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<p>Undernutrition is widespread in developing countries and exacerbated by conditions such as nodding syndrome, with a prevalence of 4.5% in northern Uganda. To combat this problem, nutrient-rich formulae were developed using locally sourced ingredients. Preferred formulae were analysed for nutritional, physico-chemical, antinutritional, and functional properties using standard methods. The composites were developed from two main energy lines (maize and sorghum), with ingredients at ratios of 70:2:15:5:3:5 for maize/sorghum: silver fish: soybean: orange-fleshed sweet potato (OFSP): beans: chia seeds, respectively. Compared with the sorghum-based formula, maize-based formula had significantly higher amounts of selenium, potassium, and vitamins A and D; the bioavailability of iron and zinc; and in vitro protein digestibility. Unlike the sorghum-based formula, the maize-based formula also had lower levels of antinutritional factors and a better fatty acid profile (<i>p</i> &lt; 0.05). The sorghum-based formula had significantly higher levels of ash, crude protein, magnesium, calcium, and vitamin B6 and a higher oil absorption capacity and bulk density. Whereas maize-based formula is good in levels of selenium, vitamins A and D, bioavailability of zinc and iron, protein digestibility and antinutritional factors, the sorghum-based formula is better in terms of crude protein, ash, oil absorption capacity and bulk density. Therefore, the choice of each formula should depend on the benefits targeted.</p>

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Evaluation of the nutritional quality of food composites developed from local ingredients to target the needs of persons experiencing nodding syndrome in Northern Uganda

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  • 发表日期：

    2025年11月24日

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  • Bonny Aloka,
  • Solomon Olum,
  • Duncan Ongeng

摘要

Undernutrition is widespread in developing countries and exacerbated by conditions such as nodding syndrome, with a prevalence of 4.5% in northern Uganda. To combat this problem, nutrient-rich formulae were developed using locally sourced ingredients. Preferred formulae were analysed for nutritional, physico-chemical, antinutritional, and functional properties using standard methods. The composites were developed from two main energy lines (maize and sorghum), with ingredients at ratios of 70:2:15:5:3:5 for maize/sorghum: silver fish: soybean: orange-fleshed sweet potato (OFSP): beans: chia seeds, respectively. Compared with the sorghum-based formula, maize-based formula had significantly higher amounts of selenium, potassium, and vitamins A and D; the bioavailability of iron and zinc; and in vitro protein digestibility. Unlike the sorghum-based formula, the maize-based formula also had lower levels of antinutritional factors and a better fatty acid profile (p < 0.05). The sorghum-based formula had significantly higher levels of ash, crude protein, magnesium, calcium, and vitamin B6 and a higher oil absorption capacity and bulk density. Whereas maize-based formula is good in levels of selenium, vitamins A and D, bioavailability of zinc and iron, protein digestibility and antinutritional factors, the sorghum-based formula is better in terms of crude protein, ash, oil absorption capacity and bulk density. Therefore, the choice of each formula should depend on the benefits targeted.