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This research letter discusses the protein content of commercially available early introduction products for infants and emphasizes the importance of early introduction of allergenic foods in preventing food allergies. The authors express concerns about the safety and quality of some early introduction products, including discrepancies in protein content. The document also references three studies related to allergic reactions in infants and the prevention of food allergies, providing valuable insights into the prevention and management of food allergies in infants. [Extracted from the article]

This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends. Flours were produced from sorghum and pigeon pea seeds. The composite flours of sorghum and pigeon pea were blended using different proportions designated as SGF, PPF, SP1, SP2, SP3, SP4 and SP5. The proximate composition, functional and sensory properties of the blends were determined using standard methods. Proximate result showed significant (p

Poor complementary feeding is a common practice in developing regions, including South Africa (SA), and is one of the main contributing factors to childhood malnutrition. This paper reviews the literature on complementary feeding practices in SA and the potential of fortifying home-prepared complementary foods with Moringa oleifera to improve their nutritional composition. Studies that investigated complementary feeding practices, indigenous crops, nutritional benefits of Moringa oleifera, and the use of MOLP as a fortificant both locally and globally were included in this review. In SA, maize meal and commercial cereal are the most commonly used complementary infant foods. The diet consumed by children from vulnerable households commonly has insufficient nutrients. Foods consumed are generally high in starch and low in other essential nutrients, including good-quality protein. Impoverished individuals consume poor-quality foods as they are unable to afford a diversified diet with food from different food groups, such as protein, fruits, and vegetables. In SA, various programs have been implemented to reduce the incidence of childhood malnutrition. However, childhood malnutrition remains on the rise. This shows a need for complementary food-based strategies that can be implemented and sustained at a household level. This can be conducted through the use of accessible indigenous crops such as Moringa oleifera. Moringa oleifera contains essential nutrients such as proteins, amino acids, vitamins, and minerals. Therefore, it could possibly be used as a home-prepared complementary food fortificant to enhance nutritional composition. Before complementary foods can be fortified with Moringa oleifera, popular home-prepared complementary foods must be identified. [ABSTRACT FROM AUTHOR]

Food preference in children depends on the interplay between genetic and environmental factors. Exposure to flavors during prenatal and postnatal period through amniotic fluid, breast milk, and weaning foods have been identified as possible influences on food preference and acceptance in children. Therefore, maternal nutrition has a strong influence on the child's food preference early in life. Aim: The authors carried out a narrative review to understand the contribution of maternal nutrition on the food preferences in children in later life. Methods: The authors retrieved the articles from SCOPUS, Medline, Science Direct, CINAHL, EBSCO, and PubMed central databases. The key words including food preferences, food choice, and acceptance of food, pregnant women, toddlers, and food culture were used to identify the appropriate articles. The authors included in the review, full-text articles, published in English language between 1995 and 2018. In total, six articles, which met the inclusion criteria, were included in the final review. Results: The results revealed that there is a very strong connection between the exposure to flavors during prenatal and postnatal period and food preference and acceptance in children in later life. The olfactory and gustatory exposures to flavors during prenatal period through maternal diet, and during postnatal period through breast milk and weaning foods determines the food preferences in childhood. Conclusion: We conclude that maternal nutrition has a strong influence on the child's food preference early in the life, therefore effective strategies should be designed to increase healthy feeding choices during the prenatal and postnatal periods. [ABSTRACT FROM AUTHOR]

Excessive exposure to inorganic contaminants through ingestion of foods, such as those commonly referred to as heavy metals may cause cancer and other non-cancerous adverse effects. Infants and young children are especially vulnerable to these toxic effects due to their immature development and high ’food intake/ body weight' ratio. Concerns have been raised by multiple independent studies that heavy metals have been found to be present in many foods in the infant and child food sector. Most recently, reports from the U.S. House of Representatives Subcommittee on Economic and Consumer Policy suggest subpar testing practices, lenient or absent standards, and limited oversight of food manufacturers perpetuate the presence of these contaminants in infant and toddler foods. The aim of this narrative review is to evaluate the current state of policies in the United States designed to safe-guard against excessive heavy metal exposure and to discuss what is presently known about the presence of the so-called heavy metals; arsenic, lead, mercury and cadmium found in infant and toddler foods. PubMed was used to search for studies published between 1999 and 2022 using a combination of search terms including: “heavy metal,” “contamination,” “infant,” “toddler,” and “complementary food”.

Background: Up to 8% of all children in industrialized countries suffer from food allergies, whereas children with atopic eczema are affected considerably more frequently. In addition, the type and starting time of weaning foods seem to influence the development of food allergies. However, data from interventional studies on weaning are controversial. The aim of this randomized-controlled clinical trial is to investigate, whether an early introduction of hen's egg (HE), cow's milk (CM), peanut (PN), and hazelnut (HN) in children with atopic eczema can reduce the risk for developing food allergies in the first year of life.Methods: This is a protocol for a randomized, placebo controlled, double blind, single-center clinical trial. One hundred fifty infants with atopic eczema at 4-8 months of age will be randomized in a 2:1 manner into an active group that will receive rusk-like biscuit powder with HE, CM, PN, and HN (initially approximately 2 mg of each food protein) for 6-8 months or a placebo group, whose participants will receive the same rusk-like biscuit powder without HE, CM, PN, and HN on a daily basis. During the interventional period, the amount of allergens in the study product will be increased three times, each after 6 weeks. All study participants who are sensitized to HE, CM, PN, or HN at the end of the interventional period will undergo an oral food challenge to the respective food in a further visit. Primary endpoint is IgE-mediated food allergy to at least one of the four foods (HE, CM, PN or HN) after 6-8 months of intervention (i.e., at around 1 year of age). Secondary endpoints include multiple food allergies, severity of eczema, wheezing, and sensitization levels against food allergens.Discussion: This clinical trial will assess whether an early introduction of allergenic foods into the diet of children with atopic eczema can prevent the development of food allergies. This trial will contribute to update food allergy prevention guidelines.Trial Registration: German Clinical Trials Register DRKS00016770 . Registered on 09 January 2020. [ABSTRACT FROM AUTHOR]

