ANALYSING OF THE NUTRIENT IN FIVE BABY FOOD
ABSTRACT
This study aimed to analyze the nutrient composition of locally formulated baby food made from millet, unripe plantain, soya beans, crayfish, and carrot, comparing it with a commercially available standard formulated baby food (Cerelac) and referencing the Recommended Daily Allowance (RDA) values. The objective was to provide cost-effective and nutritionally rich alternatives for mothers to prepare diets that meet the nutritional requirements of infants and children. The formulated diets were compared with a widely used standard baby food, Cerelac, as a control. Chemical analysis was conducted using various reagents and equipment, including a muffle furnace, kjeldal flask, atomic absorption spectrophotometer (AAS), and others. The diets were analyzed for moisture content, ash content, total protein, nitrogen, crude fat, total fiber, lipids, and total carbohydrate. Elemental composition (in mg/100g) and proximate nutrient composition (in %) were determined for key elements including Magnesium (Mg), Potassium (K), Iron (Fe), Zinc (Zn), Calcium (Ca), Copper (Cu), Sodium (Na), Moisture, Ash, Protein, Crude Fat, and Carbohydrate. The results revealed that the locally formulated baby food exhibited higher levels of Magnesium, Potassium, Iron, Zinc, Calcium, and Sodium compared to the standard formulated food (Cerelac), with values generally meeting or exceeding the RDA. Notably, Millet and soy beans contributed significantly to the elevated nutrient levels. In terms of proximate nutrient composition, the locally formulated baby food demonstrated higher levels of Moisture, Ash, Protein, and Carbohydrate compared to Cerelac. The Crude Fat content was slightly lower, but still within an acceptable range. The study suggests that the combination of millet, unripe plantain, soya beans, crayfish, and carrot provides a nutrient-rich alternative for infant nutrition. These findings highlight the potential of locally sourced ingredients to meet the nutritional needs of infants and underscore the importance of diversifying baby food options. Further studies could focus on sensory evaluations and bioavailability assessments to ensure the acceptability and efficacy of this locally formulated baby food for optimal infant nutrition.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Baby food is any soft, easily consumed food, other than breast milk and infant formula that is made specifically for babies, roughly between the ages of four to six months and two years (WHO, 2011). The food comes in multiple varieties and tastes; it may be table food that the rest of the family is eating that has been mashed or otherwise broken down, or it can be purchased ready-made from producers.
As of 2011, the World Health Organization, UNICEF, and many National health agencies recommended waiting until six months of age before starting a child on food. Individual babies may differ from this guideline given when the child is developmentally ready to eat. Signs of readiness include the ability to sit without help, loss of tongue thrust, and the display of active interest in food that others are eating.
As a global public health recommendation, the World Health Organization recommends that infants should be exclusively breastfed for the first six months of life to achieve optimal growth, development, and health. Most six-month-old infants are physiologically and developmentally ready for new foods, textures, and modes of feeding. Experts advising the World Health Assembly have provided evidence that introducing solids earlier than six months increases babies’ chances of illness, without improving growth.
One of the concerns associated with the introduction of solid foods before six months is Iron deficiency. The early introduction of complementary foods may satisfy the hunger of the infant, resulting in less frequent breastfeeding and ultimately less milk production by the mother. Because Iron absorption from human milk is depressed when the milk is in contact with other foods in the proximal small bowel, early use of compulsory foods may increase the risk of Iron depletion and anemia. Newborns need a diet of breast milk or infant formula. About 40% of the food energy in these milks comes from carbohydrates, mostly from a simple sugar called lactose.
As shown in the 2008 feeding infant and Toddlers study, the overall diet of babies and Toddlers, the primary consumers of baby food, generally meets or significantly exceeds the recommended amount of macronutrients. Toddlers and preschoolers generally ate too little dietary fiber, and preschoolers generally ate too much-saturated fat, although the overall fat intake was lower than the recommended l. Macro nutrient levels were typically within the recommended levels. A small group of older infants in the American study needed more Iron and Zinc, such as from Iron-fortified baby foods. A substantial proportion of toddlers and preschoolers exceeded the upper recommended level of synthetic foliate, and preformed vitamin A, zinc, and sodium (salt). The World Health Organization recommends starting in small amounts that gradually increase as the child gets older; 2 to 3 meals per day for infants 6 to 8 months of age and 3 to 4 meals per day for infants 9 to 23 months of age, with 1 or 2 additional snacks as required.
