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BMC Pediatr. 2018 Dec 23;18(1):394. doi: 10.1186/s12887-018-1369-3.

Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods.

Author information

1
Department of Applied Human Nutrition, Biotechnology Research Institute, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia. degnet2006@gmail.com.
2
Department of Applied Human Nutrition, Biotechnology Research Institute, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.

Abstract

BACKGROUND:

Malnutrition has been responsible directly or indirectly for 10.9 million deaths worldwide annually among children under five. Childhood malnutrition is highly related to poor nutritional quality diet in developing countries where there is limited access to animal based foods. Most foods consumed by young children are cereal based which contain high amounts of anti-nutritional factors. Fermentation is thought to significantly lower the content of anti-nutrients in cereal grains. This study therefore, aimed to determine complementary feeding practices and effect of spontaneous fermentation on anti-nutritional factors and mineral contents of selected cereals.

METHODS:

Cross sectional survey was conducted in Ebinat district to determine complementary feeding practices among 324 lactating mothers. Laboratory analysis was carried out for teff and wheat cereal grains to determine the effect of spontaneous fermentation on anti-nutrients as well as mineral contents.

RESULTS:

Prevalence of appropriate complementary feeding practice was 1.5%. Fermentation of the sampled cereals for 12 h significantly (p < 0.05) reduced total phytate and total tannin. The reduction continued and most of the reduction of phytate and tannin contents occurred during the 72 h of fermentation for both cereal samples. However, the reduction for some fermentation times was not statistically significant. A significant (p < 0.05) variation was also noticed in the total amounts of calcium, iron and zinc in both sampled cereals within the 72 h of fermentation.

CONCLUSION:

Prevalence of appropriate complementary feeding practice was very low. There were significant reductions of phytate and tannin contents with concomitant increments of minerals after fermentation of cereals. Phytate: mineral ratios were significantly decreased after fermentation for all the parameters examined. It is recommended to ferment cereals while preparing complementary foods for children so as to enhance their micronutrient uptake.

KEYWORDS:

Antinutritional factors; Complementary feeding; Fermentation; Minerals contents

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