Aim: To examine the iron content and fortification status of pre‐packaged baby foods in Hong Kong. Methods: Data of 472 pre‐packaged baby foods were collected from various distribution points in Hong Kong in July‐August 2018. Item descriptors, iron content, ingredients list, country of origin, organic status and iron‐related guidelines displayed on the package were recorded. Between group differences in the median (IQR) iron content were compared by the Mann‐Whitney U test; and by Pearson's χ2 test for the proportion of pre‐packaged baby foods that were iron‐fortified or displaying iron‐related guidelines, stratified by country of origin and organic status where appropriate. Results: Only 79 out of 472 pre‐packaged baby foods displayed iron content on their labels, and their median iron content was 6.80 (1.3‐20.0) mg/100 g. Of these, cereals [14.0 (12.0‐32.0)] and snacks and finger foods [12.6 (1.4‐21.3)] had significantly higher iron content than other pre‐packaged baby foods. Less than 20% of pre‐packaged baby foods in Hong Kong were iron‐fortified. North American pre‐packaged baby foods (49.2%) were more likely than those from other places of origin (all P <.001) to be iron‐fortified, and marginally more non‐organic pre‐packaged baby foods were iron‐fortified products than organic (23.6% vs 16.2%, P =.043). Only 17.2% of products included iron‐related guidelines/cautions on their packaging. Conclusions: The majority of pre‐packaged baby foods available in Hong Kong lacked iron fortification, and did not display iron‐related guidelines/cautions or their iron content on the package. Given the inconsistent fortification practices by manufacturers, labelling of iron content should be mandatory to assist parents in identifying iron‐rich pre‐packaged baby foods. [ABSTRACT FROM AUTHOR]

The present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981). [ABSTRACT FROM AUTHOR]

Abstract Raw milk is a common component of agropastoralist diet in The Gambia. Characterization of raw milk consumption and handling practices in the country is limited, as is knowledge of bacterial contamination of raw milk sold by herdsmen or at informal markets, which may impact food safety and consumer health. We conducted a two part study in Gambia to comprehensively address these research gaps. In Study A, mixed interviews were conducted with herdsmen (n = 12) and market vendors (n = 31) in order to characterize milk intake and handling. The results showed that raw milk is a regular component of the diet of herdsmen, vendors, and their young children, with 25% of herdsmen and 41.9% of vendors introducing raw milk into their infant's diet before 3 months of age. Only 7.0% of interviewees were observed cleaning milk vessels before use, and 93% stored milk only in ambient temperatures. Study B documented visible impurities (e.g., hair, dirt, insects) and assessed the presence of potentially pathogenic Enterobacteriaceae in raw cow's milk (n = 53) from farms and informal markets upon collection (t = 0) and after 24 h (t = 24) in ambient temperature, which reflects local storage conditions. Visible impurities were present in 58.5% of milk samples. Enterobacteriaceae concentrations were >104 CFU/mL in 92.5% and 96% of t = 0 and t = 24 milk samples respectively, and were therefore considered unsafe for human consumption. This research concludes that raw milk, especially as a weaning food in this region, requires greater attention as the prevalence of contamination threatens food safety for infants and other consumers. Highlights • Enterobacteriaceae concentrations were measured in raw cow's milk from The Gambia. • Over 90% of samples contained Enterobacteriaceae concentrations >104 CFU/mL. • Raw milk was introduced to infants before 6 months of age for 81.4% of interviewees. • Raw milk consumption in Gambia may cause negative health consequences for consumers. • Hygienic milk handling practices are inadequate and require greater attention. [ABSTRACT FROM AUTHOR]

The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the traditional health foods in India can be called ayurvedic foods. This review article introduces the concepts of ayurvedic health foods in India and describes several traditional heath foods across various regions of India. Recommended dietary guidelines according to age and health condition of the consumer, and seasonal considerations are presented for each of the traditional health foods of India. In the era of globalization of the population and international food trading, health conscious citizens around the globe will benefit from the wealth of knowledge on traditional Indian and ayurvedic health foods of Indian origin.

Human breastfeeding is a biocultural process shaped by the interaction of numerous biological, cultural, economic, and social factors. Although previous studies have found that a society's subsistence economy alone does not determine weaning timing, subsistence may still have a profound effect on weaning food choices. This paper analyses nitrogen and carbon stable isotopes in bone collagen and apatite of individuals from six precolonial Caribbean sites grouped into four subsistence categories: Hunter‐Fisher‐Gatherers (Cueva del Perico I and Cueva Calero, Cuba), Horticulturalists (Canímar Abajo, Cuba), Agriculturalists from the Antilles (Paso del Indio, Puerto Rico), and Agriculturalists of Mesoamerica (Marco Gonzalez and San Pedro, Belize) in order to explore how subsistence economy affected the different groups' breastfeeding and weaning practices. Ages for the start and the end of weaning, and the isotopic characteristics of possible food sources used as supplements during the weaning process, were assessed using the Bayesian probability model "Weaning Age Reconstruction with Nitrogen isotopes." Model results indicate (a) a major dietary change around 2 years of age for most of the study populations, (b) that supplements seem to have been introduced into nonadults diet at earlier ages than has been observed in ethnographic populations of the area, (c) no direct correlation between the start of weaning and the availability of cultigens, but (d) that groups that had access to cultigens would appear to have weaned their children using foods with lower nitrogen isotope values, suggesting that plants (likely domesticates) may have had an important role as weaning foods. [ABSTRACT FROM AUTHOR]

