فهرست نشریات علمی دسترسی آزاد ایران

Prevalent malnutrition in older infants and young children is a persistent problem in developing countries.Processing methods like soaking, germination, fermentation, roasting, and extrusion help to retain the nutrientcomposition, improve digestion, bioavailability, and increase sensory acceptability in complementary food.Complementary food prepared from a desired proportion of cereals, legumes, roots, tubers, fruits, and vegetables iseffective in alleviating malnutrition and promoting adequate growth and development in older infants and youngchildren. Narrative literature review approach was employed in the preparation of this review article.Complementary porridge, gruels, soup, and instant flour are the most common types of complementary foods inmany countries. Crude protein, fat, fiber, carbohydrate, and energy contents of many complementary porridges,gruels, and instant flours formulated from combinations of cereals, legumes, fruits, vegetables, and tubers were inline with their recommended levels in the complementary food. Micronutrients such as iron and zinc were increasedin complementary food due to substitution levels of some legumes, fruits, and tubers. In addition, vitamin C contentsof all complementary foods assessed in this review did not meet the dietary reference intake for older infants. Thismight be attributed to the heat-labile properties of vitamin C during thermal processing. Furthermore, vitamin Acontents of complementary foods produced from a combination of soybeans, cooking bananas, and Hungary ricemet the dietary reference intake for older infants and young children. Optimum levels of table sugar, refined oil,salt, and some spices with suitable processing methods could be utilized to improve the sensory attributes ofcomplementary food by considering the nature of the raw ingredients.