Micronutrient deficiency, particularly vitamin A deficiency, persists among women and young children in rural Sierra Leone despite the local availability of nutrient-rich indigenous foods, whose dietary contribution is constrained by extreme seasonality, high perishability, and l...
Open access
Research Article10.9734/afsj/2026/v25i8903
This study aimed to formulate an instant complementary flour from yellow maize, soya bean, and baobab pulp. To achieve this, maize was germinated and cooked, and soya beans soaked and roasted. The three food materials were ground, and their proximate composition was determined. T...
Open access
Research Article10.9734/afsj/2025/v24i5784
The aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations w...
Open access
Research Article10.9734/afsj/2023/v22i10677
Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, an...
Open access
Research Article10.9734/afsj/2023/v22i4626
Koffi Affoué Carole, Kossonou Yao Kamelé, Adingra Kouassi Martial-Didier, Yapi Aka Eugène-Janvier, Kouassi Kouassi Clément & Rose Koffi-Nevry·Microbiology Research Journal International·2022
This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes...
Open access
Research Article10.9734/mrji/2022/v32i91344
Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh swe...
Open access
Research Article10.9734/afsj/2021/v20i930347
The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...
Open access
Research Article10.9734/afsj/2020/v16i230168
The study focuses on the development of a complementary food (CF) with the orange-fleshed sweet potato (OFSP) to help address the public health problem of vitamin A deficiency among infants. Experimental research design was used for the study. Fifty six infants aged between 6 and...
Open access
Research Article10.9734/afsj/2019/v11i430067
The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...
Open access
Research Article10.9734/afsj/2019/v9i130002
Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BF...
Open access
Research Article10.9734/afsj/2019/v8i329992
Complementary food was formulated from Quality protein Maize (QPM) and Conophor Nuts (Tetracarpidum conophorum). The effectiveness of the blend in meeting nutritional requirement in complementary diet was investigated. Proximate composition of the samples were evaluated which inc...
Open access
Research Article10.9734/AFSJ/2018/44611