title: Development, acceptability, and nutritional characteristics of a low-cost, shelf-stable supplementary food product for vulnerable groups in Kenya.
abstract: BACKGROUND
  Food-based approaches have been advocated as the best strategies to curb hunger and malnutrition in developing countries. The use of low-cost, locally available, nutritious foods in the development of supplementary foods has been recommended.
  
  
  OBJECTIVE
  To develop low-cost food supplements using different traditionally processed local foods, consisting of cereals, legumes, nuts, fish, and vegetables, to meet the nutrient requirements for vulnerable groups in Kenya.
  
  
  METHODS
  Four food supplements were developed and evaluated by taste panel procedures. The product containing amaranth grain, pigeon pea, sweet potato, groundnuts, and brown sugar was found to be the most acceptable supplement. Evaluation of nutritional composition, shelf-life, and cost analysis of the acceptable supplement was carried out to assess if it could satisfactorily provide more than 50% of the Recommended Dietary Allowances (RDAs) of the basic nutrients for vulnerable groups.
  
  
  RESULTS
  The acceptable supplement contained 453.2 kcal energy, 12.7 g crude protein, 54.3 g soluble carbohydrates, 20.8 g crude fat, and 10.1 g crude fiber per 110 g. The micronutrient contents were 93.0 mg calcium, 172.4 mg magnesium, 2.7 mg zinc, 5.7 mg iron, 0.8 mg vitamin B₁, 0.2 mg vitamin B₂, 7.9 mg niacin, 100 microg folic acid, and 140 microg retinol equivalent per 110 g. The supplement also contained 21% total essential amino acid in addition to appreciable levels of palmitic, stearic, oleic, linoleic, and alpha-linolenic fatty acids. The shelf-life study showed that it could be stored in different packaging materials (polythene bags, gunny bags, and kraft paper) at 26°C without deleterious effects on its chemical composition for up to 4 months. Cost analysis of the supplement indicated that the product could be competitively sold at US$0.812/kg (KES 65.50/kg).
  
  
  CONCLUSIONS
  Locally available indigenous foods can be used in the formulation of acceptable, low-cost, shelf-stable, nutritious supplementary foods for vulnerable groups.
authors.affiliation: Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya. ckunyanga@uonbi.ac.ke
authors.forename: Catherine
authors.initials: C
authors.lastname: Kunyanga
authors.forename: Jasper
authors.initials: J
authors.lastname: Imungi
authors.forename: Michael
authors.initials: M
authors.lastname: Okoth
authors.forename: Vellingiri
authors.initials: V
authors.lastname: Vadivel
authors.forename: Hans Konrad
authors.initials: HK
authors.lastname: Biesalski
mesh_terms: D055598:Chemical Phenomena; D003362:Cost-Benefit Analysis; D003906:Developing Countries; D004032:Diet / Q000191:economics / Q000208:ethnology; D005511:Food Handling; D005518:Food Preferences / Q000208:ethnology; D005522:Food Services / Q000191:economics; D057141:Food, Preserved / Q000032:analysis* / Q000191:economics; D006801:Humans; D007630:Kenya; D044342:Malnutrition / Q000191:economics / Q000208:ethnology / Q000517:prevention & control; D055595:Mechanical Phenomena; D009751:Nutritional Requirements; D009753:Nutritive Value; D012677:Sensation; D035862:Vulnerable Populations