World over, we are still struggling with persistent acute malnutrition levels; an estimated 17 million preschool children suffer from SAM, roughly the same figures as reported in 2013, a trend depicting insufficient progress towards the 2025 World Health Assembly. One such affected area is Karamoja Region in North Eastern Uganda. Partly, the trend could be attributed to unsustainable interventions like RUTF. Formulas from locally available foods could provide not only an affordable but also a culturally acceptable and effective home based solution. Locally available sorghum, peanut, honey and ghee in North Eastern Uganda, is such a potential local formula. The nutritional and anti-nutritional profile of this local formula(metu2) was compared to plumpy-nut. Standard official analytical methods were used. Proximate composition was comparable and within the WHO recommendations for therapeutic formulas. Local formula(metu2) had a comparatively high energy content, 528kcal/100g to 509kcal in plumpynut. Vitamin A and K contents were below the WHO recommendations in local formula while Na, Mg and essential fatty acids were comparable and within the contents needed for SAM recovery. Zn was comparatively higher in plumpy-nut but levels in both formulas were below the recommendations. Trypsin inhibitors, phytates and condensed tannins were higher in local formula while aflatoxins were within the limits but not for plumpynut. Though lacking in critical K, Zn and Vitamin A, local formula(metu2) was comparable to plumpy-nut and its efficacy to sustain recovery from SAM needs to be studied.

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.