{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T05:58:08Z","timestamp":1784872688245,"version":"3.55.0"},"reference-count":80,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,3,5]],"date-time":"2025-03-05T00:00:00Z","timestamp":1741132800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec><jats:title>Background<\/jats:title><jats:p>The prevalence of malnutrition among infants continues to be a significant issue in Ethiopia. Although commercial complementary foods are accessible in the market, their prohibitive costs render them unaffordable for low-income households. Consequently, this study was undertaken to formulate complementary foods utilizing locally available, nutrient-rich ingredients tailored for low-income households.<\/jats:p><\/jats:sec><jats:sec><jats:title>Method<\/jats:title><jats:p>The effect of various processing techniques\u2014such as boiling, germination, and roasting\u2014on the physicochemical properties of maize and groundnut flours, including proximate composition, mineral content, phytochemicals, and \u03b2-carotene levels, was evaluated using standard methodologies. A complementary food product was developed by varying the blending ratios of maize flour, groundnuts, spinach leaves, and sweet potatoes. Subsequently, the physicochemical and sensory characteristics of the product were assessed.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>The processes of germination and roasting (applied to maize and groundnut) demonstrated minimal impact on the proximate composition, mineral content, and \u03b2-carotene levels while also decreasing the amounts of specific phytochemicals (such as tannins, phenols, and phytic acid) found in the raw materials. Consequently, these processed ingredients were used to formulate eight complementary food products. The results of the proximate composition analysis for the eight developed food formulas indicated that the protein content ranged from 15.35 to 16.39%. Additionally, the fat, carbohydrate, and energy values were observed to range from 8.1 to 11.9%, 59.12 to 63.07%, and 383.82 to 412.87\u202fkcal, respectively, indicating a nutritional profile consistent with locally available commercial complementary foods. Similarly, the levels of calcium, zinc, iron, magnesium, and \u03b2-carotene were measured to range from 66.75\u202fmg to 102.48\u202fmg, 1.33\u202fmg to 2.48\u202fmg, 6.64\u202fmg to 10.36\u202fmg, 122.60\u202fmg to 181.73\u202fmg, and 113.40\u202fmg to 197.53\u202fmg per 100\u202fg, respectively, alongside notably low levels of anti-nutritional factors.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>Including supplementary food is crucial when breastfeeding alone does not adequately meet an infant\u2019s nutritional requirements. As a result, the complementary food developed can provide 5 to 50% of the daily recommended nutrient allowance for infants.<\/jats:p><\/jats:sec>","DOI":"10.3389\/fnut.2025.1537357","type":"journal-article","created":{"date-parts":[[2025,3,5]],"date-time":"2025-03-05T05:16:14Z","timestamp":1741151774000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":3,"title":["Development of nutrient-rich complementary foods using locally sourced ingredients for low-income households in Eastern Ethiopia"],"prefix":"10.3389","volume":"12","author":[{"given":"Anbesse Girma","family":"Shewa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shewangizawe Teketele","family":"Anamoo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Solomon","family":"Abera","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mikiyas Kebede","family":"Ali","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jalene","family":"Gelan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2025,3,5]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"1","DOI":"10.11604\/pamj.2013.15.120.2535","article-title":"Malnutrition in sub\u2013saharan africa: burden, causes and prospects","volume":"15","author":"Bain","year":"2013","journal-title":"Pan Afr Med J"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"4401","DOI":"10.3390\/nu13124401","article-title":"Household food insecurity, dietary diversity, and stunting in sub-Saharan Africa: a systematic review","volume":"13","author":"Gassara","year":"2021","journal-title":"Nutrients"},{"key":"ref3","first-page":"1","article-title":"Determinants of malnutrition among pregnant and lactating women under humanitarian setting in Ethiopia","volume":"4","author":"Betemariam","year":"2018","journal-title":"BMC Nut."