SummaryBiscuits were produced by compositing sorghum or bread wheat flours with defatted soy flour.Compared to the 100% cereal biscuits, sorghum-soy and bread wheat-soy 1:1 ratio composite biscuits had at least double the protein content and the lysine content increased by 500-700%.For the sorghum-soy biscuits, in vitro protein digestibility increased by 170%. Two such biscuits of 28 g each could provide 50% of the recommended daily protein intake for 3 to 10 year olds.Descriptive sensory evaluation revealed that sorghum-soy composite biscuits had crispy and dry texture characteristics associated with biscuits. Sensory evaluation by school children showed that the composite biscuits were rated as acceptable as the cereal only biscuits and this was maintained over four days of evaluation. Hence sorghum-and bread wheat-soy biscuits have considerable potential as protein-rich supplementary foods to prevent Protein Energy Malnutrition in children.

BACKGROUND: Protein-Energy Malnutrition (PEM) remains a major deficiency disease

BACKGROUND Protein energy malnutrition (PEM) is an important health burden in most developing countries mainly in sub‐Saharan Africa, where it contributes to high rates of child morbidity and mortality. This study evaluated the efficacy of compositing with snail meat powder (SMP) on protein nutritional quality of sorghum–wheat buns using a rat bioassay. Nine diets –seven isonitrogenous diets, based on six variations of buns and a reference diet made using skimmed milk powder, in addition to the basal diet meant to estimate the endogenous nitrogen excretion and a 16% protein rehabilitation diet – were fed to male weanling albino rats. Protein efficiency ratio (PER), and food efficiency ratio (FER), net protein retention ratio (NPRR), apparent protein digestibility (APD), and true protein digestibility (TPD), protein digestibility corrected amino acid score (PDCAAS), and digestible indispensable amino acid score (DIAAS) indices of protein quality were determined. RESULTS Fortification with SMP significantly (P < 0.05) enhanced PER from 0.21% to 2.70%, FER from 0.02% to 0.27%, APD from 81.17% to 88.28%, and TPD from 87.48% to 95.38%. PDCAAS and DIAAS increased from 45% to 78% and 44% to 69% respectively in unfortified buns to buns fortified with 25% SMP. CONCLUSION Complementary diets fortified with SMP promote growth and rehabilitate emaciated rats, whereas unfortified diet did not support weight gain. Thus, supplementation of buns with SMP might enhance a faster recovery in children affected by PEM. © 2020 Society of Chemical Industry