Acceptability and Satiety Evaluation of a Newly Developed Nutritionally Balanced School Meal

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Five nutritious school meals were developed in a form of pastes based on leguminous seeds of Lentil, Chick pea, and Soya; and some dairy sources, all formulas contain groundnut, but few in crushed formed are used to test acceptance. The products were fortified with essential minerals and vitamins. Developed products were served as a breakfast meal to ~200 students (6-9 years juniors; 10-14 years seniors) in one of the Sudanese school where school feeding is in place (Omdurman City) for 21 days to substitute a traditional breakfast meal based on boiled Pigeon pea colloquially called “Balila” served routinely to the students. This paper covers acceptability of novel favorable products behavioral responses of senior and junior students to four meal/ subject interactions covering temptation to finishing the whole meal, reason(s) for not finishing the whole meal, time needed to finish the meal, and degree of satiety the students feel during class room hours.Almost 95% of the senior students interacted positively with pastes based on lentil or chick pea finishing or stop taking the meal in ? 10 minutes. All past products provide satiety; senior students judged on lentil based paste(s) as the meal that secures full satiety during school hours. Unlike seniors, more than 95% of junior students finished more of the soy based meal, one third of them took more time to finish lentil based meal, yet reflected satisfaction by taking less quantities from all products offered.. Degree of satiety feeling among junior students fluctuated where >90% of them showed satisfactory degree of satiety with all products offered.