Nutritionally Improved Traditional Recipes and Fortified Infant Flours to Increase the Nutritional and Energy Intake...

Back-ground: In 2022, in Niger, undernutrition was highly prevalent in 6-23-month-old infants and their diet was poorly diversified.

This cluster randomized controlled trial was conducted in the Zinder region of Niger to monitor food and nutritional intakes from two food solutions, fortified infant flours (FIF) and ten nutritionally improved traditional recipes (NITR), in breastfed 6-11-month-old infants divided into four groups: control, responsive feeding (RF) awareness raising, RF + FIF, and RF + NITR. Data were collected at T0 (n = 322 infants) and 3 months later (T3, n = 300 infants).

At T0, 29% and 52% of infants had stunting and anemia, respectively, and 24% of them achieved minimum dietary diversity (MDD) in all groups. At T3, the MDD rates significantly increased, particularly in the RF + FIF and RF + NITR groups (71% and 81%, respectively). Food intake remained low in all groups, below the gastric capacity of children. Nevertheless, at T3, food intake was significantly higher in the RF + NITR group than in the other groups (p = 0.0209). Although porridges made with FIF were consumed in smaller quantities, thanks to their high energy density, the mean energy intake was higher in the RF + FIF group than in the control and RF groups. The energy intake of the RF + NITR group was even higher. This can be attributed to the fact that NITR-based meals were more varied, and colorful and offered different tastes and textures, thus appearing more appetizing and stimulating.

A strategy that combines FIF and NITR appears relevant for improving nutritional intake in these contexts.