Evaluation of the nutritional quality of food composites developed from local ingredients to target the needs of persons experiencing nodding syndrome in Northern Uganda
Year: 2025
Type: article
Abstract: Undernutrition is widespread in developing countries and exacerbated by conditions such as nodding syndrome, with a prevalence of 4.5% in northern Uganda. To combat this problem, nutrient-rich formulae were developed using locally sourced ingredients. Preferred formulae were analysed for nutritional, physico-chemical, antinutritional, and functional properties using standard methods. The composites were developed from two main energy lines (maize and sorghum), with ingredients at ratios of 70:2:15:5:3:5 for maize/sorghum: silver fish: soybean: orange-fleshed sweet potato (OFSP): beans: chia seeds, respectively. Compared with the sorghum-based formula, maize-based formula had significantly higher amounts of selenium, potassium, and vitamins A and D; the bioavailability of iron and zinc; and in vitro protein digestibility. Unlike the sorghum-based formula, the maize-based formula also had lower levels of antinutritional factors and a better fatty acid profile (p < 0.05). The sorghum-based formula had significantly higher levels of ash, crude protein, magnesium, calcium, and vitamin B6 and a higher oil absorption capacity and bulk density. Whereas maize-based formula is good in levels of selenium, vitamins A and D, bioavailability of zinc and iron, protein digestibility and antinutritional factors, the sorghum-based formula is better in terms of crude protein, ash, oil absorption capacity and bulk density. Therefore, the choice of each formula should depend on the benefits targeted.
Source: Scientific Reports
Authors: Bonny Aloka, Solomon Olum, Duncan Ongeng
Institutions: Gulu University, Lira University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,690
OpenAlex ID: W4416595729