Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months

Kembabazi Stellamaris; Mutambuka Martin; Marta Vicente-Crespo

doi:doi:10.11648/j.ijfsb.20180301.15

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Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months

Kembabazi Stellamaris, Mutambuka Martin, Marta Vicente-Crespo

Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 1)

Received: 23 January 2018 Accepted: 6 February 2018 Published: 21 March 2018

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Abstract

Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels and porridges which have low energy density with low animal-protein intake. The study aimed at formulating a nutrient-rich biscuit from locally available materials with the potential to mitigate undernutrition. A low water content biscuit with high energy density and recommendable shelf-life stability under domestic storage conditions was baked from locally available food materials with a composite flour of 24% soya bean flour, 20% pumpkin seed flour, 32% banana flour and 24% wheat flour. Biscuit servings of 66g, 77g, 110g and 132g were sufficient to meet above 50% of the RDA for infants of 8 months to 12months, 12 months to 24months, 24 to 48 and 48 to 59months old children respectively.

Published in	International Journal of Food Science and Biotechnology (Volume 3, Issue 1)
DOI	10.11648/j.ijfsb.20180301.15
Page(s)	33-39
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Biscuit, Undernutrition, Complementary Foods, Children

References

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APA Style

Kembabazi Stellamaris, Mutambuka Martin, Marta Vicente-Crespo. (2018). Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months. International Journal of Food Science and Biotechnology, 3(1), 33-39. https://doi.org/10.11648/j.ijfsb.20180301.15

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ACS Style

Kembabazi Stellamaris; Mutambuka Martin; Marta Vicente-Crespo. Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months. Int. J. Food Sci. Biotechnol. 2018, 3(1), 33-39. doi: 10.11648/j.ijfsb.20180301.15

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AMA Style

Kembabazi Stellamaris, Mutambuka Martin, Marta Vicente-Crespo. Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months. Int J Food Sci Biotechnol. 2018;3(1):33-39. doi: 10.11648/j.ijfsb.20180301.15

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@article{10.11648/j.ijfsb.20180301.15,
  author = {Kembabazi Stellamaris and Mutambuka Martin and Marta Vicente-Crespo},
  title = {Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {1},
  pages = {33-39},
  doi = {10.11648/j.ijfsb.20180301.15},
  url = {https://doi.org/10.11648/j.ijfsb.20180301.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180301.15},
  abstract = {Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels and porridges which have low energy density with low animal-protein intake. The study aimed at formulating a nutrient-rich biscuit from locally available materials with the potential to mitigate undernutrition. A low water content biscuit with high energy density and recommendable shelf-life stability under domestic storage conditions was baked from locally available food materials with a composite flour of 24% soya bean flour, 20% pumpkin seed flour, 32% banana flour and 24% wheat flour. Biscuit servings of 66g, 77g, 110g and 132g were sufficient to meet above 50% of the RDA for infants of 8 months to 12months, 12 months to 24months, 24 to 48 and 48 to 59months old children respectively.},
 year = {2018}
}

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TY  - JOUR
T1  - Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months
AU  - Kembabazi Stellamaris
AU  - Mutambuka Martin
AU  - Marta Vicente-Crespo
Y1  - 2018/03/21
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180301.15
DO  - 10.11648/j.ijfsb.20180301.15
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 33
EP  - 39
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180301.15
AB  - Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels and porridges which have low energy density with low animal-protein intake. The study aimed at formulating a nutrient-rich biscuit from locally available materials with the potential to mitigate undernutrition. A low water content biscuit with high energy density and recommendable shelf-life stability under domestic storage conditions was baked from locally available food materials with a composite flour of 24% soya bean flour, 20% pumpkin seed flour, 32% banana flour and 24% wheat flour. Biscuit servings of 66g, 77g, 110g and 132g were sufficient to meet above 50% of the RDA for infants of 8 months to 12months, 12 months to 24months, 24 to 48 and 48 to 59months old children respectively.
VL  - 3
IS  - 1
ER  -

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Author Information

Kembabazi Stellamaris

Faculty of Biomedical Sciences, Kampala International University, Ishaka-Bushenyi, Uganda
Mutambuka Martin

Nutrition and Biosystems Engineering, Makerere University, Kampala, Uganda
Marta Vicente-Crespo

Institute of Biomedical Research, Kampala International University Western Campus, Ishaka, Uganda

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Plain Text BibTeX RIS

APA Style

Kembabazi Stellamaris, Mutambuka Martin, Marta Vicente-Crespo. (2018). Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months. International Journal of Food Science and Biotechnology, 3(1), 33-39. https://doi.org/10.11648/j.ijfsb.20180301.15

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ACS Style

Kembabazi Stellamaris; Mutambuka Martin; Marta Vicente-Crespo. Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months. Int. J. Food Sci. Biotechnol. 2018, 3(1), 33-39. doi: 10.11648/j.ijfsb.20180301.15

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AMA Style

Kembabazi Stellamaris, Mutambuka Martin, Marta Vicente-Crespo. Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months. Int J Food Sci Biotechnol. 2018;3(1):33-39. doi: 10.11648/j.ijfsb.20180301.15

Copy | Download

@article{10.11648/j.ijfsb.20180301.15,
  author = {Kembabazi Stellamaris and Mutambuka Martin and Marta Vicente-Crespo},
  title = {Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {1},
  pages = {33-39},
  doi = {10.11648/j.ijfsb.20180301.15},
  url = {https://doi.org/10.11648/j.ijfsb.20180301.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180301.15},
  abstract = {Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels and porridges which have low energy density with low animal-protein intake. The study aimed at formulating a nutrient-rich biscuit from locally available materials with the potential to mitigate undernutrition. A low water content biscuit with high energy density and recommendable shelf-life stability under domestic storage conditions was baked from locally available food materials with a composite flour of 24% soya bean flour, 20% pumpkin seed flour, 32% banana flour and 24% wheat flour. Biscuit servings of 66g, 77g, 110g and 132g were sufficient to meet above 50% of the RDA for infants of 8 months to 12months, 12 months to 24months, 24 to 48 and 48 to 59months old children respectively.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months
AU  - Kembabazi Stellamaris
AU  - Mutambuka Martin
AU  - Marta Vicente-Crespo
Y1  - 2018/03/21
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180301.15
DO  - 10.11648/j.ijfsb.20180301.15
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 33
EP  - 39
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180301.15
AB  - Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels and porridges which have low energy density with low animal-protein intake. The study aimed at formulating a nutrient-rich biscuit from locally available materials with the potential to mitigate undernutrition. A low water content biscuit with high energy density and recommendable shelf-life stability under domestic storage conditions was baked from locally available food materials with a composite flour of 24% soya bean flour, 20% pumpkin seed flour, 32% banana flour and 24% wheat flour. Biscuit servings of 66g, 77g, 110g and 132g were sufficient to meet above 50% of the RDA for infants of 8 months to 12months, 12 months to 24months, 24 to 48 and 48 to 59months old children respectively.
VL  - 3
IS  - 1
ER  -

Copy | Download