Peanut-enriched flour is a common weaning food for infants in Tanzania because of its high protein content. Studies have revealed that peanuts in Tanzania are often contaminated with aflatoxin in ranges from 10.3 to 40.3 μg/kg (the maximum acceptable level = 10 μg/kg for total aflatoxins). The objective of this study was to determine the level of aflatoxins in peanut-enriched flours from selected markets in Tanzania. Peanut-enriched flour samples ( n  = 65, 17 manufacturers) from six regions of Tanzania (Arusha, Dar es Salaam, Dodoma, Iringa, Kilimanjaro, and Morogoro) were collected and analyzed for aflatoxin B 1 , B 2 , G 1 , G 2, and total aflatoxin using reverse-phase High Performance Liquid Chromatography (HPLC) and post-column derivatization. Aflatoxins B 1 , B 2 , G 1, and G 2 were present in all samples from all regions and from all manufacturers, though levels were significantly higher in samples from Arusha than from other regions ( p  < 0.05). Seventy-one percent (71%) of samples had total aflatoxins above the acceptable levels of 10 μg/kg. Mean values of Aflatoxin B 1 , B 2 , G 1 , G 2, and total aflatoxin levels were not affected ( p  < 0.05) by type of packaging material. Manufacturers and consumers need education about the sources and effects of aflatoxins and how to prevent aflatoxin contamination. [ABSTRACT FROM AUTHOR]

Introduction: Exclusive breast feeding till 6 months of age, followed by nutritionally rich complementary feeding is the WHO recommended appropriate infant feeding practice. This study was conducted to compare complementary feeding practices of urban and rural mothers and to understand factors influencing these practices. Methodology: Community based cross-sectional study was done at urban and rural field practice areas of Department of Community Medicine, J. N. M. C., Belgaum. By random sampling, 380 rural and 400 urban mothers having one year old child were selected. Information on socio-demographic variables, complementary feeding practices was recorded. Results: Only 65 (16.25%) urban and 58 (15.26%) rural mothers had practiced exclusive breast feeding till 6 months of age. Complementary feeds were initiated by 69.20% urban mothers before the infant was 6 months old and 42.11% rural mothers had initiated at recommended 6 months. Types of foods given were inappropriate and the amount and frequency of feeding were inadequate. Educational status of the mothers, socio-economic status of the mothers and the place of delivery had significant association with age at initiation of complementary feeding (p

Peanuts (Arachis hypogaea) is an important and affordable source of protein in most of Sub-Saharan Africa (SSA) and a popular commodity and raw material for peanut butter, paste and cooking oil. It is a popular ingredient for foods used at the point of weaning infants from mother's milk. It is at this critical point that childhood undernutrition occurs and the condition manifests as stunting, wasting and growth restriction and accounts for nearly half of all deaths in children under five years of age in SSA. Undernutrition is multi-factorial but weaning foods contaminated with microbiological agents (bacteria and fungi) and natural toxins have been shown to play a big part. While peanuts may provide good nutrition, they are also highly prone to contamination with mycotoxigenic fungi. The high nutritive value of peanuts makes them a perfect substrate for fungal growth and potential aflatoxin contamination. Aflatoxins are highly carcinogenic and mutagenic mycotoxins. This article reviews the nutritional value and aflatoxin contamination of peanuts, the role they play in the development of childhood malnutrition (including the different theories of aetiology) and immunological problems in children. We also discuss the control strategies that have been explored and advocacy work currently taking shape in Africa to create more awareness of aflatoxins and thus combat their occurrence with the goal of reducing exposure and enhancing trade and food safety. [ABSTRACT FROM AUTHOR]

Stunting, and to a lesser extent wasting and undernutrition, of children under five years constitutes a serious health problem in Zambia. Although non-nutritional causes such as infection and poverty importantly exacerbate these conditions, improvements in the diets of children is vital for better health. The age interval beginning at about six months is an especially vulnerable time for children, when they are being weaned from breast milk to conventionally used cultural foods. The current study reports assessments by mothers of nine experimental weaning mixtures, formulated by computer to be low cost and nutritionally superior to maize meal alone. An incomplete block design with randomization was used to compare the nine weaning food blends, differentially constituted to address specific conditions. One group of 127 mothers (or guardians) of children 6 to 27 months judged cooked porridges prepared from the blends. The alternate group of 140 mothers of children from 5 to 30 months evaluated characteristics of uncooked porridge ingredients. Statistical analyses of hedonic scale ratings and tabulation of mothers' voluntary comments were performed. With few exceptions, blend macronutrient/energy characteristics generally conformed to proposed standards in Codex Alimentarius and other literature guidelines. Mixture levels of 20 vitamins and minerals were estimated. A rice-containing formula was most expensive and a high maize/moderate soy formulation the least costly in price assessment. Acceptability results showed that in addition to maize meal and nonfat dry milk, the most acceptable mixtures contained bambara nuts or soybeans as chief ingredients. Blends with substantial percentages of millet, sorghum, or kapenta were not ordinarily acceptable. It was observed that all four cooked porridge quality factors were significantly (p = 0.01) related with each other, and that both ingredient set rating categories were likewise significantly (p = 0,01) related. It is emphasized that nutrient contributions of the weaning mixtures are meant for further complementation by concurrent feeding of breast milk, by appropriate use of micronutrient powders or lipidbased micronutrient spreads, and by market or home produced foods. Acceptability results of this study may be influenced by factors such as commodity cost variations, food donations, mother education, and processing cooperatives. [ABSTRACT FROM AUTHOR]

Nutritional intake during infancy is a critical aspect of child development and health that is of significant public health concern. Although there is extensive research on breast-feeding and timing of solid food introduction, there is less evidence on types of solid foods fed to infants, specifically commercially prepared infant foods. The consumption of commercially prepared infant foods is very prevalent in many developed countries, exceeding the consumption of homemade foods in some situations. Although these food products may have practical advantages, there are concerns about their nutritional composition, sweet taste, bioavailability of micronutrients, diversity of ingredients and long-term health effects. The extent that the manufacturing, fortification and promotion of these products are regulated by legislation varies between countries and regions. The aim of the present narrative review is to investigate, appraise and summarise these aspects. Overall there are very few studies directly comparing homemade and commercial infant foods and a lack of longitudinal studies to draw firm conclusions on whether commercial infant foods are mostly beneficial or unfavourable to infant health. [ABSTRACT FROM PUBLISHER]

