Nutritional composition and micronutrient status of home made and commercial weaning foods consumed in Tanzania

About 50% of young children in Tanzania suffer from protein-energy undernut rition (PEU) while more than 45% of children under the age of five suffer f rom various micronutrient deficiency disorders. The immediate cause of thes e conditions is inadequate intake and poor utilization of nutrients, which begins in the weaning period and amplifies in the subsequent years. This st udy was conducted to assess the potential of some home made and commercial weaning foods commonly consumed in Tanzania to supply adequate amounts of b oth macro- and micronutrients as recommended in the Tanzania and FAO/WHO Co dex Alimentarius Standards for cereal/milk-based weaning foods. Six types o f home made weaning foods, maize, cassava, millet, sorghum and millet-sardi ne-peanut composite gruels and plantain pap, and four types of commercial w eaning foods, Cerelac-1, Cerelac-2, Lactogen-1 and Lactogen-2, popularly co nsumed in Tanzania, were chemically assayed for proximate composition, ener gy and mineral density. Results of the study indicated that, both the home made and commercial wean ing foods were good sources of macro- and micronutrients. When compared wit h the Codex Alimentarius and Tanzania Bureau of Standards specifications fo r weaning foods, both home made and commercial weaning foods had some short comings in terms of nutrient composition and energy balance. Many of the fo ods were low in fat, Fe, Ca, Zn and P but high in crude fiber, carbohydrate and magnesium. Ca, Fe and Zn were the most common deficient macro/micronut rients in the home made weaning foods. In spite of these shortcomings, most of the home made and commercial weaning foods were nutritionally sound sin ce they could provide reasonable percentages of the recommended daily allow ances for macro/micronutrients and energy. It is suggested that, more effor ts must be directed towards increasing the concentration of Ca, Fe and Zn i n the home made weaning foods through supplementation of the starchy staple s with mineral rich foods. Meanwhile, the parents, caretakers and health wo rkers should be educated on the selection and preparation of nutritious, ba lanced weaning foods and good weaning practices.