Microbiological safety, nutritional profile and adequacy of composite porridge flour used in a selected school feeding program in Kamuli District

Abstract

The nutritional composition and microbiological safety of composite porridge flour used in the school feeding program by the Iowa State University - Uganda Program (ISU-UP) in Kamuli district were assessed. Fungal level was determined by spread plating on acidified Potato Dextrose agar, aflatoxins were determined by Liquid Chromatography -Tandem Mass Spectrometry. The nutritional composition of the flour was determined by proximate analysis and the gross energy intake per pupil per day estimated using the energy conversion factors. The contributions of the composite porridge to the Recommended Dietary Allowances (RDA) of the pupils were determined by comparing intake with FAO/WHO RDA of 1998. The mean fungal level was 4.4 ± 0.1 log cfu/g, higher than the acceptable maximum limit (4 logcfu/g) whereas aflatoxins were undetectable. The composite flour contained 81.0% ± 0.7 carbohydrates, 8.2% ± 0.1 protein, 7.6% ± 0.5 crude fat, 1.8% ± 0.1 total ash and 1.7% ± 0.6 crude fiber. The contribution to the RDA of the pupils was very minimal due to a low porridge intake (10 ± 1.3 g dry matter). Therefore, the nutrient composition of the composite flour needed to be enhanced with more protein and fiber rich ingredients and the intake per child also increased