Formulation of Healthy and Low Cost Powdered Complementary Food using Banana (Musa

sapientum), Mung bean (Vigna radiata), Squash (Cucurbita maxima), Peanuts (Arachis hypogaea),
and Sweet Potato (Ipomea batatas)

Boliche, Queen Mary Anne M.², Rosela, Lovely Joy B.²

Assistant Professor Christine O. Cruz¹
¹Assistant Professor – Food Technology Program, College of Business Administration and Accountancy,
Colegio de San Juan de Letran – Intramuros, Manila ²Bachelor of Science in Nutrition and Dietetics with
Culinary Arts,
College of Business Administration and Accountancy

ABSTRACT

As stated by World Health Organization, malnutrition is responsible for over half of all childhood
mortality. Infants and young children from six months of age onwards are at risk of malnutrition; breast
milk alone is no longer sufficient and complementary feeding must be started. Complementary feeding
period is the time when malnutrition starts in many infants, contributing significantly to the high
prevalence of malnutrition in children less than 5 years of age. The present study was sought to develop a
complementary food from low cost and from locally available foods that can supply adequate amount of
nutrients to sustain the nutritional requirements of children ages 6-23 months. One hundred grams of
complementary baby food was formulated by blending 40g of sweet potato flour, 15g of mung bean flour,
5g of peanut flour, 20g of banana powder and 20g of squash powder, all based on the proportion of a
balanced diet. The formulated complementary food contained 101kcal energy, 75.1 moisture, 0.61% crude
fiber, 2g protein, 1g fat, 235µg of vitamin A, 16.5mg of sodium, 12.6mg of calcium, 0.92mg of iron,
28mg of magnesium, 286g of potassium and 47.9mg of phosphorus. The formulation was evaluated by 50
mothers of children ranging 6-23 months old for their acceptability using a five-point hedonic scale. The
mean score of 3.56 of the general acceptability showed that the formulation was acceptable and liked
moderately by the panelists. In conclusion, the study has clearly demonstrated that the formulated product
can be a potential complementary food for low income families in terms of nutritional value and sensory
attributes and cost. The researchers recommend the use of different drying methods to retain much of the
flavor, color and nutritional value of the ingredients and the fortification of nutrients such as iron, calcium
and phosphorus to increase the efficacy of the complementary food.

Keywords: Powdered Complementary Food, Malnutrition, Banana (Musa sapientum), Mung bean
(Vigna radiata), Squash (Cucurbita maxima), Peanuts (Arachis hypogaea), and Sweet Potato
(Ipomea batatas), Complementary feeding, Low-Cost

INTRODUCTION

As stated by World Health Organization (2018), children who are malnourished, most especially
with severe acute malnutrition, have a higher risk of mortality from common childhood illnesses. 45% of
deaths of children below 5 years of age are caused by nutrition-related factor. Among the years, many
countries, including the Philippines, are trying to reduce the mortality rates and the high prevalence of
undernutrition among infants and young children. Malnutrition in the Philippines remains a serious
problem. According to Azana et al. (2015), undernutrition remains as a public health concern in the
1
Philippines; among 2 in every 10 children are underweight for-age, and 3 in every 10 children are
underheight, or stunted, for-age. Although progress was made in reducing ‘under 5 years of age’ and
infant mortality rates over the past decade, stunting and underweight children on the former still remains
constant.

The damage to health, physical growth and brain development of children affected by chronic
under-nutrition—stunting in the first two years—is often irreversible, impairing them for life and leaving
them with lower chances of finishing school and becoming highly-productive adults. Stunting and iron
and iodine deficiencies impact learning abilities and intelligence of children (Oot et al., 2016). Infants and
young children from six months of age onwards are at risk of malnutrition; breast milk alone is no longer
sufficient to meet all nutritional requirements and complementary feeding needs to be started.

Complementary feeding period is the time when malnutrition starts in many infants, contributing
significantly to the high prevalence of malnutrition in children less than 5 years of age. According to the
Guiding Principles of Complementary Feeding, the complementary feeding should be timely; that is, all
infants from 6 months onwards should start receiving food in addition to breast milk. The nutritional
value of complementary food should fulfill the nutrient requirement of rapidly growing child and the food
should be diverse with appropriate texture and should be given in sufficient quantity.

