More than half of the world's deaths in children below 5 years of age are caused by under nutrition. Early management of moderate acute malnutrition (MAM) is necessary to avoid deterioration to severe acute malnutrition. Corn soy blend plus (CSB+) mixed with vegetable oil and sugar is the traditional treatment for MAM but is too expensive for poor countries. The effectiveness of affordable and available local food materials are currently being studied as alternative food supplements to treat malnutrition. In this trial, the efficacy of sorghum peanut blend (SPB) mixed with ghee and honey for the treatment of MAM was compared to that of CSB+ among children 6-59 months old in Karamoja, Uganda. This was a single-blind randomized parallel trial in which two health centers were assigned on a 1:1 ratio to the two study groups. The participants (mothers and their moderately malnourished children) were recruited at the health centers and assigned to the groups depending on the health facility attended. Each child received a daily ration of either CSB+ or SPB for a maximum period of 3 months. Anthropometric measurements of the children were taken on a bi-weekly basis. The primary outcomes were the recovery rate and duration on the program before recovery. Of the recruited 440 participants, 392 completed the study and were included in the analysis (SPB group 194; CSB+ group 198). Analysis was by intention to treat. The recovery rates were not significantly different for the SPB group and the CSB+ group (82.3% and 76.8%, respectively; chi-square test P=0.093). Duration of recovery was significantly shorter for the SPB+ group, with a median of 43 days compared to 57 days for the SPB group (Kaplan-Meier survival test). The recovery rate and the duration of stay in the program were all within the acceptable Sphere Standards ($75% and #90 days, respectively). SPB has the potential to treat MAM.

<p>Sorghum peanut blend (SPB) and corn soy blend plus (CSB+) are highly nutritious supplementary food products. SPB is formulated using local food items while CSB+ is a traditional product donated by World Food Programme to malnourished children in Uganda. The acceptability of SPB and CSB+ among children and caretakers was studied in northeastern Uganda. A 5-point hedonic scale was used to evaluate the caretakers’ sensory preferences for the two supplementary diets. A four-day central tasting, two weeks home use trial, and exit interviews were carried out. Sensory attributes of both food supplements had a rank of &gt; 4. Taste varied (<em>P &lt; 0.05</em>) with the food type. CSB+ had a higher (<em>P &lt; 0.05</em>) taste score than SPB. Other attributes were not statistically different. During central tasting, about 100% of the served porridge was consumed by the children. Feeding duration of 300 mL of porridge was 8.14 min for CSB+ and 8.24 min for SPB. Over the two weeks home use trial, 98.4% of SPB and 98.1% of CSB+ of the provided rations were consumed. The quantities of food consumed were above the recommended acceptability level of ? 75%. Reported allergic and intolerance cases were below the 10% threshold. Both food supplements were found to be acceptable to children.</p> <p><strong> </strong></p>

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Sorghum and Balanites (B. aegyptiaca) are drought-resistant crops and wild plants widely consumed in arid and semi-arid part of Africa and Uganda. We determined the nutritive profile and microbial content of B. aegyptiaca leaves, sorghum beer residue, and a blend of B. aegyptiaca leaves and Sorghum beer residue using samples obtained from Moroto district in Karamoja under Standardized Analytical Methods and Procedures. Leaves of B. aegyptiaca, Sorghum beer residue, and blend of the B. aegyptiaca leaves and sorghum beer residue are good sources of carbohydrates, proteins, fats, Ca, Fe, K, Zn and Vitamin B with considerably high levels of Mesophyllic bacteria. The energy content (Kcal), and levels of proteins and potassium (K) did not vary -averaging 115Kcal, 16.5%wt, and 215mg/100g respectively. The levels of aflatoxins and E. coli were low and no salmonella was detected. Sorghum beer residue contained more fat (8% wt DMB), Ca (770mg/100g), Zn (2.4 mg/100g), and total carbohydrate 30.6(%wt) compared to B. aegyptiaca leaves which has substantially higher Iron (Fe) content (46.2mg/100g). B. aegyptiaca enriches the blend with significant amounts of iron and vitamin B, critical for the body immunity. Blending improves the nutritive profile.