Household Food Processing Methods to Enhance Iron and Zinc Bioavailability in Formulated Haricot Bean and Maize Complementary Food

Abstract

Objectives: This study aimed to test the nutritional quality of white haricot bean-maize complementary food needing household food processing to decrease phytate content and enhance the bioavailability of iron and zinc. Methods: Community consultation was conducted with mothers to find out traditional processing practices and preference for incorporation of pulse product to infant and young children diets. Germination and roasting methods of household processing and preparation methods were selected and used to process the white haricot beans and soaking was selected to process maize. Proximate nutrient analysis was done for treated and untreated samples at Saskatchewan Food Industry Development Center, and University of Saskatchewan, Canada and Ethiopian Health and Nutrition Research Institute. Community acceptability test was done on 36 mother-child pair. Means and standard deviations were calculated for proximate lab results and acceptability. ANOVA and Duncan’s multiple significant tests were conducted to determine significantly different means. Differences were considered significant at p<0.05. Results: The community didn’t use haricot bean for complementary food. White haricot bean was selected instead and maize was selected for cereal as it is a staple in the diet. There were no significant differences in iron, zinc and phytate content between 48 and 72 hr germinated white haricot bean. However, processed products showed in reduction of phytate. And there were no significant mean differences among porridge samples for sensory attributes. Conclusions: This study showed that processing such as soaking and germination of pulse is necessary for improved bioavailability of iron and zinc, and that pulse-cereal porridge is suitable as a complementary food.