Open AccessNutritive and Antinutritive Values of Ready-to-use Foods Based on Local Ingredients for the Recovery of Moderate Acute Malnourished Children in Cote d Ivoire
Author(s) -
Audrey Herbert Yepié,
Ibrahima Cissé,
Nina Laurette Ahuéfa,
Louise Anin Atchibri,
Odile Aké-Tano
Publication year - 2021
Publication title -
global journal of medical research
Language(s) - English
Resource type - Journals
eISSN - 2249-4618
pISSN - 0975-5888
DOI - 10.34257/gjmrlvol21is1pg57
Subject(s) - cote d ivoire , malnutrition , food science , medicine , nutrient , environmental health , toxicology , microbiology and biotechnology , biology , philosophy , pathology , humanities , ecology
Moderate acute malnutrition is one of the most common nutritional disorders among young children in Côte d'Ivoire. For treating this condition, ready-to-use foods have been found to be the most effective. However, their high cost and the recurrent stock breaks lead to national unavailability whose local production can fill and ensure sustainable care. This study has been set to assess the nutritional and anti-nutrient value of ready-to-use foods formulated with locally available ingredients. For doing this, four formulae meeting the recommended nutritive needs for moderately acutely malnourished children aged 6 to 59 months have been produced using traditional methods and household equipment. The cocoa (LF-1 and LF-3) and cashew (LF-2 and LF-4) formulae contained rice, soy, sugar, oil, and egg. The latter has been added to FL-3 and FL-4. All formulae presented biochemical compositions (proteins, fats, carbohydrates, and energy except fiber and ash) close to Plumpy’Sup®.