Weight Loss and Nutritional Status of 6-59 Months Children after Positive Deviance/Hearth Approach in Southern Benin Rural Area: Associated Factors to Later Underweight

Aims: To appreciate the evolution of weight gain by malnourished children and factors associated to children underweight after the Positive Deviance/Hearth sessions. Study Design: Longitudinal study. Place and Duration of Study: Districts Ze and Lalo (Southern Benin), from May to August 2014 Methodology: This study was conducted on 98 children aged of 6-59 months who fully participated in Positive Deviance/Hearth (PD/H). During one month, four measurements of weight have been taken on the 77th, 84th, 91th, and 98th day after the beginning of PD/H. Questionnaire was administered to mother on environmental, hygiene practices, and food accessibility of household. Relation among factors of food accessibility, household hygiene, and child nutritional status was sought by an Analysis of Factorial Components. Results: The children who participated in 12 days of PD/H gained significantly 0.63 kg and 1.13 kg of weight in Lalo and Ze respectively (P<.001). From the 12th to 77th day after the end of PD/H, we noticed a significant weight loss from 10.54 to 10.09 kg in Ze and from 9.75 to 9.19 Kg in Lalo (P=.003). Prevalence of underweight children on the 77th day was 45.8% with 12.5% of severe case and 63.5% with 18.9% of severe case in Lalo and Ze, respectively. The severe underweight children were characterized by households where i) it rarely arrived to be without food ii) one member rarely have a day without eaten but iii) the drinking water is from well. Conclusion: On the 77th day after the PD/H, the children of our study had weight loss. Food accessibility and household hygiene are mainly the limited factors that could explain the degradation of the nutritional status of children and high prevalence of underweight. This first study conducted in Benin on PD/H approach is more exploratory and helps to appreciate this approach efficacy and sustainability

In-vitro digestibility methods and factors affecting minerals bioavailability : a review

Micronutrient deficiencies are known to affect many people worldwide. Among the factors contributing to this situation, the poor bioavailability of foods micronutrients is key. This review aims at highlighting the factors affecting minerals bioavailability and their assessment methods. The numeric approach was used during data collection. The results show that the bioavailability of minerals is key to assess the amount that is released for body metabolism. Different factors including inhibitors and promoters affect their bioavailability. There are different methods to assess the digestibility of minerals, which generally involve oral, gastric, and intestinal phases.The Regional Universities Forum for Capacity Building in Agriculturehttps://www.tandfonline.com/loi/lfri20hj2022Consumer ScienceFood Scienc

Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) Accessions

Kersting’s groundnut (Macrotyloma geocarpum, Harms) is a legume crop with nutritional potential in West Africa where it is widely consumed due to its palatability. The present study investigated the physical characteristics, nutritional composition, and organoleptic properties of five Kersting’s groundnut accessions selected based on their yield performance, stability, and seed color. Physical characteristics (seed size, length, and thickness) were determined using a Vernier Caliper while a laboratory weighing scale was used to determine 100-seed weight. Protein and fat contents were analyzed using micro-Kjeldahl and Soxhlet systems, respectively. Dietary fiber content was determined using the AOAC method while carbohydrate content was determined using the method of difference. Amino acids were hydrolyzed and determined using the liquid chromatography method. Ten trained panelists participated in testing the cookability of the samples while 30 untrained panelists were involved in the acceptability test. Results showed that accessions ranged between 8.1 ± 0.1 and 9.3 ± 0.2 mm for seed length, 5.7 ± 0.4 and 6.0 ± 0.2 mm for the width, and 4.0 ± 0.0 and 4.9 ± 0.4 mm for thickness. The 100-seed weight ranged from 11.7 ± 0.8 to 16.7 ± 1.6 g. Protein, fat, and carbohydrate contents ranged from 20.5 ± 0.2 to 22.0 ± 0.2, 1.2 ± 0.0 to 2.3 ± 0.0, and 56.5 ± 0.0 to 59.4 ± 0.1 (g/100 g dw), respectively. The lowest and highest cooking times were 78 and 124 minutes, respectively. All accessions recorded good sensory acceptability (>50%) except the accession BUR 16 which was liked only by 23.3%. Overall, accession OUA had the highest protein, medium cooking time, and highest overall acceptability score (>70%), hence recommended for wide production. Future studies need to be performed on the antinutritional content of this accession and to find out the effect of cooking on the nutritional value of derived meals and starch modification

Microbial and Nutritional Stability of Pineapple Juice during Storage: Effect of Harmonized Thermal Pasteurization Technologies

