Improving nutrient content of the frequently used complementary foods for children aged 6-23 months in Rombo district, Kilimanjaro

Masters ThesisMost of the complementary foods in Tanzania have been reported to be poorly prepared, low energy and nutrient density and low nutrients’ bioavailability. This study was carried out in Rombo district with the aim to assess feeding practices, nutrient content of the frequently used complementary foods, identify nutrient gaps and then develop more nutritious recipes that may either fill or narrow the gaps. A cross-sectional study was conducted in three ra ndomly selected villages. Information on feeding practices and types of complementary foods was collected using questionnaires. Seven samples of complementary foods with high frequency were collected and analysed for proximate composition, vitamin A and C, iron, zinc, iodine and calcium and results were expressed per 100 g dry weight. They were then converted to the amount consumed per day and then subtracted from the recommended amount needed from complementary foods per day based on child’s age in order to identify the gaps. Linear programming method was used to formulate the recipes, which were then taken to laboratory for analysis of the same parameters. Sensory evaluation was conducted to test the acceptability of the formulated recipes. The results showed poor feeding practices, gaps in energy, vitamin C, iron, zinc, calcium and iodine of the frequently used complementary foods. There was a significant (p<0.05) improvement in the nutrient content of the formulated recipes with the exception of zinc. Energy, vitamin A, vitamin C, iron, zinc, calcium and iodine content of the formulations ranged from 376.31-486.42 kcal, 1122-3622 µg, 65.05-124.07 mg, 8.08-53.05 mg, 2.29-8.68 mg, 333.98-1228.16 mg and 126.81-792.78 µg/100 g dry weight, respectively. There were significant differences (p