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Formulation of Low Cost Complementary Baby Food to Improve the Nutritional Status of the Malnourished Children in Bangladesh

Md. Ariful Alam
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Md. Tanvir Sarwar
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Md. Hafizur Rahman
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

A. Y. K Masud Rana
Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka, Bangladesh

Shakh M. A Rouf
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Abstract/ Executive Summary:

In the present study we formulated a low cost complementary baby food and investigated its role to improve the nutritional status of the malnourished baby. One hundred gm of complementary baby food was prepared by blending of 40 gm cereal powder, 16 gm green gram powder, 14 gm sesame powder, 14 gm banana powder, 10 gm pumpkin powder and 6 gm sugar powder according to the proportion of balanced diet. The formulated complementary baby food contained 336.5 Kcal energy and 6.56% moisture, 1.76% crude fiber, 17.5% protein, 13.7% fat, 31.31% carbohydrate, 30.93% ash, 27.7 mg of vitamin C, 210 μg of vitamin E, 30.15 mg of iron, 45.32 mg of zinc, 470.3 mg of calcium, 73.6 mg of magnesium and 1100 μg β-carotene. Impact of formulated complementary food to improve nutritional status was observed by conducting a cross-sectional study on 27 suspected malnourished children living in low socioeconomic status. According to the anthropometric data 18 children were found to be malnourished. From the 18 children, 13 children were taken as Feeding Group and remaining 5 children taken as Control Group. We found that 30.76% children were severe malnourished, 46.15% children were moderate malnourished and 23.07% children were mild malnourished according to Gomez classification. Nutritional status of the feeding and control group was investigated during the three months study period. It was found that control group gradually lost their weight (wasting) during the study periods due to faulty feeding practices and lack of calorie intake. Percent weight loss (wasting) at the end of the study period for Control-1, Control-2, Control-3, Control-4 and Control-5 were 8.60%, 7.14%, 8.33%, 10.0%, and 9.25% respectively. While the newly formulated complementary baby food was provided 120gm/day for the severe malnourished children and 80 gm/day for the mild to moderate malnourished children during the study period. It was found that the formulated complementary baby food can reverse muscle wasting and improving nutritional status of the malnourished children during the study period. Thus newly formulated complementary baby food was efficiently providing both calorie and other dietary essentials to the malnourished children.

Keywords: Malnutrition, Complementary Food, Breastfeeding, Child Nutritional Status

Location: Department of Applied Nutrition and Food Technology, Islamic University, Kushtia

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fresh and processed food

Objectives:

To formulate a low cost complementary baby food and investigate its role to improve the nutritional status of the malnourished baby.

Methodology:

The food stuffs such as corn (Zea mays), bengal gram (Cicer arietinum), sesame seed (Sesamum indicum), matured banana (Musa acuminate), pumpkin (Cucurbita maxima) and sugar - were purchased from local markets in Thakurgaon, Bangladesh. Instruments such as HPLC from Agilent1200, G1316A, CULCOM. Muffle Furness (Gallen kamp) Model-S90, Atomic Absorption Spectrophotometer (SHIMADZU Corporation, AA-6200) were used for experimental process. All chemicals used were research grade and collected from world reputed companies. Formulation of Complementary Baby Food: All the raw materials were collected from the local market. The maize was dehulled and the hulls separated. Whole maize was soaked in water (1:3 w/v) at 29°C for six hours and germinated in a sterilized woven cane basket lined with a sterilized moist jute sack for 72 hours. After germination, the grains were dried for eight hours in a solar drier (45-47°C). The vegetative parts were removed by rubbing the grains between the palms and winnowing. The dried malted grains were milled in an attrition mill and sieved to remove the hulls. Sesame seeds were soaked in distilled water for 10 minutes and dried at room temperature. The dry seeds were roasted in an oven for 10- 15 minutes at 105°C. Then the roasted seeds were grinded in electric grinding machine for making fine powder. Green grams were steeped in water for 12 hr at room temperature. After 12hr water was removed from the container. The wet grams were allowed to germinate for the further 48 hr. The germinated legumes were roasted at 110±3°C in an electric oven for 20-25 minutes. The bananas (without skin) were sliced in small pieces. Sliced banana were blended and dried in an oven at 105°C overnight. Dried portion were grinded for making fine powder. Surface of pumpkin was peeled mechanically. Then pumpkin was sliced for making large pieces. Pumpkin pieces were boiled in hot water by using small amount of salt and blended in a blender machine. Blended materials were dried at 70-80°C and then grinded to make fine powder. All the processed cereal, legume and fruit materials were mixed with the proportion of balanced diet. 2.3. Nutrient Content Analysis Ash moisture and crude fiber content were determined by the method of A.O.A.C. Protein content was determined by Micro Kjeldahl methods. Fat content was determined by following the methods of Cocks and Van Reda. Total carbohydrate content (%) was calculated by subtracting moisture, crude protein, crude fat and ash from total weight [100 %-( moisture% + protein % + fat % and ash %)]. The energy content of food product was calculated from the protein, fat and carbohydrate content of finished product. β-carotene content was determined by standard vitamin assay method. Vitamin-C Calcium and Iron content were measured by the Bessey's titrimetric, complexometric and Spectrophsotometric Thiocyanate method respectively. Other minerals were determined by using atomic absorption spectrophotometer (SHIMADZU Corporation, model: AA-6200).

Source of Information: International Journal of Nutrition and Food Sciences 2013; 2(4): 200-206

Article Link (Online Journal): http://www.sciencepublishinggroup.com/j/ijnfs; doi: 10.11648/j.ijnfs.20130204.17

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study was aimed to formulate low-cost and easily obtainable complementary baby food that can provide sufficient nutrients to the children in addition to the breast feeding for their proper growth and development. Hopefully providing of the newly formulated complementary baby food to the malnourished children revert the weight loss and support their proper growth. Thus, the present study shed light on prevention of child malnutrition by providing low-cost and easily obtainable complementary baby food in Bangladesh.

Knowledge Management: Journal