Food Processing in Uganda with Special Reference to Infant Feeding

ABSTRACT

"An estimated 30of preschool; children in Uganda suffer from chronic malnutrition; the majority of which caused by inappropriate weaning practices. In addition to being hard to digest; weaning foods are often prepared; stored; and fed to the infant under monhygienic conditions. A study currently underway is analyzing Ugandan attitudes toward weaning foods; with particularl attention to the use of fermented foods in the management of infantile diarrhoea. Preliminary findings suggest that the use of locally available foods (bananas; cassava; maize; millet; and sorghum) can prevent further deterioration in the nutritinal status of young children. Processing of these foods; whether for consumption as cold or hot proodeges or for a alcoholic drinks; has the following advantages Prolonged shelf life; improved flavor; better texture; easier grinding; and stimulation of the appetite. The benefits to small children from fermented or germinated weaning foods include improved nutritional value; ready availability of the food; improved digestibility because of microbial and biological reactions; and a low pH content that prevents bacterial growth. Mothers interviewed as part of the Ugandan study have indicated they would feed a sick infant germinated and nongerminated sorghum porridge; fermented and nonfermented cassave porridge; and nongerminated maize porridge. Millet porridge and millet bread; sour milk; potatoes; eggs; boiled beans; peas; fruit; and porridges soured with fruits or vegetables are identified as foods mothers would-for unclear reasons - avoid feeding to a sick child. Since in many cases these ""avoided foods"" may be the only ones available; more information is needed on the reasons behind these beliefs. Source Improving you child feeding in eastern and southern Africa. Household-level food technology. Proceedings of a workshop held in Nairobi; Kenya; 12-16 October 1987."