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A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

引用

Food and Nutrition Sciences 2018年第3期9卷 247-258页

作者： Ngaha Damndja Wilfred Ejoh Aba Richard fombang nig edith Gouado Inocent Department of Food Sciences and Nutrition National School of Agro-Industrial Sciences University of Ngaoundere Ngaoundere Cameroon Department of Food and Bioresource Technology College of Technology The University of Bamenda Bambili Cameroon Department of Biochemistry Faculty of Sciences University of Douala Douala Cameroon

Vitamin A deficiency (VAD) is a widespread public health problem in developing nations affecting greatly pregnant and lactating women. To alleviate the deficiency, many strategies were set up by the Cameroonian authorities. However, the level of VAD is still very high, thus the option of supplementation of foods remains a very important option. The aim of this study was to evaluate the impact of a food supplementation with komba, a Cameroonian traditional yellow maize cake, on vitamin A status of lactating mothers in Ngaoundere town. To achieve this, 40 lactating mothers were recruited in four health facilities of the Ngaoundere town. They were dewormed and subdivided in two groups of 20 subjects each and fed for two months. The test group received 200 g of yellow maize cake while the control group received 200 g of white maize. 24-hour dietary recall was used to assess their food intake during the study period. Blood sample were collected at the beginning and the end of the study and the serum retinol determined. Results show that before the supplementation, 45% of the women had inadequate level of serum retinol in each group. At the end of the 2 months of supplementation, 30% of the control group remained inadequate, while the totality of all the women in the test group had adequate serum retinol levels (≥1.05 μmol/l). That means an improvement of the vitamin A status in the test group. Results also show a significant (p < 0.05) increase of 36.3% of serum retinol in the test group against 3.8% in the control group. The women of the test group had more chances to see their serum retinol increasing compared to the control group. Consumption of yellow maize cake therefore improves the vitamin A status of lactating mothers. The population can therefore change their habits to consume yellow maize instead of the white maize variety popularly consumed.

关键词： Food Supplementation Yellow Maize Cake Lactating Mothers Vitamin A Status

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