PROGRESS REPORT ON ANNUAL WORK PLAN FOR 2013 Mrs. Ruth Adisetu Pobee

TITLE Developing a weaning food with locally available ingredients. AfricaRice Project Nutritious Weaning Porridge (Protein and micronutrients)

Introduction In Ghana, there is a high prevalence of PEM and micronutrient deficiency among children especially those living in rural communities (GDHS, 2008, WHO 2002). These deficiencies are a major problem to the growth and development of children.

Introduction Various measures Formulation cereal-legume mix, providing high dose of vitamin A or iron- fortified foods, micronutrient fortification of cereal flours and Sprinkle powders, However, cereal-legume weaning mix lacks micronutrients, the food fortification methods cannot be sustained

Introduction It is therefore important to formulate a weaning food that is more sustainable This project proposes to use locally available raw material to formulate a nutritious weaning meal rich in both macro and micro-nutrients (especially vit A and iron)

Objectives 1 Develop a weaning food using local ingredients such as local rice (broken rice fractions), soybeans and cowpea, mangoes, palm oil and eggs. 2 Determine the nutritional quality (proximate, vitamin A and iron, zinc) content of weaning food 3 Determine the pasting properties of the formulated weaning food. 4 Determine the acceptability of the weaning food.

Methodology Broken Rice Fractions was obtained from Afife Rice Hub whereas Cowpea, Groundnuts, Soybeans, Palm oil, Mangoes and Eggs were obtained from the local market. CHO -Broken Rice Protein -Cowpea/Groundnut/Egg yolk Fat -Groundnut/Soybeans/Palm oil Vitamin A -Palm oil/Mango Flour/Egg yolk Iron -Egg yolk/Cowpea/Soybeans

Sample Preparation Rice Preparation Broken Rice was sorted and milled with the hammer mill to obtain a fine rice powder. Groundnuts Sort and Roast

Sample Preparation Undehulled Cowpea Cowpea Treatment Cowpea was heat blanched at 140⁰ C for 40 minutes. Milled Mangoes Washed, Peeled, sliced and dried at 60⁰ C for 18hours. (Freeze drying)

Results Product Development 65% Rice Flour + 25% Soybean + 5% Palm oil + 5%Egg 65% Rice Flour + 25% Cowpea + 5% Palm oil +5%Egg 70%Rice Flour + 5% Gdnuts+20% Soybeans +5% Egg 70%Rice Flour + 5% Gdnuts+20% Cowpea + 5% Egg 70%Rice Flour + 5%Gdnuts+20% Soybeans +5% Palm oil 70%Rice Flour + 5% Gdnuts+20% Cowpea +5% Palm oil  

Product Development 1. 70%Rice Flour + 5% Gdnuts+20% Cowpea + 5% Mango Flour 2. 70%Rice Flour + 5% Gdnuts+20% Soybeans + 5% Mango Flour 3. 70%Rice Flour + 5% Cowpea+20% Soybeans + 5% Mango Flour 4. 70%Rice Flour + 20% Soybeans + 5% Mango Flour Cake mixer –for uniform mix

Decision Making Panel Made of 5 mothers/father with children 5years and below to help us with selection of the best formulation.

Expression of Dislike/Dislike for Product

Mothers expressing approval of delicious product

Mothers Assessing Product

Porridge in Labeled Flask

Accepted Compositions Rice/Gnut/Soy/Egg Rice/Gnut/Cowpea /Egg Rice/Soy/Egg/Palm oil Rice/Soy/Mango Flour Rice/Gnut/Soy/Man go Flour Rice/Cowpea/Soya/ Mango Flour

Response from Decision Making Panel Sensory Attributes Description Appearance Excellent, perfect, Attractive Colour Creamy, yellowish ,ash Aroma Like very much, like extremely Taste Like very much, perfect, like extremely Texture Smooth, very smooth Mouth feel Smooth, particles Aftertaste Like very much

Questions about the Product Answers Do you like the product Yes Why? Liked taste, texture, appearance, colour Will you give this product to your child? Improvement on product Smoother , Dehull cowpea to reduce dark spots Decision Product accepted

Future Activities Final product Proximate Analysis Beta- carotene , B-vitamins Minerals Fe, Zn, Ca, Pasting properties Acceptability Test Data Analysis SPSS

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