},{"key":"ref4","volume-title":"The state of food security and nutrition in the world 2019: safeguarding against economic slowdowns and downturns","year":"2019"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"213","DOI":"10.3233\/HAB-190369","article-title":"Impact of food insecurity and malnutrition on the burden of non-communicable diseases and death in Ethiopia: A situational analysis","volume":"27","author":"Mosadeghrad","year":"2019","journal-title":"Hum Antibodies"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2020\/2075351","article-title":"Hygienic practice during complementary feeding and associated factors among mothers of children aged 6\u201324 months in Bahir Dar Zuria District, Northwest Ethiopia, 2019","volume":"2020","author":"Demmelash","year":"2020","journal-title":"J Environ Public Health"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"e0244277","DOI":"10.1371\/journal.pone.0244277","article-title":"Magnitude and determinants of appropriate complementary feeding practice among mothers of children age 6\u201323 months in Western Ethiopia","volume":"15","author":"Fanta","year":"2020","journal-title":"PLoS One"},{"key":"ref8","first-page":"1","article-title":"Determinants of appropriate complementary feeding practices among women with children aged 6-23 months in Iseyin","volume":"13","author":"Ariyo","year":"2021","journal-title":"Nigeria Sci. African"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1186\/s12889-018-5245-8","article-title":"Complementary feeding practices and associated factors in Damot Weydie District, Welayta zone, South Ethiopia","volume":"18","author":"Epheson","year":"2018","journal-title":"BMC Public Health"},{"key":"ref10","doi-asserted-by":"publisher","first-page":"59","DOI":"10.11648\/j.ijnfs.20211003.11","article-title":"Formulation and quality evaluation of finger millet based composite food products","volume":"10","author":"Feyera","year":"2021","journal-title":"Int. J. Nut. Food Sci."},{"key":"ref11","doi-asserted-by":"publisher","first-page":"1538","DOI":"10.24925\/turjaf.v7i10.1538-1540.2527","article-title":"Paradox of food and nutrition insecurity in food surplus area of haramaya district, eastern ethiopia","volume":"7","author":"Gobena","year":"2019","journal-title":"Turkish J. Agri. Food Sci. Technol."},{"key":"ref12","doi-asserted-by":"crossref","first-page":"37","DOI":"10.11648\/j.bmb.20200503.12","article-title":"Evaluation of Orange Flesh Sweet Potato Varieties (Ipomoea batatas L.) in West Hararghe Zone of Oromia Region, Eastern Ethiopia","volume":"5","author":"Gezahegn","year":"2020","journal-title":"Biochem. Molecular Biol."},{"key":"ref13","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/1880-6805-33-2","article-title":"Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry","volume":"33","author":"Selhub","year":"2014","journal-title":"J Physiol Anthropol"},{"key":"ref14","first-page":"1","volume-title":"Alternative seafood: assessing food, nutrition and livelihood futures of plant-based and cell-based seafood","author":"Marwaha","year":"2020"},{"key":"ref15","doi-asserted-by":"publisher","first-page":"494","DOI":"10.4236\/fns.2015.65051","article-title":"Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with moringaoleifera leaf powder","volume":"6","author":"Shiriki","year":"2015","journal-title":"Food Nutr Sci"},{"key":"ref16","doi-asserted-by":"crossref","first-page":"1","DOI":"10.36348\/gajab.2024.v06i01.001","article-title":"Major Nutritional Content of Orange Fleshed Sweet Potato (OFSP) and its Importance","volume":"6","author":"Damtew","year":"2024","journal-title":"Global Acad. J. Agri. Bio Sci."