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

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dc.contributor.authorMalla, Janet Kajuju
dc.contributor.authorOchola, Sophie
dc.contributor.authorOgada, Irene
dc.contributor.authorMunyaka, Ann
dc.date.accessioned2023-06-30T13:28:20Z
dc.date.available2023-06-30T13:28:20Z
dc.date.issued2021
dc.descriptionarticleen_US
dc.description.abstractNutritional 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 populationsen_US
dc.description.sponsorshipNational Research Fund (Kenya) for financial support.en_US
dc.identifier.citationMalla, 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.en_US
dc.identifier.issn1927-0895
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/26031
dc.language.isoenen_US
dc.publisherCanadian Center of Science and Educationen_US
dc.subjectacceptabilityen_US
dc.subjectβ caroteneen_US
dc.subjectcerebral palsyen_US
dc.subjectfinger milleten_US
dc.subjectMoringa oleiferaen_US
dc.subjectproteinen_US
dc.titleValue and Sensory Acceptability of M. oleiferaFortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenyaen_US
dc.typeArticleen_US
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