingredients, as smaller
particle sizes are associated with lower bulk density. Increase in bulk density is desirable because it offers greater packaging advantage, as a
greater quantity may be packed within a constant volume (Fagbemi, 1999). Mburu, Gikonyo, Kenji and Mwasaru (2011), asserted that low
bulk density is a benefit in the formulation of baby foods where high nutrient density to low bulk is desired. Akubor, Yusuf, and Obiegunam
(2013) report that lower bulk densities are considered best for complementary food as foods prepared from low density food items are easily
digested by infants’ while retaining the nutrients. Many researchers have reported of the following bulk densities in their formulated
complementary food; Laryea (2016) reports of a lower 0.787 to 0.827 bulk density in his complementary food from orange fleshed sweet
potato, millet flour and soya bean flour. This implies that the ingredients flour had smaller particle sizes. Lohia and Udipi (2015) report
0.68±0.01 in their malted food mix and 0.73±0.02 in fermented food mix developed from cereals and pulses. This means that malted foods
produced small flour particles than the fermented foods. Ghasemzadeh and Ghavidel (2011) record a bulk density range of 59.4 to 62.5 for
their 4 complementary foods formulated from cereals and legumes. Mbaeyi-Nwaoha and Obetta (2016) record bulk density range from
0.54±0.150 to 0.65 ±0.001 in complementary food from millet, pigeon pea and seedless breadfruit leaf powder blends. This means that
smaller quantity may be filled within a constant volume. Onoja, Akubor, Gernar and Chinmma (2014) record bulk density `range from 0.42 ±
0.02 to 0.46 ± 0.02 from their complementary food from fermented sorghum, soybean and plantain.
2.3.4. Solubility
Solubility is an index of protein functionality such as denaturation and its potential application (Adepeju et al., 2014). Solubility of starch
depends on the origin and type. The ability of food commodities to absorb water is sometimes attributed to their protein content (Kinsella,
1976). Rickard, Asaoka and Blanshard (1991), report that the temperature of an aqueous suspension of starch is raised above the
gelatinization range, hydrogen bonds holding the starch granules continue to be disrupted. Water molecules become attached to the liberated
hydroxyl groups and the granules continue to swell, and as a direct result of swelling, there is a parallel increase in starch solubility. Adepeju
et al. (2014) record lower solubility index, ranging from 3.27±0.45 to 4.9±0.26 in their breadfruit based complementary food whiles Laryea
(2016) report an index range from 17.78% to 20.32%.
2.5.Sensory Evaluation
Sensory evaluation is a scientific discipline used to evoke measure, analyze and interpret reactions to those characteristics of foods and
materials as they are perceived by the senses of sight, smell, taste, touch and hearing (Stone & Sidel, 1993). The characteristics of food are
perceived by the five senses; sight, smell, taste, sound and touch. Sensory evaluation is important in the food industry. According to Institute
of Food Technologists (IFT) (1981), sensory evaluation is useful in the development of a new product, product matching, product upgrading,
process modification, cost cutback, selection of a new source of supply, quality control, storage stability, product grading and rating,
consumer acceptance and/or opinions, consumer preference, panellist selection and training. There are many types of sensory evaluation
methods, but the most
commonly used methods are the difference tests, descriptive analysis and consumer acceptance tests (Lawless & Heymann, 1998). Difference
tests estimate the extent of sensory differences between samples. Consumer acceptance, preference, and hedonic (degree of liking) tests are
used to establish the level of consumer acceptance for a product. Product acceptance can be determined using the category scales, ranking
tests and the paired-comparison test. Sensory characteristics such as colour, flavour, aroma and
texture are powerful determinants in food acceptability. In the food industry, colour and appearance have become important criteria in terms
of how it is presented because it has effects on the appetite of consumers. According to Spence (2015), food colour plays an essential function
in driving liking and the consumer acceptability of a variety of food products. However, Singh-Ackbarali and Maharaj (2014) also highlight
that colour and appearance are indices of the inherent good quality of foods associated with acceptability, as they can arouse or inhibit
consumer appetite.
