Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe

Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consume...
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Autor*in:	Ledbetter, Moira [verfasserIn] Wilkin, Jonathon Desmond [verfasserIn] Mubaiwa, Juliet [verfasserIn] Angeline Manditsera, Faith [verfasserIn] Macheka, Lesley [verfasserIn] Matiza Ruzengwe, Faith [verfasserIn] Madimutsa, Obert Nobert [verfasserIn] Chopera, Prosper [verfasserIn] Matsungo, Tonderayi Mathew [verfasserIn] Cottin, Sarah C [verfasserIn] Stephens, Edryd William [verfasserIn] Ranawana, Viren [verfasserIn] Fiore, Alberto [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility

Übergeordnetes Werk:	Enthalten in: Journal of functional foods - Amsterdam [u.a.] : Elsevier, 2009, 112
Übergeordnetes Werk:	volume:112

DOI / URN:	10.1016/j.jff.2023.105957

Katalog-ID:	ELV06657255X

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520			\|a Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.
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650		4	\|a Temporal dominance of sensation (TDS)
650		4	\|a Edible insects
650		4	\|a Malnutrition
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allfields	10.1016/j.jff.2023.105957 doi (DE-627)ELV06657255X (ELSEVIER)S1756-4646(23)00557-1 DE-627 ger DE-627 rda eng 630 640 610 VZ Ledbetter, Moira verfasserin (orcid)0000-0002-8009-6529 aut Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations. INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility Wilkin, Jonathon Desmond verfasserin (orcid)0000-0001-8272-6865 aut Mubaiwa, Juliet verfasserin aut Angeline Manditsera, Faith verfasserin aut Macheka, Lesley verfasserin (orcid)0000-0002-7878-6678 aut Matiza Ruzengwe, Faith verfasserin aut Madimutsa, Obert Nobert verfasserin (orcid)0009-0009-2875-2013 aut Chopera, Prosper verfasserin (orcid)0000-0003-2873-4770 aut Matsungo, Tonderayi Mathew verfasserin aut Cottin, Sarah C verfasserin aut Stephens, Edryd William verfasserin aut Ranawana, Viren verfasserin aut Fiore, Alberto verfasserin aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 112 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:112 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 112
spelling	10.1016/j.jff.2023.105957 doi (DE-627)ELV06657255X (ELSEVIER)S1756-4646(23)00557-1 DE-627 ger DE-627 rda eng 630 640 610 VZ Ledbetter, Moira verfasserin (orcid)0000-0002-8009-6529 aut Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations. INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility Wilkin, Jonathon Desmond verfasserin (orcid)0000-0001-8272-6865 aut Mubaiwa, Juliet verfasserin aut Angeline Manditsera, Faith verfasserin aut Macheka, Lesley verfasserin (orcid)0000-0002-7878-6678 aut Matiza Ruzengwe, Faith verfasserin aut Madimutsa, Obert Nobert verfasserin (orcid)0009-0009-2875-2013 aut Chopera, Prosper verfasserin (orcid)0000-0003-2873-4770 aut Matsungo, Tonderayi Mathew verfasserin aut Cottin, Sarah C verfasserin aut Stephens, Edryd William verfasserin aut Ranawana, Viren verfasserin aut Fiore, Alberto verfasserin aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 112 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:112 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 112
allfields_unstemmed	10.1016/j.jff.2023.105957 doi (DE-627)ELV06657255X (ELSEVIER)S1756-4646(23)00557-1 DE-627 ger DE-627 rda eng 630 640 610 VZ Ledbetter, Moira verfasserin (orcid)0000-0002-8009-6529 aut Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations. INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility Wilkin, Jonathon Desmond verfasserin (orcid)0000-0001-8272-6865 aut Mubaiwa, Juliet verfasserin aut Angeline Manditsera, Faith verfasserin aut Macheka, Lesley verfasserin (orcid)0000-0002-7878-6678 aut Matiza Ruzengwe, Faith verfasserin aut Madimutsa, Obert Nobert verfasserin (orcid)0009-0009-2875-2013 aut Chopera, Prosper verfasserin (orcid)0000-0003-2873-4770 aut Matsungo, Tonderayi Mathew verfasserin aut Cottin, Sarah C verfasserin aut Stephens, Edryd William verfasserin aut Ranawana, Viren verfasserin aut Fiore, Alberto verfasserin aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 112 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:112 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 112
allfieldsGer	10.1016/j.jff.2023.105957 doi (DE-627)ELV06657255X (ELSEVIER)S1756-4646(23)00557-1 DE-627 ger DE-627 rda eng 630 640 610 VZ Ledbetter, Moira verfasserin (orcid)0000-0002-8009-6529 aut Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations. INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility Wilkin, Jonathon Desmond verfasserin (orcid)0000-0001-8272-6865 aut Mubaiwa, Juliet verfasserin aut Angeline Manditsera, Faith verfasserin aut Macheka, Lesley verfasserin (orcid)0000-0002-7878-6678 aut Matiza Ruzengwe, Faith verfasserin aut Madimutsa, Obert Nobert verfasserin (orcid)0009-0009-2875-2013 aut Chopera, Prosper verfasserin (orcid)0000-0003-2873-4770 aut Matsungo, Tonderayi Mathew verfasserin aut Cottin, Sarah C verfasserin aut Stephens, Edryd William verfasserin aut Ranawana, Viren verfasserin aut Fiore, Alberto verfasserin aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 112 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:112 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 112
allfieldsSound	10.1016/j.jff.2023.105957 doi (DE-627)ELV06657255X (ELSEVIER)S1756-4646(23)00557-1 DE-627 ger DE-627 rda eng 630 640 610 VZ Ledbetter, Moira verfasserin (orcid)0000-0002-8009-6529 aut Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations. INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility Wilkin, Jonathon Desmond verfasserin (orcid)0000-0001-8272-6865 aut Mubaiwa, Juliet verfasserin aut Angeline Manditsera, Faith verfasserin aut Macheka, Lesley verfasserin (orcid)0000-0002-7878-6678 aut Matiza Ruzengwe, Faith verfasserin aut Madimutsa, Obert Nobert verfasserin (orcid)0009-0009-2875-2013 aut Chopera, Prosper verfasserin (orcid)0000-0003-2873-4770 aut Matsungo, Tonderayi Mathew verfasserin aut Cottin, Sarah C verfasserin aut Stephens, Edryd William verfasserin aut Ranawana, Viren verfasserin aut Fiore, Alberto verfasserin aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 112 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:112 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 112
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topic_facet	INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility
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container_title	Journal of functional foods
authorswithroles_txt_mv	Ledbetter, Moira @@aut@@ Wilkin, Jonathon Desmond @@aut@@ Mubaiwa, Juliet @@aut@@ Angeline Manditsera, Faith @@aut@@ Macheka, Lesley @@aut@@ Matiza Ruzengwe, Faith @@aut@@ Madimutsa, Obert Nobert @@aut@@ Chopera, Prosper @@aut@@ Matsungo, Tonderayi Mathew @@aut@@ Cottin, Sarah C @@aut@@ Stephens, Edryd William @@aut@@ Ranawana, Viren @@aut@@ Fiore, Alberto @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
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author	Ledbetter, Moira
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topic_title	630 640 610 VZ Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe INFOGEST Temporal dominance of sensation (TDS) Edible insects Malnutrition Amino acids Protein digestibility
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title_sort	development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from zimbabwe
title_auth	Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe
abstract	Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.
abstractGer	Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.
abstract_unstemmed	Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.
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title_short	Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe
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up_date	2024-07-06T18:14:09.763Z
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Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe

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