Dietary Consumption of Iron Rich Food and Formulation of Iron Rich Complementary Food by Using Amaranth, Chickpea and Maize for Rural Kebeles of Hawassa City, SNNPR Ethiopia
Alemselam Zebdewos *
Hawassa University School of Nutrition and Food Science Technology, Hawassa, SNNPRS, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Objectives: To assess the consumption of iron-rich foods by children & iron level & acceptability of complementary food prepared from amaranth, chickpea, and maize in Hawassa city rural kebeles, in Ethiopia.
Methods: Cross-sectional survey conducted to assess the consumption of iron-rich foods. Laboratory analyses were done to evaluate iron level and acceptability of porridge prepared from amaranth, maize, and chickpea flours mix. Porridge from maize used as control. Home made processing such as soaking in water, lemon-juice, and salt were applied to the grains to lower the phytate level.
Results: Most frequently consumed foods by children in study area were cereal, roots and tubers. Amaranth leaves (not grain) has been widely consumed by community but not given to the children. Porridge prepared from amaranth flour mix showed high content of iron & other micronutrients as compared with control (100%maize). Protein, fat, iron, and calcium level increased when the proportion of amaranth flour increased in the porridge. Socking of grains in water, lemon juice and salt significantly decreased phytate level. All formulated product with different proportion have accepted by panelists, mothers, and children.
Conclusions: Children of the study area have high risk of developing iron deficiency anemia due to low intake of iron-rich foods. Although amaranth plant is widely growing in study area & rich in Iron & other micro-nutrients, not used by community as complementary food due to lack of knowledge and cultural belief. The study revealed that amaranth can be effectively used at community level for production of low-cost iron-rich complementary food.