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Title:Infant feeding and growth in rural Ghana: is the use of the traditional fermented porridge a case for early supplementation?
Authors:Armar-Klemesu, M.A.
Wheeler, E.F.
Brakohiapa, L.A.
Periodical:Journal of Tropical Pediatrics
Geographic term:Ghana
Subjects:child development
baby food
External link:http://tropej.oxfordjournals.org/cgi/content/abstract/37/3/111
Abstract:A recent study on Ghanaian fermented maize dough, used in the preparation of the traditional weaning porridge, suggests that the fermentation process confers antidiarrhoeal functions. This paper reports part of a study conducted in two rural communities in southern Ghana. Thirty infants were studied longitudinally for 6 months. Breast milk and intakes of supplements were measured at the first and third months postpartum. Mode of feeding, morbidity, and weights were recorded monthly. Variations in growth were found to be related to levels of breast milk intakes, and timely and effective supplementation with the traditional weaning porridge prepared from fermented maize dough. No diarrhoeal incidence was recorded before 3 months. It is suggested that coupled with true demand breast feeding, the traditional weaning porridge could adequately support growth if introduced on time, even when breast milk intakes are less than optimal. Ref.