Browsing by Author "Tesha, A. P."

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Formulation and sensory evaluation of complementary foods from low-cost, locally-available and nutrient-dense ingredients using linear programming.
(Tanzania Journal of Agricultural Sciences, 2021) Tesha, A. P.; Nyaruhucha, C. N.; Mwanri, A. W.
Meeting energy and micronutrient requirements during complementary feeding period especially in developing countries is limited by many factors one of them being poverty. This study was carried out in Rombo district, Kilimanjaro region with the aim of developing low-cost complementary foods using locally available ingredients by linear programming. Frequently used complementary foods and their ingredients were identified by using 24-hour dietary-recall questionnaire. Market and field survey was done to identify available ingredients and their monetary values. Linear programming was used to identify the cheapest possible combination of food ingredients that meet a set of nutritional requirements. Data was analysed by one-way analysis of variance (ANOVA) model using R software (Ri386) version 3.3.1. Means and standard deviations were calculated for acceptability of the sensory attributes of the complementary foods and for categorical variables frequencies and percentages were used. Seven recipes (banana puree with either minced beef, fish, pumpkins or milk as well as maize and composite flour porridges) were developed, prepared and then subjected to sensory evaluation using 5-point Likert scale. Banana porridge with minced beef was highly acceptable. There was no significant difference in terms of acceptability between banana porridge with fish, maize porridge, composite flour porridge and banana porridge with pumpkins. Banana porridge with milk had the least score. Linear programming was found to be a good method to improve nutrient content of complementary foods using low cost, locally available and culturally acceptable ingredients.
Improving nutrient content of the frequently used complementary foods for children aged 6-23 months in Rombo district, Kilimanjaro
(Sokoine University of Agriculture, 2017) Tesha, A. P.
Most of the complementary foods in Tanzania have been reported to be poorly prepared, low energy and nutrient density and low nutrients’ bioavailability. This study was carried out in Rombo district with the aim to assess feeding practices, nutrient content of the frequently used complementary foods, identify nutrient gaps and then develop more nutritious recipes that may either fill or narrow the gaps. A cross-sectional study was conducted in three ra ndomly selected villages. Information on feeding practices and types of complementary foods was collected using questionnaires. Seven samples of complementary foods with high frequency were collected and analysed for proximate composition, vitamin A and C, iron, zinc, iodine and calcium and results were expressed per 100 g dry weight. They were then converted to the amount consumed per day and then subtracted from the recommended amount needed from complementary foods per day based on child’s age in order to identify the gaps. Linear programming method was used to formulate the recipes, which were then taken to laboratory for analysis of the same parameters. Sensory evaluation was conducted to test the acceptability of the formulated recipes. The results showed poor feeding practices, gaps in energy, vitamin C, iron, zinc, calcium and iodine of the frequently used complementary foods. There was a significant (p<0.05) improvement in the nutrient content of the formulated recipes with the exception of zinc. Energy, vitamin A, vitamin C, iron, zinc, calcium and iodine content of the formulations ranged from 376.31-486.42 kcal, 1122-3622 µg, 65.05-124.07 mg, 8.08-53.05 mg, 2.29-8.68 mg, 333.98-1228.16 mg and 126.81-792.78 µg/100 g dry weight, respectively. There were significant differences (p<0.05) among formulations for all the sensory attributes. Linear programming was found to be a good method to improve nutrient content of complementary foods using low cost, locally available and cultural acceptable ingredients.
Knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro municipality, Tanzania
(Academic Journals / African Journal of Food Science, 2022-06) Tesha, A. P.; Mwanri, A. W.; Nyaruhucha, C. N.
Omega 3 and omega 6 fatty acids are beneficial throughout the human life cycle. With regard to early child development, maternal fatty acid status influence cognitive and psychomotor development of the unborn child. Regardless of their importance in early childhood development they still receive less attention when compared to other nutrients. This paper aimed to assess knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality and the study adopted the Theory of Planned Behavior (TPB). A cross-sectional survey which involved 318 randomly selected pregnant and breastfeeding women was conducted in three wards of Morogoro Municipality. Data were collected through face to face interview using a questionnaire. Statistical Package for Social Sciences (SPSS) version 20 was used for data analysis. Knowledge, Attitude and Practices (KAP) Scores were compared with demographic characteristics by Analysis of variance (ANOVA) with the level of significance set at p<0.05. The findings revealed limited knowledge on omega 3 and omega 6 fatty acids. However most of the participants showed positive attitude towards omega 3 and omega 6 fatty acid food sources and they intended to use them in the future if they are properly trained. Level of education had a significant influence on respondents’ knowledge (p = 0.003) and attitudes (p = 0.004). It was concluded that, any attempt to increase consumption of omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Tanzania have to pay attention on their knowledge, attitudes and beliefs.
Nutrient content of complementary foods for children in Kilimanjaro, Tanzania
(Academic Journals, 2022) Tesha, A. P.; Mwanri, A. W.; Nyaruhucha, C. N.
Complementary feeding is an effective strategy in reducing the levels of malnutrition among children aged 6-23 months. Little is known about the preparation and nutrient content of locally made complementary foods in Tanzania. This study was carried out with the aim of analysing nutrient content of the frequently used complementary foods for children of age 6 to 23 months. A cross-sectional study was conducted in three randomly selected villages in Rombo district, Kilimanjaro region, Tanzania. Information on the types of complementary foods was collected using semi-structured and 24-h dietary- recall questionnaires. Seven samples of frequently consumed complementary foods (banana, rice and maize-based porridges) were collected and analysed for proximate, vitamins and minerals composition. The results were as follows: Energy 317.98-379.23 kcal, vitamin A 81.32-971.05 μg RE, vitamin C 3.48- 9.56 mg, iron 2.48-22.86 mg, zinc 0.92-9.57 mg, calcium 73.13-400.58 mg and iodine 10.18-200.93 μg/100 g dry-weights. Conclusively, the amount of vitamin C, iron, zinc, calcium and iodine of the frequently used complementary foods in the study area was low as compared to what is recommended by World Health Organization. It is important to develop recipes that may either fill or narrow this gap by using low-cost, locally available and culturally acceptable ingredients.