OPTIMIZING VISCOSITY AND ENERGY DENSITY OF MAIZE PORRIDGES FOR CHILD WEANING IN DEVELOPING-COUNTRIES

The energy density of traditional starch-based weaning foods used in m any developing countries is a major constraint in ensuring adequate en ergy and nutrient intake for infants and young children. Viscosity and energy density of weaning foods are inextricably linked but studies i nvestigating the two and their interrelationships are scarce. In this study, the factors influencing the viscosity and energy density of wea ning maize porridges were investigated in a 2(8) fractional factorial experiment. The factors investigated included: flour particle size (co arse or fine), concentration (6 or 8%), cooking time (5 or 10 min), te mperature at time of measurement (30 or 40 degrees C), shear speed (25 6 or 512 rpm), shear time (20 or 60 min) and addition of energy-dense foods; groundnut paste replacing 25% of the maize flour (w/w) and/or p asteurised cow's milk replacing 10% of the water (v/v). The viscosity of the maize porridges was significantly increased by increased concen tration and cooking time (P less than or equal to 0.0001) and use of f lour of fine particle size (P = 0.002). Increased shear speed and addi tion of groundnut paste and/or pasteurised cow's milk significantly (P less than or equal to 0.0001) reduced the viscosity of the porridges. Overall, milk decreased the viscosity of the porridges by 26.0%, grou ndnut by 56.1% and milk plus groundnut by 64.9%. The energy density of the porridges was significantly (P<0.0001) increased by increasing co ncentration and addition of groundnut and/or milk. Averaging the two c oncentrations, the energy density of the porridges was increased by 11 .5%, 25.0%, and 36.4% by the addition of groundnut, milk and groundnut plus milk, respectively. These results indicate that the viscosity of weaning maize porridges can be reduced and the energy density increas ed by variation of some physical parameters and supplementation with e nergy-rich foods. The results have important implications for the amel ioration of protein-energy malnutrition in children in developing coun tries.