Evaluation of Traditional Weaning Meals, Supplemented With Protein-Rich Foods to Promote Growth in Malnourished Preschool Children

Abstract

This study was aimed at constituting nutritious home-made weaning meals, using local foods that would curtail malnutrition among pre-school children and facilitate a smooth transition from breast milk and cereal porridges to adequate post weaning food consumption. Nine weaning meals were formulated. Three meals each were formulated using comdough, commeal and yam as staple. To one meal in each group of 3 meals, cowpeas, fish or melonseeds were added as the effective source of protein supplement. The same quantities of palm oil, tomatoes, onion and cocoyam leaves were added to each of the meals. Proportions of ingredients were selected so that one third of energy and half of the protein requirements of a 1-3 year old child is met. Considerations were made to incorporate the minimum amount of supplement that would maximize protein nutritional value, at minimum cost, and to provide enough food to suit the stomach capacity of the child at a sitting. Biological utilisation of the protein in the meals was determined by nitrogen retention in rats and compared with casein and koko [a favourite local maize weaning food]. Protein quality determined by using analysed amino acid compositions to calculate amino acid scores, were compared with koko. Protein, fat, energy, vitamin and mineral contents of the meals were also determined. Thirty-five malnourished children aged 1-3 years were assigned to the experimental meals and fed for 4 weeks. Mean weight and height gains as well as increases in haemoglobin levels of the experimental children were determined and compared with those of 10 children, who served as controls. Comparisons of data employed Analysis of Variance or Analysis of Covariance and Tukey’s HSD test where appropriate. Differences were considered significant when the probability of obtaining them was 5% or less. Protein, fat, ash and total energy contents of all the meals were greatly improved over that of koko. Protein concentrations of the meals were satisfactory and adequate to support catch-up growth of 20-30g per day. Energy densities were all well above 85 kcals/lOOg of food, considered adequate for supporting rapid growth. Protein quality as expressed by BV% and NPUop%, although lower than casein values, were significantly higher (P<0.003) than koko values, and supported growth in the essential amino acid compositions showed great improvement upon that of koko. Consequently, the protein scores of the meals ranged from IV2 times to over double that of koko. Except for calcium, the mineral and vitamin contents of the meals were adequate. The mean weight gained by the children in the experimental group was 410 grams, which was significantly higher (p = 0.007) than the gain of 50g by the control group. Irrespective of staple or supplement used, differences in weight gains among the experimental groups were not significant. However, the group fed yam meals gained about twice as much weight as those fed comdough and commeal. The group fed meals supplemented with melonseeds gained about 1/3 more weight than those fed cowpeas and fish. The gains in WAZ and WHZ scores for the experimental group were significantly higher (p = 0.027 and p = 0.40 respectively) than those of the control group. The height gains by the experimental and control groups were not significantly different. The mean increase of 8% in haemoglobin level by the experimental group was significantly higher ((p=0 .012) than the decrease of 1% in the control group. The study has demonstrated that, carefully constituted weaning meals, using local foods can meet energy, protein, mineral, and vitamin needs and are capable of promoting growth even in malnourished children. The meals prepared with comdough and yam are particularly recommended for weaning, because they are not bulky and therefore suit the stomach capacities of young children. The use of melonseeds must be encouraged in meals for young children. Yam, which produces softer meals, must be encouraged for weaning meal preparation, because it yields meals that are as nutritious as meals prepared with cereals, when supplemented with protein-rich foods.