Sweet potato is ranked highest in nutritive value, outranking most carbohydrate foods in vitamins, minerals, protein and energy content
(Onuh, Akpapunam & Iwe, 2004). Sweet potato roots and tops hold a range of chemical compounds appropriate for human health (Woolfe,
1992). According to Ofori et al. (2005) sweet potato is about 50% more nutritious than Irish potato. The major nutrients in sweet potato are
carbohydrates in the form of starch and simple sugars, protein, fat and fat soluble vitamins. Moreover, varieties with yellow and the orange
fleshed contain considerable amounts of β carotenes (Allen, Corbitt, Maloney, Butt & Truong, 2012). β carotene is essential for growth, good
eye sight and for boosting the immune system. Table 3 summarises the nutrients obtained from 100g of orange-fleshed and white-fleshed
sweet potatoes. Sweet potatoes also contain a good amount of minerals such as calcium and potassium (Luis, Rubio, Gutiérrez, González-
Weller, Revert & Hardisson, 2013), carbohydrates, fiber, antioxidants, starch and vitamins such as vitamin A & C (Anderson & Gugerty,
2013; Odongo, Mwanga, Owori, Niringiye, Opio, Ewell, Berga, Agwaro, Sunjogi, Abidin, Kikafunda & Mayanja, 2002).
Fibre provides a feeling of satiety which helps in controlling the ingestion of food and promotes a healthy digestive tract; it also keeps the
bowels healthy and lowers cholesterol. Vitamin C helps fight infections, heal wounds and aids in the absorption of iron. Although sweet
potatoes are rich in carbohydrate, its glycemic index is low. This slows the rate of digestion of complex carbohydrate, lowers the rate of
assimilation of sugars into the blood stream. This makes it excellent for diabetics and obsessed people (Ellong et al., 2014; Fetuga, Tomlins,
Henshaw & Idowu 2014; International Life Sciences Institute 2008; Ooi & Loke, 2013). According to Willcox et al. (2009) the danger of
constipation, diverticulosis, colon and rectal cancer and obesity can be lowered by the eating of sweet potato.
According to Oloo, Shitandi, Mahungu, Malinga and Ogata (2014), the protein found in sweet potatoes is higher than that found in roots and
tubers such as cassava and yam. It is ranked to be high biological value due to its high lysine content; the protein content ranges from 1% to
2%, however the lipids content is low ranging from 0.1 to 0.4 % (Mazzei, Puchulu and Rochaix, 1995; Food and Agriculture Organization
[FAO], 2002). The leaves of sweet potatoes are rich in essential amino acids, such as lysine and tryptophan which is always inadequate in
cereals (Mwanri, Kogi-Makau& Laswai, 2011; Oloo, Shitandi, Mahungu, Malinga & Ogata, 2014). A study has shown that sweet
potato leaves contain as much vitamins, minerals and other nutrients as contained in spinach (Ishiguro, Toyama, Islam,
Yoshimoto, Kumagai, Kai &Yamakawa, 2004). Orange fleshed sweet potato is a good source of dietary fibre, minerals,
vitamins and antioxidants such as phenolic acids, anthocyanins, and tocopherol. They also provide vitamin C, B vitamins (B2,
B3, & B6), potassium and copper (FAO, 2007, Kosambo, 2004; Welch, 2005 & WHO, 2002). Two research work conducted
by Van Jaarsveld, Faber, Tanumihardjo, Nestel, Lombard, Spinnler and Benade (2005) & Low, Arimond, Osman, Cunguara,
Zano and Tschirely (2007) in South Africa and Mozambique respectively revealed and proved that consuming orange fleshed
sweet potato on regular basis potentially increase the vitamin A status in children. Hagenimana, Low, Anyango, Kurz, Gichuki
and Kabira (2001), also reported that in Kenya women and children had their vitamin A intake boosted through the
consumption of orange fleshed sweet potatoes (P). Having enumerated these health benefits of sweet potato, promoting its
utilization will help improve the health status of infants who are fed with it. The β-carotene of sweet potatoes may help reduce
VAD in Ghana and Africa. Therefore incorporating orange fleshed sweet potato into a complementary food will enhance the
nutritional value of complementary foods.
Irish Potato is a tuberous dicotyledonous crop grown all over the world because of its special role in human diet(Ikanone &Oyekan,
2014).
