Proximate composition, acceptability, and shelflife of complementary foods developed from blends of staple grains maize, soybeans, and fish in Malawi
2025
Grace Kaunda | Agness Mwangwela | Neumerri Geresomo | Emmanuel Kaunda | Kingdom Simfukwe
Low energy and protein density in complementary foods is the major cause of protein-energy malnutrition among infants and young children in developing countries like Malawi. To address this, fish-based composite flours were formulated and evaluated for proximate composition, sensory quality, acceptability, and storability. Results were compared to two commercially fortified foods and homemade complementary food (Likuni phala). The proximate composition of moisture, ash, and crude protein differed significantly between the developed and commercial complementary foods (p < 0.05). Composite flours enriched with fish had significantly higher crude protein content than homemade Likuni phala (p < 0.05). Similarly, composite flours with roasted maize, soybeans, and fish powder had higher protein content than those without fish (p < 0.05). Range of important nutrients were: crude protein (13.17–19.38 g), crude fat (7.23–11.53 g), crude fibre (5.60–10.34 g), carbohydrate (48.3–63.23 g), and energy (357–398 kcal). All formulated flours were accepted by consumers, with flavor significantly influencing acceptability (p < 0.05). Storage time ranged from 4 to 11 months. These findings suggest that maize–soybean–fish-based composite flours can serve as affordable, nutritious, and shelf-stable complementary foods for children under 24 months. Therefore, fish-based complementary diets should be commercialized and prioritized in nutrition policies to reduce protein-energy malnutrition in Malawi.
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