Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

摘要: Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most children subsist on locally available starchy foods, whose oral texture is not well-characterized relation their sensorimotor readiness. The sensory quality CP affects processing (OP) abilities Unsuitable limits nutrient intake, leading protein-energy malnutrition. perception selected CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, Bambara) was investigated trained temporal-check-all-that-apply (TCATA) panel 10), alongside commercial 19). A simulated OP method (Up-Down mouth movements- munching) control (lateral normal adult-like chewing) were used. TCATA results showed that Sorghum initially too thick, sticky, slimy, pasty, also at end easy swallow even solids content-especially Up-Down method. These attributes make difficult ingest for given limited abilities, thus, this can contribute Methods improve properties indigenous are needed optimize infant intake.