Sweet potato-based complementary food for infants in low-income countries

Food and Nutrition Bulletin

Volumn 33, Issue 1, 2012, Pages 3-10

  Amagloh, Francis Kweku ^a,b   Hardacre, Allan ^a   Mutukumira, Anthony N ^a   Weber, Janet L ^a   Brough, Louise ^a   Coad, Jane ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY FOR DEVELOPMENT STUDIES   (Ghana)

Author keywords

Complementary food; Fructose; Phytate; Sweet potato

Indexed keywords

BIOAVAILABILITY; CARBOHYDRATE; CHILD DEVELOPMENT; DEVELOPING WORLD; FISH; FOOD CONSUMPTION; FOOD SUPPLEMENTATION; LOW INCOME POPULATION; MILK; PROTEIN; TUBER;

GLYCINE MAX; IPOMOEA BATATAS; ZEA MAYS;

EID: 84859031563     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482651203300101     Document Type: Article

References (46)

1. Andersson M, Hurrell RF. Prevention of iron deficiency in infancy, childhood and adolescence. Ann Nestle [Fr] 2010;68:120-31.
2. Loewus FA. Biosynthesis of phytate in food grains and seeds. In: Reddy NR, Sathe SK, eds. Food Phytates. Boca Raton, Fla, USA: CRC Press, 2002:53-62.
3. Hurrell RF, Reddy MB, Juillerat MA, Cook JD. Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. Am J Clin Nutr 2003; 77:1213-9. (Pubitemid 44858438)
4. Hurrell RF, Egli I. Iron bioavailability and dietary reference values. Am J Clin Nutr 2010;91:1461S-7S.
5. Gibson RS, Ferguson EL. Food processing methods for improving the zinc content and bioavailability of homebased and commercially available complementary foods. In: Micronutrient interactions: Impact on child health and nutrition. Washington, DC: ILSI Press, 1998:50-7.
6. Perlas LA, Gibson RS. Household dietary strategies to enhance the content and bioavailability of iron, zinc and calcium of selected rice- and maize-based Philippine complementary foods. Matern Child Nutr 2005;1:263-73. (Pubitemid 41702538)
7. Greiner R, Konietzny U, Jany K-D. Phytate-an undesirable constituent of plant-based foods? J Ernahrungsmed 2006;8:18-28. (Pubitemid 46025139)
8. Alonso R, Aguirre A, Marzo F. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem 2000;68:159-65. (Pubitemid 29516503)
9. Onyango C, Noetzold H, Bley T, Henle T. Proximate composition and digestibility of fermented and extruded uji from maize-finger millet blend. LWT-Food Science and Technology 2004;37:827-32. (Pubitemid 41447160)
10. Annan NT, Plahar WA. Development and quality evaluation of a soy-fortified Ghanaian weaning food. Food Nutr Bull 1995;16:263-9. (Pubitemid 26409906)
11. Lartey A, Manu A, Brown KH, Peerson JM, Dewey KG. A randomized, community-based trial of the effects of improved, centrally processed complementary foods on growth and micronutrient status of Ghanaian infants from 6 to 12 mo of age. Am J Clin Nutr 1999;70:391-404. (Pubitemid 29407160)
12. Amankwah EA, Barimah J, Nuamah AKM, Oldham JH, Nnaji CO. Formulation of weaning food from fermented maize, rice, soybean and fishmeal. Pak J Nutr 2009;8:1747-52.
13. Obatolu VA, Cole AH, Maziya-Dixon BB. Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking. J Sci Food Agric 2000;80:646-50. (Pubitemid 30208585)
14. Lukmanji Z, Hertzmark E, Mlingi N, Assey V, Ndossi G, Fawzi W. Tanzania food composition tables, 1st ed. Dar es Salaam: Muhimbili University of Health and Allied Sciences/Tanzania Food and Nutrition Centre/Harvard School of Public Health, 2008.
15. Lartey A, Manu A, Brown KH, Dewey KG. Home, village and central processing of complementary foods: Results of a pilot intervention trial in Ghana. In: Fitzpatrick DW, Anderson JE, Labbe ML, eds. From nutrition science to nutrition practice for better global health: Proceedings of the 16th International Congress of Nutrition. Montreal, Canada: Canadian Federation of Biological Societies, Ottawa, ON, Canada; 1997:93-95.
16. Gibson RS, Anderson VP. A review of interventions based on dietary diversification or modification strategies with the potential to enhance intakes of total and absorbable zinc. Food Nutr Bull 2009;30:S108-43.
17. Gibson RS, Bailey KB, Gibbs M, Ferguson EL. A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability. Food Nutr Bull 2010;31:S134-46.
18. Hallberg L, Hulthen L. Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. Am J Clin Nutr 2000;71:1147-60. (Pubitemid 30230562)
19. Low JW, Arimond M, Osman N, Cunguara B, Zano F, Tschirley D. Food-based approach introducing orangefleshed sweet potatoes increased vitamin A intake and serum retinol concentrations in young children in rural Mozambique. J Nutr 2007;137:1320-7. (Pubitemid 46705402)
