Effect of Co-fermentation on Nutritive Quality and Pasting Properties of Maize, Cowpea, and Sweet potato as Complementary Food

Journal Articles
Sectors:
Nutrition, Health
Organization:
Author:
Mojisola Oyarekua
Region:
Africa
Resource Publication Date:
January, 2013
Content Format:
Text

This study compared a traditional fermented maize porridge fed to children in Nigeria to a similar product made of maize, cowpea, and sweet potato. The author analyzed minerals, protein, and ß-carotene content, and compared the results to Recommended Daily Allowances (RDA) in Nigeria for children aged between 6 and 23 months. In general, she found that protein and amino acid profiles as well as caretnoids (Vitamin A) were better in the new mixture, but some mineral content was better in the traditioanl maize porridge. Nonethless, the values generally met RDA and the maize/cowpea/sweet potato mixture was superior overall. 

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