Optimization of an Instant Popcorn–Chickpea–Maize Composite Porridge for Reducing Protein–Energy Malnutrition in Under-Five Children
DOI:
https://doi.org/10.70851/jfines.2026.3(1).58.69Keywords:
Extrusion cooking, Composite flour, Response surface methodology, Protein-energy malnutritionAbstract
Protein-energy malnutrition is still rampant in children below five years in Uganda because the main reason is that complementary feeding in Uganda is dominated by thin, nutrient-dilute cereal porridges. This study developed and optimized an instant maize-popcorn-chickpea composite porridge flour using extrusion cooking technology to improve protein density and instant reconstitution properties. A central composite design combined with response surface methodology was used to investigate the effects of barrel temperature (60-150 °C) and feed moisture (10-20%) on bulk density, water absorption capacity (WAC), swelling power (SP), water solubility index (WSI), and protein content. Extrusion conditions significantly (p < 0.05) influenced bulk density (0.45-0.69 g/cm3), WAC (18-40 g water/100 g dry flour), SP (3.55-6.46 g/g), WSI (14.59-30.93%), and protein content (17.62-35.25%), and multi-response optimization predicted 132.66°C barrel temperature and 10% feed moisture as optimal (desirability = 0.681), which resulted in bulk density 0.54 g/cm3, WAC 39.33 g water/100 g dry flour, WSI 29.17%, SP 4.49 g/g, and protein content 31.37%. Experimental values closely matched with the predicted values (relative deviation < 4%; p > 0.05). The optimized porridge exhibited significantly (p ≤ 0.05) lower peak (185 cP), and setback (49.5 cP) viscosities compared with commercial soybean-based instant porridge (658 and 650 cP respectively), indicating reduced thickening and suitability for high solid complementary gruels. Sensory evaluation revealed high acceptability (overall score 7.57/9; n = 30), comparable to the commercial control except for aroma (p ≤ 0.05). These findings demonstrate that extrusion processed maize-popcorn-chickpea flour offers a locally feasible instant complementary food with improved functional properties and strong consumer acceptance.
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Copyright (c) 2026 Robert Mugabi, Peninah Nangobi, Peace Noeline Logose (Author)
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