United States Agency for International Developmen

Coulibaly, A

Coulibaly, S.S.

Diallo, F.C.

CGSpace

Malting improves complementary porridges energy density Fatimata CISSE DIALLO1, Salimata SIDIBE COULIBALY1, Aliou COULIBALY11Institut d’Economie Rurale,MaliCorresponding author email: diallofati@gmail.comKey messages• Traditional complementary porridges are usually characterized by low energy and nutrient density  below the recommended values. • The developed complementary flours may help to improve the nutritional status of children under 24 months. • The developed complementary flours can be produced and sold by beneficiaries thus create jobs and generate revenues.This poster is licensed for use under the Creative Commons Attribution 4.0 International Licence. January 2017We thank farmers and local partners in Africa RISING sites for their contributions to this research. We also acknowledge the support of all donors which globally support the work of the CGIAR centers and their partners through their contributions to the CGIAR systemScaling potentials• Training of trainers in all sites• Training of direct and indirect  beneficiaries.By using the training  of trainers strategy, five (5) trainers per village will train 10 direct beneficiaries.  Each of which will train 10 indirect beneficiaries. At the end, 2500 beneficiaries  will be trained.  Objectives and approachesObjectives• Compare the effect of three different malted flours on the viscosity and energy density of complementary porridges for children under 24 months;• Evaluate the conservation time of the malted flour on the viscosity and energy density of complementary porridges. Approaches• Malting of cereal crops and preparation of the complementary flour.• Porridge preparation and measurement of the parameters. Key results• Maize, millet, and sorghum malts have similar effect on viscosity and energy density of complementary porridges for children. • Malting improves the viscosity and energy density of complementary porridges for children.• After 12 months of conservation, malted flours still have good effect on viscosity and energy density.• Plastic containers are better than plastic bags for cereal crop flour conservation.SignificanceAll cereals crops can be used to make malted flours. The malt represents a good way to improve the energy density of complementary porridges for children. It is an easy and practical technique to improve the nutritional status of malnourished children. The developed complementary flours can be produced and sold by beneficiaries , thus create jobs and generate revenues.     Figure 1: Energy density of porridges made with composite flour (sorghum and cowpea) and malted flour  Photo 2: Technicians participating in the development of  composite flour at BougouniPhoto 1: Germination of millet grains in  BougouniPartners

Malting improves complementary porridges energy density

https://cgspace.cgiar.org/bitstream/handle/10568/80607/ar_wa_diallo_jan2017.pdf?sequence=1&isAllowed=y

Malting improves complementary porridges energy density

Abstract

Similar works

Full text

Available Versions

CGSpace