Effects of the energy density and sweetness of porridges used in the complementary feeding of infants on energy and nutrient intakes

Kouton,Sandrine Estelle; Amoussa Hounkpatin,Waliou; Bodjrenou,Sam; Soumanou,Mohamed M.

doi:10.3892/ijfn.2021.20

Effects of the energy density and sweetness of porridges used in the complementary feeding of infants on energy and nutrient intakes

Authors:
- Sandrine Estelle Kouton
- Waliou Amoussa Hounkpatin
- Sam Bodjrenou
- Mohamed M. Soumanou
View Affiliations

Affiliations: Research Unit in Enzymatic and Food Engineering, Polytechnic School of Abomey‑Calavi (EPAC), University of Abomey‑Calavi (UAC), 01 BP 2009 Cotonou, Benin, School of Nutrition, Foods Sciences and Technology/Faculty of Agricultural Sciences/University of Abomey‑Calavi, 01 BP 526 Cotonou, Benin
Published online on: September 21, 2021 https://doi.org/10.3892/ijfn.2021.20
Article Number: 10
Copyright: © Kouton et al. This is an open access article distributed under the terms of Creative Commons Attribution License.

Metrics: Total Views: 0 (Spandidos Publications: | PMC Statistics: )

Metrics: Total PDF Downloads: 0 (Spandidos Publications: | PMC Statistics: )

Cited By (CrossRef): 0 citations Loading Articles...

Abstract

In the present study, under free‑living conditions, 30 breastfed children, aged 6 to 23 months, were successively fed three complementary porridges in order to examine the effect of energy density (ED) and sweetness on energy and nutrient intake (ENI). Two high ED porridges, such as malted (Fg3, 124.92 kcal), fermented (F3, 120.36 kcal) and low ED porridge (G1, 60 kcal) were consumed. The sucrose content of the high and low ED porridges was 15 and 5%, respectively. The results revealed that the amount consumed of F3 (282.2 ml for group 1, 6 to 11 months old; and 365 ml for group 2, 12 to 23 months old) was higher than that of Fg3 (231.20 and 331.30 ml for groups 1 and 2, respectively) and G1 (105 and 129.10 ml for groups 1 and 2, respectively). Despite the amounts consumed of Fg3, the ENI from Fg3 was higher than that of F3 and G1. The consumption of F3 and Fg3 increased the energy intake (EI) by 74 and 78%, respectively (23.25 and 26.56 vs. 5.97 Kcal/kg/meal; P<0.001) in group 1 and by 78 and 83%, respectively (24.37 and 30.82 vs. 5.24 Kcal/kg/meal; P<0.001) in group 2 in comparison with the EI from G1. Thus, the consumption of sweet porridge with a high ED (Fg3) composed of local ingredients increased, at least by 78 and 83%, in the infants of group 1 and 2, respectively, the EI from porridges in comparison with the EI from low the ED porridge, G1. The ENI was significantly (P<0.001) higher with the sweetness and dry matter of porridges than with the low sweetness and dry matter porridge. Consequently, Fg3 has a high coverage and this permits it to cover >36% of daily energy needs, as well as 73, 93 and 48% of daily iron, zinc and calcium needs, respectively.