Irish potatoes are mostly cross-pollinated by
insects such as bumblebees, and they are rich source of
protein, carbohydrates, minerals, and vitamins (Hamilton et al.,2004).
2.7. Legumes(soybean)
Worldwide, legumes as green vegetables are readily accepted and in Africa, the most important leguminous crops in terms of production and
consumption are groundnut, cowpea, soyabean and bambara groundnut.
The legumes are generally of high nutritional value and make a larger contribution to the energy and protein available to the population than
any other food (Sellscop, 1962).
CHAPTER THREE
3.1.Source of Materials
3.0.Materials and Methods
The Orange fleshed sweet potatoes (P) (Ipomoea batatas) and Irish potatoe used for the experiment were collected from the
National Root Crops Research Institute (NRCRI), Umudike, Abia State, Nigeria and the Soybeans (glycine max) were
purchased from kasuwa koro, Lafia market in Nasarawa State, Nigeria.
Peeled Washed
Sliced
Soaked in a bath of 1% sodium metabisulphte for Oven dried at 400C for 8 hours
Milled
Soy Bean
Sort Washed
The soy bean was boiled for 25 minutes, dehulled, dried in the oven for 5 hours to enhance flavor and taste of the flour and
also to improve digestibility. It was milled into powder, sieved and was ready for use.
3.7.ProximateAnalysis
3.7.1.Determination of moisture content
About 10g of the sample was poured into a previously weighed can. The sample in the can was dried in the oven at 105 0C for 3
hours. It was cooled in a desiccator and weighed. It was returned to the oven for further drying after which it was left to cool
and weighed repeatedly at an hour interval until a constant weight was obtained. The weight of
moisturelostwascalculatedasapercentageofweightof
sample analyzed. It was given by the expression below:
% moisture content =
Where:
W1= weight of empty moisture can
W2 = Weight of moisture can+ sample before drying
W3= Weight of moisture can+ sample dried to constant weight.
% Ash=
Where:
W1= weight of empty crucible. W2 = weight of crucible + ash
% Crudefiber = Where:
W2 = Weight of crucible +sample after boiling, washing and drying
W3 = Weight of crucible + sample as ash
% Fat = x
Where:
W1 = weight of empty extraction flask
W2 = weight of extraction flask +fat extract
% N2= x )T.Bik
Where:
W = weight of sample
N = normality of titrant (0.02 H2SO4) Vt = Total digest volume (100mls)
Va = volume of digest analyzed (10ml) T = Titer value ofsample
B = Titer value ofBlank.
3.7.6.Determination of carbohydrate
Carbohydrate was calculated as the Nitrogen free extractive (NFE) by the following below:
%CHO (NFE) = 100% - (Protein + Fat + Ash +Moisture Content) Energy value = (CHO x 4) + (CP X 4) + (0.1 X 9)
Carbohydrate content of the sample was determined by estimation using the arithmetic difference method described and was
calculated and expressed as the nitrogen free extract as
% Carbohydrate =100- (MC + CF +CP+ ASH+EE) % Where:
MC =Moisture content CF =Crudefiber
P =crudeprotein
EE = Ether Extract (Fat)
3.7.7.Determination of Vitamins
The spectrophotometric method was employed in the determination of vitamins A content.
Determination of vitamin A
A 5g of sample was dissolved in 30mls of absolute alcohol (ethanol) and 3mls of 5% potassium hydroxide was added to it. The
mixture was boiled under reflux for 30 minutes and was cooled rapidly with running water and filtered. 30mls of distilled water
was added and the mixture was transferred into a separating funnel. Three portions of 50mls of the ether were used to wash the
mixture, the lower layer was discarded and the upper layer was washed with 50mls of distilled water. The extract was
evaporated to dryness and dissolved in 10mls of isopropyl alcohol and its absorbance was measured at325nm.
Vit. A (Mg/100g) = x xc
Where:
au= absorbance of test sample
as = absorbance of standard solution c = concentration of the test sample w = weight of sample.
Ca/Mg (mg/100g)=
Where:
W = weight of sample
T = Titer value of sample B = Titer value of blank Ca = calcium equivalent
Mg = Magnesium equivalent
N= Normality of Titrant (0.02N EDTA).
