Ethiopia is one of the countries with the highest level of malnourishment of lactating mothers in sub-Saharan Africa. However, different communities produced different foods solely for lactating mothers. "Shameta" is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with the perception that it would support the health, strength, and recovery of mothers. This study investigated the effects of fermentation time and blending ratio on the nutritional quality of "Shameta." Three levels of blending ratio of ingredients (Maize-Barley-Fava bean) and three levels of fermentation times were laid down in a completely randomized design (CRD). The study showed that lactic acid bacteria were the dominant group, followed by yeasts. Notably, the ingredient formulation ratio of Maize-Barley-Fava bean (81:5:5) in all fermentation times (8, 10, and 12 days) results in the highest LAB dominance with the highest crude fat (13.23 g/100g) content. However, the highest crude protein (16.56 g/100g) and mineral contents were observed in a ratio mix of 66:10:15 fermented for 12 days. The nutritional quality of culturally prepared Shameta can be improved by optimizing fermentation time and ingredient compositions for better recovery, strength, and health of lactating mothers.

The development of analog rice, apart from being an effort to diversify food, also has the potential to be develop as functional food in fulfilling the nutrients needed by a community. Katuk leaf is known for its ability to accelerate breast milk production for lactating women which is inseparable from sterol as bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder and soy lecithin that was sensory acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis which the grain shaped oval round resembling original rice and had green-brownish color, fluffy texture, distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food for fulfilling the lactating women’s nutrition.

Mastitis-causing bacteria can establish persistent infections in the mammary gland of commercially important dairy animals despite the presence of strong specific humoral and cellular immune mechanisms. The aim of this study was to encapsulate vitamin D3 by complex coacervation with sulfur-saturated bovine lactoferrin-alginate using microbial transglutaminase-catalyzed crosslinking and investigate the oral administration of encapsulated vitamin D3 in blood serum biomarkers of the immune response in late-lactating dairy goats. Dairy goats (n = 18) in late lactation were randomly assigned to three experimental groups (n = 6), after balancing weight. Dairy goats were orally administered with 0.35 mg vitamin D3/day in the unencapsulated form and 0.35 mg vitamin D3/day in the encapsulated powder form. Another group received the basal diet. The experimental period lasted 6 weeks. The blood serum concentrations of 25-hydroxyvitamin D3 [25-(OH)-D3], lactoferrin, immunoglobulin A (IgA), and interferon-gamma (INF-γ) were measured. The delivery of vitamin D3 to dairy goats resulted in a marked increase of 25-(OH)-D3 concentration in serum while the serum level of lactoferrin also increased. Alternatively, the serum levels of IgA and the immunomodulatory cytokine INF-γ were elevated following supplementation with the encapsulated vitamin D3. Overall, the capsules in the powder form used in this study kept vitamin D3 highly bioavailable.

Undernutrition and micronutrient deficiencies such as anemia are considered significant public health challenges in Bangladesh, which enhancing fish consumption is a well-established food-based intervention to address these. This paper documents the establishment of community-based fish chutney production and reports the impact of its consumption on mid-upper arm circumference (MUAC) and hemoglobin (Hb) levels among targeted 150 pregnant and lactating women (PLW) in rural Bangladesh. A fish chutney was developed using locally available ingredients followed by a series of laboratory tests, including nutrient composition, shelf-life and food safety. A community-based fish chutney production process was designed to: 1) supply locally available ingredients for processing; 2) establish two fish drying sites; 3) initiate a community-based production site, and 4) distribute fish chutney to PLW by six women nutrition field facilitators for one year. Then a pre- and post-intervention study was designed for a selected 150 PLW to receive 30g of fish chutney daily for 12 months. Differences in mean mid-upper arm circumference (MUAC) and hemoglobin (Hb) levels pre- and post-consumption were analyzed using one-way analysis of variance. Consumption of 30g of fish-chutney resulted in significant increases of the mean values of Hb levels and MUAC among the targeted PLW.