Development of a Bovine Blood Enriched Porridge Flour for Alleviation of Anaemia among Young Children in Kenya

The prevalence of iron deficiency and anaemia among young children in Kenya is high. This is because the main diet is porridge prepared from cereal flours which have very low iron levels and poor bioavailability. This study was designed to investigate the effect of enriching porridge flour mixes prepared from cereals and cassava with iron from bovine blood meal, for use in an intervention for anaemic children. The mixes were formulated to provide approximately 50% of the recommended daily allowance of iron for children.The mix was tested for nutritional, sensory and storage properties. The most acceptable mix contained sorghum, finger millet, cassava, and blood powder in the ratios of 6:14:10:0.5 providing 54% of the recommended daily intake of iron for 1-3 year old children, when consumed per day as porridge containing 30.5g flour. The mix could be stored at 35ºC for up to three months without adverse changes in microbiological quality. The study concludes that acceptable and shelf-stable porridge mix can be formulated from local cereals and cassava flour with iron enrichment from bovine blood meal. Keywords: Bovine blood, Composite flour, Anaemia, Young children, Keny

The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat bread

Whole grain flour is gaining an increase in demand for its nutritive and health promotion values in different food products for human consumption worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, Nyaruka and Reberaho), spent coffee grounds (SCG), juices of lemon fruit (L) and rosemary leaves (R), and dough fermentation were assessed for their impact on the texture profile, colour and sensory attributes of bread. Wheat grains (sampled from the stores of Rwanda Agriculture and Animal Resources Development Board, Kinigi, Rwanda) were conditioned to 15.5% moisture content and were wholly milled. The mixture of 200 g whole wheat flour, 4% spent coffee grounds, 1% juice of lemon fruit and 1% juice of rosemary leaves were fermented by using 2% instant dry yeast at 34 °C, 60% relative humidity (RH) for 60 min and at 39 °C, 85% RH for 120 min, separately. The dough was baked at 180 °C for 20 min. Data were subjected to one-way analysis of variance using SAS System. Treatment means were separated using Tukey’s test and the least significant difference was accepted at p ≤ 0.05. The control bread was made for 60 min of fermentation without incorporation of SCG and LR. The control bread was harder than the bread containing SCG and SCG+LR with the same time of fermentation. The long fermentation and the inclusion of SCG and SCG+LR in doughs, caused the supplemented bread to have lower L*, a* and b* values than control bread. Low L*, a* and b* values indicate minimum darkness, redness and yellowness of bread. Aroma, taste and appearance of SCG+LR bread from doughs fermented for 120 min were the most liked. Whole wheat bread obtained satisfied consumers’ preferences. Therefore, the application of spent coffee grounds, juices of lemon fruit and rosemary leaves in bread making represents a good opportunity at low cost