Furthermore, many worldwide health organizations have recommended an increase in the intake
of plant-derived foods to improve health status and prevent chronic diseases (Espin et al., 2007).
Increased vegetable utilization and consumption are critical to alleviate worldwide incidence of
nutritional deficiencies. Investigations have shown that some plants contribute to increase intake of some
essential nutrients and health-promoting phytochemicals. Phytochemicals are present virtually in all of the
fruits, vegetables, legumes (beans and peas), and grains we eat, so it is quite easy for most people to
include them in their diet (Ogbonna et al., 2016).

The World Health Organization (2003)/United Nations Children's Fund Global Strategy for Infant
and Young Child Feeding emphasized the use of suitable locally available foods that are affordable.
Complementary food recommendations that take into account the cultural diversity and the food
availability are more likely to result in long-term improvements in complementary food practices.

Banana (Musa sapientum) is considered to be one of the major tropical fruits, and has a great
impact in the world trade. Banana contributes to the supplementation of Vitamin A, C and B6 in the diet,
which makes it an important source also of energy (General Health Topics, n.d.). Bananas also have high
amounts of iron, which aid in stimulating the synthesis of hemoglobin in the blood. With this, it can be
helpful to anemic people. Food and Drug Administration (FDA) confirmed that bananas are essential due

2
to its high potassium and low salt content, thereby helping to lessen the risk of high blood pressure and
stroke (Jyothirmayi and Rao, 2015).

Mung bean is a food source of many vitamins, minerals, and other essential amino acids. Mung
beans are known for its high value of protein (20%–25% protein of total dry weight). Among them,
globulin (60%) and albumin (25%) are the primary storage proteins. The protein content of mung beans
contains high quantity of essential amino acids, which include phenylalanine, leucine, isoleucine, valine,
tryptophan, arginine, methionine, and lysine (Kudre et. al., 2013). For this reason, mung beans are
considered as a substantive source of dietary proteins. Stated by Tang et al. (2014), because of its
palatability and nutritional quality, mung beans are significantly increasing together with the most
consumed cereals worldwide as an iron-rich dietary source for infants and children.

Cucurbita maxima weigh from four to eleven pounds. The shape of squash can be tear-drop or
round, which are colored in a mottled orange and green pattern. It is desired both for its eating qualities
and as a seasonal decoration (Neelamma, Swamy and Dhamoradan, 2016). The yellow color indicates
that squash is filled with provitamin A and beta carotene, as well as calcium and potassium. It is filled
with soluble fiber, which provides satiation. Squash also provides supply of antioxidants. The sodium and
the potassium contained in squash reduce hypertension. The pulp in squash neutralizes excess stomach
acid, and also soothes and heals stomach disorders.

Studies have shown that sweet potato (Ipomea batatas) is rich when it comes to its nutritional
value. Ninety percent (90%) of nutrients per caloric need for most people is being provided by Sweet
Potato. Its roots are also a rich source of carbohydrates, vitamins (consists 100% of RDA for Vitamin A
and 49% of RDA for Vitamin C), and minerals (consists of 10% of RDA for Iron and 15% of RDA for
Potassium). On the other hand, several studies have recently shown that sweet potato is high potential in
increasing the blood levels of Vitamin A and this may be beneficial particularly to the children (Remya
and Subha, 2014).

Legumes are a high potential source of protein, calories, certain minerals and vitamins. Among
the legumes, nuts are an excellent source of oil, which contains higher amounts of unsaturated fatty acids
compared to saturated fatty acids. Legumes also provide some of the phytochemicals which have various
effects on human health. Peanuts (Arachis hypogaea) or groundnut are the world’s major oilseed crop. It
is an important and inexpensive source of protein, fat, minerals, and vitamins in the nourishments of rural
populations, especially children (Settaluri, 2012; Peanut Institute, 2013).

The legumes are essential in the human diet in all over the world, especially in the developing
countries. The protein nutrition is accomplished when cereals and legumes are consumed together. The
nutritional prominence of legumes is because of its low presence of fat, dietary fiber, high protein content
3
and many micronutrients according to Rungruangmaitree et al. (2017). According to Briend and Dewey
(2014), complementary feeding is characterized as the first process on which food is given to children
when breastmilk is insufficient in obtaining the infant’s nutritional requirements. Specifically,
complementary foods are given to children ages between 6 to 24 months together with the breastmilk. On
the other hand, malnutrition is highly prevalent in children under 5 years of age if the food selection is not
appropriate (Park et al., 2012; Melese, 2013). Scientific food recommendations must be economical,
reasonable, locally available and practical for low income generated populations, for which many are
prone to malnutrition.

