Production of Complementary Food for Infants Made from Sweet Potatoes, Soybeans, Maize and Guinea Corn
Adeoso Abiodun *
Department of Nutrition & Dietetics, Yaba College of Technology, Lagos, Nigeria.
Adetona Olayinka
Department of Nutrition & Dietetics, Yaba College of Technology, Lagos, Nigeria.
Awe Omotola
College of Health Sciences and Technology, Ijero-Ekiti, Ekiti, Nigeria.
*Author to whom correspondence should be addressed.
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.
Keywords: Complementary food, sweet potatoes, soybeans, maize and guinea corn