1.2 STATEMENT OF THE PROBLEM
In Nigeria, and indeed most developing countries, the underlying problems have been identified to include poverty, inadequate nutrient intake particularly during pregnancy, periods of rapid growth and complementary feeding in infants, ignorance about nutrient values of foodstuff, and parasitic infections (NPAN, 2002). Results of the 2001-2003 food consumption and nutrition survey showed a steep increase in the incidence of child wasting between 6 and 12 months, which is the period of complementary feeding for most children (IITA, 2004).
Major international and national efforts towards addressing these problems include nutritional supplementation, fortification of staple foods, and modification of traditional diets to meet specific requirements. The promotion and support of exclusive breast-feeding, access to and the initiation of nutritious complementary foods between ages 6-24 months remain essential components of achieving optimal nutrition and malnutrition control programs for infants and children (WHO 1998, 2001b) Failure to achieve these components predisposes the infant to malnutrition, growth retardation, infection and increased risk of mortality. Complementary feeding is instituted according to a country-specific infant feeding guideline, which also takes into cognizance the availability and affordability of infant instant cereal formulas. Proprietary formulae are usually considered nutritious, acceptable, and safe for the infant but their high cost has put them beyond the reach of most families, especially those in the low-income “bracket.” Most families depend on locally formulated diets to feed infants and young children. The locally formulated foods (pap and porridges) are low in protein and high in anti-nutritional factors that reduce the bioavailability of some micronutrients. Poor processing and cooking methods also contribute substantially to the loss of micronutrients, leading to micronutrient deficiency disorders in infants fed these foods.
1.3 RESEARCH QUESTIONS
- What is the nutrient composition of five different baby food blends?
- How do the nutrient compositions of these baby food blends compare to each other?
- Which baby food blend has the highest and lowest nutrient content?
- Do the baby food blends meet the recommended nutritional requirements for infants and children?
- Are there any significant variations in the nutrient composition among the different baby food blends?
1.4 RESEARCH OBJECTIVES
- To analyze the nutrient compositions of five different baby food blends.
- To compare the nutrient compositions of the baby food blends to identify similarities and differences.
- To determine which baby food blend has the highest and lowest nutrient content.
- To assess the extent to which the baby food blends meet the recommended nutritional requirements for infants and children.
- To investigate any variations in the nutrient composition among the different baby food blends.
1.5 SIGNIFICANCE OF THE STUDY
- Consumer Awareness: The study provides valuable information about the nutrient compositions of different baby food blends, helping parents make informed choices for their infants’ nutrition.
- Nutritional Optimization: By identifying the baby food blend with the highest nutrient content, the study can contribute to optimizing the nutritional value of commercial baby foods.
- Product Development: The findings can guide manufacturers in developing baby food blends that better meet the nutritional needs of infants and children.
- Dietary Planning: The study can assist healthcare professionals and caregivers in planning balanced diets for infants and children by considering the nutrient profiles of different baby food blends.
- Research Advancement: The study fills a research gap by analyzing the nutrient compositions of multiple baby food blends, contributing to the existing knowledge in the field.
1.6 SCOPE OF THE STUDY
- Selection of Baby Food Blends: The study focuses on five specific baby food blends available in the market.
- Nutrient Analysis: The analysis includes the examination of various nutrients such as carbohydrates, proteins, fats, vitamins, and minerals in the baby food blends.
- Comparative Analysis: The study compares the nutrient compositions of the different baby food blends to identify similarities and differences.
- Nutritional Evaluation: The scope encompasses evaluating the nutrient content of the baby food blends about the recommended nutritional requirements for infants and children.
- Laboratory Techniques: Laboratory techniques such as proximate analysis, vitamin analysis, and mineral analysis will be employed to assess the nutrient compositions of the baby food blends.
The study is delimited to these parameters to provide a focused analysis of the nutrient compositions of different baby food blends and their implications for infant and child nutrition.
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