Quality Evaluation and Acceptability of Improved ‘Luam-Nahan’ Porridge Flour Developed from Maize, Cassava, Soybean, and Jatropha Tanjorensis for Preschool Children

Anastasia  Angorkuma Daagema; Kayode Ajayi; Justina Yetunde Talabi; Isreal O. Dada; Given Chipili; Omobolaji O. Adewuyi

doi:10.18502/jnfs.v10i3.19234

Anastasia Angorkuma Daagema Department of Community Health, Benue State School of Health Technology Agasha, Benue State, Nigeria
Kayode Ajayi Department of Human Nutrition and Dietetics, College of Medicine and Health Science, Afe Babalola University, PMB 5454 Ado-Ekiti, Ekiti State, Nigeria
Justina Yetunde Talabi Department of Human Nutrition and Dietetics, College of Medicine and Health Science, Afe Babalola University, PMB 5454 Ado-Ekiti, Ekiti State, Nigeria
Isreal O. Dada Department of Human Nutrition and Dietetics, College of Medicine and Health Science, Afe Babalola University, PMB 5454 Ado-Ekiti, Ekiti State, Nigeria
Given Chipili Department of Nutritional Sciences, School of Applied Sciences and Technology, Mukuba University, Kitwe, Zambia
Omobolaji O. Adewuyi Department of Nutrition & Dietetics, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.

DOI: https://doi.org/10.18502/jnfs.v10i3.19234

Keywords: Child; Preschool Vitamin A; Developing countries; Nutritive value; Taste.

Abstract

Background: Preschool age is critical for continued growth and development in young children. This study evaluates the nutritional quality and acceptability of nutritionally enhanced luam-nahan Porridge flour for preschool children in low and middle-income countries (LIMCs). Methods: quality protein maize (QPM), Provitamin-A Cassava, Soybean and Jatropha tanjorensis leaves underwent pre-treatments including steeping, fermentation, and drying, then milled into flour and blended into ratios:44:44:10:2, 39:39:20:2, 34:34:30:2, and 29:29:40:2. At a ratio of 50:50, white maize and cassava mixture was also prepared as a control for comparison. The mixture was evaluated for proximate composition, energy, vitamin content, and functional properties using AOAC methods. Sensory acceptability was assessed by 30 caregiver-preschooler pairs using nine-point hedonic scale for caregivers and three-point scale for preschoolers. Data were analyzed using one-way ANOVA and LSD test, and results were reported as means and standard deviations (P>0.05), indicating no statically significant difference among the samples. Results: Proximate analysis revealed higher protein (25.48 g/100 g) and fat (6.02 g/100 g) in the 29:29:40:2 mixture, with moisture content within the recommended limits. Vitamin A and B levels exceeded recommended dietary allowance in mixtures, and mixture 44:44:10:2 had the highest amount of vitamin A (1071.29 iu). Functional properties, such as bulk density, decreased with soybean content. Sensory evaluation favored the control for taste, while mixture 44:44:10:2 was the most acceptable improved mixture. Conclusion: Enhanced protein, vitamin content and functional properties of the improved Luam-Nahan porridge flour mixtures could help to meet the nutritional needs of preschoolers in LIMC. Mixture 44:44:10:2 ensured optimal taste and acceptability, making it a viable option for reducing malnutrition.