This study was carried out to produce high-quality weaning food from locally available and low cost raw materials. Extrudates of maize ( Zea mays) and chickpea ( Cicer arietinum) were processed by twin-screw extruder. Experiments were designed using central composite rotatable design (CCRD) with three-independent variables [feed moisture (14-18%), screw speed (400-550 rpm), barrel temperature (125-175°C)] and five-dependent variables [specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), degree of gelatinization (DG)]. Increase in feed moisture reduced SME, WSI, and DG and increased BD and WAI. Increase in screw speed and barrel temperature decreased BD and WAI and increased WSI and DG of the extrudates. Optimum extrusion conditions were 14.13% feed moisture, 534 rpm screw speed, and 167°C barrel temperature. The ratio of ingredients in the optimized weaning mix was 40% maize-chickpea extrudates, 35% skim milk powder, and 25% sugar (w/w). The nutrient content was in agreement with the standards described by PFA (prevention of food adulteration act and rules, India, 2004) with high protein and starch digestibility. Practical applications Development of weaning foods from locally available and low cost raw materials is a constant challenge for developing countries. Weaning foods are generally produced by traditional techniques like milling, roasting, drying, and germination. In the present scenario of convenience and newer products, we explored the possibility of using twin-screw extruder for preparation of weaning foods from maize and chickpea. Effects of feed moisture, barrel temperature, and screw speed on the quality parameters of extrudates were studied. Extrudates produced at lower feed moisture, higher screw speed, and higher barrel temperature showed good physicochemical properties and higher protein and starch digestibility. [ABSTRACT FROM AUTHOR]

Background: Infant nutrition is a key factor for child survival, optim- al growth and development and breastfeeding improves immunity to prevent childhood illnesses. We aimed to estimate exclusive breast- feeding rates and assess complementary feeding practices among 9 months old infants. Methods: A cross-sectional study was carried out among mothers of infants coming for measles vaccination at three Primary Health Cen- tres from January to December, 2013. Trained medical interns inter- viewed the mothers about breastfeeding and feeding practices using a structured pretested questionnaire. Results: Of the 4232 women, 954 children came for measles vaccina- tion. Majorities (94%) were fed with colostrum, and about 83% were initiated breastfeeding within an hour after delivery. Only about 34% were exclusively breastfed up to six months. A total of 602 infants (66%) were given herbal drops (janam ghutti), animal milk, formula feeds were introduced at various ages prior to 6 months and the main reason cited by the mothers was insufficient breast milk production. Conclusions: Though feeding practices at birth were good, preva- lence of exclusive breastfeeding was low. Measures should be under- taken to improve exclusive breastfeeding. Mothers attending vaccina- tion clinics should be counselled about child feeding practices.

This study was conducted to produce high-quality weaning food from easily available and low-cost raw materials by extrusion technology. Weaning mix was developed using extrudates of maize ( Zea mays) and mungbean ( Vigna radiata) flour with a twin-screw extruder. Experiments were designed using three independent variables [feed moisture (12.6 -19.4%), screw speed (349 -601 rpm) and barrel temperature (108 -192 °C)] and five dependent variables (specific mechanical energy, bulk density, water absorption index, water solubility index and degree of gelatinisation) at five levels of central composite rotatable design (CCRD). Optimisation results indicated that feed moisture of 14.33%, screw speed of 524 rpm and barrel temperature of 174 °C would produce maize-mungbean extrudates of preferable functional properties. The optimised weaning mix contained maize-mungbean extrudates 40%, skim milk powder 35% and sugar 25% (w/w). The nutrient content of the weaning mix was in accordance with the standards specified by PFA, (2004) with high protein and starch digestibility. [ABSTRACT FROM AUTHOR]

Background: Semi-solid foods are advised to be introduced after 6 months of age while continuing breast feeding to meet the increased physiological demands of the growing infant. Weaning is transitional to change from liquid to a solid diet, the feeding behavior changes from sucking to chewing and biting and the obligatory introduction with the mother or other caretaker changes to independent feeding. The study was undertaken to explore weaning practices in Rural, Urban and urban slum mothers. Method: Qualitative Cross-sectional community based study of Mothers attending Anganwadi/ immunization centre from urban, rural and slum areas. Data was collected by Focused Group Discussion (FGD) regarding General knowledge on infant feeding and Weaning practices was discussed. Data was analyzed by Content Based analysis and Ethnography. Results: Mothers had fair knowledge about the proper introduction of weaning foods. Children were fed with soft porridge for its satiety value, nature of soft consistency, perceived nutritional value and availability. Adherence to cultural belief regarding food choices and cooking practices for weaning age children became evident. Infants in urban and slum locality were weaned with cereals in most of the time where as infants from rural were fed with fruits like banana. Weaned foods were prepared separately by urban participants, but few from rural and most from slum areas didn't feel the importance of preparing the food separately. Conclusion: Practice of weaning was appropriate though the quantity of weaned food fed was less than the normal requirement. Variation in weaning practices existed among mothers of rural, urban and slum, in which the practice followed by urban mothers was acceptable. Adherence to cultural and traditional practices which influence the child nutrition was followed by mothers belonging to rural and slum areas. [ABSTRACT FROM AUTHOR]

