Nutrient density of common African indigenous/local complementary porridge samples

Abstract

Child malnutrition is a major public health burden in Africa, and porridge rheology appears to be important. The flow properties (viscosity) of 8 common indigenous/locally available African complementary porridges plus a commercial reference were investigated using a rotational rheometer at shear rates 0.001/s – 100/s and 40 °C, to predict efficacy in meeting the reference nutrient intakes (RNI) for energy and protein in infants (6–12 months) and young children (13–24 months). Energy and protein densities were calculated based on solids (g/100 g porridge) at which the porridges had viscosity of 3 Pa s. Porridge apparent viscosity showed first-order exponential increase with increasing solids at all shear rates. Maize, sorghum and cassava porridges had very high viscosity profiles compared to a reference and Orange-fleshed sweetpotato (OFSP). At very low shear rates estimated for infant oral processing, all indigenous complementary porridges except OFSP, were below the RNI for energy in infants (6–24 months). High viscosity at low shear rate in indigenous African complementary porridges seem to be an important contributor towards child malnutrition. Further work is required to correlate porridge rheology with in-mouth texture for African indigenous porridges, to improve their properties and optimize infant nutrient intake.