Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa : effect on energy and protein intakes among children aged 6–24 months

dc.contributor.authorMakame, James
dc.contributor.authorDe Kock, Henrietta Letitia
dc.contributor.authorEmmambux, Mohammad Naushad
dc.contributor.emailnaushad.emmambux@up.ac.zaen_US
dc.date.accessioned2024-02-22T13:25:43Z
dc.date.available2024-02-22T13:25:43Z
dc.date.issued2023-08
dc.descriptionDATA AVAILABILITY STATEMENT : The data that support the findings of this study are available from the corresponding author upon reasonable request.en_US
dc.description.abstractChild malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6–24-month-old children both in the dry and ready-to-eat forms (range: 372.0–1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48–1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s−1, and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.en_US
dc.description.departmentConsumer Scienceen_US
dc.description.departmentFood Scienceen_US
dc.description.librarianhj2024en_US
dc.description.sdgSDG-02:Zero Hungeren_US
dc.description.sponsorshipDepartment of Science and Technology DST/NRF Centre of Excellence in Food Security, South Africa; DST-CSIR Inter-bursary Support (IBS) Programme, South Africa; National Research Foundation (NRF) of South Africa.en_US
dc.description.urihttp://wileyonlinelibrary.com/journal/jtxsen_US
dc.identifier.citationMakame, J., De Kock, H., & Emmambux, M. N. (2023). Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months. Journal of Texture Studies, 54(4), 481–497. https://doi.org/10.1111/jtxs.12753.en_US
dc.identifier.issn0022-4901 (print)
dc.identifier.issn1745-4603 (online)
dc.identifier.other10.1111/jtxs.12753
dc.identifier.urihttp://hdl.handle.net/2263/94854
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rights© 2023 The Authors. Journal of Texture Studies published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License.en_US
dc.subjectViscosityen_US
dc.subjectOromotor readinessen_US
dc.subjectOral textureen_US
dc.subjectMalnutritionen_US
dc.subjectBaby foodsen_US
dc.subjectSDG-02: Zero hungeren_US
dc.titleNutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa : effect on energy and protein intakes among children aged 6–24 monthsen_US
dc.typeArticleen_US

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