1. 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

2. OUTLINE Introduction Materials & methods Results & discussion
Conclusions

3. 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.

4. 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?

5. 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.

6. 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

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

8. 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

9. RESULTS

10. RESULTS

11. RESULTS
VISCOSITY

12. RESULTS
DENSITY
Fermentation time

13. 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.

14. THANK YOU !!!