Background/Aims: To examine the nutritional profile of baby and toddler foods sold in Australia. Methods: Nutrient information for baby and toddler foods available at Australian supermarkets was collected between Auguset and December 2013. Levels of declared energy, total fat, saturated fat, total sugar, sodium and estimated added sugar were examined, as well as the presence of additional micronutrients on the label. The Health Star Rating (HSR) system was used to determine nutritional quality. The range of products on offer was also examined by product type and by the age category for which the product was marketed. Results: Of the 309 products included, 29 % were fortified. On a per 100 g basis, these 309 products provided a mean (±SD) of 476 ± 486 kJ, 1.6 ± 2.4 g total fat, 10.7 ± 12.2 g total sugar, 2.7 ± 7.4 g added sugar, and 33.5 ± 66.5 mg sodium. Fruit-based products or products with fruit listed as an ingredient (58 %) were the predominant product type. On the nutrition label, 42 % displayed at least one additional micronutrient while 37 % did not display saturated fat. The most common HSR was four stars (45 %) and 6+ months was the most commonly identified targeted age group (36 %). Conclusions: The majority of baby and toddler foods sold in Australian supermarkets are ready-made fruit-based products aimed at children under 12 months of age. Baby and toddler foods are overlooked in public policy discussions pertaining to population nutrient intake but their relatively high sugar content deriving from fruits requires close attention to ensure these foods do not replace other more nutrient dense foods, given children have an innate preference for sweet tastes. [ABSTRACT FROM AUTHOR]

Deficiency of vitamin A has long been identified as a serious and preventable nutritional disorder, associated with increased risk of mortality and morbidity amongst children. The present study was conducted with the objectives (i) to perform organoleptic testing of food products cooked in Deacidified and Deodourised Palm oil (DDPO), by sensory evaluation method and (ii) to compare the characteristics of these food products with the same products cooled in routinely used oil. Eleven commonly used weaning food items were prepared with routinely used oil (Group a). The same recipes were also prepared with DDPO (Group B). A food testing panel conducted with sensory evaluation for assessing the acceptability of the various food items. It was observed that with respect to all characteristics there was no significant difference in the recipes made with the two types of oil. Results indicated that DDPO can be used in India for preparation of weaning foods which are routinely given to young children. [ABSTRACT FROM AUTHOR]

Vitamin A deficiency (VAD) is a public health problem in Ghana. Research on the orange flesh sweetpotato root has been given prominence because of its high β-carotene content as a means to enhance the nutritive value and vitamin A content of the traditional diets of Ghanaian children as a long-term intervention towards combating VAD. Two Ghanaian cereal-legume weaning foods: roasted maize- soy blend and fermented maize-soy blend were added to Orange Flesh Sweetpotato (OFS) flour from the variety, Beauregard, to develop four weaning food formulations. To each product formulation preparation, 25% and 50% OFS flour was added to the basic cereal-legume meals, and mixed thoroughly. The four weaning formulations were evaluated for chemical composition, sensory characteristics and consumer acceptability. All samples had a range of protein (12.1% - 15%), fat (4.8% - 6.4%), carbohydrate (71.1% - 75.1%), energy (380 - 390 kcal/100g) and minerals (calcium, iron and phosphorus) to ensure good nutrient density, while the moisture content was low (5.3% - 6.1%) for storage stability. The contribution of β-carotene (55.18-115.55 ug/g) by the OFS in the formulations further enhanced the nutritive value of all the blends and is enough to meet the daily β-carotene needs of the children (1-6 yrs of 400-450ug/100g). A higher level of β-carotene was seen in the roasted maize meal weaning foods which makes them a better potential blend for combating VAD. Also, sensory evaluation of the products indicated the highest consumer acceptability score (87%) for the roasted maize meal porridge formulation containing 25% OFS. It is, therefore, concluded that OFS flour has the potential to be used at 25% replacement level in the soy-fortified roasted maize meal formulation, and OFS is a useful ingredient with the potential to improve the β-carotene or vitamin A content of such formulations. This will help alleviate vitamin A deficiency of children in Ghana and other countries with similar problems. It is, therefore, recommended that the orange flesh sweetpotato flour be used by mothers as an entry point for enhancing the traditional weaning food preparations. [ABSTRACT FROM AUTHOR]

A probabilistic model was developed to estimate the intake level for Fe, Zn, Ca, P, Mg, Mn, Cu, Na, and K derived from consumption of weaning foods in Spain. They were pooled into 10 different categories based on the main ingredient used in its formulation (chicken, chicken-veal, hake, ham, varied vegetables, chicken-ham, lamb, veal, sole, and beef-ham). The results reported that trace elements contents were especially low and inadequate according to the Dietary Reference Intake especially to Fe, Zn, and Ca and in less extent for Cu and P. Instead, Na contents were moderately high and near to upper limit of this element. [ABSTRACT FROM AUTHOR]

Five million children aged less than five years die annually due to diarrhoea. The aim of the study was to identify some possible contributing factors for persistent diarrhoea. Seven weaning foods, including a locally-made food, were evaluated by estimating the microbial load using the most probable number method and aflatoxin levels (AFM1, AFG1, AFG2, and AFB2) by immunoaffinity column extraction and high-performance liquid chromatography (HPLC) with detection of fluorescence. The results showed that the locally-made weaning food had the highest microbial count (2,000 cfu/g) and faecal streptococcal count (25 cfu/g). Moulds isolated were mainly Aspergillus niger, A. flavus, A. glaucus, Cladosporium sp., and Penicillium sp. The home-made weaning food recorded the highest fungal count (6,500 cfu/g). AFM1 of the weaning foods was 4.6-530 ng/mL. One weaning food had AFB1 level of 4,806 ng/g. Aflatoxin metabolites, apart from AFM1 and AFB1 present in the weaning foods, were AFG1 and AFG2. There were low microbial counts in commercial weaning foods but had high levels of aflatoxins (AFM1, AFG1, AFG2, AFB1, and AFB2). Growth and development of the infant is rapid, and it is, thus, possible that exposure to aflatoxins in weaning foods might have significant health effects. [ABSTRACT FROM AUTHOR]

Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 × 3 × 3 factorial design, with fermentation medium, fermentation time and ARF level, was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends with a corresponding increase in acidity. Slight increases in protein and ash contents were noted with products fermented in coconut water, but ARF addition had only a marginal effect. Thus, fermentation and ARF addition could be applied to cowpea-fortified nixtamalized maize to enhance the functionalities with reduced viscosity and texture suitable for weaning food formulations. [ABSTRACT FROM AUTHOR]

Abstract: A coordinated survey for Cronobacter and related organisms in powdered infant formula, follow up formula and infant foods was undertaken by 8 laboratories in 7 countries in recognition of and in response to the data needs identified in an FAO/WHO call for data in order to develop global risk management guidance for these products. The products (domestic and imported) were purchased from the local market and were categorised according to their principle ingredients. A total of 290 products were analysed using a standardised procedure of pre-enrichment in 225 ml Buffered Peptone Water (BPW), followed by enrichment in Enterobacteriaceae Enrichment (EE) broth, plating on the chromogenic Cronobacter Druggan–Forsythe–Iversen (DFI) agar and presumptive identification with ID 32 E. Presumptive Cronobacter isolates were identified using 16S rRNA gene sequence analysis. Aerobic plate counts (APC) of the products were also determined on nutrient agar. Fourteen samples had APC>105 cfu/g, 3 of which contained probiotic cultures. C. sakazakii was isolated from 27 products; 3/91 (3%) follow up formulas (as defined by Codex Alimentarius Commission), and 24/199 (12%) infant foods and drinks. Hence C. sakazakii was less prevalent in follow up formula than other foods given to infants over the same age range. A range of other bacteria were also isolated from follow up formulas, including Acinetobacter baumannii, Enterobacter cloacae, Klebsiella pneumoniae, Citrobacter freundii, and Serratia ficaria. There was significant variation in the reconstitution instructions for follow up formulas. These included using water at temperatures which would enable bacterial growth. Additionally, the definition of follow up formula varied between countries. [Copyright &y& Elsevier]

The effects of alpha-amylase and extrusion on the viscosity and energy density of uji, a spontaneously fermented thin porridge from different combinations of maize, finger millet, sorghum and cassava, were investigated. Fermentation alone was not able to reduce the viscosity of uji, but addition of 0.1–2.1 ml/100 ml alpha-amylase to the fermented slurry or extrusion of the fermented and dried flour at 150–180°C and a screw speed of 200 rpm reduced the viscosity of 20 g/100 ml uji from 6000–7000 to 1000–2000 cP, measured at 40°C and a shear rate of 50 s−1. The amount of flour required to make uji could thus be increased by a factor of 2.0–2.5 and consequently it was possible to produce uji with acceptable energy densities (0.6–0.8 kcal/g) for child feeding. [Copyright &y& Elsevier]

Fructo-oligosaccharides (FOS) may have potential benefits, since they exhibit many soluble dietary fibre-like properties. Foods currently available for weaning infants are generally low in fibre content and lack these potential benefits. Data documenting tolerance of FOS in weaning foods are greatly lacking. Our present objective was to evaluate the tolerance and gastrointestinal effects of FOS-supplemented infant cereal used as a daily addition to the diet of healthy infants. Healthy infants were randomly assigned to receive either 0??75 g FOS per serving of cereal or placebo for 28 d. The primary outcome of interest was gastrointestinal tolerance, which was assessed by daily parental reporting of functional variables for 28 d, including stool patterns and signs and symptoms of gastrointestinal tolerance. Secondary outcomes were also measured including: cereal intake (g cereal and g FOS/d), stool pH, changes in anthropometric measurements and adverse events. The study population included a total of fifty-six infants, age range 16??2???46??2 weeks with a mean age of 32??5 (sd 8??9) weeks; twenty-nine infants were randomized to the control group (age 31??8 (sd 9??0) weeks) and twenty-seven to the FOS-supplemented group (34??7 (sd 8??9) weeks). Average daily total intake per infant and average intake per serving were similar in both groups. Average FOS consumption was 0??74 (sd 0??39) g/d and as high as 3??00 g/d. Stool consistency was less likely to be described as ???hard???, and more likely to be described as ???soft??? or ???loose???, in the FOS v. control group. The mean number of stools per infant was 1??99 (sd 0??62) per d in the FOS-supplemented group compared with 1??58 (sd 0??66) in the control group (P=0??02). There were no differences between the groups in reporting for crying, spitting-up or colic. No differences were found for stool pH. FOS-supplements added to cereal were well tolerated in doses of up to 3??00 g/d. FOS consumption led to more regular and softer stools, without diarrhoea, as well as less-reported frequency of symptoms associated with constipation such as hard stools or skipped days without stool. The present study is one of few studies documenting tolerance to increased fibre intake in the form of FOS as part of a weaning food. [ABSTRACT FROM PUBLISHER]

Maize and grain legumes (soybean, cowpea, and groundbean) and melon seeds (if needed) were pretreated and co-fermented for 28–36 h for production of high protein–energy legume-fortified weaning foods. They were dried at 60–66 °C for 15 h and milled into flours. Yields and chemical composition of the enriched foods were determined. Net yields in flour were 59.72, 64.76, 66.15, and 71.47%, respectively for weaning foods based on cowpea, groundbean, bambara groundnut and soybean compared with 52.35% for maize-based product (control). Losses of dry matters accounted for 12–17% mainly during milling of dry foods. Levels of protein and energy fluctuated between 15.55 and 19.30% and 17505.0 and 18726.4 kJ/ kg, respectively, and were higher than the recommended levels for weaning foods. Co-fermentation of plant raw materials, for example cereals and legumes appear as an appropriate technique for production of a high-protein–energy, socially acceptable and nutrient dense weaning foods at household levels in developing countries. [Copyright &y& Elsevier]

