This will make it very difficult to ensure that the cooked porridge has enough energy, it should at least provide the same as breast-milk, but preferably more. Several solutions have been put forward at the two meetings cited above, especially the possibility of using amylase, either preformed or through malted grains. As was correctly stated in another reply, red millet contains more iron than white, but the iron in red millet will be bound to phytates and not be very bio-available. I have some copies of the reports of the meetings above for those who are interested and send me their mailing address. An English language joint report including information and country reports from both meetings is currently under preparation.
Tannin binds protein and makes it unavailable for the body.
Now the question of local preference of red vs. white sorghum is purely psychological. For e.g. preference of brown vs. white eggs etc. I am surprised to know that Tomix has lot of different ingredients. My understanding of blended food production in the field is to make the process simple and cheaper. When too many ingredients are used I wonder what would be the cost of production compared to imported CSB. Regards.