Improving the nutritional value of traditional finger millet porridges for children aged 7-24 months in Bujenje County of Western Uganda

Abstract

Child malnutrition is a major problem in Western Uganda where finger millet porridges are commonly used as complementary f oo ds. This study aimed at improving the nutritional value and safety of finger millet porridges u sing Moringa oleifera , Cucurbita maxima and lactic acid fermentation . Proximate analysis , iron, zinc and vitamin A contents of composite flours was done according to AOAC methods while agar diffusion pouring technique and a seven point hedonic scale were used to analyse antimicrobial and organoleptic properties of the improved millet porridges , respectively. The p orridge s were developed with the aim of catering for at least 60% daily re quirements for protein, vitamin A, iron and zinc for children aged 7 - 24 months . T he y were fermented using lactic acid starter cultures . Chi - square tests were used for comparing percentage acceptance of the porridges by mothers . Analysis of variance was carried out and differences among means w ere compar ed by Duncan’s test at p<0.05. Fermented m illet porridge with 7% M . oleifera leaves had the best nutrient composition and antimicrobial properties while fermented millet porridge with 17% C . maxima f lesh was more acceptable by mothers. The porridges are thus a potential solution to inadequate nutrient intakes and diarrhoea l infections attributed to child malnutrition in Western Uganda and most developing countries