A dual food-to-food fortification with moringa (moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge

Abstract

Malnutrition is one of the most serious problems throughout the world and children are especially vulnerable. This research aimed at designing a fermented sorghum por- ridge food-fortified with moringa leaf powder and baobab fruit pulp and assessing min- eral bio-accessibility. The food fortification rate was defined according to local population practices and literature. In-Vitro Solubility of minerals was assessed to simulate gastro- intestinal digestion. Acceptability test of the fortified fermented sorghum porridge was as- sessed both with children (using the facial expression) and their mothers (using sensory attributes). Results (expressed in dry weight) indicate that food fortification increases sig- nificantly (p<0.05) fermented sorghum porridge calcium content from 43.6±1.9 mg/100 g to 3454.5±86.4 mg/100 g, iron content from 7.3±0.2 mg/100 g to 88.4±1.2 mg/100 g, zinc content from 88.2±3.8 mg/100 g to 202.4±3.1 mg/100 g. Soluble minerals of the porridge after fortification increase significantly (p<0.05) from 10.5±0.0 mg/100 g to 162.2±4.6 mg/100 g for calcium, from 0.3±0.0 mg/100 g to 1.8±0.1 mg/100 g for iron, from 0.4±0.1 mg/100 g to 4.2±0.2 mg/100 g for zinc. The fermented sorghum porridge dual food-fortified with moringa leaf powder and baobab fruit pulp (fortification rate, 17.0%, dry weight) was the most preferred by mothers while their under-five-years old children found no significant difference between those at food fortification rate 17.0% dry weight and at 29.0% dry weight. Food fortification using moringa leaf powder and baobab fruit pulp could be a good alternative for micronutrient deficiency alleviation.