The World Health Organization (WHO) implicates that complementary feeding is “a process
starting when breastmilk is no longer sufficient to meet the nutritional requirements of infants, and
therefore other foods and liquids are needed, along with breast milk.” In order to suffice infants with
required nutrients, the introduction of complementary foods should be well recommended.

UNICEF (2017) stated that as the child is born up until 2 years of age, enough amount of proper
nutrition has vast importance for the child to develop. This stage is also considered as “critical window”
for child's health, growth, and development. Moreover, it is the peak period for micronutrient
deficiencies, and occurrence of common childhood sicknesses such as diarrhea. Furthermore, when the
child reaches the age of 2, there is a difficulty in correcting the stunted development of the child.

The introduction of appropriate diet to developmental stage of infants allows supply and intake of
sufficient nutrients as per their requirements, and facilitates proper development of eating.
Recommendations for the introduction of complementary food should assess infant's developmental
readiness, nutritional and health status, family's sociocultural and economic issues toward food and
preferences, and other factors (USDA, 2009; Issaka et al., 2015).

Complementary feeding continues to be a challenge to good nutrition of children ages 6-23

months in several parts of the world. Poor feeding and poor dietary quality of homemade complementary
foods are some evidences of this matter (Krebs, 2011; Dewey and Adu-Afarwuah, 2013; Plessis, Kruger
and Sweet, 2013).

According to Abeshu et al. (2016), there are two classifications of complementary foods: (1)
commercially bought infant foods and (2) traditional or homemade complementary foods. Homemade and
traditional foods are usually prepared by caregivers following the traditional methods. In the commercial
industry, simple technologies are being followed, such as malting, popping, fermenting and using modern
food processing techniques, in producing complementary foods. The studies conducted by Li et al. (2008)
and Yaqub and Gul (2013) clearly states that there are several factors that influence the early cessation of
breastfeeding: environmental, biomedical, sociodemographic and psychosocial. Meanwhile, according to
4
Alzaheb (2016) and Hunter-Adams, Myer and Rother (2016), another factor that contributes is the early
introduction of complementary foods. Substitutes, such as local foods and infant formulas, are provided to
children in some places (Liamputtong, 2010). According to Elizabeth and Vince (2010) and Muhimbula
and Issa-Zacharia (2010), some of the traditional foods do not have enough energy to sustain the energy
requirement of the infant.

Temesgen (2013) states that in majority of the developing countries, traditional weaning foods are
actually centered on indigenous staples, such as cereals, which is considered one of the most common
staple food provided to young children.

The World Health Organization (2016) stated that as the child reaches 6 months, energy and
nutrient requirements increase and surpass what is obtained through breastfeeding, which is why
complementary foods are essential in order to meet those requirements. Most of the time, complementary
foods have insufficient nutritional properties, or introduced too early or too late, and in inadequate serving
amount. If the food is not properly given, the child’s growth may suffer. According to WHO (2009),
existence of nutrition deficits is associated to chronic illnesses in child growth and health. The National
Population Commission and ICF International (2013) prove that more than 50% of infants are introduced
with complementary foods that are mostly poor of nutritional value. Child malnutrition affects the
cognitive level of a child and is one of the factors that contribute to poverty because it hinders the child’s
aptitude and capability to have a meaningful life, thereby decreasing the national development. Hence, the
appropriate timing of introducing complementary foods do not only help in the betterment of the growth
and functional development of a young child but also is essential to the long term effects, which control
health and well-being, diseases, mortality risks, neural function and behavior, and quality of life in
adulthood (Metzger and McDade, 2010). Child's development stage during 6-23 months is a critical
phase; if not done properly, it can lead to malnutrition and other complications during early preschool age.
In introducing weaning foods, there may be diverse effects from timing and from the types of foods used.
Ready mix foods available in the market are usually costly and cannot be afforded by majority, most
especially in low income families in the Philippines. Misconceptions and the inappropriate use of
commercial baby foods, which are available but to date are not able to meet optimum nutrient
requirements, may cause young children's health at risk. On the other hand, continuous exclusive breast-
feeding and delayed weaning can also contribute to a high prevalence of growth faltering. Hence, the
main objective of the study is to develop low cost complementary food for children aging 6-23 months,
which would be rich in calories and adequate proteins, and mineral mix from the foods available locally
to sustain the nutritional requirement of growing children of low income families that may be made
available at a relatively low cost.

