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| Title: | Fortified instant matooke flour in the rehabilitation of malnourished children |
| Authors: | Kanyago, Miriam |
| Keywords: | Banana flour
Enriched foods
Fortified instant foods
Children - Nutrition - Uganda
Matooke flour
Malnutrition |
| Issue Date: | 25-Sep-2009 |
| Abstract: | Malnutrition rates in Uganda are still high despite high food production due to lack of a sustainable vehicle food to use as an intervention. Matooke has been identified as a potential vehicle food as exhibited from the promising results from preliminary studies on matooke flour. The aim of the study therefore was to establish the impact of fortified instant matooke flour as a vehicle food for malnutrition intervention. The specific objectives included: optimization of incorporation of soybean and sesame into instant matooke flour porridge with respect to sensory quality attributes, establishment of the nutritional quality attributes of the optimised matooke formulation and comparison in the response of fortified instant matooke and Mwanamugimu dietary regimes with respect to weight gain, serum albumin, ferritin and retinol levels. The key methodologies included fortification of matooke flour with soybean ranging between 0-25% and sesame ranging between 0-33% and testing the consumer quality attributes of the resultant composite flours through sensory evaluation and optimization of the sensory results to get the optimum level of incorporation. The optimum formulation was tested for its nutritional quality by proximate and viscosity analyses and its performance compared to the Mwanamugimu dietary regime with respect to weight gain, serum albumin, ferritin and retinol by conducting a feeding trial on malnourished children. The results indicated that: incorporation of soybean and sesame into matooke flour porridge significantly (p<0.001) enhanced its sensory quality attributes and improved on its nutritional quality by lowering its viscosity, thereby improving its protein content and energy density; the optimal formulation was 64.90: 16.34: 18.76 % matooke, soybean and sesame respectively; the test porridge significantly (P<0.05) contained higher energy and protein, while the control kitoobero significantly (P<0.05) had higher protein. Weight gain was significantly (p<0.05) higher for the test group; there was no significant (p>0.05) difference between the test and control group with respect to serum albumin, ferritin and retinol. The study proved that fortification of matooke flour with soybean and sesame enhances sensory and nutritional quality and leads to weight gain in malnourished children, thereby justifying its use as a vehicle food for malnutrition intervention. |
| URI: | http://hdl.handle.net/123456789/455 |
| Appears in Collections: | Theses & Dissertations (Science)
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Files in This Item:
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Description |
Size | Format |
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| kanyago-miriam-science-masters.pdf | Matooke Flour | 4372Kb | Adobe PDF | View/Open |
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