DEVELOPMENT OF A FERMENTED SOY BEAN FORTIFIED MAIZE MEAL SNACK (MKARANGO) TO ALLEVIATE PROTEIN ENERGY MALNUTRITION IN SCHOOL GOING CHILDREN

Abstract

Protein Energy Malnutrition (PEM) is a serious public health problem among school going children in Africa and other developing countries. Fortification of food fed to children with legumes is one of the most sustainable methods of alleviating PEM. The aim of this study was to improve the protein quality and increase the nutrient density of a Kenyan traditional fermented maize meal snack by fortifying with soy bean for use among school-age children to alleviate PEM. Nine variations of the snack were produced by compositing maize meal with soy at ratios of 100;0 70;30 and 50;50. Each variation was fermented for 0, 3 and 5 days at ambient temperature. To establish the nutrient composition, proximate analyses including, moisture, protein, ash, fat, carbohydrate and energy were conducted. Functional properties determined were bulk density, water and oil absorption capacities, titratable acidity and pH. Sensory characteristics were evaluated using a 12-member descriptive panel. Acceptability was evaluated using adults and eight to nine-year-old school children. Satiety was further analyzed from the acceptability study and proximate results. Compared to the 100% maize fermented snack, fortification of maize meal with soy bean at 1:1 ratio increased the protein, fat and ash contents by 256, 78 and 285%, respectively while carbohydrate reduced by 30%. Fortification and fermentation increased the titratable acidity, water and oil holding capacities and reduced the bulk density. Principal component analysis revealed that 45%, 29% and a further 12% of the variation in sensory properties among the samples was due to fermentation, fortification with soy and level of soy fortification, respectively. The fermented and soy fortified samples were associated with sour, fermented maize and soy bean flavour, aroma and aftertaste while the unfermented samples were described as sweet, vanilla and roasted flavour, aroma and aftertaste. Adults and children scored the 100% maize: soy, 3 day fermentation snack highest and its liking by children increased in 4 days. The 50:50 maize: soy snack had the highest drop in liking from the sensory specific satiety test. The glycemic load changed from high to medium in the 50:50 maize: soy snack. Fortification with Soy bean and fermentation of the snacks improves nutrient density, functional properties, imparts some desirable sensory characteristics, and satiating ability. Soy fortified fermented maize meal snack has considerable potential for use as supplementary food for increased protein and energy content in the prevention of PEM among school going children in developing countries.