Micronutrient deficiencies often occur as part of a cycle of malnutrition and may be coupled with protein energy malnutrition. One of the measure to fight malnutrition is through participatory dietary modification was used. Five recipes of banana-based porridges from two EAHB ‘nshakala’ and AAB ‘bira’ banana varieties and three maize-based porridges were formulated in combination with other ingredients. The contents of Iron and protein in separate ingredients and in modified recipes were analysed using flame atomic absorption spectrophotometry and Kjeldahl´s method, respectively, and bio-accessibility of iron was estimated using invitro simulating gastrointestinal digestion method. Beans were a good source of both iron and protein while groundnuts flour was a good source of protein. Contribution of iron and protein in recommended daily allowance (RDA) ranged from 75.3 to 458% and 106 to 146% in a portion of 500g respectively. Iron bioaccessibility in all recipes ranged from 7.4% to 31.1%. Iron in porridge recipes (6OFSP, 7B) was more bio-accessible. The developed and improved recipes showed great potential of contributing substantially to iron and protein needs of children 6-23 months. The importance of food diversification for intake of iron and protein is discussed.
Other Partners
Ministry of Agriculture, Tanzania Local Government Authority, Bukoba Rural District Council of Kagera region, farmers and participants
