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Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months

dc.contributor.authorAlamu, E.O.
dc.contributor.authorGondwe, T.N.P.
dc.contributor.authorAkello, J.
dc.contributor.authorSakala, N.
dc.contributor.authorMunthali, G.
dc.contributor.authorMukanga, M.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2019-12-04T11:18:26Z
dc.date.available2019-12-04T11:18:26Z
dc.date.issued2018
dc.identifier.citationAlamu, E.O., Gondwe, T., Akello, J., Sakala, N., Munthali, G., Mukanga, M. & Maziya‐Dixon, B. (2018). Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months. Food Science & Nutrition, 1-9.
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12478/3207
dc.descriptionOpen Access Journal; Published online: 14 March 2018
dc.description.abstractThe nutrient composition and safety of complementary foods have recently become areas of concern, especially with regard to aflatoxin contamination which has been found to adversely affect health outcomes. This study presents the nutrient and aflatoxin contents of complementary foods consumed by children (6–24 months) and infants and young child feeding practices of mothers from two districts in eastern and southern Zambia. A total of 400 mother–child pairs were recruited from Monze and Chipata districts, and data on breastfeeding and complementary feeding practices were collected twice at 3‐month interval using a structured questionnaire. Samples of two traditional complementary foods (Maize Nshima and Maize porridge) were collected from the mothers and analyzed for nutrient contents and aflatoxin contamination. The results showed that there is a high level of awareness on exclusive breastfeeding among mothers. Fat, protein, carbohydrate, and ash contents of Maize nshima from Chipata were significantly lower (p < .05) compared to those from Monze district except for starch and sugar. Monze mothers preferred to prepare a thicker Maize nshima and Maize porridge compared to their Chipata counterparts. The aflatoxin contamination showed that the Maize porridge samples from Chipata were the most contaminated with mean aflatoxin content of 5.8 ± 15.93 mg/100 g, while Maize nshima was the most contaminated of the two complementary foods from Monze districts with mean aflatoxin level of 3.8 ± 6.41 mg/100 g. There were significant (p < .05) positive correlations between fat and aflatoxin contents for Chipata samples (r = .12409) and for Monze samples (r = .13666). The traditional complementary foods studied were found to be low in fat and protein and high in aflatoxin contamination. Thus, it is imperative that best practices and interventions are designed and introduced to reduce the possible lethal health implications of consumption of such complementary foods by children under 5 years.
dc.format.extent1-9
dc.language.isoen
dc.subjectAflatoxins
dc.subjectBreast Feeding
dc.subjectMaize
dc.subjectPorridge
dc.subjectComplementary Foods
dc.subjectNutrient
dc.titleNutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpGrain Legumes
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationZambia Agricultural Research Institute
cg.contributor.affiliationNational Institute of Scientific and Industrial Research, Zambia
cg.contributor.affiliationMinistry of Agriculture, Zambia
cg.coverage.regionAfrica
cg.coverage.regionSouthern Africa
cg.coverage.countryZambia
cg.creator.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.creator.identifierTherese Gondwe: 0000-0002-4522-7060
cg.creator.identifierJuliet Akello: 0000-0003-4780-4850
cg.researchthemePLANT PRODUCTION & HEALTH
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectMaize
cg.iitasubjectNutrition
cg.iitasubjectPlant Health
cg.iitasubjectPlant Production
cg.journalFood Science & Nutrition
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid94853
cg.targetaudienceScientists
cg.identifier.doihttp://dx.doi.org/10.1002/fsn3.621


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