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Review article

https://doi.org/10.17508/CJFST.2022.14.1.05

Complementary Foods and Its Processing Methods: A Review

Emmanuel Kehinde Oke orcid id orcid.org/0000-0002-0045-9108 ; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Samuel Ayofemi Olalekan Adeyeye orcid id orcid.org/0000-0001-7519-4231 ; Department of Food Technology, Hindustan Institute of Technology and Science, Hindustan University, Chennai, India
Omobolanle Omowunmi Olorode ; Department of Food Technology, Moshood Abiola Polytechnic, Ojere, Abeokuta, Nigeria


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Abstract

The review was carried out to create awareness among individuals, government and non-governmental organizations on the roles of complementary foods for growth and development of infants in developing countries. Literature on complementary foods was critically assessed. Breast milk and complementary foods have been responsible for optimal growth and development of a young child. The period during which other foods or liquids containing nutrients are given to a young baby, along with breast milk, is considered to be complementary feeding. Information has been reported that breast milk becomes insufficient to meet the required nutrients for growth and development after six months. Therefore, the introduction of complementary foods is strongly required for sustainable growth. Unlike in developing countries, the use of complementary foods in the developed countries is well controlled, because of improved technologies, moderate to high incomes and government supports where needed. Conclusively, there is a need to sensitize nursing mothers on the importance of complementary foods for the growth and development of their children. Besides, there is also a need for government interventions to reduce the costs of such foods and to increase their accessibility, especially in the rural areas.

Keywords

breastfeeding; complementary food; processing methods

Hrčak ID:

279384

URI

https://hrcak.srce.hr/279384

Publication date:

15.6.2022.

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