The Open Nutrition Journal




(Discontinued)

ISSN: 1874-2882 ― Volume 15, 2021
RESEARCH ARTICLE

Cereal-based Complementary Foods Marketed in the City of Yaounde: Assessment of the Compliance to Labeling and Nutritional Composition Standards



Mvogo N. Rolly1, *, Djouhou F. Michelle1, Saha F. Brice1, 2, Kuagny M. Blaise1, Mafogang Borelle1, Fokou Elie1
1 Laboratory for Food Science and Metabolism, Department of Biochemistry, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon
2 Department of Biochemistry, Faculty of Science, University of Bamenda, P.O. Box 39 Bambili, Cameroon

Abstract

Background:

Complementary foods are foods intended for consumption by infants and young children to supplement then replace their milk diet. Compliance with labeling and nutritional composition standards conditions their nutritional quality.

Objective:

The aim of this study was to assess the compliance level of Cereal-based Complementary Foods (CCFs) marketed in the city of Yaounde to related standards.

Methods:

A descriptive cross-sectional study was conducted among 125 mothers in 2 hospitals of Yaounde using probabilistic cluster sampling. The labelings and nutritional compositions of the most consumed CCFs coded as “ASC O”, “ASC I”, “ASC E” and “ASC A”, were compared to Codex Alimentarius standards at an acceptability threshold of 80%.

Results:

The labeling standards were 95.24%, 93.48%, 89.68% and 59.34% compliant for “ASC O”, “ASC I”, “ASC E” and “ASC A” respectively, 52.5%, 73.75%, 83. 75% and 35% for nutritional composition standards. 90% of these CCFs complied with labeling standards, while only 26% with nutritional composition standards.

Conclusion:

CCFs in Yaounde have as main defects: incomplete labels, labels with errors and falsities, protein and mineral deficiencies. Their producers, controllers, and buyers should respectively improve, control and seek their good quality for the well-being and good health of infants and young children.

Keywords: Complementary food, Cereals, Labeling, Nutritional quality, Standards, Yaounde.


Article Information


Identifiers and Pagination:

Year: 2020
Volume: 14
First Page: 1
Last Page: 9
Publisher Id: TONUTRJ-14-1
DOI: 10.2174/1874288202014010001

Article History:

Received Date: 8/10/2019
Revision Received Date: 13/02/2020
Acceptance Date: 20/02/2020
Electronic publication date: 20/03/2020
Collection year: 2020

© 2020 Rolly et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


* Address correspondence to this author at Laboratory for Food Science and Metabolism, Department of Biochemistry, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon ; Tel:(+237)676192103;
Email: rolly.mvogo83@gmail.com




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