View Figures

View References

1	Victora CG, Bahl R, Barros AJ, Franca GV, Horton S, Krasevec J, Murch S, Sankar MJ, Walker N and Rollins NC: Lancet Breastfeeding Series Group. Breastfeeding in the 21s century: Epidemiology, mechanisms, and lifelong effect. Lancet. 387:475–490. 2016.PubMed/NCBI View Article : Google Scholar
2	World Health Organization (WHO): Complementary feeding of young children in developing countries. WHO, Geneva, pp130-131, 2003.
3	Brugaillères P, Issanchou S, Nicklaus S, Chabanet C and Schwartz C: Caloric compensation in infants: Developmental changes around the age of 1 year and associations with anthropometrics up to 2 years. Am J Clin Nutr. 109:1344–1352. 2019.PubMed/NCBI View Article : Google Scholar
4	Brugaillères P, Chabanet C, Issanchou S and Schwartz C: Combining two observational methods to describe mealtime episodes in mother-infant dyads during complementary feeding. In: Proceedings of the Measuring Behavior 11th International Conference on Methods and Techniques in Behavioral Research, Manchester, 2018.
5	Brown A, Jones SW and Rowan H: Baby-led weaning: The evidence to date. Curr Nutr Rep. 6:148–156. 2017.PubMed/NCBI View Article : Google Scholar
6	Bournez M, Ksiazek E, Charles MA, Lioret S, Brindisi MC, de Lauzon-Guillain B and Nicklaus B: Frequency of use of added sugar, salt, and fat in infant foods up to 10 months in the nationwide ELFE cohort study: Associated infant feeding and caregiving practices. Nutrients. 11(733)2019.PubMed/NCBI View Article : Google Scholar
7	World Health Organization (WHO): Nutrition: maternal, infant and young child nutrition: draft comprehensive implementation plan: report by the Secretariat. WHO, Geneva, 2012. https://apps.who.int/iris/handle/10665/23742.
8	Institut National de la Statistique et de l'Analyse Economique (INSAE), ICF: Demographic Health Survey of Benin, 2019. INSAE and ICF, Cotonou, Benin and Rockville, MD, p675, 2019.
9	Ategbo EA: Food and nutrition insecurity in northern Benin: impact on growth performance of children and on year to year nutritional status of adults (unpublished PhD thesis). Wageningen University, 1993.
10	Kouton SE, Amoussa Hounkpatin W, Ballogou VY, Lokonon JH and Soumanou MM: Characterization of the feeding of young children aged 6 to 36 months in rural and urban areas of the South Benin. J Appl Biosci. 110:10831–10840. 2017.
11	Amoussa Hounkpatin W: Evaluation of the potential coverage of vitamin A needs of young children from sauces accompanying staple foods consumed in Benin (unpublished PhD thesis). University of Montpellier 2, 2011.
12	Lindsay AC, Sitthisongkram S, Greaney ML, Wallington SF and Ruengdej P: Non responsive feeding practices, unhealthy eating behaviors, and risk of child overweight and obesity in Southeast Asia: A systematic review. Int J Environ Res Public Health. 14(436)2017.PubMed/NCBI View Article : Google Scholar
13	Kouassi AKA, Agbo EA, Dago AG, Gbogouri AG, Brou DK and Dago G: Comparison of nutritional and rheological characteristics of infant porridges prepared by germination and fermentation process. Int J Biol Chem Sci. 9:944–953. 2015.
14	Songré-Outtara LT, Gorga K, Savadogo A, Bationo F and Diawara B: Evaluation of the nutritional ability of foods used in complementary feeding of young children in Burkina Faso. Journal de la Société Ouest Africaine de Chimie. 41:41–50. 2016.
15	Ponka R, Nankap ELT, Tambe ST and Fokou E: Nutritional composition of some artisanal infant flours from Cameroon. Int J Innovation Appl Studies. 8:280–292. 2016.
16	Trèche S: Complementary foods in developing countries: importance, required characteristics, constraints and potential strategies for improvement. In: Promoting growth and development of under fives: proceedings of the international colloquium. Kolsteren P, Hoerée T and Perez-Cuetoeds (eds). Promoting Growth and Development of Under Fives: International Colloquium, Anvers, pp132-148, 2001.