},{"key":"ref17","doi-asserted-by":"publisher","first-page":"1213","DOI":"10.1002\/fsn3.2110","article-title":"Nutritional characterization and food value addition properties of dehydrated spinach powder","volume":"9","author":"Waseem","year":"2021","journal-title":"Food Sci Nutr"},{"key":"ref18","doi-asserted-by":"crossref","first-page":"811","DOI":"10.1002\/9781119098935.ch35","article-title":"Sweet potato production, processing, and nutritional quality","volume-title":"Handbook of vegetables and vegetable processing","author":"Truong","year":"2018"},{"key":"ref19","first-page":"154","article-title":"Development of Low-Cost Weaning Foods from Locally Available Grains","volume":"71","author":"Anandan","year":"2020","journal-title":"J Hum Ecol"},{"key":"ref20","doi-asserted-by":"publisher","first-page":"685","DOI":"10.1111\/jfq.12235","article-title":"Effects of the roasting process over the content of secondary metabolites from peanut grains (Arachis hypogaea. L) with different colorations of testa","volume":"39","author":"Ferreira","year":"2016","journal-title":"J Food Qual"},{"key":"ref21","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1016\/j.ijgfs.2016.12.003","article-title":"Nutritional, textural and sensory quality of biscuits supplemented with spinach (spinaciaoleracea l.)","volume":"7","author":"Galla","year":"2017","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref22","doi-asserted-by":"publisher","first-page":"3","DOI":"10.1177\/156482651203300101","article-title":"Sweet potato-based complementary food for infants in low-income countries","volume":"33","author":"Amagloh","year":"2012","journal-title":"Food Nutr Bull"},{"key":"ref23","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1533\/9780857099150.2.141","article-title":"Formulation guidelines for infant formula","volume-title":"Human milk biochemistry and infant formula manufacturing technology","author":"Guo","year":"2014"},{"key":"ref24","first-page":"1358","article-title":"Formulation and nutritional quality of infant formula produced from germinated popcorn, bambara groundnut and african locust bean flour","volume":"1","author":"Ijarotimi","year":"2012","journal-title":"J Microbiol Biotechnol Food Sci"},{"key":"ref25","doi-asserted-by":"publisher","first-page":"825","DOI":"10.1093\/nutrit\/nuaa143","article-title":"Complementary feeding of infants and young children 6 to 23 months of age","volume":"79","author":"Lutter","year":"2021","journal-title":"Nutr Rev"},{"key":"ref26","volume-title":"Approved Methods of the American Association of Cereal chemists","year":"2000"},{"key":"ref27","doi-asserted-by":"publisher","first-page":"459","DOI":"10.1021\/jf60228a047","article-title":"tannin content of cowpeas, chickpeas, pigeon peas, and mung beans","volume":"28","author":"Price","year":"1980","journal-title":"J Agric Food Chem"},{"key":"ref28","first-page":"5165","article-title":"Evaluation of antioxidant potentials and total phenolic contents of selected Indian herbs powder extracts","volume":"20","author":"Tupe","year":"2013","journal-title":"Int Food Res J"},{"key":"ref29","first-page":"1","volume-title":"Flour from three local varieties of cassava (","author":"Eriksson","year":"2013"},{"key":"ref30","doi-asserted-by":"publisher","first-page":"171","DOI":"10.1016\/j.jssas.2015.05.005","article-title":"Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum","volume":"16","author":"Julianti","year":"2017","journal-title":"J Saudi Soc Agric Sci"},{"key":"ref31","first-page":"48","article-title":"Preparation and nutritional properties of cookies from the partial replacement of wheat flour using pumpkin seeds powder","volume":"9","author":"Alshehry","year":"2020","journal-title":"World J. Environ. Biosci."},{"key":"ref32","first-page":"99","article-title":"Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients","volume":"19","author":"Nyam","year":"2013","journal-title":"Malays J Nutr"},{"key":"ref33","first-page":"110","article-title":"Effect of drying method on nutrient integrity of selected components of pumpkin (Cucurbita moschata Duch.) fruit flour. ARPN Journal of Agricultural and Biological","volume":"12","author":"Kiharason","year":"2017","journal-title":"Science"},{"key":"ref34","first-page":"1","article-title":"Source, extraction and constituents of fats and oils","volume":"6","author":"Ogori","year":"2020","journal-title":"J. Food Sci. Nut."