Abstract:
Malnutrition of children under 5 years is a public health concern because it is the most
vulnerable stage of child’s growth where its impact results in long term health conditions
such as stunting, wasting, obesity and poor cognitive development. This study aimed at
developing a Rapoko-Cowpea porridge blend to enhance dietary micronutrients among
children below the age of 5 years and assess its sensory acceptability. A mixed methods
research approach was adopted consisting of a quasi- experiment and a cross sectional
survey. Vendors from Mbare market were clustered based on the source of their finger
millet and cowpea grains (Masvingo, Murewa, Gokwe). A Completely Randomised
Design (CRD) was used with three treatments (blends) replicated three times. Proximate
analysis was done using standard AOAC methods. Compared to cowpea, finger millet
had the highest levels of carbohydrates (78.12g/100g), iron (8.7mg/100g), zinc
(3.77mg/100g). Results also show that 75:25. Rapoko-Cowpea blend ratio had the ability
to meet WHO daily nutrient requirements for children under the age of 5 years. Blend
ratio of Rapoko: cowpeas (75:25) had the highest carbohydrates (69.41g/100g), protein
(25.64g/100g), zinc (1.74mg/100g), iron (5.14mg/100g), energy (411.37kcal), and
vitamins (0.11 mcg RAE) with RaCoB1 blend having the lowest nutrient composition.
Results have showed that finger millet (Rapoko), cowpeas and RaCoB (Rapoko-Cowpea
blend) blends have high macro and micronutrients (iron and zinc) to support daily
nutritional requirements of children below the age of 5 years and may help in addressing
malnutrition. Sensory evaluation was done with 100 panellists from the University of
Zimbabwe and of the three blends, a 75:25 ratio was the most preferred (90.88%).
Further studies need to analyse the effects of anti-nutritional factors, bioavailability of
nutrients, shelf life of the food blend and commercialization potential of RaCoB blends.
The government is therefore encouraged to provide agronomic support for increased
productivity of small grains and pulses through improved research and extension. There
is a need to develop a policy at national level that promotes blending of cereals and
pulses as well as innovative small scale food processing initiatives through private-public
partnerships.
