Development and evaluation of extruded ready-to-use porridge flour formulated with maize -orange-fleshed sweet potato blends fortified with silver cyprinid (Rastrineobola argentea) powder on nutritional, functional, sensory and keeping qualities

Protein-Energy Malnutrition among young children under five years old remains a critical public health concern in many developing countries, particularly in Burundi partly due to the overreliance of high energy but deficient in vitamin A, and essential amino acids such as lysine and tryptophan. Food fortification using animal protein is a potentially sustainable approach to increasing protein quality in young children’s diets. This study aimed to develop and evaluate the nutritional, functional, sensory properties, and stability of the ready-to-use porridge flours formulated using maize-orange-fleshed sweet potato (OFSP) blends fortified with silver cyprinid powder. Six formulations were prepared by the extrusion technique by substituting the blends of maize and OFSP with 5, 10, 15, 20 and 25% of silver cyprinid powder. Proximate, mineral, and beta-carotene compositions, invitro protein digestibility, reactive lysine, water absorption capacity, oil absorption capacity, bulk density, swelling index and consumer acceptability were determined. Additionally, storage stability of the flours was assessed over a period of 12 weeks. Substituting maize-OFSP blends with silver cyprinid powder significantly increased the protein, ash, fat, and mineral contents, the protein digestibility and reactive lysine. Water absorption capacity, bulk density and swelling index significantly decreased while oil absorption capacity increased. The formulated ready-to-use porridge was acceptable and the formulated flours were stable throughout the storage period. The formulated ready-to-use porridge flours fortified with silver cyprinid powder have the potential to serve as complementary foods for alleviating Protein-Energy Malnutrition in infants and young children under 5 years old.