Formulation of local food multimix sprinkle to enhance nutritional adequacy of preschool children in southernmost provinces of Thailand

Abstract

Introduction: This study aimed to formulate an effective Food Multimix-Sprinkle (FMM-S) by using locally available materials. Methods: Fish (Threadfin bream), cow liver, and orange fleshed sweet potato (OSP) were cooked and dried by using applicable household (HH) method and drum drying (DD). Then, the dried materials were milled and sieved through a 20 mesh screen. Fish, cow liver, and OSP sprinkles were mixed in various proportions to meet nutrient level targets [at least 30% of Thai Recommended Dietary Allowance (RDA) for 1-3 years old children per 15 g serving size]. Results: Six alternative mixes were formulated. The mixture of 3 g of liver, 7 g of fish, and 5 g of OSP (3:7:5) when processed by HH method, and the mixture of 4 g of liver, 8 g of fish, and 3 g of OSP (4:8:3) when processed by DD method, had significant advantage in preference scores in all attributes over the others. Nutritional values of these formulas were 37-55% RDA of protein, 146-194% RDA of vitamin A, and 30-40% RDA of iron for a serving size. Conclusion: This study demonstrated that household preparation, as well as preparation using drum drying could be used to process raw fish, cow liver, and OSP into a sprinkle mix. The FMM-S provided appropriate amounts of protein, vitamin A, and iron to supplement nutrient intake in pre-schoolers. However, a consumer test is needed to ensure acceptance by the target population.