(P14-005-20) Assessment of Micro-Nutrients Profile of Groundnut Enriched Yellow Root Cassava Complementary Foods for Infant’s Nutrition

Objectives: This study aimed at evaluating micro-nutrient contents in complementary foods of yellow root cassava enriched with groundnuts

Methods: Twenty kilograms freshly harvested cassava roots were processed into flour and developed into complementary foods enriched with groundnuts at 10% 20% and 30% substitution level. The enriched products were analyzed for Iron, Zinc, Calcium, phosphorus and Vitamin A using standard laboratory methods. Data were analyzed using means, percentages, analysis of variance and means separated using Duncan’s multiple range test

Results: Results revealed that Iron, zinc, calcium and phosphorus contents were 6.28 – 8.33mg, 6.73 – 9.22mg, 250 – 301mg and 550 – 650mg respectively. The calculated retinol values ranged from 0.09 to 1.77µg

Conclusions: In conclusion, the enriched yellow root cassava complementary foods with 20 and 30% groundnut meet WHO standards for iron zinc and calcium. The increase retinol values could be attributed to the yellow variety of cassava used in the formulation

Funding Sources: The Research was funded by the Sierra Leone Agricultural Research Institute.