(P23-002-25) Development and Evaluation of the Nutritional Quality and Acceptability of Enhanced 'Luam-Nahan' Porridge Flour for Preschool Children

Objectives: This study evaluates the nutritional quality and acceptability of an enhanced ‘Luam-Nahan’ porridge for preschoolers in LMICs.

Methods: Composite flours were developed using high-quality protein maize (QPM), provitamin A cassava, soybean, and J. tanjorensis leaves. These ingredients underwent several pre-treatment steps, including steeping, fermentation, and drying. After the pre-treatment, the ingredients were milled into flour and blended in various ratios: 44:44:10:2, 39:39:20:2, 34:34:30:2, and 29:29:40:2. A control flour was prepared by mixing white maize and cassava in a 50:50 ratio for comparison. The composite flour blends were evaluated for their proximate composition, energy, vitamin content, and functional properties using AOAC methods. Sensory acceptability was assessed with the help of 30 caregiver-preschooler pairs, employing a nine-point hedonic scale for caregivers and a three-point scale for preschoolers. Data were analysed using one-way ANOVA and LSD tests, with results reported as means and standard deviations (p > 0.05), indicating no statistically significant differences among the samples.

Results: Proximate analysis revealed higher protein (25.48%) and fat (6.02%) in the 29:29:40:2 blend, with moisture within recommended limits. Carbohydrates decreased across blends, with 80.42% in control and 57.59% in the 29:29:40:2 blend. Vitamin A and B levels exceeded daily recommendations in improved blends, with the 44:44:10:2 blend being the highest in vitamin A (1071.29 IU). Functional properties, such as water absorption and solubility, increased with soybean content. Sensory evaluation favoured the control for taste, while the 44:44:10:2 blend had the best overall acceptability among improved blends.

Conclusions: The enhanced ‘Luam-Nahan’ porridge flour blends provide improved protein, vitamin content, and functional properties. This could help address the nutritional needs of preschoolers in low- and middle-income countries (LMICs). The 44:44:10:2 blend ensures optimal acceptability, making it a viable option for reducing malnutrition.

Funding Sources: This study is a student's PhD project. This work was not funded by any organisation.