Summaries (En)

Practices in feeding water, breastmilk and first food are described for 125 children less than or equal to 25 months of age living in four geographic areas of Liberia, West Africa, in 1980. Samples of 18-32 children represented five socioeconomic groups, three from rural areas and two from the urban capital, Monrovia. Diet was assessed using a method to reduce communication errors. Breastfeeding initiation was earlier and duration greater in rural groups compared to urban groups (greater than or equal to versus less than or equal to 7, respectively). The average age for introducing food was 2.0 months, but it varied by group between 0.9 and 2.7 months. Nonmilk foods were introduced before or simultaneously with milk-based foods in all groups except one which used milk-based foods as a breastmilk replacement. Delayed introduction of water and food in one group was due to a health clinic's educational efforts and not to inherent cultural differences. Food introduction was earlier than shown in two previous surveys. Practices made a perspective on infant feeding policy recommendations.

Water-adsorption data and glass transition temperatures (Tg) of maltodextrins with dextrose equivalent (DE) values ranging from 4 to 38, horseradish roots, and strawberries were used to establish relationships between water activity (aw), water content (m), and Tg. Critical m values were considered as those depressing Tg to 25C. Corresponding values of critical aw were obtained from GAB isotherms that were used to model water adsorption. The use of BET isotherms was tested, but the model showed poor correlation with experimental data at high aw values, especially for low DE maltodextrins. Critical m and aw values were lowest for strawberries (1.5 g H2O/g solids; 0.07 aw). The values increased with decreasing DE, ranging from 72 (0.44 aw) to 11.2 g H2O/g solids (0.70 aw). Understanding of water-sorption properties and Tg is valuable in controlling processability and stability, and for determining of food-packaging requirements.