Development of nutrient-rich complementary foods from locally sourced ingredients for low-income households in Eastern Ethiopia

Anbesse Girma Shewa ^* Shewangizawe Teketele Anamoo Solomon Abera Mikiyas Kebede Ali Jalene Gelan

• Haramaya University, Harar, Dire Dawa, Ethiopia

Background: The prevalence of malnutrition among infants remains a common problem in Ethiopia. Commercial complementary foods are available in the market, but they are expensive and unaffordable for low-income households. Thus, this study was conducted to develop complementary food from locally available nutrient-rich ingredients for low-income households. Method: The effect of processing methods (boiling, germinating, and roasting) on the physicochemical properties, such as proximate composition, minerals, phytochemicals, and ß-carotene of maize and groundnut flours, was analyzed using standard procedures. Complementary food was developed with various blending ratios of flour of maize, groundnut, spinach leaf, and sweet potato. Then, the physicochemical and sensory quality of the product was conducted. Results: Germination and roasting (maize and groundnut) were found to exhibit the least effect on proximate composition, minerals, and ß-carotene and reduced the level of phytochemicals (tannin, phenol, and phytic) of raw materials; thus, they were used to develop eight complementary foods. The proximate composition analysis results of the eight developed food formulas indicated that protein content ranged from 15.35 to 16.39%, while fat, carbohydrate, and energy values were in the range of 8.1 to 11.9%, 59.12 to 63.07%, and 383.82 to 412.87 kcal, respectively, indicating a closed nutritional profile with locally available commercial complementary foods. Similarly, calcium, zinc, iron, magnesium, and β-carotene contents ranged from 66.75 to 102.48, 1.33 to 2.48, 6.64 to 10.36, 122.60 to 181.73, and 113.40 to 197.53 mg/100 g, respectively, with appreciably low anti-nutritional factors. Conclusion: Supplementary food is required when breastfeeding is no longer enough to satisfy the infant’s nutrient requirement. Thus, the currently developed complementary food can meet 5 to 50% of the daily recommended allowance of nutrients for infants.