20. van Jaarsveld PJ, Faber M, Tanumihardjo SA, Nestel P, Lombard CJ, Benade AJS. Beta-carotene-rich orangefleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative- dose-response test. Am J Clin Nutr 2005;81:1080-7. (Pubitemid 41724949)
21. Hagenimana V, Low J, Anyango M, Kurz K, Gichuki ST, Kabira J. Enhancing vitamin A intake in young children in Western Kenya: orange-fleshed sweet potatoes and women farmers can serve as key entry points. Food Nutr Bull 2001;22:376-87. (Pubitemid 34010627)
22. Brecht JK, Ritenour MA, Haard NF, Chism GW. Postharvest physiology of edible plant tissues. In: Damodaran S, Parkin KL, Fennema OR, eds. Fennema's food chemistry. Boca Raton, Fla, USA: CRC/Taylor & Francis, 2008:975-1046.
23. Coudray C, Bellanger J, Castiglia-Delavaud C, Remesy C, Vermorel M, Rayssignuier Y. Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men. Eur J Clin Nutr 1997;51:375-80. (Pubitemid 27279680)
24. Hanover L, White J. Manufacturing, composition, and applications of fructose. Am J Clin Nutr 1993;58:724S-32S. (Pubitemid 23319969)
25. O'Dell BL. Fructose and mineral metabolism. Am J Clin Nutr 1993;58:S771-8.
26. Desor JA, Maller O, Turner RE. Taste in acceptance of sugars by human infants. J Comp Physiol Psychol 1973;84:496-501.
27. Rizkalla SW. Health implications of fructose consumption: a review of recent data. Nutr Metab (Lond) 2010 Nov 4;7:82.
28. Iwe M, Ngoddy P. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends. Plant Foods Hum Nutr 1998;53:121-32. (Pubitemid 29451880)
29. Iwe MO. Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato. Plant Foods Hum Nutr 1998;53:37-46. (Pubitemid 29373233)
30. Nandutu AM, Howell NK. Nutritional and rheological properties of sweet potato based infant food and its preservation using antioxidants. African Journal of Food, Agriculture, Nutrition & Development (AJFAND) 2009;9:1076-90.
31. Bhandari B, Hartel R. Phase transitions during food powder production and powder stability. In: Onwulata C, ed. Encapsulated and powdered foods. Boca Raton, Fla, USA: CRC/Taylor & Francis, 2005:261-92.
32. Cheftel JC. Nutritional effects of extrusion-cooking. Food Chem 1986;20:263-83. (Pubitemid 16099719)
33. Hurrell RF, Reddy MB, Burri J, Cook JD. Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods. Br J Nutr 2002;88:117-23. (Pubitemid 34830571)
34. Sathe SK, Venkatachalam M. Influence of processing technologies on phytate and its removal. In: Reddy NR, Sathe SK, eds. Food phytates. Boca Raton, Fla, USA: CRC Press, 2002:157-88.
35. Codex Alimentarius Commission. Guidelines for formulated supplementary foods for older infants and young children. Rome: Codex Alimentarius Commission, 1991.
36. de Pee S, Bloem MW. Current and potential role of specially formulated foods and food supplements for preventing malnutrition among 6- to 23-month-old children and for treating moderate malnutrition among 6- to 59-month-old children. Food Nutr Bull 2009;30:S434-63.
37. AOAC. Official methods of analysis of AOAC International, 18th ed. Gaithersburg, Md, USA, and Washington, DC: AOAC International, 2005.
38. Food and Agriculture Organization. Food energy-methods of analysis and conversion factors. Rome: FAO, 2003.
39. Dewey KG, Adu-Afarwuah S. Systematic review of the efficacy and effectiveness of complementary feeding interventions in developing countries. Matern Child Nutr 2008;4:24-85. (Pubitemid 351266875)
40. Huang AS, Tanudjaja L, Lum D. Content of alpha-, betacarotene, and dietary fiber in 18 sweetpotato varieties grown in Hawaii. J Food Compos Anal 1999;12:147-51. (Pubitemid 129570087)
41. Mullin WJ, Rosa N, Reynolds LB. Dietary fibre in sweet potatoes. Food Res Int 1994;27:563-5.
42. Anderson JW, Baird P, Davis Jr RH, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL. Health benefits of dietary fiber. Nutr Rev 2009;67:188-205.
43. Anderson JW, Smith B, Gustafson N. Health benefits and practical aspects of high-fiber diets. Am J Clin Nutr 1994;59:1242S-7S. (Pubitemid 24144906)
44. Vieu MC, Traore T, Treche S. Effects of energy density and sweetness of gruels on Burkinabe infant energy intakes in free living conditions. Int J Food Sci Nutr 2001;52:213-8. (Pubitemid 32514597)
45. Cheryan M. Phytic acid interactions in food systems. Crit Rev Food Sci Nutr 1980;13:297-335.
46. Pan American Health Organization/World Health Organization. Guiding principles for complementary feeding of the breastfed child. Washington, DC: Pan American Health Organization, 2003.