Acceptability Among Children and Caregivers of Amylase Porridges
Condition: Malnutrition
MeSH terms: Malnutrition
Study type: Interventional

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.
    

Intervention name(s): CSB drum dried + α-amylase; CSB + α-amylase; RSB + α-amylase; WSB + α-amylase; CSB PLUS drum dried + α-amylase; CSB PLUS + α-amylase; RSB PLUS + α-amylase; WSB PLUS + α-amylase; Commercial porridge flour; Commercial porridge bar; Commercial MSB + α-amylase
Intervention type(s): Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement
Intervention description(s): CSB drum dried + α-amylase: Porridge from drum dried Corn Soy Blend with α-amylase; CSB + α-amylase: porridge from Corn Soy Blend with α-amylase; RSB + α-amylase: Porridge from Rice Soy Blend with α-amylase; WSB + α-amylase: Porridge from Wheat Soy Blend with α-amylase; CSB PLUS drum dried + α-amylase: Porridge from drum dried Corn Soy Blend PLUS with α-amylase; CSB PLUS + α-amylase: Porridge from Corn Soy Blend PLUS with α-amylase; RSB PLUS + α-amylase: Porridge from Rice Soy Blend PLUS with α-amylase; WSB PLUS + α-amylase: Porridge from Wheat Soy Blend PLUS with α-amylase; Porridge from commercial porridge flour; Porridge from commercial porridge bar; Commercial MSB + α-amylase: Commercial porridge from Mais Soy Blend with α-amylase
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: Triple (Participant, Investigator, Outcomes Assessor)
Keywords: Young children; Acceptability; Food intake; Energy dense porridge