Nutrient density and acceptability of bean?based composite flour porridge in rural Uganda

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C.T. Ndagire; D. Nakimbugwe; J.H. Muyonga; R. Manju; S. Hendrichs; P. Murphy

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Not Available

Date of Publication:

Place of Publication:
Kigali, Rwanda


A poster presented at the 2012 Global Pulse Researchers Meeting, Kigali, Rwanda- “Transforming Grain-Legume Systems to Enhance Nutrition and Livelihoods”. Abstract: The study aimed to improve nutritional quality of meals for children aged 2-5 years in rural eastern Uganda using bean-based composite flour. Methodology: The flour was formulated from malted/cooked beans, rice and popped amaranth and compared to commonly used porridges. Flour physico-chemical properties were determined using standard methods. Consumer acceptability was evaluated by mothers and care givers using a 5-point hedonic scale. Results: The composite formulation had 13.2% crude protein, 389Kcal/100g energy, 10.4% fat, 10.3% ash, 5.4% moisture, 52% starch and 60.8% carbohydrate on dry weight basis. Percentage flour rate to obtain a viscosity of 2500-3000cP’s was 15%, compared to 8% for millet and 7% for maize porridge. Percentage daily contribution to children’s energy requirements (with three 500ml servings) was 71%, 36% and 31% for the composite, millet and maize porridges, respectively, while contribution to protein intake (with 1.5 of500 ml servings) was 97%, 42% and 32%. The composite porridge acceptability was 4.4 and preparation time was 8 minutes, compared to 3h for dry beans. Significance: Processing beans and compositing with amaranth and rice significantly increased the energy Content and nutrient density of porridge fed to children while reducing preparation time, making it a prime candidate for malnutrition intervention.

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