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    Nutritional evaluation of four optimized cassavabased complementary foods

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    Date
    2008
    Author
    Onabanjo, O.O.
    Oguntona, C.R.
    Maziya-Dixon, B.
    Olayiwola, I.O.
    Oguntona, E.B.
    Dixon, A.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    Complementary foods were formulated and their nutritional composition analyzed from three yellow and one white cassava varieties. The composites were analyzed for proximate, mineral, fatty acids and amino acids. The mean values for the proximate composition of the diets are moisture(41.4gkg-1)wet weight, ash (47.4gkg-1), crude protein(145.8gkg-1),crude fat(106.7gkg-1),crude fiber(21.1gkg-1),total carbohydrate(633. 5gkg-1),and energy(409.2kcal).The diets supplied adequate amounts of most minerals, except iron(about 65% of the standard).The composites contained all the essential amino acids with adequate chemicals core for most amino acids. The complementary dies contained moderate to high proportion of –linolenic acids (18:3n3)and a high proportion of linoleic acid(18:2n6),which resulted in a high total n-6total n-3ratio and a high linoleic -linolenic acids ratio. Micronutrient improved cassava varieties can be effectively used to formulate complementary food as acceptable micronutrients supplement.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/3601
    IITA Subjects
    Cassava; Nutrition; Plant Diseases; Disease Control
    Agrovoc Terms
    Micronutrient-Improved; Cassava; Complementary Foods; Children
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Journal and Journal Articles4835
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