Development of a Bovine Blood Enriched Porridge Flour for Alleviation of Anaemia among Young Children in Kenya

Abstract

The prevalence of iron deficiency and anaemia among young children in Kenya is high. This is because the main diet is porridge prepared from cereal flours which have very low iron levels and poor bioavailability. This study was designed to investigate the effect of enriching porridge flour mixes prepared from cereals and cassava with iron from bovine blood meal, for use in an intervention for anaemic children. The mixes were formulated to provide approximately 50% of the recommended daily allowance of iron for children.The mix was tested for nutritional, sensory and storage properties. The most acceptable mix contained sorghum, finger millet, cassava, and blood powder in the ratios of 6:14:10:0.5 providing 54% of the recommended daily intake of iron for 1-3 year old children, when consumed per day as porridge containing 30.5g flour. The mix could be stored at 35ºC for up to three months without adverse changes in microbiological quality. The study concludes that acceptable and shelf-stable porridge mix can be formulated from local cereals and cassava flour with iron enrichment from bovine blood meal.

Keywords: Bovine blood, Composite flour, Anaemia, Young children, Kenya