Bioavailability, digestibility, and sensory acceptability

Mineral bioavailability, protein digestibility and efficiency ratio, and sensory acceptability of community

based complementary foods

10/23/2014 1Nutrition research dissemination

EPHI

ADDIS ABABA UNIVERSITYCENTER FOR FOOD SCIENCE AND NUTRITION

Back ground

High prevalence undernutrition in childrenfrom Ethiopian

National stunting rate=44%

10/23/2014 2Center for food science and nutrition

Addis Ababa University

Cont’d

The prevalence is particularly higher in children atpost exclusive breast feeding age

It could be due to:– CF of poor nutrient content

– late/early introduction of CF

– Dietary bulk in CFs

– Inadequate breast feeding

– Infection

– others



Cont’d

Rapid assessment of complementary feedingconducted by AAU and in collaboration with UNICEFEthiopia found the complementary foods were:

–poor in their nutrient content

– dietary bulk,

–monotonous crop based,

–the combination of factors



Cont’d

The Center then developed different blends forselected CBN woredas in four regions (Tigray,Amhara, Oromiya and SNNP) based on locallyavailable crops

Piloted in the four regions in collaboration withUNICEF Ethiopia, FAO, and Universities(Mekele, BahirDar, Haromaya, and Hawassa)



However, estimating energy density (by proximateconversion) and micronutrient content of CFs alonedo not guarantee evaluation of nutrient utilization

Bioavailability minerals

Digestibility of protein in CF and the ability of thatprotein to supply the essential amino acids(PER)

Sensory evaluation of CF



2. Objectives

Specific objectives

To estimate mineral bioavailability of CFs

To determine in vitro digestibility and proteinefficiency ratio’ of the developed CFs

To evaluate sensory acceptability of thedeveloped CFs by the local community

10/23/2014Center for food science and nutrition

Addis Ababa University7

Grain collection



3. Materials and Methods

Processing



• Sorting

• Processing

• Milling

Cont’d



Mixing and Formulation

Formulas-#9

Nutrient analysis

1. Proximate composition analysis

Moisture (AOAC, 2005)

Protein-Kjeldahl method (AOAC, 2000)

Fat-Soxhlet method

Ash (AOAC, 2005)

Crude fiber (AOAC, 2005)

CHO by difference



Cont’d

2.Minerals

determined using atomic absorptionspectrometry following wet ashing



Anti-nutrient analysis

• Phytates- The colorimetric method (Hang and Lantzch, 1983)



Ethical consideration

Ethical approval was obtained from Ethical reviewcommittee of the Addis Ababa University in thecollege of Natural Science

Consent was obtained from respondents



Cont’d

• Mothers or guardians (n=356) with children 6-23 moold were interviewed and participated in the sensoryevaluation

• Interview was done by statisticians from regionalstatistics bureau



Sensory Evaluation

• Appearance, taste, texture and acceptabilitywere evaluated by mothers and guardians

• Series cough was an exclusion criteria



In vitro protein digestibility

• Was determined according to the method of Akeson and Stahmanna (1964) using multiple enzymes



Where; Vs-volume of HCl consumed by the sample,Vb-volume of HCl consumed by the blank N-Normality of HCl, CF-dilution factor,VT-total volume of extract; % CP-percent crude proteinValiq-Volume of aliquot used.

Protein efficiency ratio

• AIN-93G/Tekla diet– Casein– L-cystine– Corn Starch– Maltodextrin– Sucrose– Soybean oil– Cellulose– Mineral Mix– Vitamin Mix– Choline Bitartrate– TBHQ antioxidant



Con’d

Growing (~ 3 weeks) Swiss Albino mice(n=130)

Ad libitum for 21 days

All female



Negative control (n=20) Two randomly selected CF

Positive control(n=10)AIN/Tekla diet,

10% casein

Positive control (n=10)AIN/Tekla diet, 14% casein

Experimental (n=90)

Nutrient contentFormula Nutrients(%)

