Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya

Abstract

Nutritional deficiencies and other nutritional comorbidities commonly affect children with cerebral palsy. Interventions through fortification to enhance nutrient densities of foods for these groups may improve their intakes and consequently their nutritional and health status. This study was undertaken to determine the nutritional value and sensory acceptability of a finger millet porridge fortified with Moringa oleifera leaf powder. Standard methods approved by the Association of Official Analytical Chemists were adopted for determination of nutrient and anti-nutrient content of samples. Sensory evaluation was conducted according to the method of Larmond (1977). Statistical analysis was conducted with the aid of Statistical Package for Social Sciences software version 20. One-way analysis of variance with a post-hoc test of Least Significant Difference to separate the means was used to compare the nutrient and anti-nutrient content of samples. Independent t-test was used to test difference in mean sensory scores between fortified and control porridge. The results showed that M. oleifera leaf powder had significantly higher contents of protein and β-carotene, which were the target nutrients for fortification of the fermented finger millet flour. Fermentation reduced the levels of anti-nutrients in finger millet flour. Fortification of the fermented finger millet flour with M. oleifera leaf powder at the ratio of 9:1 significantly improved the protein and β-carotene content of the fortified flour and did not significantly affect the sensory acceptability of the fortified porridge. This study confirmed the potential for M. oleifera as suitable fortificant in finger millet porridge formulations to improve both protein and β-carotene intake in target populations

Effect of Moringa Oleifera fortified porridge consumption on protein and vitamin A status of children with cerebral palsy in Nairobi, Kenya: A randomized controlled trial

“…Children in the intervention group received porridge prepared from fermented finger millet flour fortified with 10% M. oleifera leaf powder. As presented in a related publication, 10% fortification rate was found to significantly improve the vitamin A and protein content of the porridge without significantly compromising its sensory acceptability, that is colour, texture, taste and overall acceptability [22]. The same procedure used for control group was followed in the preparation and administration of the fortified porridge for the children in the intervention group.…”

“…Children in the control group received porridge prepared from fermented finger millet flour. The porridge was prepared at the daycare center by the caterer and cooks, following a standard procedure, explained in a related publication [22], and fed to the children by data collectors, both under the supervision of the researchers. Each child received a daily portion of porridge equivalent to 250ml in a cup at 10 am, five days a week, for three Intervention group.…”

“…This implies that the significant differences observed between the groups at the endline with respect to the serum albumin and serum retinol levels can be attributed to the intervention. In a related publication, the authors have reported the improved nutrient content of a Moringa-fortified fermented finger millet porridge and its potential for mitigating malnutrition among nutritionally vulnerable populations [22].…”

“…Improvements in protein malnutrition, VAD and calcium and iron deficiencies in children have been reported after interventions with M. oleifera [21]. In a related publication, the authors have reported the potential of the M. oleifera fortificant to improve the protein and vitamin A content of fermented finger millet porridge [22].…”

Nutritional Evaluation of a Complementary Food Based on Dates, Millet, Orange-Fleshed Sweet Potato and Moringa Leaf Powder

“…A high-speed multifunctional crusher Marada brand model 750A was used to ground the leaves to powder. A 500µm sieve was used to obtain a fine powder [11,12].…”