Underweight is the most dependable growth indicator for overall child growth. Tanzania has the highest rate of underweight children in East Africa, with 1.27 million children under the age of five suffering from the condition. This study aimed to determine factors that influence underweight in Tanzanian children aged 0–23 months. We used data from the Tanzania Demographic and Health Survey (TDHS) 2015–2016 to conduct secondary analysis on a sample of 4,327 children aged 0–23 months. Descriptive and inferential statistics such as frequency, chi‐square, binary, and multivariate logistic regression were performed using the Statistical Package of Social Science (SPSS version 25). Statistical significance was defined as a p‐value of less than 0.05. Multivariate analysis found risk factors for underweight children were as follows: child's gender, age, birth weight, mothers' BMI, level of education, and type of toilet facility used by the households. Females had a significantly lower risk of being underweight (AOR = 0.62, 95% CI = 0.48–0.81, p < .05) compared with male children. The odds of being underweight increase with low birth weight (AOR = 2.92, 95% CI = 1.92–4.43, p < .05), low mother's BMI (AOR = 2.48, 95% CI = 1.34–4.58, p < .05), and low educational level (AOR = 1.78, 95% CI = 1.23–2.58, p < .05). Nutrition interventions such as growth monitoring, nutrition counseling, and nutrition education for parents/caregivers are critical to ensuring proper weight gain for all children under 2 years of age.

Regular intake of diets high in cyanogenic amount in iodine deficiency areas with limited sulfur supply diets have been associated with the development of hypothyroidism, goiter and cretinism in young and adult populations. This study aimed at the investigation of the suitable processing technique for the production of high-quality cassava flour (HQCF) with acceptable consumption level of cyanide residues from different cassava varieties available at Mmongo village in Mtwara region. Grating technique was used to produce wet and dried cassava grits, whereas chipping technique produced wet and dried cassava chips. The wet and dried cassava products were all produced in a single day and under the same environmental conditions. The results showed that the hydrogen cyanide (HCN) in fresh cassava roots was 62.18–139.28 mg HCN/kg. Upon processing, the cyanide was lower (P<0.05) in wet cassava grits 24.27–76.74 mg HCN/Kg but higher in wet cassava chips 44.81–92.57 mg HCN/kg. After sun drying, the HCN retention was higher in dried cassava chips (10.7–14.2%) and lower in dried cassava grits (7.3–9.1%). Grating, efficiently reduced HCN from bitter cassava roots to the level within the WHO/FAO recommended safe limit (10 mg HCN/kg) as chipping only suite for sweet cassava roots. Therefore, HQCF can be nutritionally strategic cassava product consumed regularly and during food shortage without causing potential health problems even in iodine deficiency areas.

Objective: Ugali is an important meal in many parts of Eastern and Southern Africa and is typically prepared from a single staple food like maize, cassava, millet and sorghum or their composite. The objective of this study was to understand the perception of sensory parameters when varying ratios of maize (refined and unrefined) and sorghum flour when substituted with high quality cassava flour (HQCF) 80%, 60%, 40% and 20% in the preparation of ugali. Methodology: The samples of ugali prepared were randomly subjected to panelists to evaluate sensory attributes preferred most by panelists. Thirty semi trained panelists who were females and males aged above 18 years participated and gave information on sensory signals. The panelists evaluated the samples independently and recorded the rating of the samples in the sensory evaluation questionnaire. The sensory parameters of ugali assessed were color, cookerbility, taste, texture, aroma and general acceptability using a five point hedonic scale. Results: Ugali made from the blends of unrefined maize flour (Dona) and HQCF as well as sorghum flour and HQCF at the ratio of 20:80 and 20:80 respectively were highly acceptable by panelists (mean score < 3). Ugali made from refined maize flour (Sembe) blended with HQCF at ratio of 80:20 was also preferred by panelists (mean score < 3) as compared to ugali made from other ratios. The highly acceptability (mean score < 3) of the ugali was influenced by color, cookerbility, taste, texture, aroma. At these flour ratios the blends of flours resulted in increment of protein, fats and slightly decrease in starch content. Conclusion: Blending HQCF and cereals (sorghum and maize) flours improved the organoleptic and nutritional properties of ugali.

Objective: The objective of the study was to evaluate the success of social mobilization and capacity building efforts done to educate the Mother/Child Caretakers and the general public regarding food fortification and the importance of consuming fortified food products in Kinondoni municipality. Methodology:The study involved Mother/Child Caretakers with children aged 6-59 months who were present during the period of the interview at Sinza hospital (n = 26), Magomeni hospital (n = 39), Manzese dispensary (n = 81) and Tandale health centre (n = 54). The knowledge and Original Research Article