Acceptability of Germinated Porridges with Micronutrient Powder Among Children (6-23 Months) in Kenya: A Parallel Site-Randomized Feeding Trial.
Publication Date: 30/05/2025
Author(s): Susan Momanyi-Nyasimi, Hudson Nyambaka, Judith Kimiywe.
Volume/Issue: Volume 8, Issue 2 (2025)
Page No: 82-100
Journal: African Journal of Agriculture and Food Science (AJAFS)
Abstract:
Introduction Foods prepared from germinated ingredients have lower antinutrients and thus suitable vehicles for Micronutrient powder (MNP). Unfortunately, home consumption of these food products is declining in Kenya. Methods Three phase acceptability study: Seven-days phase one using a cross over design, a two-week parallel site-randomized feeding trial, and a focus group discussion with caregivers. Results Caregivers reported significant differences in color and texture between germinated flour porridge and control porridge, but these differences did not impact overall acceptance. Significantly more non-germinated flour porridges were consumed during the sensory testing. Conversely, germinated flour sorghum porridge (p=0.003), maize (p=0.127), and millet (p=0.073) were consumed more over 2-week feeding phase. Significantly more germinated flour porridges compared to non-germinated flour porridges were consumed in the latter days compared to the initial days (p<0.001). Caregivers gave positive feedback on the germinated porridges. Conclusion The three germinated porridges were accepted and could serve as vehicles for MNP in Homa-bay County.
Keywords:
Germination, sensory evaluation, young children, micronutrient powders, Homa-bay county, Kenya.
