Effect of fortifying sorghum and wheat with Longhorn grasshopper () powder on nutritional composition and consumer acceptability of biscuits.

This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined.

Effect of soy fortification on the quality of a traditional Kenyan fermented maize meal snack.

This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack () through soy fortification to alleviate protein-energy malnutrition (PEM) in children. Nine variations of the snack were prepared by replacing 0, 30, and 50% maize with soy and fermenting each for 0, 3, and 5 days at ambient temperature. To establish the physico-chemical characteristics, the proximate composition, bulk density, water, and oil absorption capacities and titratable acidity were determined.