Nutrient intake of children (36 months) fed fermented foods in urban and rural communities in Anambra and Enugu states, Nigeria

Abstract

A 3-day weighed food intake study was conducted with 200 children aged 36 months in two urban and rural communities in Anambra and Enugu states. Means, standard error of the mean and Duncan's multiple range test were the statistical tools used to analyze the data. The daily mean energy intake, protein, thiamin, niacin, vitamin A
and ascorbate were higher than 90% of the FAO/WHO/UNU (1985) and WHO (1974) requirements in the eight communities. The rural children consumed more than the urban children. The iron intake, calcium and riboflavin were generally low (<50%) across the communities. Fermented foods were the major sources of energy, niacin and thiamin intakes of the children in the eight communities. Fermented foods were poor sources of protein, iron, calcium, ascorbate and riboflavin intakes of the children. Fermented foods provided no vitamin A for the children. Home food production and fermentation boosted the overall nutrient intake of the rural children. As judged by the results, ‘backyard' food production, nutrition education and cost effective fermentation technologies are advocated in urban areas..

Keywords: Children, Fermented foods, Nutrient Potentials, Urban and rural community.

Agro-Science Vol. 5 (2) 2006: pp. 40-48