ArticleFood science & nutrition2026
Nutritional and Sensory Evaluation of Complementary Foods Developed From Staple Grains and Dried Dagaa Fish (
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Plant-based complementary foods commonly consumed in South-Kivu are often deficient in protein and essential micronutrients, contributing to undernutrition among young children. This study developed fish-enriched complementary flours and evaluated their proximate composition, sensory quality, acceptability, and storability. Three composite flours were formulated: a control complementary flour (CCF, no fish) and two enriched formulations containing 40% (ECF1) and 20% (ECF2) dried dagaa. Proximate composition and mineral content were determined using AOAC methods, and the sensory acceptability of CCF and ECF1 was evaluated among 82 mother-child pairs using a 7-point hedonic scale. Nutrient composition differed significantly among formulations (
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