Babies who consume popular flour mixtures containing various grains, including dried ground beans commonly used by Kenyan mothers and caregivers, are at risk of mineral deficiencies, nutritionists and dietitians have warned. These porridge mixtures, often marketed as highly nutritious, may, in reality, be harming children’s health.
Dr. Mary Mugambi, a senior nutritionist and lecturer at the Technical University of Kenya, highlights that while caregivers believe these mixtures provide essential fortification, they often result in deficiencies in crucial nutrients. Instead of enhancing babies’ health, these porridges may contribute to dietary complications. The primary concern is the presence of iron and calcium-binding components that inhibit the absorption of vital minerals, reducing their effectiveness in a baby’s system.
These binding components, known as phytates, are naturally occurring anti-nutrients found in plant grains and nuts. The more ingredients combined in porridge flour, the higher the phytate content. Phytates form insoluble complexes with minerals such as iron, calcium, and magnesium, preventing their absorption in the intestines. This lack of essential nutrients can lead to deficiencies, making infants more susceptible to anaemia and bone malformations.
Dr. Winfred Ndaka, a paediatrician at Aga Khan University Hospital, explains that inadequate mineral absorption affects bone development. Iron plays a crucial role in forming haemoglobin, the protein that transports oxygen in the blood, while calcium and magnesium are essential for strong bones. Without sufficient amounts of these minerals, babies may develop conditions like anaemia and rickets, which can severely hinder their growth. Paediatricians often check for signs of mineral deficiencies, such as frontal bossing, an abnormal forehead shape, or weakened rib structures.
Another alarming concern is the presence of mold in mixed flours due to poor storage conditions. Many storage facilities for grains and flour are humid and inadequately ventilated, creating the perfect environment for fungal growth. Mold can produce toxic chemicals called mycotoxins, which pose serious health risks, especially to infants. When consumed, mycotoxins can cause a range of illnesses, and in severe cases, they may even be fatal to children with developing immune systems.
The issue is widespread, with many unsuspecting parents continuing to purchase these flour mixtures. Investigations have revealed that some porridge flour products contain multiple ingredients, increasing phytate levels. In stores across Nairobi, caregivers are often given flour mixtures based solely on the baby’s age, with little consideration for the nutritional implications. Even large retailers stock these porridge flours, despite experts recommending that whole milk and certain grains be introduced only after a child turns one year old. Whole milk, for example, can interfere with iron absorption, exacerbating the risk of deficiency.
With so much conflicting advice, finding the right porridge mix is a challenge for many parents. Traditionally, porridge has been a staple in baby nutrition, offering an affordable and accessible source of sustenance. However, experts recommend limiting porridge flour ingredients to just two grains, such as maize and sorghum, or millet and amaranth.
Dr. Mugambi advises against using dried beans, lentils, or green grams in porridge, as these legumes require extensive cooking to break down their anti-nutrient content. To prepare a safer porridge, she suggests mixing flour with water and allowing it to soak for a few hours. This process helps dissolve the anti-nutrients, which can then be discarded before cooking. Another effective method is fermentation, which activates an enzyme called phytase that neutralizes harmful anti-nutrients.
Parents are encouraged to consult healthcare professionals when weaning their babies to ensure they receive the proper balance of nutrients. Introducing foods gradually rather than mixing too many ingredients at once can help optimize digestion and nutrient absorption. Additionally, traditional food preparation techniques such as soaking, fermenting, or sprouting grains can make porridge safer and more beneficial for growing infants.
