Research Article
Assessment of Dietary Diversity of Children Between 6 and 23 Months: A Cross-Sectional Survey in the Savanes, Kara, and Maritime Regions of Togo
Issue:
Volume 13, Issue 6, December 2025
Pages:
302-313
Received:
5 October 2025
Accepted:
18 October 2025
Published:
7 November 2025
DOI:
10.11648/j.jfns.20251306.11
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Abstract: Dietary diversity refers to the consumption of foods from different groups, which is essential to ensure adequate nutrient intake in children. However, the situation remains critical in Togo, with only 12% of children aged 6 to 23 months being fed according to optimal infant and young child feeding (IYCF) practices. Available data on these children’s diet must therefore be analyzed to better understand the situation and improve their nutrition. This research assesses the dietary diversity of children aged 6 to 23 months in the Savanes, Kara, and Maritime regions of Togo, using data from the SMART 2022 survey (Standardized Monitoring and Assessment of Relief and Transitions). The sample studied included 620 children and 1002 households selected by a two-stage cluster sampling in the regions considered. In terms of Infant and Young Children Feeding (IYCF) practices, the results reveal that approximately 85% of children in the Kara and Savanes regions continue to be breastfed beyond 12 months, compared to 68.2% in the Maritime region. Despite relatively frequent introduction of solid foods, the proportion of children achieving minimum dietary diversity remains low (20%) in all three regions. These results are corroborated by the rates linked to malnutrition indicators observed during the study. It is therefore important to implement sustainable nutritional programs and projects to improve dietary diversity and meet the nutritional needs of children in vulnerable regions in Togo.
Abstract: Dietary diversity refers to the consumption of foods from different groups, which is essential to ensure adequate nutrient intake in children. However, the situation remains critical in Togo, with only 12% of children aged 6 to 23 months being fed according to optimal infant and young child feeding (IYCF) practices. Available data on these children...
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Research Article
Use of D-Optimal Mixture Design in Optimizing the Quality Characteristics of Refined Wheat-Soybean-Oyster Meat Powder Composite Flour
Wilson Tamunotonye Orunaboka
,
Sulaimon Babatunde Kosoko*
Issue:
Volume 13, Issue 6, December 2025
Pages:
314-325
Received:
30 September 2025
Accepted:
15 October 2025
Published:
26 November 2025
DOI:
10.11648/j.jfns.20251306.12
Downloads:
Views:
Abstract: The use of composite flours for domestic and industrial applications in baked and confectionery products has being seen as one of the ways for achieving sustainable food and nutrition security especially in developing countries of the world, however, its utilization might be limited by the quality characteristics of the resulting composite flour samples. In this research study, D-optimal design mixture was used to investigate the simultaneous effects of varying compositional percentage of refined wheat flour, soybeans flour and oyster meat powder on some proximate and pasting properties of composite flour. A total of 14 combinations were generated using Design Expert software. The properties of the composite flour measured showed a significantly (p<0.05) influenced on the composite flour samples. The ranges of values for the properties are moisture content - 8.31- 12.25%, fat content - 1.46 - 9.41%, protein content - 11.34 -20.28%; while peak, breakdown and setback viscosities ranges from 418 - 1025cP, 220 - 515cP and 240 - 690cP respectively. The proximate properties of fat and protein contents increased with increase in soybean and oyster meat flour inclusion while moisture content decreased with increase in soybean and oyster meat flour inclusion. The pasting properties of peak, breakdown and setback viscosities were also significantly (p<0.05) affected by varying percentage composition with the properties decreasing with increase in percentage soybean flour and oyster meat powder inclusion. The numerical optimization showed that the best combination of the individual flour were 72.00% refined wheat flour, 20.00% soybeans flour and 8.00% oyster meat powder with a desirability value of 0.719.
Abstract: The use of composite flours for domestic and industrial applications in baked and confectionery products has being seen as one of the ways for achieving sustainable food and nutrition security especially in developing countries of the world, however, its utilization might be limited by the quality characteristics of the resulting composite flour sa...
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