},{"key":"ref35","first-page":"329","article-title":"Scientific opinion on dietary reference values for carbohydrates and dietary fibre","volume":"8","year":"2010","journal-title":"EFSA J"},{"key":"ref36","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1111\/mcn.12368","article-title":"Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health","volume":"13","author":"Loughrill","year":"2017","journal-title":"Matern Child Nutr"},{"key":"ref37","doi-asserted-by":"publisher","first-page":"453","DOI":"10.1094\/CCHEM-08-13-0157-R","article-title":"Variation of seed mineral concentrations in seven quinoa cultivars grown in two agroecological sites","volume":"91","author":"Prado","year":"2014","journal-title":"Cereal Chem"},{"key":"ref38","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2020\/3567972","article-title":"Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties","volume":"2020","author":"Ooko Abong","year":"2020","journal-title":"Int J Food Sci"},{"key":"ref39","doi-asserted-by":"publisher","first-page":"465","DOI":"10.1080\/09637480220164325","article-title":"Vitamin A deficiency among preschool children in a rural area of Egypt: the results of dietary assessment and biochemical assay","volume":"53","author":"El-Arab","year":"2002","journal-title":"Int J Food Sci Nutr"},{"key":"ref40","first-page":"2","article-title":"Effect of fermentation and boiling on functional and physico chemical properties of yam and cassava flours","volume":"9","author":"Kasaye","year":"2018","journal-title":"J. Agri. Sci. Food Res."},{"key":"ref41","doi-asserted-by":"publisher","first-page":"11","DOI":"10.18052\/www.scipress.com\/SFP.1.11","article-title":"Determination of the Nutrients, Anti-Nutrients and Functional Properties of Processed Cocoyam (Xanthosoma sagittifolium) Cultivars Grown in Southeast, Nigeria","volume":"1","author":"Ukom","year":"2018","journal-title":"Sustain. Food Produc."},{"key":"ref42","doi-asserted-by":"publisher","first-page":"372","DOI":"10.3923\/ajft.2012.372.379","article-title":"Functional properties and biscuit making potentials of sorghum-wheat flour composite","volume":"7","author":"Adebowale","year":"2012","journal-title":"Am J Food Technol"},{"key":"ref43","first-page":"16","article-title":"Physico-chemical properties of blends of mucuna cochinchinensis, unripe carica papaya and musa paradisiaca flour","volume":"1","author":"Onumadu","year":"2022","journal-title":"Dynamic J. Pure Applied Sci."},{"key":"ref44","first-page":"108","article-title":"Physicochemical and functional properties of native starches from cassava varieties in Southwest Nigeria","volume":"5","author":"Onitilo","year":"2007","journal-title":"J. Food Agri. Environ."},{"key":"ref45","doi-asserted-by":"publisher","first-page":"581","DOI":"10.3923\/ajft.2011.581.593","article-title":"Effect of fermentation on the composition of Centella asiatica teas","volume":"6","author":"Heong","year":"2011","journal-title":"Am J Food Technol"},{"key":"ref46","first-page":"29","article-title":"Effect of traditional processing methods on nutritional quality of field bean","volume":"4","author":"D\u2019souza","year":"2013","journal-title":"Adv. Biores."},{"key":"ref47","doi-asserted-by":"publisher","first-page":"1849","DOI":"10.3923\/pjn.2009.1849.1854","article-title":"Effects of germination on chemical composition of groundbean (Kerstingiella geocarpa harm) seeds","volume":"8","author":"Echendu","year":"2009","journal-title":"Pak J Nutr"},{"key":"ref48","doi-asserted-by":"publisher","first-page":"147","DOI":"10.1016\/0308-8146(94)90112-0","article-title":"Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan)","volume":"50","author":"Igbedioh","year":"1994","journal-title":"Food Chem"},{"key":"ref49","doi-asserted-by":"publisher","first-page":"538","DOI":"10.1002\/fsn3.428","article-title":"Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana","volume":"5","author":"Reid","year":"2017","journal-title":"Food Sci Nutr"},{"key":"ref50","first-page":"180","article-title":"Effect of processing on chemical composition and antinutritional factors in chickpea flour","volume":"2","author":"Mittal","year":"2012","journal-title":"J Food Sci Eng"},{"key":"ref51","doi-asserted-by":"publisher","first-page":"818","DOI":"10.3923\/pjn.2009.818.825","article-title":"Study on the effects of enzymatic