Sensory and nutritional properties of peanut-based beverages: a promising solution for undernutrition in Malawi and possibly beyond.

BACKGROUND: Undernutrition remains a challenge in countries like Malawi. The search for effective nutrition interventions to address this challenge is ongoing. In this study, the sensory profiles of six peanut-based beverage prototypes were determined. Three of the prototypes had barley malt in their formulations, and the other three had sorghum malt in their formulations. Nutrient profiles were determined using official standard analytical methods, and the results were compared with daily nutrient requirements to estimate their nutritional value. RESULTS: All the six prototypes were acceptable, with mean overall liking scores ranging from 7.0 to 7.6. Prototypes containing sorghum malt were perceived as tasty, creamy, thick, and whitish, whereas those containing barley malt were perceived as sweet, watery, and brown. These terms, except whitish, had a significant impact (P < 0.05) on the overall liking mean score. The formulation incorporating sorghum malt (F-B) had a better nutrient profile than that containing barley malt (F-A) in terms of protein, total dietary fiber, potassium, phosphorus, calcium, magnesium, iron, and zinc. A 237 mL (8 oz.) serving of F-B was an excellent source (% DV ≥20) of high-quality protein, total dietary fiber, phosphorus, calcium, molybdenum, and manganese, and a good source (10 ≤ % DV < 20) of potassium and magnesium. CONCLUSION: Based on consumer acceptability, both formulations can potentially increase peanut consumption in Malawi. Given its nutritional quality, F-B may help in the management of undernutrition. The peanut-based beverage may also be valuable in other countries, besides Malawi, where undernutrition is also a challenge. © 2020 Society of Chemical Industry.

Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge.

Childhood growth stunting is a pervasive problem in Malawi and is in large part due to low quality complementary foods and chronic gut inflammation. Introducing legumes such as cowpea (Vigna unguiculata) into the complementary diet has the potential to improve childhood growth by improving diet quality through improvements in macro- and micronutrients and also by reducing gut inflammation. However, cowpea is relatively underutilized in complementary feeding in Malawi due to its strong taste, long processing time, and high energy requirements for processing. Effective utilization of cowpea in complementary feeding requires processing which may affect chemical composition as well as sensory quality. The present study evaluated the effect of processing on the retention of zinc, crude fibre, and flavonoid in roasted, boiled, and dehulled cowpea flours, and assessed the acceptability of maize porridge (70%) enriched with one of the three cowpea flours (30%). Roasting, dehulling, and boiling did not have any effect on zinc content. Crude fibre content increased after processing by all methods. Processing had no effect on measurable flavonoids. Roasted, boiled, and dehulled cowpea blended maize porridges were acceptable to children with mean quantities of leftover food of less than 3g from the given 100g. Caregivers also rated the blended flours to be highly acceptable to them as well, with maize porridge blended with dehulled cowpea flour the most acceptable to both children and caregivers. These results demonstrate that cowpea flour, processed by any of these three different methods, could serve as a useful addition to maize porridge for complementary feeding of children in sub-Saharan Africa.

Targeting caregivers with context specific behavior change training increased uptake of recommended hygiene practices during food preparation and complementary feeding in Dedza district of Central Malawi.

The effect of a targeted training intervention on uptake of recommended hygiene practices by caregivers of children 6-23 months was assessed. A sub-sample of 40 mothers from 303 households was used for a detailed study of hygiene practices during preparation of complementary foods after training. Mothers and caregivers were observed for 6 months and evaluated using a questionnaire. Data were analyzed using SPSS and Chi-square test was used to determine the differences in proportions of mothers and caregivers who adopted recommended practices. Results showed significant increase in the proportions of mothers and caregivers who followed recommended hygiene practices after training. There was significant decrease in prevalence of diarrhea among the children (45% to 8.6%). It can be concluded that targeted training on practical hands-on activities such as hand washing, cleaning of cooking and serving utensils, covering of food and water increase adoption of recommended hygiene and sanitation practices.

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends.

Fermented pastes of soybeans and soybean-maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans.