Acceptability Among Children and Caregivers of Amylase Porridges
- Conditions
- Malnutrition
- Interventions
- Dietary Supplement: Commercial porridge barDietary Supplement: CSB + α-amylaseDietary Supplement: CSB drum dried + α-amylaseDietary Supplement: Commercial porridge flourDietary Supplement: CSB PLUS drum dried + α-amylaseDietary Supplement: RSB + α-amylaseDietary Supplement: WSB + α-amylaseDietary Supplement: CSB PLUS + α-amylaseDietary Supplement: RSB PLUS + α-amylaseDietary Supplement: WSB PLUS + α-amylaseDietary Supplement: Commercial MSB + α-amylase
- Registration Number
- NCT02192892
- Lead Sponsor
- DSM Food Specialties
- Brief Summary
Addition of α-amylase is considered as one of most effective solution to improve energy density of cereal based porridges (WHO, 2008). By adding α-amylase, the viscosity of porridges will be decreased while keeping dry matter content constant. Potential positive impact is to significantly improve efficiency of WFP nutritional programmes targeting vulnerable groups suffering from acute malnutrition.
The acceptance of porridges made with α-amylase is tested compared to porridges made without α-amylase among 12-36 months old children and their caregivers. Acceptance is measured based on energy intake. The porridges tested consist of fortified blended Supercereal (12- \<24 months) and Supercereal-Plus (24-36 months) based on Corn Soy Blend (CSB) extruded or drum dried, Wheat Soy Blend (WSB), Rice Soy Blend (RSB), all with and without α-amylase, or a commercial porridge, or eeZee bar.
- Detailed Description
In total 120 caregiver-child pairs will be recruited in in a rural area in Fada N'Gourma Province, Burkina Faso. In total 240 subjects are included in the study: 80 children aged 12-23.9 months with 80 caregivers and 40 children aged 24-36 months with 40 caregivers. Per group (12-23.9 months or 24-36 months) 10 porridges will be prepare according to cooking instructions at central points of the villages where children are living. The caregiver will feed porridge to their children. Children eat as much porridge as they like. Porridge energy, micro- and macronutrient intake will be determined and porridge viscosity. Children and caregivers are randomly assigned to 10 different porridges, one meal per day and 3 consecutive days per porridge. Total duration is consecutively 30 days. The 120 caregivers will participate in a sensory test. At the end of the study, all caregivers will evaluate sensory of 5 out of the 10 porridges by survey, by ranking and by interview.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 240
- Children aged 12 to 36 months
- Anthropometry (for children only): MUAC > 115 mm
- Informed signed consent of parents/caregivers
- Beside breastfeeding, children are used to consume complementary foods
- Illness or any medical complications at the recruitment time
- Children already enrolled in any Feeding Program
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Commercial porridge bar Commercial porridge bar Porridge from commercial porridge bar CSB + α-amylase CSB + α-amylase CSB + α-amylase: Porridge from Corn Soy Blend with α-amylase CSB drum dried + α-amylase CSB drum dried + α-amylase CSB drum dried + α-amylase: Porridge from Corn Soy Blend drum dried with α-amylase CSB drum dried - α-amylase CSB drum dried + α-amylase CSB drum dried - α-amylase: Porridge from Corn Soy Blend drum dried without α-amylase Commercial porridge flour Commercial porridge flour Porridge from commercial porridge flour CSB PLUS drum dried + α-amylase CSB PLUS drum dried + α-amylase CSB PLUS drum dried + α-amylase: Porridge from Corn Soy Blend PLUS drum dried with α-amylase CSB PLUS drum dried - α-amylase CSB PLUS drum dried + α-amylase CSB PLUS drum dried - α-amylase: Porridge from Corn Soy Blend PLUS drum dried without α-amylase CSB - α-amylase CSB + α-amylase CSB - α-amylase: Porridge from Corn Soy Blend without α-amylase RSB + α-amylase RSB + α-amylase RSB + α-amylase: Porridge from Rice Soy Blend with α-amylase RSB - α-amylase RSB + α-amylase RSB - α-amylase: Porridge from Rice Soy Blend without α-amylase WSB + α-amylase WSB + α-amylase WSB + α-amylase: Porridge from Wheat Soy Blend with α-amylase CSB PLUS + α-amylase CSB PLUS + α-amylase CSB PLUS + α-amylase: Porridge from Corn Soy Blend PLUS with α-amylase RSB PLUS + α-amylase RSB PLUS + α-amylase RSB PLUS + α-amylase: Porridge from Rice Soy Blend PLUS with α-amylase WSB PLUS + α-amylase WSB PLUS + α-amylase WSB PLUS + α-amylase: Porridge from Wheat Soy Blend PLUS with α-amylase WSB PLUS - α-amylase WSB PLUS + α-amylase WSB PLUS - α-amylase: Porridge from Wheat Soy Blend PLUS without α-amylase Commercial MSB + α-amylase Commercial MSB + α-amylase Commercial MSB + α-amylase: Commercial porridge from Mais Soy Blend with α-amylase CSB PLUS - α-amylase CSB PLUS + α-amylase CSB PLUS - α-amylase: Porridge from Corn Soy Blend PLUS without α-amylase RSB PLUS - α-amylase RSB PLUS + α-amylase RSB PLUS - α-amylase: Porridge from Rice Soy Blend PLUS without α-amylase
- Primary Outcome Measures
Name Time Method Energy intake by children 1 day Energy intake (kcal/d) by children calculated on the basis of actual intake of wet weight porridge and converted into dry weight (grams). Mean of three measures on three different days.
- Secondary Outcome Measures
Name Time Method Viscosity of porridge 1 day Viscosity by Bostwick consistometer (cm/30 secs). Mean of three measures on three different days.
Acceptability of porridge by caregivers 1 day Acceptability of caregivers ("liking" on a 5-point Hedonic scale, by ranking and by interview)
Micronutrient and macronutrient intake by children 1 day Micronutrient and macronutrient intake (mg/d) children calculated on the basis of actual intake of wet weight porridge and converted into dry weight (grams). Mean of three measures on three different days.
Trial Locations
- Locations (1)
GRET
🇧🇫Fada N'Gourma, Fada N'Gourma Province, Burkina Faso