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The complementary food supplement was formulated to ensure that 10\u00a0g would cover 25% of the estimated average requirements for iron for children aged 6 to 12\u00a0months. <jats:italic>Adansonia digitata<\/jats:italic> fruit pulp, <jats:italic>Moringa oleifera<\/jats:italic> leaf powder, and <jats:italic>Cochlospermum tinctorium<\/jats:italic> root powder were used to compose the complementary food supplement, which was mixed with maize and sorghum ogi porridges before being presented to the mothers and children for the acceptability test. The mineral contents of <jats:italic>Adansonia digitata<\/jats:italic> fruit pulp in mg\/100\u00a0g dw were 9.9\u00a0\u00b1\u00a00.1 for iron and 0.9\u00a0\u00b1\u00a00.1 for zinc. The iron and zinc contents of <jats:italic>Moringa oleifera<\/jats:italic> leaf powder and <jats:italic>Cochlospermum tinctorium<\/jats:italic> root powder in mg\/100\u00a0g dw were 34.1\u00a0\u00b1\u00a02.2 and 26.8\u00a0\u00b1\u00a02.7 and 9\u00a0\u00b1\u00a00.0 and 0.9\u00a0\u00b1\u00a00.0, respectively. The complementary food supplement contained, in mg\/100\u00a0g dw, 17.4<jats:bold>\u00a0\u00b1\u00a0<\/jats:bold>1.1 of iron and 1.2\u00a0\u00b1\u00a00.1 of zinc. The maize and sorghum ogi porridges enriched with the complementary food supplement at substitution rates of 15% and 16% (in dry weight), respectively, were acceptable to 85% of children for sorghum ogi porridge and 87% for maize ogi porridge. The present study demonstrated the potential of local food ingredients in the formulation of an iron\u2010rich and acceptable complementary food supplement for children aged 6\u201359\u00a0months in Benin.<\/jats:p>","DOI":"10.1002\/fsn3.2358","type":"journal-article","created":{"date-parts":[[2021,6,11]],"date-time":"2021-06-11T03:21:47Z","timestamp":1623381707000},"page":"3824-3835","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["A complementary food supplement from local food ingredients to enhance iron intake among children aged 6\u201359 months in Benin"],"prefix":"10.1002","volume":"9","author":[{"given":"Marius","family":"Affonfere","sequence":"first","affiliation":[{"name":"Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition Humaine Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de Sak\u00e9t\u00e9 Universit\u00e9 Nationale d\u2019Agriculture  Sak\u00e9t\u00e9 R\u00e9publique du B\u00e9nin"},{"name":"Laboratoire de Sciences des Aliments Facult\u00e9 des Sciences Agronomiques Universit\u00e9 d\u2019Abomey\u2010Calavi  J\u00e9richo, Cotonou R\u00e9publique du B\u00e9nin"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4715-9575","authenticated-orcid":false,"given":"Flora Josiane","family":"Chadare","sequence":"additional","affiliation":[{"name":"Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition Humaine Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de Sak\u00e9t\u00e9 Universit\u00e9 Nationale d\u2019Agriculture  Sak\u00e9t\u00e9 R\u00e9publique du B\u00e9nin"},{"name":"Laboratoire de Sciences des Aliments Facult\u00e9 des Sciences Agronomiques Universit\u00e9 d\u2019Abomey\u2010Calavi  J\u00e9richo, Cotonou R\u00e9publique du B\u00e9nin"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Finagnon Toyi K\u00e9vin","family":"Fassinou","sequence":"additional","affiliation":[{"name":"Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition Humaine Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de Sak\u00e9t\u00e9 Universit\u00e9 Nationale d\u2019Agriculture  Sak\u00e9t\u00e9 R\u00e9publique du B\u00e9nin"},{"name":"Laboratoire de Sciences des Aliments Facult\u00e9 des Sciences Agronomiques Universit\u00e9 d\u2019Abomey\u2010Calavi  J\u00e9richo, Cotonou R\u00e9publique du B\u00e9nin"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elise F.","family":"Talsma","sequence":"additional","affiliation":[{"name":"Division of Human Nutrition and Health Wageningen University and Research  Wageningen The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3201-3343","authenticated-orcid":false,"given":"Anita R.","family":"Linnemann","sequence":"additional","affiliation":[{"name":"Food Quality and Design Wageningen University and Research  Wageningen The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paulin","family":"Azokpota","sequence":"additional","affiliation":[{"name":"Laboratoire de Sciences des Aliments Facult\u00e9 des Sciences Agronomiques Universit\u00e9 d\u2019Abomey\u2010Calavi  J\u00e9richo, Cotonou R\u00e9publique du B\u00e9nin"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,6,10]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.4314\/ijbcs.v8i2.10"},{"key":"e_1_2_10_3_1","first-page":"1","article-title":"Proximate composition and sensory properties of Moringa fortified Maize\u2010Ogi","volume":"12","author":"Abioye V. 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