Zinc (Mg/100g) = x xD
3.7.9.Sensory Evaluation
Twenty (20) nursing mothers were randomly selected from the department of mother and child health clinic at the Federal
Medical Centre in Umuahia, Abia State for sensory evaluation. The porridge was coded and about 50ml of each was presented
to the panelist from a thermos flask. Water was equally provided to the panelist to rinse their mouth after each taste to avoid
any carry-over taste from one sample to another. The attributes evaluated were based on Colour, Taste, Flavor (Aroma), Mouth
feel and General Acceptability on a 9-point Hedonic scale of: 9= Like extremely, 8=Like very much, 7=Like moderately,
6=Like slightly, 5= Neither like nor dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very much, 1=Dislike
extremely. Corn pap, a complementary commercial food was used as acontrol.
CHAPTER FOUR
4.0. RESULTS AND DISCUSSIONS
Mean values with same superscripts in the same column has significantly different (P 0.05)Where: a,b,c,d,e,f represent the Duncan test; P =
potatoes; SBB = SoyaBeans Blend;S.D = Standard deviation; M = Mean sample; MC =Moisture content; P = Protein; F= Fiber; ASH= Ashing;
CHO = Carbohydrates; EV = Energy value
Table 2 presents the vitamin composition of orange fleshed sweet potatoes and soybean blends.
Vitamin A was highest in P90:SBB10 with vitamin A content of 4748.5g, followed by sample P80:SBB20 with vitamin A
content of 4163.0g. Sample P: SBB had the lowest vitamin A content of 2912.0g. There was no significant different (P>0.05)
with the entire experimental sample.
Table 2 also shows the vitamin C composition of the blends. Vitamin C was highest in P90:SBB10 with vitamin C content of
12.36g, followed by sample P80: SBB20 with vitamin C content of 11.86g. Sample P50:SBB50 had the lowest content of
vitamin C (9.8700%). There was no significant difference (P>0.05) between the experimental samples.
Table 3: Mineral Composition of Orange Fleshed Potatoes and Soya bean Blends per 100g
Ca (mg) Fe (mg) Zn (mg)
Food Sample (%)
M S.D M S.D M S.D
P:SBB
18.5c ±0.01 3.4b ±0.03 2.3a ±0.02
(50:50)
P:SBB
17.5c ±0.00 2.9 b ±0.00 1.9 a ±0.02
(60:40)
P:SBB
15.0c ±0.00 2.4 b ±0.02 1.5 a ±0.00
(70:30)
P:SBB
14.0 c ±0.01 1.8 b ±0.07 1.0 a ±0.00
(80:20)
P:SBB
(90:10) 13.3 c ±0.00 1.3 b ±0.01 0.7 a ±0.00
Mean values with same superscripts in the same column has no significantly different (P 0.05)
Where: a,b,c represent the Duncan test, M = Mean sample; S.D =
Standard deviation; P = Orange fleshed sweet potatoes; SBB = Soybean blends.
Table 3 shows the mineral composition of orange fleshed sweet potatoes and Soybean Blend. Calcium was highest in P50:
SBB 50 (18.5mg), followed by sample P60:SBB40 with 17.5mg calcium. Sample P: SBB had the lowest calcium content of
13.3mg. There was no significant different (P>0.005) for all the samples.
Table 3 shows iron was highest in P50:SBB50 with 3.4mg, followed by P60: SBB40 with 2.9mg. Sample P90: SBB10 had
the lowest iron content of 1.3mg. There was no significant difference (P>0.005) with the experimentalsamples.
Table 3 also shows zinc was highest in sample P 50: SBB 50 with zinc content of 2.3mg followed by sample P60:SBB40
with zinc content of 1.9mg. Sample P 90: SBB10 had the lowest value of 0.07mg. There was no significant difference
(P>0.005) in the zinc content of the experimentalsamples.
