What is it about?
In the broiler chicken model, nearly all sorghum and corn-based food aid porridges results in improved outcomes compared to a current food aid porridge used corn-soy blend plus (CSB+).
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Photo by Seth Doyle on Unsplash
Why is it important?
These results suggest the newer food aid porridges are of higher nutritional quality than CSB+.
Read the Original
This page is a summary of: Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler Chickens, Current Developments in Nutrition, December 2018, Oxford University Press (OUP),
DOI: 10.1093/cdn/nzy073.
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Resources
2017 Global Food Systems - New sorghum product improves child nutrition
Video describing the project.
The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food Aid
Study design paper.
Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy Study
Manuscript describes the results of the efficacy study.
Bioavailable Iron and Vitamin A in Newly Formulated, Extruded Corn, Soybean, Sorghum and Cowpea Fortified-Blended Foods in the In-vitro Digestion/Caco-2 Cell Model
In vitro bioavailability work related to the project.
Newly formulated, extruded sorghum, cowpea, corn, and soy containing fortified-blended foods lead to adequate vitamin A, iron outcomes and improved growth compared with CSB+ in rats.
Rat bioavailability study.
Nutrient Cost-Effectiveness of Fortified Blended Food Aid Products
Describes the economics of food aid porridges produced from different commodities and producing them in different countries.
Is the Inclusion of Animal Source Foods in Fortified Blended Foods Justified?
Review focused on whether there is justification for the inclusion of often costly animal protein sources in food aid porridges.
Use of Grain Sorghum in Extruded Products Developed for Gluten-free and Food Aid Applications
Part of this chapter describes some of our work in producing the extruded food aid porridges.
Contributors
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