Consumption of extruded foods among under-fives: vitamin A awareness and fortificant preferences of their care givers in Makurdi, Nigeria

Abstract

Background: Vitamin A deficiency is prevalent in many developing countries even as extruded foods that are processed mainly from micronutrient-deficient cereal sources continue to gain popularity especially among under-fives (U5s).

Objective: This study was carried out to assess the consumption frequency of extruded foods among U5s and to determine the vitamin A awareness and vitamin A food fortificant preferences of U5 caregivers living in Makurdi, Nigeria.

Methods: A cross-sectional survey involving 400 caregivers of U5s was employed in the study. Respondents were selected using a multi-stage sampling technique. A Pre-tested, structured questionnaire was used to obtain information from respondents. Statistical analyses were performed using Statistical Package for Social Sciences (SPSS) version 16.0.

Results: The most frequently (daily) consumed extruded foods were cheese balls(50.8%) and noodles(48.1%) owing to their relative ease of preparation (33.3%) and affordability (29.2%). Most (73.4%) caregivers were aware of vitamin A sources as well as its functions in humans. Although palm oil was the most (44.2%) frequently consumed vitamin A food source, the most preferred local food source for vitamin A fortification of extruded foods was identified as carrot (36.2%).

Conclusion: The study has documented the consumption frequency of extruded foods by U5s in Makurdi. Most (94.8%) caregivers were willing to adopt vitamin A fortified extruded foods regardless of the appearance of the end product. Fortification of commonly consumed extruded foods with vitamin A rich local plant food sources may be a sustainable way of alleviating the burdens of vitamin A deficiency in this part of Nigeria.

Keywords: Consumption,Extruded foods,Vitamin A awareness, Fortificants, Under-fives