Quality Evaluation and Acceptability of Improved ‘Luam-Nahan’ Porridge Flour Developed from Maize, Cassava, Soybean, and Jatropha Tanjorensis for Preschool Children

Abstract

Background: Preschool age is critical for continued growth and development in young children. This study evaluates the nutritional quality and acceptability of nutritionally enhanced luam-nahan Porridge flour for preschool children in low and middle-income countries (LIMCs). Methods: quality protein maize (QPM), Provitamin-A Cassava, Soybean and Jatropha tanjorensis leaves underwent pre-treatments including steeping, fermentation, and drying, then milled into flour and blended into ratios:44:44:10:2, 39:39:20:2, 34:34:30:2, and 29:29:40:2. At a ratio of 50:50, white maize and cassava mixture was also prepared as a control for comparison. The mixture was evaluated for proximate composition, energy, vitamin content, and functional properties using AOAC methods. Sensory acceptability was assessed by 30 caregiver-preschooler pairs using nine-point hedonic scale for caregivers and three-point scale for preschoolers. Data were analyzed using one-way ANOVA and LSD test, and results were reported as means and standard deviations (P>0.05), indicating no statically significant difference among the samples. Results: Proximate analysis revealed higher protein (25.48 g/100 g) and fat (6.02 g/100 g) in the 29:29:40:2 mixture, with moisture content within the recommended limits. Vitamin A and B levels exceeded recommended dietary allowance in mixtures, and mixture 44:44:10:2 had the highest amount of vitamin A (1071.29 iu). Functional properties, such as bulk density, decreased with soybean content. Sensory evaluation favored the control for taste, while mixture 44:44:10:2 was the most acceptable improved mixture. Conclusion: Enhanced protein, vitamin content and functional properties of the improved Luam-Nahan porridge flour mixtures could help to meet the nutritional needs of preschoolers in LIMC. Mixture 44:44:10:2 ensured optimal taste and acceptability, making it a viable option for reducing malnutrition.