Value and Sensory Acceptability of M. oleiferaFortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya
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Date
2021
Authors
Malla, Janet Kajuju
Ochola, Sophie
Ogada, Irene
Munyaka, Ann
Journal Title
Journal ISSN
Volume Title
Publisher
Canadian Center of Science and Education
Abstract
Nutritional deficiencies and other nutritional comorbidities commonly affect
children with cerebral palsy.
Interventions through fortification to enhance nutrient densities of foods for these group s 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 s amples. 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 S ignificant 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.
olei fera leaf powder had significantly higher contents of p rotein 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
Description
article
Keywords
acceptability, β carotene, cerebral palsy, finger millet, Moringa oleifera, protein
Citation
Malla, J. K., Ochola, S., Ogada, I., & Munyaka, A. (2021). Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya. Journal of Food Research, 10(5), 1-36.