Development of an improved local-ingredient-based complementary food and technology transfer to rural housewives
Authors: Ouédraogo, Hermann Z.; Traoré, Tahirou; Zèba, Augustin; Tiemtoré, Saïdou; Dramaix-Wilmet, Michèle; Hennart, Philippe; Donnen, Philippe
Source: Food & Nutrition Bulletin, Volume 30, Number 2, June 2009 , pp. 153-160(8)
Abstract:Background. Food technology transfer to rural households, based on local ingredients, is a relevant and sustainable strategy to ensure better nutrition of young children.
Objective. To develop an improved mush based on local ingredients and evaluate the potential for transferring its technology to rural housewives.
Methods. We developed a flour-based food using Alicom software and performed laboratory trials to evaluate its actual nutritional quality. Then we recruited housewives from each of the 27 project villages and trained them in flour production and mush preparation twice daily, 6 days a week, for 26 weeks. Mush was sampled during the training session and at weeks 4, 12, and 22 and evaluated for actual flow distance and dry matter content, which served to estimate energy density and iron and zinc contents.
Results. The laboratory trials reported average energy densities of 103 kcal/100 g, iron contents of 2.6 mg/100 kcal, and zinc contents of 1.2 mg/100 kcal. The average (± SD) energy densities of the mush samples obtained during the training session and at weeks 4, 12, and 22 were 103.0 ± 5.6,103.3 ± 5.2,107.9 ± 11.5, and 101.3 ± 8.7 kcal/100 g, respectively. The average iron contents were 2.3 ± 0.5,2.3 ± 0.5,2.6 ± 0.3, and 1.8± 0.8 mg/ 100 kcal, respectively, and the average zinc contents were 1.6± 0.1, 1.6± 0.1,1.7 ± 0.1,and 1.6± 0.2 mg/100 kcal.
Conclusions. Developing a suitable complementary food from local ingredients and educating households in nutrition and use of local products are feasible. Such education should come with measures aimed at improving the accessibility of some ingredients to ensure feasibility and sustainability.
Document Type: Research Article
Publication date: June 1, 2009
- Established in 1978, the Food and Nutrition Bulletin (FNB) is a peer-reviewed journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation. The focus of the journal is to highlight original scientific articles on nutrition research, policy analyses, and state-of-the-art summaries relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world.
Food and Nutrition Bulletin's 2012 Impact Factor: 2.106
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