Improving protein and micronutrient quality of cassava meal for application in primary school feeding in Uganda
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The potential of Soybeans and silver fish (Mukene) to improve the protein and micronutrient content of ‘Gari’ for application in primary school feeding in rural areas was investigated in north and north eastern Uganda. Three different formulations of Gari-Soy, Gari-Mukene at 30%, 20% and 10% inclusion levels respectively and Gari-Soy-Mukene composites at 60, 30, 10%; 70, 15, 15%; 75, 20, 5% combination levels respectively were developed and evaluated for nutritional composition and acceptability by primary school children. Results showed that fortification with Soy and Mukene significantly increased the protein content from 2.18 to 23.29%. The level of calcium, zinc, iron and phosphorus increased from 0.56 to 1.16 %, 0.00 to 0.05, 0.04 to 0.12 % and 0.06 to 0.93 %, respectively. Consumer acceptability evaluation conducted with primary school children showed that the 70 % Gari-30 Soy composite was the most accepted followed by 80 % Gari-20 % Soy and 70% Gari-25% Soy-5% Mukene while 70 % Gari-30 % Mukene was the least accepted. These results indicate that Soy and Mukene have great potential for application in improving protein and micronutrient quality of Gari to improve protein and micronutrient intake among primary school children in rural areas in Uganda.