Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize

The Association of Feeding Practices and Sociodemographic Factors on Underweight and Wasting in Children in Ethiopia: A Secondary Analysis of Four Health Surveys from 2000 to 2016

BACKGROUND

Feeding practices highly influence the nutritional status of children between 6 and 23 months of age in developing countries, including Ethiopia. Therefore, this study was conducted to investigate the association of feeding practices and sociodemographic factors on underweight and wasting of children aged 6-23 months in Ethiopia.

METHODS

Data on 8003 children 6-23 months of age from four Ethiopia demographic and health surveys (EDHS) from 2000 to 2016 were analyzed using complex sample crosstabs for multivariate analysis. The association of feeding practices and sociodemographic factors on underweight and wasting was assessed via multiple logistic regression analyses adjusting the covariates. The outcomes were reported based on the adjusted odds ratios (ORs) with 95% confidence interval (CI).

RESULTS

Male children, very small at birth size children, diarrhea and fever, and short stature mother were risk factors for underweight and wasting (p < 0.05-0.001). Also, minimum dietary diversity, rich and middle-income families, vitamin A in the previous 6 months and antenatal care visits during pregnancy were protective factors for both underweight and wasting (p < 0.05-0.001). Minimum meal frequency was significantly related to lower odds of wasting (p < 0.001). Higher age of the child was significantly associated with underweight (p < 0.05-0.001); however, it was less likely wasted (p < 0.05-0.01).

CONCLUSION

The present study depicted that among infant young children feeding core indicators except breastfed, all the other indicators did not met the required standard; however, sociodemographic factors on four health surveys from 2000 to 2016 were associated with underweight and wasting in children in Ethiopia.

LAY SUMMARY

• Over the years the prevalence of underweight in children aged 6-23 months in the country has shown a significant improvement from 40.2% in 2000 to 34.7% in 2005, then further reduced to 28.9% and 20.0% in 2011 and 2016 EDHS, respectively.• In the same manner, the prevalence of wasting in children aged 6-23 months in Ethiopia also observed improvement from 18.9% in 2000 to 16.7% in 2005, then further reduced to 15.4% and 13.9% in 2011 and 2016 EDHS, respectively.• Male children, very small at birth size children, diarrhea and fever (for the last 2 weeks), and short stature mother were risk factors for underweight and wasting.• Minimum dietary diversity, rich and middle-income families, vitamin A in the previous 6 months and antenatal care visits during pregnancy were protective factors for both underweight and wasting.• Minimum meal frequency was significantly related to lower odds of wasting.• Higher age of the children was significantly associated with underweight; however, less likely wasted.

Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel

The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented cassava flour gruels. To do this, the germinated corn flour (GCF) varieties Atp and Kassaï was produced according to the response surface methodology and the Doehlert plan was used with factors such as soaking (12-48 h) and germination (24-96 h) times. Once obtained, these GCF were used to increase the energy density of cassava flour gruels with flow velocity as response. The Doehlert plan was also used with fermented cassava flour concentration (17.5-30 %) and optimised sprouted corn flour mass (1-5 g) as factors. The experimental design that had been performed indicated that the effectiveness of corn amylase flour to fluidify the gruels depends not only to the conditions of production (soaking and germination) (p < 0.05) but also their incorporation during the preparation (corn amylase-fermented cassava flour) (p < 0.05). The rich corn amylase flour can be obtained by soaking Kassaï and Atp varieties for 20 h and 28 h respectively and germinated for 90.82 h. Application of these GCF during the preparation of fermented cassava flour gruels has shown that to obtain gruels with flow velocities between 100-160 mm/30s, it was necessary to couple 1.16 g of sprouted corn flour variety Kassaï for 26.23 % of fermented cassava flour and 1.12 g of corn flour variety Atp for 25.94 % of fermented cassava flour. The use of these couples has made it possible to multiply the energy density of the gruels by 6.55 and 6.49, respectively. In view of these results, it is therefore advisable to use the germinated corn flours produced under the conditions obtained to fluidise and increase the energy density of the fermented cassava gruels.

Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia

Complementary foods (CFs) in Ethiopia are characterised by bulkiness, and poor nutrient density as these foods are primarily made of starchy staples. Meanwhile, several modification techniques are available to improve the quality of the starch-based CFs. The objective of this study was to examine the effect of fermentation time and malt concentration on cereal-based CFs in Ethiopia, intending to improve the nutrient density and reduce dietary bulkiness. Oats, barley and teff flours, with added malt at different concentrations (0, 2 and 5%), were spontaneously fermented for 0, 24 and 48 h. The physical, chemical and sensory properties of the fermented CFs flour were evaluated. The protein, fat, fibre, energy, phytate, tannin, bulk density, water absorption capacity (WAC) and viscosity ranged between 8.12–16.82%, 1.63–4.55%, 1.58–5.96%, 359.33–380.26kcal/100g, 18.63–175.07mg/100g, 0.84–42.89mg/100g, 0.66–0.99 g/ml, 61.33–143.12%, 235cP-1016.33cP, respectively. For all the three kinds of cereal, fermentation for 24 h resulted in a better sensory quality regardless of the malt concentration. Crude fibre, crude fat, total carbohydrate, phytate, tannin, bulk density and viscosity of the three kinds of cereal were significantly reduced due to the interaction of fermentation and addition of malt. Conversely, crude protein and calorific value were significantly increased by the interaction. Addition of 2% malt and fermentation of the cereal flours for 24 h increased energy density and palatability, reduced dietary bulkiness and viscosity of CFs, which in turn will increase food intake by infants and young children.