Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Formulation, Sensory Attributes and Nutrient Content of a Malted Sorghum-based Porridge: Potential for the Management of Moderate Acute Malnutrition among Infants and Young Children

Author(s): Richard B. Kajjura*, Frederick J. Veldman and Susanna M. Kassier

Volume 17, Issue 5, 2021

Published on: 22 September, 2020

Page: [483 - 489] Pages: 7

DOI: 10.2174/1573401316999200922085658

Price: $65

Abstract

Introduction: Substituting corn in a fortified corn-soy blend (CSB+) with enzyme-active sorghum malt has the potential to be used as a suitable alternative supplementary porridge in the management of infants and young children (IYC) with moderate acute malnutrition (MAM) in Uganda.

Objective: This study aimed to develop acceptable malted sorghum-based supplementary porridge (MSBP) that meets the energy and protein specifications for the management of IYC with MAM, using locally-available ingredients.

Methods: MSBP formulations included the use of malted sorghum flour and extruded soy and corn flour. The ratio of the soy to corn ingredients was 3:7 (F617/F593), 1:1 (F892/F940), and 4:1 for CSB+, which is the standard care for the management of IYC with MAM in Uganda. The sorghum malt content for F617/F892 and F593/F940 was 25% and 30%, respectively. F617, F593, F892 and F940 met international specifications for a supplementary porridge. A comparison of the consumer acceptability scores and viscosity levels of these formulations was made, using analysis of variance.

Results and Discussion: The scores for flavour, taste, mouth feel, sweetness and overall consumer acceptability differed among the formulations (p<0.05). F617 had a higher mean acceptability score than F593, F892 and F940 (p<0.05), as well as a higher energy and protein content than CSB+ (p<0.01). The energy density, protein density and viscosity of F617 were 1.6kcal/ g, 4g/100 kcal and 2809 cP, respectively, with a flour rate of 25%.

Conclusion: Sorghum malt is suitable for the development of an acceptable supplementary porridge (MSBP). It meets the international energy and protein specifications for the management of IYC with MAM, and the F617 formulation meets these specifications.

Keywords: Supplementary porridge, moderate acute malnutrition, malted sorghum, energy, protein, young child.

