What is it about?
In a cell model, we found that iron and vitamin A concentrations after treatment with sorghum-based food aid porridges were comparable to the more traditional corn-soy food aid porridges.
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Why is it important?
This work suggests that consumption of sorghum-based food aid porridges will result in similar vitamin A and iron outcomes as consumption of corn-soy food aid porridges.
Read the Original
This page is a summary of: Bioavailable Iron and Vitamin A in Newly Formulated, Extruded Corn, Soybean, Sorghum, and Cowpea Fortified-Blended Foods in the In Vitro Digestion/Caco-2 Cell Model, Current Developments in Nutrition, May 2018, Oxford University Press (OUP),
DOI: 10.1093/cdn/nzy021.
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Resources
2017 Global Food Systems - New sorghum product improves child nutrition
Video describing the project.
The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food Aid
Study design paper.
Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy Study
Manuscript describes the results of the efficacy study.
Newly formulated, extruded sorghum, cowpea, corn, and soy containing fortified-blended foods lead to adequate vitamin A, iron outcomes and improved growth compared with CSB+ in rats
Rat bioavailability study.
Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Levels Compared to CSB+ in Broiler Chickens
Study on newer FBFs in broiler chickens.
Nutrient Cost-Effectiveness of Fortified Blended Food Aid Products
Describes the economics of food aid porridges produced from different commodities and producing them in different countries.
Is the Inclusion of Animal Source Foods in Fortified Blended Foods Justified?
Review focused on whether there is justification for the inclusion of often costly animal protein sources in food aid porridges.
Use of Grain Sorghum in Extruded Products Developed for Gluten-free and Food Aid Applications
Part of this chapter describes some of our work in producing the extruded food aid porridges.
Contributors
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