5
 Children ages 6 months onwards should start receiving complementary feeding, which is timely
and in adequate amounts, consistent and diverse. The foods must be properly given and should be safe to
consume, cored to the principles for psychosocial care since it is well advised.

This study sought to develop complementary food from locally available raw materials that can
supply adequate amount of nutrients to sustain the nutritional requirements of children ages 6-23 months
that can be available at low cost, and to analyze the nutrient analysis and the overall acceptability of the
developed complementary food.

The purpose of the study is to formulate and develop a nutrient-dense and low cost
complementary food using Banana (Musa sapientum), Mung Bean (Vigna radiata), Squash (Cucurbita
maxima), Peanuts (Arachis hypogaea), and Sweet Potato (Ipomea batata).

Specifically, the study aims to:

 Determine the mineral content (sodium, calcium, magnesium, phosphorus, potassium, and iron),
vitamin A content, and nutritive value of the developed low cost complementary food;

 Determine the acceptability rating of the product based on color, taste, flavor, texture,
consistency, and its overall acceptability; and

 Determine the shelf life of the developed complementary food through the analysis of the
microbial load of the complementary food.

MATERIALS AND METHOD

This research is focused on the formulation of low-cost and locally available complementary
food, which were selected based on the latest Survey of Food Demand Agriculture Commodities in the
Philippines (2010), Food Consumption and Nutrition (2017), and Consumption of Selected Agricultural
Commodities in the Philippines (2017), which stated that the products being selected were highly
preferred by households in NCR and were included in the commonly consumed food items in the
Philippines. These foods include Sweet Potato (Ipomea batatas), Mung Bean (Vigna radiata), Philippine
Peanut (Arachis hypogaea), Banana (Musa sapientum), and Squash (Cucurbita Maxima). Collection of
data was conducted in order to test and to answer the hypotheses of the study.

Collection of Materials

6
 Sweet Potato (Ipomea Batatas), Mung Bean (Vigna radiata), Philippine Peanut (Arachis
hypogaea), Banana (Musa sapientum), and Squash (Cucurbita Maxima) were obtained from a local
market in Manila, Philippines.

Population, Sample and Sampling Techniques

In this study, the respondents of the sensory evaluation were mothers of children aging between
6-23 months, belonging to the residents of Barangay Paltok, Quezon City. Fifty (50) participants were
included in the sampling. Convenience Sampling was conducted in this study since evaluation forms will
be disseminated to the mothers who are willing to participate in the data gathering, which will be held in
Barangay Paltok, Quezon City.

Formulation of Complementary Food

Sweet Potato (Ipomea Batatas), Mung Bean (Vigna radiata), Philippine Peanut (Arachis
hypogaea), Banana (Musa sapientum), and Squash (Cucurbita Maxima) were thoroughly cleaned,
cooked, chopped and placed in a clean container, which was then submitted for cabinet drying and
grinding to the Industrial Technology Development Institute, Food Processing Division, Department of
Science and Technology, Taguig City, Metro Manila, Philippines. After 11 hours of drying with a
temperature of 75˚C, the materials were individually ground into flour and were stored in separate air-
tight plastic containers. The appropriate amount of powdered ingredients was properly mixed to formulate
a powdered complementary food. The final product was then prepared by blending of the following
amount of different food items:

Table 1 . Preparation of Final Product

Food Item Amount (g)

Sweet Potato Flour 40
Mung bean Flour 15
Peanut Flour 5
Banana Flour 20
Squash Flour 20
TOTAL 100 g

Serving per container (dry): 100g

Serving per container (cooked): 300g

Water ratio: 1:3

7
 Cooking time: 3-5 minutes

Figure 2. Flow chart of the process of Formulated Complementary Food

CHEMICAL TEST

Proximate Analysis

The 100g cooked mixture of the complementary food were brought to the Sentrotek Laboratory,
Mandaluyong City to identify the moisture, fat, ash carbohydrates and protein according to the Method of
Analysis of AOAC International 19th Edition 2012.

