Evaluation of the Nutritional Quality of Complementary Foods Prepared by Mothers in Owerri, Imo State

The quality of complementary foods introduced to infants after six months of age is a critical determinant of child growth and micronutrient status. This study evaluates the nutritional quality of commonly prepared complementary foods among mothers of infants aged 6 to 24 months in Owerri Municipal local government area, Imo State, South East Nigeria. Despite widespread recognition of appropriate complementary feeding guidelines, complementary foods prepared at the household level in many Nigerian communities remain inadequate in energy density, protein quality, and micronutrient content. A cross-sectional laboratory-based study was conducted. Commonly used complementary food preparations were identified through a preliminary dietary survey of 180 mothers using a food variety checklist and structured interviews. Representative food samples, including fermented maize pap, mashed legume-cereal blends, and vegetable-enriched porridges, were collected and subjected to proximate and selected micronutrient analysis. Feeding frequency, texture appropriateness, and hygiene practices during food preparation were also assessed. Results are expected to reveal that most homemade preparations are energy-dilute and micronutrient-poor, with fortification of staples being rarely practised at the household level. These findings contribute to the evidence base for designing practical complementary feeding counselling tools for community health workers in South East Nigeria. Keywords: complementary feeding, nutritional quality, infants, Owerri, micronutrients.