Publications scientifiques

Formulation and Evaluation of Complementary Foods for Children from Six to Twenty- Four Months Prepared from Potential Locally Available Foodstuffs In Tuba Sub-Division of Cameroon

Global Journal of Nutrition & Food Science 2023

The present research work aimed at formulating complementary foods (weaning foods) base on the protein content of the locally used staple foods
by the families in Tubah Subdivision of the North- West Region of Cameroon as well as analysing their nutritional content and sensory properties. A
face-to-face interview with the help of a pre-prepared questionnaire was used to survey the locally used foodstuffs in Tubah Subdivision. The proximate
composition of the various foodstuffs and the formula were carried out by the AOAC methods. The hedonic point methods were used for the sensory
evaluation of the final products. Maize, Rice, Soyabeans and Irish potatoes were the main food ingredient used in the preparation of children’s food. Based
on this main ingredient and their protein content, three complementary foods were formulated (F1, F2, F3). The three formulas had more nutritional
properties as compared to a control (Nestle cerelac). The sensory qualities of the three formulas were above three (03) on the five (5) point hedonic
scale. Therefore, the foodstuffs used in the Tubah Subdivision are good ingredient for the formulation of a good, nutritious complementary food with
good qualities.