Vitamin and Mineral Analysis

The identification of vitamin A, sodium, calcium, iron, magnesium, potassium and phosphorus
were analyzed by the Sentrotek Laboratory, Mandaluyong City using High Performance Liquid
Chromatography, Atomic Absorption Spectrophotometry, Atomic Spectrophotometry Method, and
Spectrophotometry.

Microbiological Analysis

8
 The 100g cooked complementary food sample was brought to the Sentrotek Laboratory,
Mandaluyong City to identify the Aerobic Plate Count and Yeast and Mold Count using the pour plate
method.

Sensory Evaluation

Sensory Evaluation was carried out by mixing 100 g of sample in lukewarm water, adding the
paste obtained to 60-75 C of water, and then letting it cook for 3-5 min with continuous stirring to avoid
formation of lump. The cooked samples were assessed by fifty (50) mothers of children of both sexes
aging between 6-23 months to determine the quality attributes of color, taste, flavor, texture, consistency,
and overall acceptability using 5-point hedonic scale (Adenuga, 2010).

RESULTS AND DISCUSSION

Moisture Content and Energy Composition

The moisture content of the complementary food is high at 75.1 g per 100 g mainly because the
product is in the soft mash form, the same with the study conducted by Onoja et al. (2014). For energy
requirement, 200 kcal (6-8 months), 300 kcal (9-11 months), and 550 kcal (12-23 months) per day are
expected to be achieved by complementary foods (Abeshu et al., 2016). In table 2, it can be seen that the
total calorie per 100g is 101g, which can yield 1.01 kcal per gram.

Protein content

The protein source of the complementary food is the peanut and mung bean flour. Mung beans
are distinctively known for its richness in protein, with about 20.97% to 31.32% protein content (Itoh et
al., 2006). However, the result of the protein content of the complementary food is low. One of the factors
which cause its low protein content is because of the small proportion of mung bean and peanut flour in
the ratio of the development of the complementary food.

Table 2. Proximate and Energy Composition of Formulated Complementary Food (mg/100mg)

Nutrient Unit Method Amount

(per
100g)
9
 Moisture g/100g Gravimetry 75.1 g
Ash g/100g Gravimetry .84 g
Protein g/100g Kjeldahl 2g
Crude g/100g Ankom Fiber .61 %
Fiber Analyzer
Calories g/100g By 9g
from Fat Computation¹
Total g/100g By 101 g
Calories Computation²
Total Fat g/100g Acid Hydrolis 1 g

Table 3. Recommended Energy Intake Per Day for Filipinos (6-24 months) (PDRI 2015) and
Adequacy of the Formulated Complementary Food

Micronutrient Composition

The principal vitamin and mineral in the complementary food based on Table 4 are vitamin A,
magnesium and potassium with 235μg, 28g and 286mg respectively. The findings of the study show that
the complementary food is predominant in Vitamin A mainly because of sweet potato and squash, which
are good sources of Vitamin A. Squash has been known as a good source of provitamin A and beta
carotene as evidenced by its yellow pigment, and also contains calcium and potassium (Neelamma,
Swamy and Dhamoradan, 2016). On the other hand, sweet potato (Ipomea batatas) is also rich in vitamin
A, potassium, magnesium, phosphorus and calcium (Ciofu et al., 2003). FDA confirmed that bananas are
high in potassium and low in sodium (Jyothirmayi and Rao, 2015); as seen in table 5, it is confirmed that
the bananas contributed to the potassium level of the complementary food. Therefore, the high vitamin
and mineral contents of the included food items are responsible in increasing the nutritive value of the
product.

Table 4. Micronutrient Composition of Formulated Complementary Food (mg/100mg)

10
 Nutrient Unit Method Amount
(per
100g)
Vitamin A IU/100g HPLC⁴ 235 µg

Sodium mg/100g AAS⁵ 16.5 mg

Calcium mg/100g AAS⁵ 12.6 mg

Iron mg/100g AAS⁵ .92 mg

Magnesium mg/100g AAS⁵ 28 mg

Potassium mg/100g AAS⁵ 286 mg

Phosphors mg/100g Spectrophotometry 47.9 mg

Microbial Analysis

Table 5 shows the aerobic plate count and yeast and mold count that were estimated using pour
plate method with a result of >6.5 x 10⁶ and >1.2 x 10², respectively, and are both acceptable.