hydrolysis on the physical, functional and chemical properties of peanut protein isolates extracted from defatted heat pressed peanut meal flour (Arachis hypogaea L.)","volume":"8","author":"Kain","year":"2009","journal-title":"Pak J Nutr"},{"key":"ref52","doi-asserted-by":"publisher","first-page":"3681","DOI":"10.1007\/s13197-014-1427-2","article-title":"Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits","volume":"52","author":"Chandra","year":"2015","journal-title":"J Food Sci Technol"},{"key":"ref53","doi-asserted-by":"publisher","first-page":"6345","DOI":"10.1007\/s13197-015-1721-7","article-title":"Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions","volume":"52","author":"Suresh","year":"2015","journal-title":"J Food Sci Technol"},{"key":"ref54","first-page":"1533","article-title":"Nutritional and functional properties of protein isolates extracted from defatted peanut flour","volume":"22","author":"Sibt Abbas","year":"2015","journal-title":"Int Food Res J"},{"key":"ref55","first-page":"1","article-title":"Effect of processing methods on antinutritional factors (oxalate, phytate, and tannin) and their interaction with minerals (calcium, iron, and zinc) in red, white, and black kidney beans","volume":"2023","author":"Serkalem","year":"2023","journal-title":"Int. J. Anal. Chem."},{"key":"ref56","doi-asserted-by":"publisher","first-page":"148","DOI":"10.1016\/j.jrras.2017.03.001","article-title":"Effect of ingestion of microwaved foods on serum anti-oxidant enzymes and vitamins of albino rats","volume":"10","author":"Eke","year":"2017","journal-title":"J. Rad. Res. Applied Sci."},{"key":"ref57","doi-asserted-by":"publisher","first-page":"3287","DOI":"10.1111\/1750-3841.16689","article-title":"Characterization of bioprocessed white and red sorghum flours: Anti\u2010nutritional and bioactive compounds, functional properties, molecular, and morphological features","volume":"88","author":"Sharma","year":"2023","journal-title":"J Food Sci"},{"key":"ref58","doi-asserted-by":"publisher","first-page":"63","DOI":"10.3390\/fermentation7020063","article-title":"Enhancing micronutrients bioavailability through fermentation of plant-based foods: A concise review","volume":"7","author":"Samtiya","year":"2021","journal-title":"Fermentation"},{"key":"ref59","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1007\/978-981-19-4590-8_8","article-title":"Antinutritional Factors: Nutrient Bioavailability and Health Beneficial Effects","volume-title":"Conceptualizing Plant-Based Nutrition: Bioresources, Nutrients Repertoire and Bioavailability","author":"Soni","year":"2022"},{"key":"ref60","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2020\/4803839","article-title":"Chemical Formulation and Characterization of Complementary Foods from Blend of Orange\u2010Fleshed Sweet Potato, Brown Teff, and Dark Red Kidney Beans","volume":"2020","author":"Araro","year":"2020","journal-title":"Int J Food Sci"},{"key":"ref61","volume-title":"Nutrition and hydration requirements in children and adults","author":"Faizan","year":"2023"},{"key":"ref62","first-page":"83","article-title":"Development and evaluation of weaning foods using locally available nutritious fruits in Bangladesh","volume":"20","author":"Satter","year":"2014","journal-title":"Malays J Nutr"},{"key":"ref63","first-page":"139","article-title":"The functional properties of foods and flours","volume":"5","author":"Awuchi","year":"2019","journal-title":"Int. J. Adv. Acad. Res."},{"key":"ref64","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1080\/23311932.2016.1142409","article-title":"Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour","volume":"2","author":"Iwe","year":"2016","journal-title":"Cogent Food Agri."},{"key":"ref65","doi-asserted-by":"publisher","first-page":"122","DOI":"10.17508\/CJFST.2017.9.2.06","article-title":"Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean","volume":"9","author":"Alawode","year":"2017","journal-title":"Croatian J. Food Sci. Technol."