Moisture CHO Protein Fat Total ash Crude fiber

1 10.27 73.26 9.3 4.41 1.47 1.28

2 7.32 74.03 9.7 5.46 1.92 1.60

3 7.63 75.98 9.3 3.93 1.69 1.46

4 7.34 74.9 10.3 3.69 2.06 1.69

5 8.08 74.48 9.9 3.42 2.03 2.04

6 6.88 74.22 10.7 4.58 1.99 1.65

7 6.75 72.85 12.3 4.96 1.57 1.56

8 7.81 71.9 13.3 3.09 1.92 2.00

9 7.05 71.86 12.4 5.08 1.82 1.78



4. Results and discussion

Energy Content



Formula 1 2 3 4 5 6 7 8 9

Kcal/100g 388.1 401.5 396.33 394.7 389.4 404.0 409.3 394.4 408.9

Age group (mo)

Energy fromcomplementaryfeeding (Kcal)

6-8 202

9-11 307

12-23 548

Age group (mo)

Functional gastric capacity from CF/meal

# meals

6-8 249 g 3-5

9-11 285 g 3-5

12-23 345 g 3-5

Micronutrient bioavailability Formula Zn (mg/100g) Fe

(mg/100g)Phytate Phytate : Zn Phytate : Fe

1 1.76 9.12 61.85 3.48 0.57

2 2.03 6.83 103.91 5.07 1.28

3 2.11 10.69 107.79 5.05 0.85

4 1.96 8.15 99.80 5.05 1.03

5 2.20 9.87 117.53 5.30 1.01

6 1.92 12.35 84.27 4.36 0.57

7 1.81 7.39 71.68 3.93 0.82

8 2.26 9.13 115.36 5.06 1.06

9 2.04 6.94 112.26 5.46 1.36



Cont’d

Minerals Age group (mo)

6-8 9-11 12-23

Fe* 9.3 9.3 5.8

Zn* 4.1 4.1 1.1



Assuming moderate bioavailability*Dietary reference intake

Source: WHO/FAO, 2002

Dietary diversity score of children

45.9 48.9

5.2

0

10

20

30

40

50

60

LDD MDD HDD

Pe

rce

nt

Dietary diversity Category

Frequency(%)



Mean DDS= 2.66±1.15

LDD=Low dietary diversity scoreMDD=medium dietary diversity scoreHDD=High dietary diversity score

Cont’d

More than half of the study children (55.4%) tookcoffee or tea or both

Only 13.1% and 31.1% of the children consumedgreen leafy vegetables daily and weekly



Consumption of ASF

Region ASF Produce/potential (%) Consumptionpreceding 24hr

Ever

Tigray

Eggs 81.6 34.2 76.3

Milk 55.3 22.8 44.7

Meat 42.1 None 28.1

Amhara

Eggs 65.7 1.4 5.7

Oromia

Eggs 93.3 65.7 65.7

Milk 92.4 69.5 69.5

Meat 67.6 14.3 14.3



Membership to one or more local groups

Region Dominant group participants (%)

Tigray Church group 66.7

Oromia Health army 85.7

Amhara Health army 12.9

SNNP Women association 44.8



In vitro-protein digestibilityFormula IVPD(%) % digestibility

interms of Casein

1 81.12±2.62 95.4

2 74.60±2.11 87.8

3 72.17±0.11 84.9

4 54.67±3.74 64.3

5 70.24±8.93 82.6

6 47.34±1.16 55.7

7 48.92±2.98 57.5

8 64.07±0.4 75.4

9 64.29±4.38 64.3



Casein=85%

PER(on going)

Formula Weight gain (g)

Corrected PER

AIN-93G 13.5 -

F3 12.7 2.67

F5 7.7 1.4

F6 2.5 0.5



IVPD

Sensory Evaluationformula Sensory

attributeScore(likeextremely

Score(likemoderately)

Score(neither dislike nor like)

All Appearance 94.2 5.2 0.6

Taste 96.8 2.9 0.3

Texture 94.7 5 0.3

Acceptability 96.5 3.5 0

Amhara( F-8) Appearance 97.1 2.9 0

Taste 82.9 17.1 0

Texture 75.7 24.3 0

Acceptability 61.4 38.6 0



Conclusion

Iron and Zinc are fairly bioavialable but do not meet the daily requirement for the lower age group infants

In vitro digestibility of protein for some of CFs is low



Acknowledgment

• EPHI

• The World Bank



Thank you



Documents

Bioavailability, digestibility, and sensory acceptability