Nutrition News for Africa

Abstract - September 15, 2007

An article entitled "Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): Effect of maize-legume combinations and traditional processing methods" was published by Jeanne Ejigui,et al. in the Food and Nutrition Bulletin 2007;28 (1): 23-34

Introduction
The improvement of the nutritional value of traditional complementary foods is considered as one approach to overcome the major contributing factors of protein energy malnutrition in Africa including non exclusive breastfeeding, early weaning, nutritionally inferior diets, and improper complementary feeding. The main objectives of this study were to test complementary foods made from recommended blends with a 70:30 cereal-legume ratio by comparing their energy density and nutrient content with WHO estimated needs from complementary foods; to compare the nutritive value of peanuts and beans as legume complements; and to determine the traditional processing method with the best potential for improving the nutritional quality of the traditional porridge.

Methods
Fermented maize flour was obtained by fermentation of yellow maize (Zea mays) following the traditional procedure which consists of steeping whole maize seeds in water and allowing them to ferment for 96 hours, Small red peanuts (Arachis hypogea) and small red kidney beans (Phaseolus vulgaris) were purchased at a local market at Yaounde, Cameroon. Blends were formulated as 70% cereal to 30% legume. The control porridge, fermented maize porridge (FMP), was made from maize flour only, whereas six porridges were made from blends of maize and processed peanut paste or maize and processed beans. Energy and nutrient densities were compared with WHO estimated needs for children aged 6 to 11 months., receiving an average amount of energy from breastmilk and four meals per day.

Results
Energy density was significantly higher in all of the complementary porridges than in the control FMP. It was higher in maize-peanuts complementary porridges than in maize-beans complementary porridges. Processing methods, blend formulation, and their interactive effects yielded significantly different viscosity levels. The content of carbohydrate and fiber significantly increased with blend formulation from 11.52% to 15.2% compared with FMP. Maize-peanuts complementary porridges were significantly higher in fat than maize-beans complementary porridges. Protein content significantly increased with blend formulation compared with FMP. The maize-peanuts complementary porridges provided about 23% more protein than the maize-beans complementary porridges. Iron and calcium in the Blend formulas did not meet WHO estimated needs from complementary foods, whereas zinc did meet them.

Conclusion
An infant complementary food of higher energy and nutrient density, formulated and prepared from a combination of 70% yellow maize and 30% peanuts or 30% beans, had the strongest impact on nutritional quality and should be viewed as an option in the development of infant complementary foods. The use of commonly consumed local food supplements of vegetal or animal origin, instead of cereal-legume blends, coupled with public education programs, could help families and communities make better use of their products and at the same time improve nutrient density and meet micronutrient needs.