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Interestingly, CFs (e.g.,\n                    <jats:italic>ogi<\/jats:italic>\n                    ,\n                    <jats:italic>kunu<\/jats:italic>\n                    , and\n                    <jats:italic>dabo<\/jats:italic>\n                    ) are prepared and fed to infants alongside breastmilk until they are completely weaned up to the infant's second birthday. The grains used for preparing CFs can be contaminated with bacterial and chemical contaminants as a result of poor harvesting, handling or storage practices. The stage at which IYC are introduced to CFs is of utmost importance as it aids in addressing malnutrition and improving their overall health and well\u2010being. Complementary feeding practices across SSA are influenced by socio\u2010economic, cultural and geographical factors such that improper introduction can result in dire health consequences including immune suppression, severe foodborne diseases, poor child growth and development, and sometimes death from malnutrition. Malnutrition often occurs from inadequacies of nutrient intakes and assimilation which affect the ability to maintain normal body functions such as growth, learning abilities, resistance to and recovery from diseases. In SSA, IYC malnutrition still poses an enormous concern, therefore indicating the need for intervention strategies such as the promotion of indigenous crops and elevating traditional knowledge and technologies for formulating CFs. This paper clearly highlights the diversity of CFs in SSA, ingredients utilized, processing techniques, contamination by bacteria and chemicals, and demonstrates the consequences of consuming contaminated CFs, and their influence on IYC health as well as approaches to ensuring safety and scaling up indigenous CFs.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70022","type":"journal-article","created":{"date-parts":[[2024,10,8]],"date-time":"2024-10-08T22:21:39Z","timestamp":1728426099000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["A 10\u2010year (2014\u20132023) review of complementary food development in sub\u2010Saharan Africa and the impact on child health"],"prefix":"10.1111","volume":"23","author":[{"given":"Oluwabunmi P.","family":"Ogunniran","sequence":"first","affiliation":[{"name":"Department of Microbiology, School of Science and Technology Babcock University Ilishan Remo Ogun State Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kolawole I.","family":"Ayeni","sequence":"additional","affiliation":[{"name":"Department of Microbiology, School of Science and Technology Babcock University Ilishan Remo Ogun State Nigeria"},{"name":"University of Vienna, Faculty of Chemistry, Department of Food Chemistry and Toxicology Vienna Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3020-8852","authenticated-orcid":false,"given":"Olutayo S.","family":"Shokunbi","sequence":"additional","affiliation":[{"name":"Department of Biochemistry, School of Basic Medical Sciences Babcock University Ilishan Remo Ogun State Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6843-9755","authenticated-orcid":false,"given":"Rudolf","family":"Krska","sequence":"additional","affiliation":[{"name":"BOKU University, Department of Agrobiotechnology, IFA\u2010Tulln Institute of Bioanalytics and Agro\u2010Metabolomics Tulln Austria"},{"name":"Institute for Global Food Security, School of Biological Sciences Queen\u00b4s University Belfast Belfast Northern Ireland UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2113-2948","authenticated-orcid":false,"given":"Chibundu N.","family":"Ezekiel","sequence":"additional","affiliation":[{"name":"Department of Microbiology, School of Science and Technology Babcock University Ilishan Remo Ogun State Nigeria"},{"name":"BOKU University, Department of Agrobiotechnology, IFA\u2010Tulln Institute of Bioanalytics and Agro\u2010Metabolomics Tulln Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,10,8]]},"reference":[{"issue":"2","key":"e_1_2_10_2_1","first-page":"218","article-title":"Effect of blanching on green vegetables","volume":"1","author":"Aayushi T.","year":"2018","journal-title":"University Research Resource Journal"},{"issue":"285","key":"e_1_2_10_3_1","first-page":"103","article-title":"Microbial profile and nutritional quality during the fermentation of cereal\u2010based weaning food fortified with soybean and tiger\u2010nut using starter culture","volume":"24","author":"Abdulkadir M.","year":"2015","journal-title":"World Scientific News"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2016.00041"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-819239-9.00007-5"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1515\/pjfns\u20102015\u20100004"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jnim.2017.09.001"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10112796"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2019.106731"},{"key":"e_1_2_10_10_1","doi-asserted-by":"crossref","unstructured":"Adebowale A. 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