By Fatimata Cisse Diallo 12 – 13 Dec 2016 Africa RISING Project Legacy Workshop Evaluation of the effect of fermentation time on the viscosity and energy density of complementary porridges for children under 24 months By Fatimata Cisse Diallo 12 – 13 Dec 2016

OUTLINE Introduction Materials & methods Results & discussion Conclusions

INTRODUCTION Malnutrition: Main cause of the high rate of child mortality under 5 years (241 to 1,000 live births); the period when solid food (weaning food) is introduced into a children’s diet, usually occurring after 6 months of breastfeeding Traditional weaning foods are usually characterized by low energy and nutrient density well below the recommended values for complementary foods.

INTRODUCTION Fermentation is an effective method of food preservation Decrease pH level of non-digestible poly and oligosaccharides, Anti nutrients as like phytates, tanins, Improve taste, texture, and aroma Natural fermentation has been shown to reduce slightly the viscosity of traditional weaning porridges without increasing the energy density. Does fermentation time have any effect on improving the characteristics of weaning porridges?

OBJECTIVE Evaluate the effect of fermentation time using a natural local starter (tamarind) on the characteristics (viscosity, energy density, and sensory) of weaning porridges for infants.

MATERIALS & METHODS Materials Fermentation Three cereal crops (millet, sorghum, and maize) Cowpea Millet malted flour Tamarind Fermentation 250 g flour mixed with tamarind juice (pH = 3.5) 190 ml 200 ml 225 ml Three fermentation times: 6 H, 12H, and 18 H

MATERIALS & METHODS Porridge preparation Measurements 25 g of flour + 140 ml water Cooking time: 10 min Measurements Viscosity at 45ºC using a Bostwick consistometer Energy density calculated form the dry matter content.

RESULTS There is a significant difference between the viscosities for the three fermentation times According to energy density, only 6H fermentation was significantly from the two other times. Fermentation time Viscosity, mm Energy density, Kcal/100g 6H 8.83a 50.16a 12H 7.22b 48.38b 18H 5.66c 48.11b

RESULTS

RESULTS

RESULTS VISCOSITY

RESULTS DENSITY Fermentation time

MAJOR FINDINGS Long fermentation time does not improve the viscosity or the energy density of weaning porridges. When malted flour is added, sorghum and millet 6H and 12H show acceptable viscosities and energy densities.

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