« Previous Next »
Graphical Abstract

[1]
Lenters LM, Wazny K, Webb P, Ahmed T, Bhutta ZA. Treatment of severe and moderate acute malnutrition in low- and middle-income settings: a systematic review, meta-analysis and Delphi process. BMC Public Health 2013; 13(Suppl. 3): S23.
[http://dx.doi.org/10.1186/1471-2458-13-S3-S23] [PMID: 24564235]
[2]
Organization WH: UNICEF/WHO/The World Bank Group joint child malnutrition estimates: levels and trends in child malnutrition: key findings of the 2020 edition. 2020. Available at: https://data.unicef.org/topic/nutrition/malnutrition
[3]
Uganda Bureau of Statistics - UBOS, ICF: Uganda Demographic and Health Survey 2016. In. Kampala, Uganda: UBOS and ICF; 2018; Available at: https://www.dhsprogram.com/pubs/pdf/FR333/FR333.pdf
[4]
Briend A, Akomo P, Bahwere P, et al. Developing food supplements for moderately malnourished children: lessons learned from ready-to-use therapeutic foods. Food Nutr Bull 2015; 36(1)(Suppl.): S53-8.
[http://dx.doi.org/10.1177/15648265150361S109] [PMID: 25902615]
[5]
Lazzerini M, Rubert L, Pani P. Specially formulated foods for treating children with moderate acute malnutrition in low- and middle-income countries. Cochrane Database Syst Rev 2013; 6(6): CD009584.
[http://dx.doi.org/10.1002/14651858.CD009584.pub2] [PMID: 23794237]
[6]
WHO. Technical note: Supplementary foods for the management of moderate acute malnutrition in infants and children 6–59 months of age. Geneva: World Health Organization 2012.
[7]
Muhimbula HS, Issa-Zacharia A, Kinabo J. Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. Afr J Food Sci 2011; 5(1): 26-31.
[8]
Golden MH. Proposed recommended nutrient densities for moderately malnourished children. Food Nutr Bull 2009; 30(3)(Suppl.): S267-342.
[http://dx.doi.org/10.1177/15648265090303S302] [PMID: 19998863]
[9]
Tizazu S, Urga K, Abuye C, Retta N. Improvement of energy and nutrient density of sorghumbased complementary foods using germination. Afr J Food Agric Nutr Dev 2010; 10(8)https://www.ajol.info/index.php/ajfand/article/view/60875/49086
[http://dx.doi.org/10.4314/ajfand.v10i8.60875]
[10]
Dossa R, Ahouandjinou E, Houngbe F. Evaluation of the suitability and acceptability of a newly designed infant flour for infant feeding in the district of Bopa in south of Benin. Afr J Food Agric Nutr Dev 2011; 11(4)www.ajfand.net
[http://dx.doi.org/10.4314/ajfand.v11i4.69177]
[11]
Khader V, Maheswari KU. Effect of feeding malted foods on the nutritional status of pregnant women, lactating women and preschool children in Lepakshi Mandal of Ananthapur district, Andhra Pradesh, India. Int J Biotechnol Mol Biol Res 2012; 3(4): 35-46.
[http://dx.doi.org/10.5897/IJBMBR11.050]
[12]
De Carvalho IST, Granfeldt Y, Dejmek P, Håkansson A. From diets to foods: using linear programming to formulate a nutritious, minimum-cost porridge mix for children aged 1 to 2 years. Food Nutr Bull 2015; 36(1): 75-85.
[http://dx.doi.org/10.1177/156482651503600107] [PMID: 25898717]
[13]
Ndagire CT, Muyonga JH, Manju R, Nakimbugwe D. Optimized formulation and processing protocol for a supplementary bean-based composite flour. Food Sci Nutr 2015; 3(6): 527-38.
[http://dx.doi.org/10.1002/fsn3.244] [PMID: 26788294]
[14]
WHO: Guiding principles for complementary feeding of the breast fed child. 2002 Available at: https://www.who.int/maternal_child_adolescent/documents/a85622/en/
[15]
Ali S, Singh B, Sharma S. Development of high-quality weaning food based on maize and chickpea by twin-screw extrusion process for low-income populations. J Food Process Eng 2017; 40(3): e12500.
[http://dx.doi.org/10.1111/jfpe.12500]
[16]
Michaelsen KF, Hoppe C, Roos N, et al. Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age Food and nutrition bulletin 2009; (3_suppl3): S343-S404.
[http://dx.doi.org/10.1177/15648265090303S303]
[17]
Annan RA, Webb P, Brown R. Management of Moderate Acute Malnutrition (MAM): Current Knowledge and Practice. In: CMAM Forum Technical Brief: 2014; 2014; Available at: https://www.ennonline.net/attachments/2289/MAM-management-CMAM-Forum-Technical-Brief-Sept-2014.pdf
[18]
Kanensi OJ, Ochola S, Gikonyo NK, Makokha A. Effect of steeping and germination on the diastatic activity and sugar content in amaranth grains and viscosity of porridge. J Agric Food Technol 2013; 3(1): 1-7.
[19]
Yadav DN, Chhikara N, Anand T, Sharma M, Singh AK. Rheological quality of pearl millet porridge as affected by grits size. J Food Sci Technol 2014; 51(9): 2169-75.
[http://dx.doi.org/10.1007/s13197-013-1252-z] [PMID: 25190879]
[20]
AOAC. Official Methods of Analysis of AOAC International. 19th ed. Arlington, VA: Association of Official Analytical Chemists International 2012.
[21]
Urban LE, Dallal GE, Robinson LM, Ausman LM, Saltzman E, Roberts SB. The accuracy of stated energy contents of reduced-energy, commercially prepared foods. J Am Diet Assoc 2010; 110(1): 116-23.
[http://dx.doi.org/10.1016/j.jada.2009.10.003] [PMID: 20102837]
[22]
WHO: Technical note: Supplementary foods for the management of moderate acute malnutrition in infants and children 6–59 months of age. 2012. Available at: http://apps.who.int/iris/bitstream/handle/10665/75836/9789241504423_eng.pdf?sequence=1
[23]
Serrem CA, de Kock HL, Taylor J. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int J Food Sci Technol 2011; 46(1): 74-83.
[http://dx.doi.org/10.1111/j.1365-2621.2010.02451.x]
[24]
Pérez AA, Drago SR, Carrara CR, De Greef DM, Torres RL, González RJ. Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity. J Food Eng 2008; 87(3): 333-40.
[http://dx.doi.org/10.1016/j.jfoodeng.2007.12.008]
[25]
Rayas-Duarte P, Majewska K, Doetkott C. Effect of extrusion process parameters on the quality of buckwheat flour mixes. Cereal Chem 1998; 75(3): 338-45.
[http://dx.doi.org/10.1094/CCHEM.1998.75.3.338]
[26]
Alowo D, Muggaga C, Ongeng D. The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae. Food Sci Nutr 2018; 6(8): 2491-8.
[http://dx.doi.org/10.1002/fsn3.856] [PMID: 30510750]
[27]
Nefale FE, Mashau ME. Effect of germination period on the physicochemical, functional and sensory properties of finger millet flour and porridge. Asian J Appl Scis 2018. 6(5).
[http://dx.doi.org/10.24203/ajas.v6i5.5466]
[28]
Broersen B, Sinamo S, Nsabimana J, et al. Amylase increases energy and nutrient density of Super Cereal Plus porridge as prepared and accepted by Rwandan caregivers. Matern Child Nutr 2019; 15(2): e12742.
[http://dx.doi.org/10.1111/mcn.12742] [PMID: 30375162]
[29]
Kampstra NA, Van Hoan N, Koenders DJPC, et al. Energy and nutrient intake increased by 47-67% when amylase was added to fortified blended foods-a study among 12- to 35-month-old Burkinabe children. Matern Child Nutr 2018; 14(1): e12459.
[http://dx.doi.org/10.1111/mcn.12459] [PMID: 28466569]
[30]
Savage J, Kaeding A, Matsui E, Wood R. The Natural History of Soy Allergy. J Allergy Clin Immunol 2009; 123(2): S180.
[http://dx.doi.org/10.1016/j.jaci.2008.12.678] [PMID: 20226303]
[31]
Skinner JD, Carruth BR, Wendy B, Ziegler PJ. Children’s food preferences: A longitudinal analysis. J Am Diet Assoc 2002; 102(11): 1638-47.
[http://dx.doi.org/10.1016/S0002-8223(02)90349-4] [PMID: 12449287]
[32]
Mura Paroche M, Caton SJ, Vereijken CMJL, Weenen H, Houston-Price C. How infants and young children learn about food: a systematic review. Front Psychol 2017; 8: 1046.
[http://dx.doi.org/10.3389/fpsyg.2017.01046] [PMID: 28790935]

Rights & Permissions Print Cite
Article Metrics
19
1
© 2024 Bentham Science Publishers | Privacy Policy