Amino acid profiles, protein digestibility, corrected amino acid scores (PDCAAS), chemical scores, essential amino acid indexes, and calculated biological values of controlcowpea flour (CCF), germinated cowpea flour (GCF) prepared from cowpeas germinated at 25 degrees C for either 24 h or 48 h and weaning foods prepared from cowpea flours were determined. Locally available rice, cowpea flour, banana-pumpkin slurry, and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulate weaning food containing not less than 15% protein. The ingredients were cooked into a slurry and oven-dried to produce flakes. The nutritional and sensory qualities of the weaning products were evaluated. Germination had little effect on the amino acid profile of cowpeas. In vitro protein quality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food was higher (55.49%) than CCF-weaning food (46.74%). Vitamin A activity in 24 h GCF weaning food was higher than in CCF-weaning food. In vitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods were higher than that of CCF weaning food. The 24 h GCF-weaning food which had a higher overall acceptability score by sensory panelist than 48 h GCF and CCF-weaning food is recommended for household consumption. [ABSTRACT FROM AUTHOR]

Deficiency of vitamin A has long been identified as a serious and preventable nutritional disorder, associated with increased risk of mortality and morbidity amongst children. The present study was conducted with the objectives (i) to perform organoleptic testing of food products cooked in Deacidified and Deodourised Palm Oil (DDPO), by sensory evaluation method and (ii) to compare the characteristics of these food products with the same products cooked in routinely used oil. Eleven commonly used weaning food items were prepared with routinely used oil (Group A). The same recipes were also prepared with DDPO (Group B). A food testing panel conducted the sensory evaluation for assessing the acceptability of the various food items. It was observed that with respect to all characteristics there was no significant difference in the recipes made with the two types of oil. Results Indicated that DDPO can be used in India for preparation of weaning foods which are routinely given to young children. [ABSTRACT FROM AUTHOR]

About 50% of young children in Tanzania suffer from protein-energy undernutrition (PEU) while more than 45% of children under the age of five suffer from various micronutrient deficiency disorders. The immediate cause of these conditions is inadequate intake and poor utilization of nutrients, which begins in the weaning period and amplifies in the subsequent years. This study was conducted to assess the potential of some home made and commercial weaning foods commonly consumed in Tanzania to supply adequate amounts of both macro- and micronutrients as recommended in the Tanzania and FAO/WHO Codex Alimentarius Standards for cereal/milk-based weaning foods. Six types of home made weaning foods, maize, cassava, millet, sorghum and millet-sardine-peanut composite gruels and plantain pap, and four types of commercial weaning foods, Cerelac- 1, Cerelac-2, Lactogen-1 and Lactogen-2, popularly consumed in Tanzania, were chemically assayed for proximate composition, energy and mineral density. Results of the study indicated that, both the home made and commercial weaning foods were good sources of macro- and micronutrients. When compared with the Codex Alimentarius and Tanzania Bureau of Standards specifications for weaning foods, both home made and commercial weaning foods had some shortcomings in terms of nutrient composition and energy balance. Many of the foods were low in fat. Fe, Ca, Zn and P but high in crude fiber, carbohydrate and magnesium. Ca, Fe and Zn were the most common deficient macro/micronutrients in the home made weaning foods. In spite of these shortcomings, most of the home made and commercial weaning foods were nutritionally sound since they could provide reasonable percentages of the recommended daily allowances for macro/micronutrients and energy. It is suggested that, more efforts must be directed towards increasing the concentration of Ca, Fe and Zn in the home made weaning foods through supplementation of the starchy staples with mineral rich foods. Meanwhile, the parents, caretakers and health workers should be educated on the selection and preparation of nutritious, balanced weaning foods and good weaning practices. [ABSTRACT FROM AUTHOR]

Hazards and critical control points were identified during the preparation, feeding and storage of weaning foods fed to the children (6-24 months) belonging to low income group (LIG) families using survey methods, spot and indepth observations and microbial analysis. High microbial counts were obtained for the weaning food samples procured from the families that were rated as poor for both personal hygiene and environmental sanitation. Food samples that were held at ambient temperature (25-35 degrees C) showed high counts of coliforms, AMCC, yeast and mold, Staphylococcus aureus and Bacillus cereus. Spice mixtures and mop samples also revealed high counts for all these organisms. Coliforms were not isolated from the water samples of all the 10 households. However, a high count of Bacillus cereus (10(3-5)/ml) was observed in water samples of two selected households. The hazards and critical control points identified were high initial contamination of raw foods, poor environmental sanitation and personal hygiene, feeding of overnight moist foods stored at ambient temperature and insufficient steaming of these foods. [ABSTRACT FROM AUTHOR]

Five weaning formulations (F1-F5) based on sorghum, groundnuts, sesame seeds, chickpeas, and skim milk powder were processed by a twin-roller drum dryer and evaluated for composition, functional properties (bulk density, water absorption capacity, and apparent viscosity), in vitro indices (protein digestibility and available lysine), protein quality (PER, NPR, and NPU) and effects of feeding on rat livers. Composition and properties of the five formulations were compared to those of Cerelac. The results indicated that F3 (60% sorghum, 20% chickpeas, 5% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) and F2 (55% sorghum, 15% chickpeas, 5% groundnuts, 10% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) formulations had compositions and properties comparable to those of Cerelac and hence have a good potential for use as weaning foods. [ABSTRACT FROM AUTHOR]

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Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein. [ABSTRACT FROM AUTHOR]

Twenty-eight strains of enteropathogens, including Campylobacter, Salmonella, Shigella, enterotoxigenic Escherichica coli (ETEC), Staphylococcus and Bacillus were added to cereal gruels prepared from low-tannin sorghum and inoculated with a lactic acid starter culture. Campylobacter strains were not detectable after 6 h, and Salmonella, Shigella and Staphylococcus strains not after 12 h. No viable cells of Bacillus strains were detected after 16 h of fermentation and the ETEC strains were completely inhibited after 24 h. No strain variability was observed within the different genera. In control gruels (no starter culture added), all the enteropathogens increased in number during incubation at 32°C except for the Campylobacter strains which decreased after 12 h of incubation. [ABSTRACT FROM AUTHOR]

