(LB03-18-25) Nutritional Improved Foods Based on Legumes and Other Grains Blends for Rural Women and Children: Organoleptic Acceptability

Objectives: There is a need for the formulation of nutritional improved foods based on legumes and other underutilized grains aimed to close nutrient gaps and provide funtional properties to improve the get microbiome, to support pregnancy outcomes, growth and cognitive development in vulnerable populations in LMICs.  The objective of this study was to  test and develop various formulations of nutritional improved food supplement based on white beans, maize, amaranth and rice bran (Frijolatole), using different proportions in each tested blend.

Methods: Protein content and quality (amino acid content, lysine and thryptophano), of 15 blends with different proportion of ingredients were calculated based on food composition tables.  Two blends with best protein quality profile were prepared as an atole drink and a gruel (papilla for infants), and tested for their organoleptic properties.:   Formulation A (FA) composition included white beans (40%), maíz (0%), amaranth (35%) and rice bran (25%).  Formulation B (FB) composition included white beans (50%), maíz (10%), amaranth (40%) and rice bran (0%).  Both formulations provided 3.5g of protein (18.5-20g flour) (with a high quality AA profile), and 50Kcal and 70kcal energy per serving, respectively.  The micronutrient premix was similar to Incaparina Crecimax ® (a fortified soybean & maiz blend, available in the open market in Guatemala).  Organoleptic assessment (hedonic scale) were carried out at community level with young children (N=17; 7-15 months of age), mothers (N=17) and school children (N=20; 10-13 y).

Results: The mean global acceptability scores obtained from four organoleptic characteristics assessed in both Frijolatole formulations, were 4.1 and 4.5, respectively for FA and FB (Scale: 1, does not like it at all; 5= likes it very much) showing a good acceptability of both formulations for all study groups.  However, the formulation with rice bran was scored slightly lower, due reportedly to fine changes in texture of the recipies.

Conclusions: Both Frijolatole formulations have high potential to close nutrient gaps and provide functional properties. More studies are needed to evaluate the acceptability at a larger scale and to assess nutrition and their functional impact.

Funding Sources: New Alliance Cooperative and Convoy of Hope donated the white beans for this project.