Physiochemical and sensory characteristics of a supplementary food for malnourished underfive children, a case of maize, millet and peanut

Malnutrition in children remains a major public health challenge developing countries. The local un-availability of the necessary ingredients and lack knowledge on how to prepare food for malnourished are among primary causes child malnutrition. study sought determine use locally available material (maize, millet peanut) formulating product address rampant protein- energy malnutrition Kenya. linear programming model nutrisurvey computer software was used generating six treatments supplementary as follows: Sample A=27%millet, 36%maize, 28% peanut 9% oil, B=30%millet, 33%maize, 30% 7% C=32%millet, 19%maize, 38% 11% D=35%millet, 11%maize, 42% 12% E= 35%millet, 30%maize, 26% oil F=40%millet, 20%maize, 10% . Physico-chemical sensory attributes were determined using standard procedures. moisture, energy, protein, fat, carbohydrate, dietary fiber, total ash, iron, calcium zinc 100 g products A,B,C,D,E F found have ranges from: 3.9 ±0.3g 5.2 ±0.3g, 424.0kcal 485.0kcal, 9 ±1.1 14.1 ±1.1g, 23.9 ±0.2 35.9 ±0.1g, 28.7 ±0.7 52.4 ±1.4g, 7.9 ±1.8 18.0 ±1.0g, 1.6 ±0.01 2.1 ±0.02g, 2.0 7.0 14.47 ±0.3 33.4 2.6.0 ±0.0 4.4 ±0.1g respectively. formulations chemical range that meets RDA’s requirements under five 2 3 serving 100g thus, it’s supplementation other foods given could be effective treatment after clinical trial.