Effect of spinach–sorghum cookie supplementation on hemoglobin concentration and maternal weight gain among pregnant women: a quasi-experimental study
Abstract
Background: Anemia during pregnancy remains a significant public health problem and is associated with adverse maternal and neonatal outcomes, including hemorrhage, preterm birth, miscarriage, and low birth weight. The development of locally sourced iron-rich supplementary foods, such as spinach and sorghum products, may help improve maternal nutritional status.
Objective: This study aimed to assess the association of spinach-sorghum cookie supplementation with changes in hemoglobin levels and body weight among pregnant women.
Methods: A quasi-experimental study using a one-group pretest–posttest design without a control group was conducted among 19 second- and third-trimester pregnant women selected through purposive sampling. Participants received 40 g/day of spinach-sorghum cookies as a supplementary snack for 14 consecutive days. Hemoglobin levels and body weight were measured before and after the intervention. Data were analyzed using the Paired Sample t-test with a significance level of 0.05.
Results: Mean hemoglobin levels increased from 11.41 g/dL before the intervention to 12.95 g/dL after the intervention (p=0.004). Mean body weight increased from 67.54 kg to 69.03 kg following the intervention (p<0.001). Spinach-sorghum cookie supplementation was associated with increased hemoglobin levels and body weight over the 14-day study period.
Conclusion: Fourteen-day supplementation with spinach–sorghum cookies was associated with increased hemoglobin levels and body weight among pregnant women, with mean increases of 1.54 g/dL and 1.49 kg, respectively. These findings suggest that spinach-sorghum cookies have potential as a locally sourced supplementary food to support maternal nutrition; however, controlled studies are needed to confirm their effectiveness.
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