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Complementary foods for older infants and young children | ||
| Journal of Food and Bioprocess Engineering | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 18 خرداد 1404 | ||
| نوع مقاله: Review article | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2025.386057.1190 | ||
| نویسنده | ||
| Milkesa Tujoo Feyera* | ||
| +251901720044 | ||
| چکیده | ||
| Prevalent malnutrition in older infants and young children is a persistent problem in developing countries. Complementary food prepared from a desired proportion of cereals, legumes, roots, tubers, fruits, and vegetables is effective in alleviating malnutrition and promoting adequate growth and development in older infants and young children. Narrative literature review approach was employed in the preparation of this review article. Complementary porridge, gruels, soup, and instant flour are the most common types of complementary foods in many countries. Crude protein, fat, fiber, carbohydrate, and energy contents of many complementary porridges, gruels, and instant flours formulated from combinations of cereals, legumes, fruits, vegetables, and tubers should meet their recommended levels in complementary food. Micronutrients such as iron and zinc were increased in complementary food due to substitution levels of some legumes, fruits, and tubers. Vitamin C contents of all complementary foods assessed in this review did not meet the dietary reference intake for older infants. This might be attributed to the heat-labile properties of vitamin C during thermal processing. Vitamin A contents of complementary foods produced from a combination of soybeans, cooking bananas, and Hungary rice met the dietary reference intake for older infants and young children. Quantified sugar, refined oil, salt, and some spices could be added to improve the sensory attributes of complementary food based on the nature of the raw ingredients. | ||
| کلیدواژه‌ها | ||
| Protein؛ Energy value؛ sensory attributes؛ complementary food؛ iron | ||
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آمار تعداد مشاهده مقاله: 31 |
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