Survival of Bacillus cereus, Campylobacter jejuni, enterotoxigenic Escherichia coli, Salmonella typhimurium and Shigella flexneri during lactic acid fermentation of cereal gruels prepared from low-tannin (white) and high-tannin (red) sorghum varieties was studied. A previously fermented gruel (starter culture, SC) recycled daily or stored for 7, 14 or 28 days, germinated cereal flour (power flour, PF), or a combination of PF and SC (PF+SC) were used as starters. At 24 h, the pH of all gruels with added starter was ≤4; the pH in control gruels without starter was ≥5.2. pH decrease was significantly faster in gruels made with PF+SC than with either PF or SC alone ( P<0.05). A daily recycled SC resulted in a significantly faster decrease in pH ( P<0.05) than SC stored for more than 7 days. Acid production was correlated with pH decrease ( r=−0.94; P<0.01). In control gruels, the enteropathogens remained at the inoculation level or increased in number. Their growth was inhibited within 24 to 48 h in the fermented gruels, in the order: Bacillus > Campylobacter > Escherichia coli > Salmonella > Shigella. The inhibition rate was significantly faster in fermenting gruel with PF+SC ( P<0.05) than in gruel with PF or SC alone and correlated with pH development ( r=0.71; P<0.01). Both white and red sorghum gruels gave similar results. Using PF+SC as a starter resulted in a faster decrease in pH as well as a more rapid inhibition of enteropathogenic microorganisms. The effect is optimal if the SC is transferred daily. [ABSTRACT FROM AUTHOR]

Malnutrition in infancy is a global problem which leads to retardation of childhood growth and development. There is a pressing need to improve weaning strategies for infants of the developing world. Traditional Gambian weaning foods are watery and of low energy density, but addition of energy in the form of fat and carbohydrate leads to thick, viscous gruels which are difficult to ingest. Partial digestion with amylase (EC3·2·1·1)-rich flour reduces their viscosity while retaining their energy density. The aim of the present study was to measure the digestibility of a maize-based weaning food, before and after amylase digestion, in malnourished children using a 13C breath test. Ten children (aged 7–16 months; mean weight-for-age Z score −0·8) received isovolumetric and isoenergetic quantities of a maize-based weaning food naturally abundant with 13C. Breath samples were collected at intervals of 30 min for 5 h thereafter and 13CO2 enrichment was measured by isotope-ratio mass spectrometry. Percentage dose of 13C recovered increased from a mean 13·7 (SD 3·7)% before, to 18·3 (SD 5·6)% after ingestion of amylase-treated weaning foods (P < 0·1). There was a significant inverse relation between age and weight, and percentage dose of 13C recovered in children receiving amylase-treated feeds. There were no differences in concentrations of amylase in saliva of infants or breast milk of their mothers. Partial digestion of supplementary foods may improve the nutrition of undernourished weaning children, not only by reducing their viscosity, thereby increasing ingestion, but also by improving their digestion and thereby their absorption. [ABSTRACT FROM PUBLISHER]

Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram (Vigna radiata) and jaggery were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods had 5.06 to 5.68 g moisture, 10.28 to 13.71 g protein, 2.91 to 3.77 g ash, 1.08 to 1.87 g fat, 14.42 to 14.98 mg iron, 1.03 to 1.27 g crude fibre, and 357 to 374 Kcal. The weaning foods had a nutrient composition within the range prescribed by the Indian Standard Institute for processed weaning foods. The study indicated that the weaning foods obtained from locally available food stuffs have the potential of being produced locally, adaptable for household consumption and can be good substitute for commercial formulae. [ABSTRACT FROM AUTHOR]

Growth and enterotoxin production of three strains of Campylobacter jejuni or Escherichia coli known to produce heat labile enterotoxins were evaluated when added into a lactic acid-fermenting cereal gruel, togwa. A single strain of each of the enteropathogens was simultaneously inoculated with a lactic acid starter culture (sc) to reach a level of about 107 c.f.u./ml and was left to ferment for 48h. Gruels without sc (control gruel), pure cholera toxin in fermenting or control gruel and the test bacteria inoculated into nutrient broth were used as positive toxin controls; gruel without inoculated test bacteria was the toxin-negative control. Viable colonies were counted by spread plating 0.1ml of gruel subsamples collected at intervals during the fermentation period onto different selective media and the heat labile enterotoxin production was evaluated using an assay on Chinese hamster ovary (CHO) cells. In the fermenting gruels, no viable cells of the C. jejuni and E. coli strains were detected after 8 and 24h incubation, respectively, but inocula increased in number or remained at the initial level in the control gruel and in the nutrient broth. After 24h incubation, all supernatants of control gruels with inoculated bacteria showed enterotoxicity to the CHO cells (indicated by elongation of 20–50% of the cells). No toxin activity was observed in the fermenting gruels with or without added bacteria or in control gruel alone. Pure cholera toxin added to control gruel caused the enterotoxigenic effect in 70–100% of the CHO cells, but no activity was detected when it was added to the fermenting gruel. The CHO cells were affected instead by a low pH level but were not elongated. Adjusting the pH of fermented gruels to approximately neutral levels restored the toxin effect when cholera toxin was added but not in the presence of added test bacteria. We conclude that lactic acid fermented cereal gruels with pH ≤4 have a high potential to inhibit the growth of enteropathogenic bacteria of the genera C. jejuni and E. coli and to inhibit production of heat labile enterotoxins. Regular consumption of fermented cereal weaning foods will therefore reduce transmission of enterotoxin-producing bacteria, and ingestion of enterotoxins. [ABSTRACT FROM AUTHOR]