Formulation of Nutritionally Improved Mashed Food from Orange-fleshed Sweet Potato (Ipomea batatus) and Haricot Bean (Phaseolus vulgaris) for Pre- School Children: The Case of Dale Woreda, Southern Ethiopia

Abstract

Protein-energy malnutrition and vitamin A deficiencies are among the public health problems in Ethiopia. To address the problems, food based strategies are necessary. Thus aim study was to assess the consumption of orange-fleshed sweet potato (OFSP) to formulate mashed food from OFSP and haricot bean in proportion (70: 30, 80: 20, 90: 10 and 100: 00). Crosssectional survey and experimental study designs and purposive sampling technique were employed. Structured questionnaires were used to collect survey data. Sensory evaluation was carried out using five-point hedonic scales with 17 consumer oriented panelists in triplicate. Data from the survey and experiments were analyzed using SPSS version 16.0 and SAS version 9.0 software. Likewise, the factorial (CRD and RCBD) experimental design was employed for microbial load and sensory analysis respectively. All the formulated foods were accepted by mothers and preschool children for sensory attributes of color, taste, flavor, mouth feel and overall acceptability. As recommendation, nutritionally improved and acceptable mashed foods can be prepared from OFSP and haricot bean at 70:30 proportions. The formulated foods were safe to be consumed within 24 hours of formulations. It was concluded that formulation of mashed food from OFSP and haricot bean can be used for improvement of preschool children’s RDA of protein and vitamin A. besides, nutrition education using food-based interventions were also recommended in the study area to improve the nutritional status of preschool children.