Development of micronutrient dense composite flour for routine enrichment of complementary foods for children 6–24 months old in Acholi sub-region of Uganda

Abstract

Abstract Background The use of local foods has been widely recognized as a sustainable strategy to address micronutrient deficiencies among resource-constrained households in rural areas in developing countries. Acholi sub-region of Uganda has recently recorded a high prevalence of micronutrient deficiencies due to inadequate iron, zinc, and calcium contents in complementary foods. Thus the sub-region was used as a case study to examine the potential of amaranth grain-silverfish-iron rich beans micronutrient dense composite flour in improving nutritional quality of complementary foods. Design Microsoft Excel was used to derive ingredient combinations based on the micronutrient requirements. Laboratory analyses were used to determine (1) nutritional quality; (2) functional properties and; (3) storage stability of the micronutrient-dense composite flour. Data was analysed using a one-sample t-test and analysis of variance by Statistical Package for Social Sciences (SPSS) version 25. Results The micronutrient-dense composite flour contained 19 mg/100 g, 13 mg/100 g, and 354 mg/100 g of iron, zinc, and calcium, respectively. The cost (0.037–0.058 USD) of the micronutrient-dense composite flour required to meet the RDA for iron and zinc among children 6–24 months old was found lower than the cost (4.81 USD) of a sachet of standard micronutrient powder equivalent to RDA. The product exhibited low bulk density (0.68 g/l), high water solubility index (25.56–29.16%), and short reconstitution time (40.00–45.00 s), and remained safe during the entire 70 days of storage. Theoretically, daily enrichment of complementary foods for children 6–11 and 12–24 months old with 58 and 37 g of the composite, respectively would contribute 100% of the recommended dietary allowance for iron and zinc and 50% for calcium. Conclusion The developed micronutrient-dense composite flour has the potential to improve the micronutrient quality of complementary foods. A concerted effort is required to promote its use as a strategy to address micronutrient deficiencies among children 6–24 months in resource-constrained settings.