NCT02192892

Acceptability Among Children and Caregivers of Amylase Porridges

Acceptability of α-amylase Fortified Blended Foods Among Children 12-36 Months Old Children and Caregivers in Burkina Faso

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 240 (actual)
• Sponsor: DSM Food Specialties · Industry
• Sex: All
• Age: 12 Months – 36 Months
• Healthy volunteers: Accepted

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.

Conditions

• Malnutrition

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	CSB drum dried + α-amylase	CSB drum dried + α-amylase: Porridge from drum dried Corn Soy Blend with α-amylase
DIETARY_SUPPLEMENT	CSB + α-amylase	CSB + α-amylase: porridge from Corn Soy Blend with α-amylase
DIETARY_SUPPLEMENT	RSB + α-amylase	RSB + α-amylase: Porridge from Rice Soy Blend with α-amylase
DIETARY_SUPPLEMENT	WSB + α-amylase	WSB + α-amylase: Porridge from Wheat Soy Blend with α-amylase
DIETARY_SUPPLEMENT	CSB PLUS drum dried + α-amylase	CSB PLUS drum dried + α-amylase: Porridge from drum dried Corn Soy Blend PLUS with α-amylase
DIETARY_SUPPLEMENT	CSB PLUS + α-amylase	CSB PLUS + α-amylase: Porridge from Corn Soy Blend PLUS with α-amylase
DIETARY_SUPPLEMENT	RSB PLUS + α-amylase	RSB PLUS + α-amylase: Porridge from Rice Soy Blend PLUS with α-amylase
DIETARY_SUPPLEMENT	WSB PLUS + α-amylase	WSB PLUS + α-amylase: Porridge from Wheat Soy Blend PLUS with α-amylase
DIETARY_SUPPLEMENT	Commercial porridge flour	Porridge from commercial porridge flour
DIETARY_SUPPLEMENT	Commercial porridge bar	Porridge from commercial porridge bar
DIETARY_SUPPLEMENT	Commercial MSB + α-amylase	Commercial MSB + α-amylase: Commercial porridge from Mais Soy Blend with α-amylase

Timeline

• Start date: 2014-06-01
• Primary completion: 2014-08-01
• Completion: 2014-08-01
• First posted: 2014-07-17
• Last updated: 2014-08-06

Locations

1 site across 1 country: Burkina Faso