},{"key":"ref66","doi-asserted-by":"publisher","first-page":"1796","DOI":"10.1007\/s11694-020-00777-7","article-title":"Germination behaviour, techno-functional characteristics, antinutrients, antioxidant activity and mineral profile of lucerne as influenced by germination regimes","volume":"15","author":"Sharma","year":"2021","journal-title":"J Food Meas Charact"},{"key":"ref67","doi-asserted-by":"publisher","first-page":"787","DOI":"10.1007\/s40030-020-00468-y","article-title":"Study on physical properties of soaked soybean and functional properties of germinated soy flour","volume":"101","author":"Sakare","year":"2020","journal-title":"J. Institution Eng."},{"key":"ref68","doi-asserted-by":"publisher","first-page":"797","DOI":"10.1007\/s00449-019-02275-7","article-title":"Solid-state fermentation for enhanced production of selenium nanoparticles by gamma-irradiated Monascus purpureus and their biological evaluation and photocatalytic activities","volume":"43","author":"El-Sayed","year":"2020","journal-title":"Bioprocess Biosyst Eng"},{"key":"ref69","doi-asserted-by":"publisher","first-page":"102586","DOI":"10.1016\/j.ifset.2020.102586","article-title":"Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea","volume":"67","author":"Yang","year":"2021","journal-title":"Innovative Food Sci Emerg Technol"},{"key":"ref70","first-page":"1","article-title":"Copper, zinc and iron levels in infants and their mothers during the first year of life: a prospective study","volume":"15","author":"Gokcay","year":"2015","journal-title":"BMC Pediatr"},{"key":"ref71","doi-asserted-by":"publisher","first-page":"39","DOI":"10.1186\/s42269-022-00725-z","article-title":"Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management","volume":"46","author":"Ijarotimi","year":"2022","journal-title":"Bull Natl Res Cent"},{"key":"ref72","doi-asserted-by":"publisher","first-page":"5","DOI":"10.1177\/156482650302400102","article-title":"Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs","volume":"24","author":"Dewey","year":"2003","journal-title":"Food Nutr Bull"},{"key":"ref73","first-page":"1","volume-title":"Potential and Safety of Complementary Foods Developed from Selected Cereals and Legumes Cultivated in Gondar Province, Ethiopia to Alleviate Protein-Energy Malnutrition (Doctoral dissertation","author":"Tsehayneh","year":"2022"},{"key":"ref74","volume-title":"Dietary reference intakes: a risk assessment model for establishing upper intake levels for nutrients","year":"1998"},{"key":"ref75","doi-asserted-by":"publisher","first-page":"42","DOI":"10.1016\/j.aquaculture.2016.05.046","article-title":"Effect of dietary Ganoderma lucidum polysaccharides on biological and physiological responses of the giant freshwater prawn Macrobrachium rosenbergii","volume":"464","author":"Mohan","year":"2016","journal-title":"Aquaculture"},{"key":"ref76","doi-asserted-by":"publisher","first-page":"3337","DOI":"10.1039\/C6FO00051G","article-title":"Functional properties of spinach (spinaciaoleracea l.) Phytochemicals and bioactives","volume":"7","author":"Roberts","year":"2016","journal-title":"Food Funct"},{"key":"ref77","doi-asserted-by":"publisher","first-page":"74","DOI":"10.1007\/s13197-011-0267-6","article-title":"Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes","volume":"49","author":"Itagi","year":"2012","journal-title":"J Food Sci Technol"},{"key":"ref78","doi-asserted-by":"publisher","first-page":"750","DOI":"10.1002\/fsn3.455","article-title":"Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweet potato flour blends","volume":"5","author":"Ohizua","year":"2017","journal-title":"Food Sci Nutr"},{"key":"ref79","first-page":"1","article-title":"Major Nutritional Content of Orange Fleshed Sweet Potato (OFSP) and Its Importance","volume":"6","author":"Damtew","year":"2024","journal-title":"Global Academic Journal of Agriculture and Bio sciences"},{"key":"ref80","year":"2000"}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2025.1537357\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,3,5]],"date-time":"2025-03-05T05:16:25Z","timestamp":1741151785000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2025.1537357\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3,5]]},"references-count":80,"alternative-id":["10.3389\/fnut.2025.1537357"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2025.1537357","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,3,5]]},"article-number":"1537357"}}