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                S.N.E. Turn brown 

  S N E turn brown foodie

The nutritional quality of “Turn Brown” weaning diet was assessed in this study. “Turn Brown” diet was prepared from the combination of equal proportions of ground maize, groundnut, soybean and guinea corn. The nutritional quality of “Turn Brown” was evaluated from its total nitrogen and protein contents, compared to the contents in Basal and Reference diets. Also, the diets were fed to rats for 10 days to assess the protein quality of the diets. The results showed that the total nitrogen and protein contents of Turn Brown were significantly higher (P<0.05), compared respectively, to the contents in reference and basal diets. Also, the nitrogen and protein intakes, carcass and faecal nitrogen were comparable with those obtained for rats on reference diet; but significantly higher (P<0.05) than those for rats on basal diet. The net protein utilization and biological value obtained for rats on “Turn Brown” were significantly higher (P<0.05) than those for rats on reference diet; while protein efficiency ratio, net protein retention and true digestibility obtained for rats on “Tom Brown” did not differ significantly (P>0.05) from those obtained for rats on reference diet. The weight change obtained for rats on “Tom Brown” was insignificantly higher (P>0.05) than that obtained for rats on reference diet. The results of this study showed that “Turn Brown” is generally of higher nutritional quality compared to those of other diets.

Important Note if Turn Brown is used for weaning:

“In Ghana, mothers conventionally fed their children complementary foods made with flour from cereals. A common mix made with roasted corn is known as Turn Brown. But the purely corn flour based Turn brown need to be modified to add proteins when used as weaning for infants. The Ghana Health Service and UNICEF began teaching women’s groups how to make a modified weaning food recipe during the 1980s: the new mix combined 4-parts cereal (maize) and 1-part legume (soybeans, cowpeas, and groundnuts). The legumes added protein crucial to infants’ health.”