Dietary quality assessment of existing practice and development of teff based enriched complementary food in Jimma Town southwest Ethiopia.

Abstract

Consumption of variety of foods, diversified diet, and nutritionally adequate and good quality diet is essential for child health. However, the dietary quality of complementary foods in Jimma Town is not yet studied and given more attention. In line with this, Between February and April 2015, 384 under-two children living in Jimma Town were randomly selected and for their food variety score, dietary diversified score; and major nutrients, anti-nutrients and nutrient adequacy of complementary food samples were assessed. Formulations were also made to produce red teff based porridge with composite flour of soybean and papaya powder to evaluate the potential of improving the nutritional and sensory quality of porridge using germinated soybean flour and papaya powder. Eleven formulations of the composite flours were prepared using D-optimal mixture experiment with three ingredients with the help of Minitab Version 16 Statistical Software with ranges of 55-70% for red teff, 20-30% for soybean and 5-15% for papaya The major response variables of nutritional composition, functional propriety, antinutritional factor and sensory quality of the product were analyzed. Results showed that the based on 24 hours recall the mean FVS was 7.14 ± 4.07 (range 0 to 18), while DDS was 3.44± 1.75 (range 1 to 8). All complementary food samples collected from respondents were found nutritionally inadequate. Results of nutrient content of formulated porridge showed significance difference (P<0.05) in ash, fat, fiber, protein, carbohydrate, calorie, iron, calcium, zinc, βCarotene , phytates, tannin, appearance, taste, mouth feel and overall acceptability of the porridge; and water activity, and water absorption capacity on composite flour. High blending ratio of germinated soybean increased fat, protein, gross energy, mineral, whereas papaya increased the carbohydrate value, β-carotene and sensory acceptability of porridge. The overall optimum point (fat 5.27-7.44 %, fiber 2.33-3.6%, protein 12.55-24.22%, carbohydrate 60.08- 69.68%, calorie 376.3-385.56 kcal/100g, iron 12.55-34.86 mg/100g, calcium 201.49-293.57 mg/100g, zinc 4.05-5.58 mg/100g, β-carotene 0.608-5.737 mg/g and overall acceptance received hedonic ratings 4.02-4.97) were found in a range of red teff (60-70%), soybean (20-27.5%), and papaya (10-12.5%). The study showed the current status of dietary quality of complementary foods in the Town which helps for intervention of malnutrition; and the red teff, soybean and papaya potential to develop nutritionally enhanced porridge.