The effect of one or two thermal treatments during pineapple juice production was evaluated on pH, vitamin C and microbiological evolution of 6 categories of juice during 12 months of storage. Three pasteurization temperatures (75°C, 80°C, 85°C) combined with one (1T) or two (2T) thermal treatments defined the juice category. Storage test consisted of green-glass bottled juices packaged in closed boxes, kept at ambient temperature. Analyses were performed each 4 months from production date (0 month). As results, the juices pH was 3.90 - 4.14 after production and no significant variation (p ≥ 0.05) occurred during storage, except for juices 80°C, 1T and 80°C, 2T at 12 month. The microbiological quality of all juices after production revealed conformity with standards. Enterobacteria and lactic acid bacteria were totally absent all the time. Mesophilic bacteria and yeasts and moulds counts generally decreased in each juice during storage. The initial vitamin C content significantly (p<0.05) varied from 4.52 to 23.48 mg/100ml in the juices and so decreased through storage. Juices pasteurized at 75°C contained more initial vitamin C but their content was quickly lost. Vitamin C was more stable in the most thermally treated pineapple juices throughout storage, especially in juice 85°C, 2T

Effects of plant density and fertilizer formula on physicochemical and sensorial characteristics of pasteurized juice from Perolera sugarloaf pineapples grown in the long rainy season

High quality products can be produced only from high quality raw materials. The best agricultural practices that lead to pineapple fruits of desirable quality were investigated in the present study, focusing on the quality of the derived pasteurized juices. Physicochemical characteristics and sensory quality of the juices were determined in relation to planting density and fertilizer formulation, namely the K2O:N ratio. Three planting densities (D1: 54 400 plants/ha, D2: 66 600 plants/ha and D3: 74 000 plants/ha) and three K2O:N ratios (E1: 0.37, E2: 1.0 and E3: 2.0) were applied in nine treatments. Fruits were harvested and processed into juice following a standardized process. Pasteurization was applied after bottling, at 85 °C for 15 min. Juices’ pH, total soluble solids, color and density were determined. Sensory profiles were established by 14 trained panelists using the Quantitative Descriptive Analysis (QDA) method and their acceptability was evaluated. Results showed that the lower the planting density, the less yellow the pasteurized juice. The K2O:N ratio increased the juices’ degrees Brix from 13.1 to 14.4 and the yellow color. Pineapple fruits produced at a density of 54 400 plants/ha with a K2O:N ratio of 1.0 (D1E2) yielded the most sweet, least acid and pasteurized juice most liked by consumers, supported by high values of degree Brix and pH. Juices with the closest similar sensory appreciation were those obtained from treatments D3E2 and D3E1. Pineapple farmers that furnish their products to juice processors should adopt one of the best combinations stated in this study.</p

Local agro-ecological condition-based food resources to promote infant food security : a case study from Benin

Children are still undernourished in many developing countries. A way to address this issue is to make better use of local food resources. The present study documents local plant and animal resources used for feeding infants and young children across the agro-ecological zones (AEZ) of Benin, with a focus on the availability of resources and consumption forms. It describes similarities and differences among the AEZs and identifies proposals for infant food formulations at the AEZ level. A literature review was performed and supplemented with a survey in 42 villages of eight AEZs of Benin. The selection of municipalities was based on the prevalence of food insecurity. In total 969 people were interviewed through focus group discussions and individual interviews using pre-established interview checklists and questionnaires. Data were processed with statistical tools, including non-metric dimensional scaling analyses, descriptive statistics and Chi2 test of independence. Results showed disparities in the distribution and use of local food resources for infant foods in the AEZs. AEZ 1 represented by Karimama and AEZ 2 represented by Banikoara (both in the Sudanian zone, with about 900 mm rainfall per year in one long rainy season and one long dry season) had the lowest diversity of local food resources used in children’s feeding, while AEZ 5 represented by Aplahoué and Ouèssè (both in the Guinean zone, with about 1200 mm rainfall per year over two rainy seasons and two dry seasons), and AEZ 8 represented by Adjohoun and Bopa (both in the Guinean zone with about 1200 mm rain per year) had the highest diversity. The baobab tree (Adansonia digitata) and groundnut (Arachis hypogea) were the plant resources recording the highest number of usages for food in general and infant foods in particular. High similarities in the species used for infant food existed among AEZs 5, 6, 7 and 8 whereas AEZ 1 and AEZ 4 had no match with resources used for infants in the other AEZs, mainly due to food cultures and availability. These findings indicate the usefulness and efficiency of an approach to formulate generic infant food formulas based on grouping AEZs with similar resources. Further studies are needed to assess the quantitative availability of local food resources throughout the year, the links between food prices and purchasing power of the population, and to assess the bioavailability of nutrients in infant foods made from local food resources in relation to food preparation methods.</p

Conventional and food-to-food fortification: An appraisal of past practices and lessons learned

Food fortification is an important nutrition intervention to fight micronutrient deficiencies and to reduce their incidence in many low- and middle-income countries. Food fortification approaches experienced a significant rise in the recent years and have generated a lot of criticism. The present review aimed to shed light on the actual effect of food fortification approaches on the reduction of malnutrition. A set of 100 articles and reports, which have dealt with the impact of food fortification on malnutrition, were included in this review. This review identified a broad selection of local raw materials suitable for a food-to-food fortification approach.</p