quality evaluation and acceptability of improved ‘luam-nahan’ porridge flour developed from maize, cassava, soybean, and jatropha tanjorensis for preschool children

Background: preschool age is critical for continued growth and development in young children. this study evaluates the nutritional quality and acceptability of nutritionally enhanced luam-nahan porridge flour for preschool children in low and middle-income countries (limcs). methods: quality protein maize (qpm), provitamin-a cassava, soybean and jatropha tanjorensis leaves underwent pre-treatments including steeping, fermentation, and drying, then milled into flour and blended into ratios:44:44:10:2, 39:39:20:2, 34:34:30:2, and 29:29:40:2. at a ratio of 50:50, white maize and cassava mixture was also prepared as a control for comparison. the mixture was evaluated for proximate composition, energy, vitamin content, and functional properties using aoac methods. sensory acceptability was assessed by 30 caregiver-preschooler pairs using nine-point hedonic scale for caregivers and three-point scale for preschoolers. data were analyzed using one-way anova and lsd test, and results were reported as means and standard deviations (p>0.05), indicating no statically significant difference among the samples. results: proximate analysis revealed higher protein (25.48 g/100 g) and fat (6.02 g/100 g) in the 29:29:40:2 mixture, with moisture content within the recommended limits. vitamin a and b levels exceeded recommended dietary allowance in mixtures, and mixture 44:44:10:2 had the highest amount of vitamin a (1071.29 iu). functional properties, such as bulk density, decreased with soybean content. sensory evaluation favored the control for taste, while mixture 44:44:10:2 was the most acceptable improved mixture. conclusion: enhanced protein, vitamin content and functional properties of the improved luam-nahan porridge flour mixtures could help to meet the nutritional needs of preschoolers in limc. mixture 44:44:10:2 ensured optimal taste and acceptability, making it a viable option for reducing malnutrition.