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Conflict of Interest Disclosure
I have no conflict of interest to report in relation to this presentation
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Bioversity International
Vitamin A and iron content in common complementary foods for children in North western Tanzania and Central Uganda Beatrice Ekesa-Onyango (PhD)*, Deborah Nabuuma (Msc), Gina Kennedy (PhD) Bioversity International
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Background GHI 26-UG and 28-Tanzania (von Grebmer et al. 2015)
VAD 39%-UG and 43%-TZ among under fives (IFPRI, 2016) IDA 58%-TZ and 53%-UG(MOH, 2016; UBOS & ICF, 2017) Complementary diets starchy based (Gewa & Leslie, 2015; Kikafunda et al., 2003; MoH et al., 2016; UBOS and ICF, 2017).
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Objectives Establish the most popular complementary dishes
Establish the vitamin A content in the most common complementary dishes Establish iron content in the common complementary dishes Ascertain contribution of common CFs to iron and vitamin A EARs of vulnerable population groups
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Identification of common complementary dishes
Household interview through cross sectional survey (400 Follow-up household visits, observation and participation
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Sample preparation and Laboratory analysis
Ingredients obtained locally… Vitamin A- HPLC(High Phase Liquid Chromatography) Iron-Microwave digestion followed by FAAS (Flame Atomic Absorption Spectroscopy) Means were compared to Estimated Average Requirements
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Complementary dishes Maize-base porridge
Steamed-mashed banana (Matooke) served with beans Boiled banana cooked with beans Boiled banana cooked with groundnut sauce Stiff porridge (Ugali) served with beans Boiled cassava cooked with beans
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Iron and Vitamin A content in single ingredients
Food item description Iron Provitamin A carotenoids (µg/100g ep) mg/ 100g All trans α-Carotene All trans β -Carotene Cis β -Carotene Total pVACs Boiled cooking bananas (Uganda) 0.21 361 310 58.2 729.2 Boiled cooking banana (Tanzania) 575 574.3 162 1219.5 Plain matooke (steamed and mashed) 0.20 273 299 70.5 642.5 Boiled cassava 0.24 n.d 43.1 11.90 55 Plain maize porridge Stiff-Maize porridge (Ugali/posho) 0.63 Groundnut powder sauce 0.93 Groundnut powder sauce cooked with tomato, onion 0.95 47.2 7.83 55.03 Groundnut sauce cooked with sardines (mukene/dagaa), tomato, onion 1.08 10 57.2 Raw sardines (mukene/dagaa) 6.33 Steamed sardines (mukene/dagaa) 2.83 Stewed sardines (sunflower oil, onions, tomato) 2.54 263.0 63.13 326.13 Red kidney beans 2.29
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Iron and Vitamin A content in the complementary dishes
Name and description of common dishes Iron mg/ 100g Provitamin A carotenoids (µg/100g ep) All trans α-Carotene All trans β -Carotene Cis β -Carotene Total pVACs t-BCE RAE Stiff maize porridge with beans and stewed sardine 2.28 n.d 140.1 36.43 176.53 158.94 13.18 Boiled banana cooked with beans 1.18 303.7 326.3 92.0 722.00 525.99 43.68 Boiled cassava cooked with beans 0.89 26.1 7.27 33.37 29.88 2.48 Steamed-mashed banana with groundnut sauce 0.43 154 196 48.6 398.60 298.27 24.78 Steamed-mashed banana, Sardine, groundnut sauce, onions and tomatoes 0.46 153 180 44.5 377.50 279.64 23.23 Boiled banana with groundnut sauce, tomatoes and onions 0.31 202 240 63.2 505.20 373.86 31.05
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Iron content and contribution to EAR
Complementary dishes Iron content in the foods mg/100g %EAR child 1-3yrs child %EAR 4-8Yrs child Stiff porridge with beans and stewed sardines 2.28 76.00 55.61 Boiled banana mixed with beans 1.18 39.33 28.78 Boiled cassava mixed with beans 0.89 29.67 21.71 Steamed mashed banana with groundnut sauce 0.43 14.33 10.49 Steamed mashed banana, sardines, groundnut sauce onions tomatoes 0.46 15.33 11.22 Boiled banana with groundnut sauce, tomatoes and onions (Katogo) 0.31 10.33 7.56
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Vitamin A content and contribution to EAR
Complementary/weaning food Vitamin A content in the foods µg/100g %EAR 1-3yrs child %EAR 4-8Yrs child Stiff porridge with beans and stewed sardines 13.18 6.28 4.79 Boiled banana mixed with beans 43.68 20.80 15.88 Boiled cassava mixed with beans 2.48 1.18 0.90 Steamed mashed banana with groundnut sauce 24.78 11.80 9.01 Steamed mashed banana, sardines, groundnut sauce onions tomatoes 23.23 11.06 8.45 Boiled banana with groundnut sauce, tomatoes and onions (Katogo) 31.05 14.79 11.29
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Conclusions No trace of either vitamin A or iron observed in the maize-based porridge Iron 2.28mg/100gfw and 1.18mg/100gfw in dishes served with beans and small fish Banana-based foods showed some content of vitamin A ranging from 23 to 43 RAE µg/100gfw These foods are poor sources of these nutrients in their current form
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Next steps Explore opportunities around modifying preparation methods and incorporating more nutritious and diverse ingredients Modifications based on available resources, cost, acceptable tastes and preferences
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THANK YOU
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