Production of Complementary Food for Infants Made from Sweet Potatoes, Soybeans, Maize and Guinea Corn

Omotola, Awe and Olayinka, Adetona and Abiodun, Adeoso (2021) Production of Complementary Food for Infants Made from Sweet Potatoes, Soybeans, Maize and Guinea Corn. European Journal of Nutrition & Food Safety, 13 (2). pp. 59-64. ISSN 2347-5641

[thumbnail of 734-Article Text-1324-1-10-20220920.pdf] Text
734-Article Text-1324-1-10-20220920.pdf - Published Version

Download (173kB)

Abstract

The transition from breastfeeding to family or complementary food is challenging for most mothers. This is a critical period of growth during which nutrient deficiencies and illnesses contribute globally to higher rates of under-nutrition among children less than five years of age. This study was carried-out to compound an indigenous complementary food that is nutritious, cheap, and with considerable shelf life. Blends of soya beans, sweet potato, yellow maize and guinea corn flours were mixed in proportions and proximate analysis was carried out to determine the nutritive and preservative quality. Carbohydrate (80.33-84.72 g) was 123% more and protein (3.43-4.26 g) was 26.6% less than commercially available complimentary food. More research is needed in this area to achieve our goal.

Complementary food sweet potatoes soybeans maize and guinea corn

Item Type: Article
Subjects: e-Archives > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 26 Oct 2022 04:22
Last Modified: 26 Jun 2024 08:37
URI: http://ebooks.abclibraries.com/id/eprint/52

Actions (login required)

View Item
View Item