ABSTRACT
Objectives: Assessing dietary consumption, developing and evaluation of sensory and nutritional quality of OFSP incorporated recipes to increase Vit-A intake for preschool children in Southern Ethiopia. Methods: Two stage cluster sampling was used to select 576 preschool children's to assess dietary consumption of Vit-A. For this crross-sectional survey, modified 7 day HKI FFQ and 24 hr FANTA DDS were used. Flatbreads were developed, OFSP to sorghum flour of 0%:100% (control), 25%:75%, 30%:70% and 35%:65%. Sensory evaluation of flatbreads was carried out by semi trained panelist and consumers by using 9 and 5 point hedonic scales respectively. Randomization was used for coding and presenting of flatbreads during sensory evaluation. Nutritional evaluated was carried out at EHNRI Addis Ababa, Ethiopia. Data were analyzed using SPSS version 19. ANOVA was used to see sensory attributer mean variance and LSD was used to see significance mean difference of sensory attributer (p< 0.05). Results: Mean FF of animal source of Vit-A was 1.42 times and animal plus plant source (weighted by source) was 3.01 times for the last 7 days. Only 15% of study subject's had high DDS. OFSP incorporated sorghum flatbeds in different proportion are accepted in all sensory attributers by semi-trained panelists and consumers (p≤0.05). All OFSP incorporated flatbreads were excellent source of Vit-A Conclusions: Dietary intake of Vit-A rich food is low. OFSP flour up to 35% can be incorporated to the traditional sorghum flatbread to increase its Vit-A content which can serve as a vehicle for delivering Vit-A to the preschool children.