References
[1] Sierra Leone Demographic and Health Survey 2016: Key Findings. Rockville, Maryland, USA: Statistics Sierra Leone and ICF International
[2] Sierra Leone Food and Nutrition security policy, 2016 implementation plan, Nutritional Situation of Sierra Leone Nutrition Survey, 2016. Report using SMART method. UNICEF
[3] United Nations Children's Fund (2012). Infant and Young Child Feeding Programming Guide. Nutrition Section, Programmes, UNICEF New York
[4] Multiple Indicator Cluster Survey., 2012. Final Report, Sierra Leone’, Unicef, (December).
[5] Abeshu, M. A., Lelisa, A. and Geleta, B. (2016). Complementary Feeding: Review of Recommendations, Feeding Practices, and Adequacy of Homemade Complementary Food Preparations in Developing Countries – Lessons from Ethiopia’, Frontiers in Nutrition.
[6] Kanu., P.J., Kanu. J.B., and Zhou. H., (2007). Studies on Physicochemical Composition of Bennimix: A Traditional Weaning Food. American Journal of Food Technology, 2: 652-661
[7] Castilho, S. D., Filho, A. B., 2010. The history of infant nutrition. Jornal de Pediatria.86 (3): 179-188
[8] Goldsmith, Peter (2011). The Role of the Private Sector in Agricultural Development1 An Executive Interview with Joseph Zed Bahsoon. International Food and Agribusiness Management Review Volume 14, Issue 1.
[9] Kassa, T., Meshesha, B., Haji, Y., Ebrahim, J., 2016. Appropriate complementary feeding practices and associated factors among mothers of children age 6–23 months in Southern Ethiopia, 2015’. BMC Pediatrics, 16(1): 131
[10] Shiriki, D., Igyor, M. A. and Gernah, D. I., (2015). Nutritional Evaluation of Complementary Food Formulations from Maize , Soybean and Peanut Fortified with Moringa oleifera Leaf Powder’, Food and Nutrition Sciences 6: 494–500
[11] Okhiria, A.A., (2010). Nutritional Evaluation and Standardization of indigenous-dishes in the South-West of Nigeria. Ph.D Thesis, Federal University of Agriculture, Abeokuta, Nigeria. Pp 67-76
[12] Oguntona, C.R.B., Afolabi, A.O and Sosanya, B., (2003). Standardization, proximate composition and sensory evaluation of some Nigerian dishes. Nigerian Food Journal 21: 29-35.
[13] Kayode, O. F., Okafor, J. N. C., Adeyoju, O. A., Etoamaihe, M. A. and Ozumba, A U., 2008. Nutrient Composition and Sensory Evaluation of Selected Nigerian Traditional Soups. Journal of Industrial Research and Technology .Vol 2 Issue 1, page 37-42
[14] Association of Official Analytical Chemists (2012). Official Methods of Analysis of the Association of Analytical Chemists International, Washington, D. C.: AOAC; 2005
[15] Fernandez, D.R, VanderJagt, D.J, Millson, M., Huang, Y.S., Chuang, L.T., Pastuszyn, A, Glew, R.H., 2003. Fatty acid, amino acid and trace mineral composition of Eleusine corocana (Pwana) seeds from Northern Nigeria. Plant Foods in Human Nutrition. 58:1-10
[16] Butt, M. S, and Batool, R., (2010). Nutritional and functional properties of some promising legumes protein isolates. Pakistan. Journal of Nutrition 9 (4): 373-379
[17] Fikiru, O., Bultosa, G., Forsido, S.F. and Temesgen. M., (2017). Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare). Food Science and Nutrition, volume 5, Issue 2 (13)
[18] Amankwah E.A., Barimah J., Acheampong R., Addai L.O., Nnaji C.O., (2009). Effect of fermentation and malting on the viscos- ity of maize-soyabean weaning blends. Pakinstan Journal of Nutrition. Volume 8, p.1671–1675. (14)
[19] World Health Organization (WHO), 2009. Infant and young child feeding: model chapter for textbooks for medical students and allied health professionals. Geneva: WHO Press. Available from: http://apps.who.int/iris/ bitstream/10665/ 44117/1/9 78924159749 4_en g.pdf
[20] WHO (World Health Organization), (2008). Guiding Principles for Complementary Feeding of the Breastfed Child. Geneva: Available from: http://www.who.int/nutrition/publications/guid ing_principles_compfeeding_breastfed
[21] World Health Organization and United Nations Children’s Fund., (2003). Global Strategy for Infant and Young Child Feeding’, World Health Organization, pp. 1–30. doi: ISBN 92 4 156221 8
[22] Hussain, M. S., M. Anjam, B. Uddin, and M. Hanif. 2012. Preparation and evaluation of complementary diets from germinated wheat and lentil for Bangladeshi children. Pakistan. Journal of Science. 64:304–308
[23] Mosba TCE, Laswai HS, Tetens I (2000). Nutritional composition and micronutrient status of home made and commercial weaning foods consumed in Tanzania. Plant Foods Human Nutrition. 55(3): 185-205
[24] World Health Organization. WHO, 2015. Joint Food standards programme codex alimentarius commission’, (March), pp. 1–5.
[25] Steve, I.O. and Babatunde, O.I., (2013). Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented with Moringa oleifera Leaves Flour. Journal of Food Research 2:6
[26] WHO/ FAO. 2004. Human vitamin and mineral requirements. Report of a joint FAO/WHO consultation, Bangkok, Thailand. Rome: Food and Agriculture
[27] Daelmans, B., Ferguson, E., Lutter, C. K., Singh, N., Pachón, H.,et a., (2013).Designing appropriate complementary feeding recommendations: tools for programmatic action. Maternal and Child Nutrition, 9 (Suppl. 2), pp. 116–130
[28] Yusufu, P.A., Egbunu, F.A., Egwujeh, S.I.D., Opega, G.L. and Adikwu, M.O., (2013). evaluation of complementary food prepared from sorghum, african yam bean (Sphenostylis stenocarpa) and mango mesocarp flour blends. Pakistan Journal of Nutrition 12 (2): 205
[29] Mikić, A., Perić, V., Đorđević, V., Srebrić, M., Mihailović, V., (2009). Anti-nutritional factors in some grain legumes. Biotechnology in Animal Husbandry 25 (5-6), p 1181-1188.
[30]Pan American Health Organization, World Health Organization, 2003. Guiding Principles for complementary feeding of the breastfed child. Washington DC: