Nutritional Value of a Mushroom Fortified Maize Porridge for Complementary Feeding in Siaya County Kenya

Abstract

The overall objective of the study was to develop a fortified complementary porridge formulation based on maize and mushroom flours that would enhance IYCN in Siaya County, Kenya. The study assumed a single factor completely randomized experimental research design. Standard and validated procedures were used for nutrient analysis of samples; determinations were done in triplicates and means computed. Data was analyzed using SPSS Version 17. Independent t-test was used to compare mean values of samples at p value <0.05 significance level. The results show significant mean compositional differences between fortified porridge and control porridge. Fortified porridge had significantly higher content of proteins, Iron, Zinc, Thiamine, Riboflavin, Niacin and folate compare to control porridge (p<0.05). Control porridge had higher energy value than fortified porridge but the difference was not significant. The fortified porridge formulation had the capacity to enhance nutritional adequacy of infants and young children diet. The study recommends that mushroom be considered as a component in formulation of complimentary porridge flours.