Development and nutritional evaluation of sorghum-chickpea-baobab based complementary foods for infants in Sudan
DOI:
https://doi.org/10.31989/ffhd.v16i2.1850Abstract
Background: Protein-energy malnutrition (PEM) remains a critical public health concern in Sudan, particularly among children under two years—a period marked by rapid growth and transition from exclusive breastfeeding to complementary feeding. Effective complementary foods must be rich in protein, energy, and micronutrients while maintaining acceptable sensory qualities.
Objective: This study aimed to develop and evaluate sorghum-based complementary food formulations supplemented with chickpea and baobab powder to improve nutritional quality, protein digestibility, and sensory acceptability.
Methods: Four blends were formulated using malted or decorticated sorghum flour, chickpea flour (20–30%), baobab powder (10%), milk powder (5%), and sugar (5%). Proximate composition, vitamin C content, and in vitro protein digestibility (IVPD) were assessed using standard AOAC methods. Sensory evaluation was conducted with 15 mothers using a five-point hedonic scale. Data were analyzed using ANOVA and Duncan’s test at p ≤ 0.05.
Results: Chickpea supplementation significantly improved protein content (up to 15.56%) and IVPD (up to 71.54%). Baobab enhanced vitamin C content (up to 15.74 mg/100g). Sensory scores were highest for Blend A (20% chickpea, decorticated sorghum), particularly in color, taste, and overall acceptability. All blends showed acceptable moisture levels and enhanced nutrient density compared to a commercial formula.
Conclusion: Chickpea and baobab fortification significantly improved the nutritional and sensory properties of sorghum-based complementary foods. These locally sourced formulations demonstrate strong potential as functional foods to improve infant nutrition and reduce PEM prevalence in Sudan.
Novelty of the study: This study introduces a complementary food prototype integrating sorghum, chickpea, and baobab—ingredients not previously combined in this proportion for infant feeding in Sudan. Chickpea enhances protein density and digestibility, while baobab naturally enriches vitamin C, improving functional properties.
Keywords: complementary food, sorghum, chickpea, baobab, protein-energy malnutrition, Sudan, infant nutrition, sensory evaluation.
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Copyright (c) 2026 Rabaa Musa Hamad Ali, Alafia Basheer Alsadig Musa, Mona Moddathir Gad Almoula, Obada Adam Daowd Mahammed, Amira Gali Abdulla Adam, Hanan Elamin Ibrahim, Azhari A. Mohammed Nour, Mohamed Awad Elkarim Mohamed Ibrahim, Sultan Qasem Mashnafi, Wisal Abass Mohammed Babiker, Lobna Saad Mohammed Abd Elmeged, Soltan Jabir Algamdi
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