Peer-reviewed article
Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: a community-based experimental study
Christopher Atibo, Sunday Mark Oyet, Christopher Muggaga, Basil Mugonola ·
Summary
Written by AI, not yet AICS's view · claude-sonnet-5This study from Northern Uganda tested whether malting (a sprouting/fermentation process) improves a complementary food made from broken rice and iron-rich beans for young children. Researchers made nine different flour blends, some malted and some not, and tested them in the lab for nutrients and anti-nutrients, and with 124 mothers for taste and acceptability. Malting increased important minerals like iron, zinc, calcium and magnesium, and lowered substances that block nutrient absorption. A malted blend with 30% beans was best liked for children aged 6-11 months, and a malted blend with 40% beans was best for children aged 12-24 months.
Key points
- Malting increased zinc, calcium, iron, magnesium, potassium and fiber content in the flour blends.
- Malting reduced phytate and trypsin inhibitors, which normally block absorption of minerals like iron and zinc.
- Protein digestibility was higher in malted samples (33.16% vs 12.35% for two formulations).
- Composite A (30% malted beans, 70% rice) was most acceptable for children aged 6-11 months; Composite C (40% malted beans, 60% rice) was preferred for 12-24 months.
- Malting slightly increased polyphenols and tannins, and reduced oil absorption capacity and bulk density.
Limitations
The study measured nutrient content and taste acceptability in a lab and with a mothers' sensory panel, but did not test whether the food actually improved children's growth, iron status, or health outcomes when eaten over time.
Abstract
Abstract Background Iron and zinc deficiencies are a major public health concern among children aged 6-24 months in Northern Uganda, particularly in the Acholi sub-region. These deficiencies are largely linked to complementary foods prepared from inadequately processed local ingredients with high anti-nutritional factors, which impair micronutrient absorption. This study investigated the effect of malting on broken rice-iron-rich beans composite flour, focusing on sensory properties, nutrient composition, bioavailability, and anti-nutritional content. Methods Nine formulations (four malted, four unmalted, and one control) were analyzed. Sensory evaluations were conducted with 124 mothers of children aged 6-24 months. Proximate composition, micronutrient content, and anti-nutritional factors were determined in the laboratory. Data were analyzed using two-way ANOVA at p ≤ 0.05. Results For children aged 6-11 months, the most preferred formulation was composite F (30% unmalted beans: 70% rice), while composite C (40% malted beans: 60% rice) was most acceptable for 12-24 months. Composite A (30% malted beans: 70% rice) and G (40% unmalted beans: 60% rice) recorded moisture contents of 2.3% and 3.0%, respectively, with G being significantly higher (p ≤ 0.05). Composite E (30% unmalted beans: 70% rice) showed the highest water absorption capacity, while malting reduced oil absorption capacity and bulk density. Ash content was higher in malted samples (A = 1.45%, C = 2.28%) than unmalted (E = 1.52%, G = 1.76%). Carbohydrate levels were consistent but highest in the control (100% rice = 91.71%). Protein digestibility was higher in malted samples (A = 33.16%, C = 12.35%), while zinc bioavailability was highest in C (4.14%). Malting increased zinc, calcium, iron, magnesium, potassium, and fiber, and reduced phytate and trypsin inhibitors, though polyphenols and tannins slightly increased. Conclusions Malting improved nutritional quality, functional properties, and acceptability of complementary foods. Composite A is suitable for 6-11 months, and composite C for 12-24 months. Promoting iron-rich bean composites through caregiver education and early childhood feeding programs could enhance nutrient intake, support growth, and prevent micronutrient deficiencies.
Findings the Hub has extracted
Each claim below is labelled by its type of design and links back to this report.
- Intervention
- Malting (sprouting/processing) of iron-rich bean flour combined with broken rice at different ratios to create complementary food formulations.
- Population
- Complementary food formulations intended for children aged 6-24 months; sensory evaluation conducted with 124 mothers of children in this age range.
Key finding
Malting increased iron, zinc, calcium, magnesium, potassium and fiber content compared to unmalted samples.
Atibo et al. · OpenAlex · 3 Sept 2026