Table 5. APC and Yeast and Mold Count

Critical
Parameters Result Remarks
value
Aerobic Plate >6.5 x
10⁶ Acceptable
Count, CFU/g >10⁷
Yeast and Mold >1.2 x >10⁴
10² Acceptable
Count, CFU/g

Note: Updates on the Microbiological Standards of Food and Pharmaceutical Industries in the
Philippines, Food and Drug Administration (2014).

Sensory Evaluation

To determine the acceptability of the complementary food sample, the panelists were asked to
score the samples according to their degree of likeness using a five-point hedonic scale, where 5 (like
extremely) was the highest and 1 (dislike extremely) was the lowest score. The complementary food was
presented to each of the panelists and was given a serving spoon and a cup with 50 ml water to rinse their
11
mouth. The given sample was evaluated by the panelists for appearance, smell, taste, texture and general
acceptability. The result showed (Table 6) that the smell and appearance were liked moderately. However,
improvements are needed to enhance the taste and texture of the complementary food for the reason that
the product did not have much of an impact to the panelists. But in terms of the general acceptability, the
result shows it was accepted and liked moderately by the panelists.

Table 6. Sensory Evaluation of Formulated Complementary Food

Sensory Mean Acceptance Rate

Attributes value

Appearance 3.54 Like Moderately

Smell 3.48 Like Moderately

Taste 3.38 Like or Dislike

Texture 3.1 Like or Dislike

General 3.56 Like Moderately

Acceptability

Sensory evaluation was done by 5-point hedonic scale: 5= 4.21-5.00 like extremely, 4= 3.41-4:20 like
moderately, 3=2.61-3.40 like or dislike, 2= 2.60-1.81 dislike moderately, 1= 1.80-1.00 dislike extremely.
Number of panelists = 50

Product Costing

Tables 7.1 and 7.2 show that the price of 100g pack of the formulated complementary food is Php
26.43. The 100g of the product can be divided into 3 servings. 1 serving is equivalent into 40 grams or 2
and ½ tablespoons of the formulated complementary food. The product is enough to feed a baby three
times a day, thereby supplementing the recommended energy and nutrient intake needs of a baby at a low
cost.

Table 7.1 Product Costing of the Complementary Food

Dried Dried Price per

Yield

weight weight (100g/pack 100g/pack

(kg) % ) (Php)

12
 2.82 2.82% 70.5 7.09

1.92 96% 128 1.41

.940 47% 188 0.96

2.26 22.6% 113 3.54

1.26 12.6% 63 3.65

TOTAL 562.5 pcs 16.65/pack
Processing Fee
(Drying & 5500 9.78/pack
Grinding)
TOTAL 26.43/pack

Table 7.2 Product Costing of the Complementary Food

Purchase
Food Price/kg d Total
weight(kg
Item (Php) ) Price (PHP)

Sweet
50 10 500
Potato
Mung
90 2 180
bean
Peanut 90 2 180
Banan
40 10 400
a
Squash 23 10 230

TOTAL 1490

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CONCLUSION

In conclusion, the study has clearly demonstrated that the formulated product can be a potential
complementary food in low income families in terms of nutritional value, sensory attributes and cost. Not
only this can be a substitute to the more expensive commercial formula but also can be helpful in
improving the infant’s health. It is demonstrated that the use of locally-available and affordable staples
can enhance nutritional value and quality of complementary foods.

RECOMMENDATIONS

In the methodology of the study, the researchers recommend the use of drum drying method
instead of cabinet drying method in order to retain much of the flavor, color and nutritional value of the
ingredients to achieve a higher nutritional value of the product without reducing its quality, and also
because the products have different moisture contents. Therefore, it mechanically states that each product
has different amounts of drying time, which should be considered by the future researchers as this may
also affect the quality and retention of the nutritional content of the product. Another recommendation is
the re-testing of the product for microbial analysis; consider it being tested immediately right after the
formulation and also select the best packaging for the formulated complementary baby food. Also, the
fortification of some nutrients such as iron, calcium and phosphorus should be considered for the efficacy
of the complementary food in order to address malnutrition most especially in the low-income families.
Lastly, the researchers would like to recommend having the nutrition facts of the final product to be able
to inculcate to the consumers the content of the product per serving basis.

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