Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(9) pp. 162-170, December , 2017. DOI: http:/dx.doi.org/10.14303/ajfst.2017.152. Copyright © 2017 International Research Journals

 

Full Length Research Paper

Protein and iron contents and bio accessibility in local modified diets for children aged 6 to 23 months in Bukoba, Tanzania

*Mbela Domina Esther Nkuba[1]/2, Kinabo Joyce2  Sokoine Mwanri Akwilina Wendelin2 and Ekesa Beatrice3 

1Mikocheni Agricultural Research Institute, PO Box 6226 Dar es Salaam, Tanzania

2Sokoine University of Agriculture, Department of Food Technology Nutrition and Consumer Sciences, PO Box 3006, Morogoro, Tanzania

3Bioversity International, Plot 106, Katalima Road, P.O. Box 24384, Kampala, Uganda.

*Corresponding author Email: dominankuba@yahoo.com or dominankuba2013@gmail.com, +255754749382, Tel. +255-22 2700552 Fax: 255-222-775549

Received  December 3, 2017; Accepted December 28, 2017

Abstract

 

Micronutrient deficiencies often occur as part of a cycle of malnutrition and may be coupled with protein energy malnutrition. One of the measure to fight malnutrition is through participatory dietary modification was used. Five recipes of banana-based porridges from two EAHB ‘nshakala’ and AAB ‘bira’ banana varieties and three maize-based porridges were formulated in combination with other ingredients. The contents of Iron and protein in separate ingredients and in modified recipes were analysed using flame atomic absorption spectrophotometry and Kjeldahl´s method, respectively, and bio-accessibility of iron was estimated using invitro simulating gastrointestinal digestion method. Beans were a good source of both iron and protein while groundnuts flour was a good source of protein. Contribution of iron and protein in recommended daily allowance (RDA) ranged from 75.3 to 458% and 106 to 146% in a portion of 500g respectively. Iron bioaccessibility in all recipes ranged from 7.4% to 31.1%. Iron in porridge recipes (6OFSP, 7B) was more bio-accessible. The developed and improved recipes showed great potential of contributing substantially to iron and protein needs of children 6-23 months. The importance of food diversification for intake of iron and protein is discussed.

 

Keywords: Diet modification, children below five years, protein, iron bioaccessibility