What is it about?
A study that provided sorghum-cowpea, sorghum-soy, and corn soy food aid porridges to Tanzanian children found them to be equally effective in improving vitamin A and iron outcomes.
Featured Image
Photo by Martin Olsen on Unsplash
Why is it important?
This suggests that sorghum and cowpea-based food aid porridges are viable options to the more standard corn-soy food aid porridge.
Read the Original
This page is a summary of: 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, Current Developments in Nutrition, April 2019, Oxford University Press (OUP),
DOI: 10.1093/cdn/nzz027.
You can read the full text:
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.
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
In vitro bioavailability work related to the project.
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
The following have contributed to this page