TABLE 4
70:30 5.67a ±2.17 5.05a ±2.06 5.75ab ±2.02 5.35a ±2.35 4.65a ±2.52
80:20 5.94a ±2.39 5.56a ±2.26 5.96ab ±2.50 5.75a ±2.02 5.40a ±2.39
90:10 6.67a ±2.000 5.60a ±2.19 6.65b ±2.08 6.15a ±2.37 6.30a ±2.36
Mean values with the same super scripts in the column has no significantly different (P>0.05). Where: a,ab,b
represent the Duncan test; M = Mean sample; S.D = Standard deviation
Table 4 presents the sensory evaluation of the complementary food blend. PAP was used as the control. For colour; sample
90:10 was most acceptable by the panelist with the highest value of 6.67 followed by sample 80:20 with a value of 5.94 and the
lowest was sample 50:50 with a value of 5.94. However colour of all sample were acceptable by thepanelist.
For taste; sample 90:10 was most acceptable by the panelist with the highest value of 6.65 followed by sample 80:20 with a
value of 5.96 and the lowest was sample 50:50 with a value of 4.85. All samples were acceptable for taste and there was no
significant difference (P>0.05).
For flavor, sample 60:40 was highest with 6.35 followed by sample 50:50 with a value of 5.60 while pap as the control had the
lowest value with (5.40), there was no significant difference (P>0.05). However all samples were generally acceptable for
flavor (aroma).
For mouth feel; Sample 90:10 was the most acceptable by the panelist with the highest value of 6.15, followed by sample 80:20
with a value of 5.75. Pap was the lowest with a value of 5.02. However, the samples were acceptable for mouth feel and there
was no significant difference (P>0.05). For general acceptability; sample 90:10 with a value of 6.30 was the most generally
accepted by the panelist, followed by pap with a value of 5.85. The lowest was sample 70:30 with a value of 4.65. The samples
were generally accepted by thepanelist.
Discussion
There was significant difference (P<0.05) in the moisture content of the experimental samples. The Lower the
moisture content of food, the higher it’s keeping quality. Moistureindicatesshelflifewhenproperlypackedand stored
(Etudaiye et al., 2000) [5].
There was significant difference (P<0.05) in the protein of the experimental samples. The recommended daily allowance for
protein for children 0-6 months and 7-12 months is 9.1g and 11g respectively (WHO, 2001) [17]. Protein is used for proper
growth and development of the body, muscle structure, tissue repairs and maintenance of muscle mass.
There was significant difference (P<0.05) in the fiber content of the experimental sample. Fiber can help prevent high blood
sugar level and keep blood sugar level under control (Lijuan et al., 2000)[9]
There was significant difference (P<0.005) in the lipid content of the experimental sample. The recommended daily
allowance for lipid is 10-23g/100g (Codex, 2003) [2]. Fat provides essential fatty acids, facilitates absorption of fat soluble
vitamin and enhances dietary energy density and sensory qualities.
There was no significant difference of (P>0.05) in the ash content of the experimental samples. The ash content represents the
mineral or inorganic residue of a biological material. It gives an idea of the amount of the total mineral content of the food
material.
There was significant difference (P<0.05) in the carbohydrate content of the experimental sample. Inadequate energy
obtained from carbohydrate would force the body to utilize protein as a source of energy (WHO, 1998)[17].
The blends are a good source of beta carotene which is the precursor of vitamin A. The blends produced being rich in vitamin A
is a good for a complementary food for infants as it will help to solve the problem of vitamin A deficiencies in children.There
was no significant difference (P>0.05) in the vitamin C content of the samples. The recommended daily allowance for vitamin
C for children 0-5 years is35µg.
There was no significant different (P>0.005) in the calcium content of the samples. The recommended daily allowance for
calcium is 48mg/g (Van Jaasveld et al., 2005) [15]
There was no significant difference (P>0.005) in the iron content of the samples. Iron in human is highly bio- available, the
concentration is low and human milk provides only a very small portion of iron required (WHO, 2001) [17]. After the age of six
(6) months nearly all iron must come from the complementary food. It had been estimated that complementary food need to
provide 97g of iron required for infants age 9-11 months (Dewey, 2001)[4].
There was no significant difference (P>0.005) in the zinc content of the experimental samples. According to Van, Jaasveld et al.,
(2005) [15], the recommended daily allowance for infant, 6-12 months was 0.29mg/g.
All samples were accepted by the panelist for colour, taste, mouth feel and flavor (aroma). There was no significant difference (P>0.05).
Therefore, the samples were generally acceptable by the panelist.
CHAPTER FIVE
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