17	Kouton SE, Amoussa Hounkpatin W, Ballogou VY and Soumanou MM: Nutritional, microbiological and rheological characteristics of porridges prepared from infant flours based on germinated and fermented cereals fortified with soybean. IntJ CurrMicrobiolAppSci. 6:4838–4852. 2017.
18	Vieu MC, Traore T and Trèche S: Effects of energy density and sweetness of gruels on Burkinabe infant energy intakes in free living conditions. Int J Food Sci Nutr. 52:213–218. 2001.PubMed/NCBI
19	Association of Official Analytical Chemists (AOAC): Official Methods of Analysis of AOAC International - 20th Edition. AOAC, Washington DC, pp3-172, 2016.
20	Atwater WO and Benedict FG: Respiration Calorimeter. In: Experiments on the metabolism of matter and energy in the human body, 1900-1902. US Department of Agriculture, Office of Experiment Stations - Bulletin No. 136., 2014. https://www.pftforum.com/history/respiration-calorimeter-1902-atwater-benedict/. Accessed November 12, 2014.
21	Zannou Tchoko J, Bouaffou KG, Kouame KG and Konan BA: Evaluation of nutritional value of infant flours based of Manihot esculenta flour and soybean flour for infant in complementary feeding. Consortium of Sciences Society of Liège. 80:748–758. 2011.
22	Food and Agriculture Organization (FAO): Human energy requirements. Report of a joint FAO/WHO expert consultation. FAO, Rome, 2001.
23	Butte NF: Energy requirements of infants. Public Health Nutr. 8 (7A):953–967. 2005.PubMed/NCBI View Article : Google Scholar
24	Torun B: Energy requirements of children and adolescents. Public Health Nutr. 8 (7A):968–993. 2005.PubMed/NCBI View Article : Google Scholar
25	Food and Agriculture Organization (FAO)/World Health Organization (WHO): Vitamin and mineral requirements in human nutrition. Report of a joint FAO/WHO expert consultation. 2nd edition. FAO/WHO, Bangkok, 2004.
26	Joint FAO/WHO/UNU Expert Consultation on Protein and Amino Acid Requirements in Human Nutrition (2002: Geneva, Switzerland), Food and Agriculture Organization of the United Nations, World Health Organization and United Nations University: Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation. WHO, Geneva, 2007.
27	Vieira-Dalodé G, Jerpersen L, Hounhouigan J, Moller PL, Nago CM and Jakobsen M: Lactic acid basteria and yeasts associated with ‘gowé’ production from sorghum in Benin. J Appl Microbiol. 103:342–349. 2007.PubMed/NCBI View Article : Google Scholar
28	Ventura AK, Garcia P and Schaffner AA: Associations between bottle-feeding intensity and maternal encouragement of bottle-emptying. Public Health Nutr. 20:3090–3098. 2017.PubMed/NCBI View Article : Google Scholar
29	Traoré T, Vieu MC, Traoré AS and Trèche S: Effects of the duration of the habituation period on energy intakes from low and high energy density gruels by Burkinabé infants living in free conditions. Appetite. 45:279–286. 2005.PubMed/NCBI View Article : Google Scholar
30	Moursi M, Mbemba F and Trèche S: Does the consumption of amylase-containing gruels impact on energy intake and growth of Congolese infants? Public Health Nutr. 6:249–258. 2003.PubMed/NCBI View Article : Google Scholar
31	Dewey KG and Brown KH: Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs. Food Nutr Bull. 24:5–28. 2003.PubMed/NCBI View Article : Google Scholar
32	Remy E, Issanchou S, Chabanet C and Nicklaus S: Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning as and more effectively than flavor-nutrient learning. J Nutr. 143:194–200. 2013.PubMed/NCBI View Article : Google Scholar
33	Fogel A, Goh AT, Fries LR, Sadananthan SA, Velan SS, Michael N, Tint MT, Fortier MV, Chan MJ, Toh JY, et al: Faster eating rates are associated with higher energy intakes during an ad libitum meal, higher BMI and greater adiposity among 4·5-year-old children: Results from the growing up in Singapore towards healthy outcomes (GUSTO) cohort. Br J Nutr. 117:1042–1051. 2017.PubMed/NCBI View Article : Google Scholar
34	Kayodé APP, Hounhouigan DJ, Nout MJR and Niehof A: Household production of sorghum beer in Benin: Technological and socio-economic aspects. Inter J Consumer Studies. 31:258–264. 2007.