Processing techniques and nutrient retention in complementary foods for older infants and young children

Document Type : Review article

Author

Food Science and Nutrition Department, Melkassa Agricultural Research, P.O.BOX 436, Adama, Ethiopia.

Abstract

Prevalent malnutrition in older infants and young children is a persistent problem in developing countries.
Processing methods like soaking, germination, fermentation, roasting, and extrusion help to retain the nutrient
composition, improve digestion, bioavailability, and increase sensory acceptability in complementary food.
Complementary food prepared from a desired proportion of cereals, legumes, roots, tubers, fruits, and vegetables is
effective in alleviating malnutrition and promoting adequate growth and development in older infants and young
children. Narrative literature review approach was employed in the preparation of this review article.
Complementary porridge, gruels, soup, and instant flour are the most common types of complementary foods in
many countries. Crude protein, fat, fiber, carbohydrate, and energy contents of many complementary porridges,
gruels, and instant flours formulated from combinations of cereals, legumes, fruits, vegetables, and tubers were in
line with their recommended levels in the complementary food. Micronutrients such as iron and zinc were increased
in complementary food due to substitution levels of some legumes, fruits, and tubers. In addition, vitamin C contents
of all complementary foods assessed in this review did not meet the dietary reference intake for older infants. This
might be attributed to the heat-labile properties of vitamin C during thermal processing. Furthermore, vitamin A
contents of complementary foods produced from a combination of soybeans, cooking bananas, and Hungary rice
met the dietary reference intake for older infants and young children. Optimum levels of table sugar, refined oil,
salt, and some spices with suitable processing methods could be utilized to improve the sensory attributes of
complementary food by considering the nature of the raw ingredients.

Keywords

Main Subjects

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