Evaluation of the Nutritional Quality of Food Composites Developed from Local Ingredients to Target the Needs of Persons Experiencing Nodding Syndrome in Northern Uganda

Abstract Undernutrition is widespread in developing countries and exacerbated by conditions such as nodding syndrome, with a prevalence of 4.5% in northern Uganda. To combat this problem, nutrient-rich composites were developed using locally sourced ingredients. Preferred formulae were analysed for nutritional, physico-chemical, antinutritional, and functional properties using standard methods. The composites were developed from two main energy lines (maize and sorghum), with ingredients at ratios of 70:2:15:5:3:5 for maize/sorghum: silver fish: soybean: orange-fleshed sweet potato (OFSP): beans: chia seeds, respectively.Compared with the sorghum-based formula, maize-based formula had significantly greater amounts of selenium (18.43 µg vs 17.83 µg), potassium, and vitamins A and D; the bioavailability of iron and zinc; and in vitro protein digestibility. Compared with the sorghum-based formula, the sorghum-based formula also had lower levels of antinutritional factors and a better fatty acid profile (p < 0.05). The sorghum-based formula had significantly higher levels of ash (2.23% vs 2.08%), crude protein (7.85% vs 7.45%), magnesium (115.83 mg vs 105.07 mg), calcium (144.35 mg vs 134.52 mg), and vitamin B6 and a greater oil absorption capacity (3.0% vs 1.36%) and bulk density (0.89 g/cm³ vs 0.78 g/cm³). Overall, maize-based formula outperformed the sorghum-based formula for most parameters, hence a better option.