Sensory evaluation of composite porridges based on pearl millet and cowpea for Mozambican children under five years old

Undernutrition remains a major public health problem in Mozambique. Traditional porridges made from cereals like maize, rice, and millet are typically low in protein, nutrient density, and energy content. This study aimed to evaluate caregivers' liking of newly developed composite porridge made with pearl millet and cowpea, formulated to meet the nutritional needs of children by enhancing protein content and nutrient density. Sensory evaluations were conducted in three distinct locations: Copuito, Pulupu, and Nanguasse in Cabo Delgado Province, Mozambique. Four porridges were tested for appearance, colour, aroma, and taste: (1) SM-100 % soaked pearl millet (control); (2) FMFP-60 % fermented pearl millet + 40 % fermented cowpea; (3) FGMFP-55 % fermented pearl millet + 5 % germinated pearl millet + 40 % fermented cowpea; and (4) FMFGP-60 % fermented pearl millet + 35 % fermented cowpea +5 % germinated cowpea. Results showed that caregivers in all locations liked FMFGP very much, with both SM and FMFGP described as "good porridge". Although all composite porridges were generally liked, FMFP and FGMFP were less liked in Copuito and Pulupu because of their thinner viscosity and the taste of beans. The thin viscosity was due to the addition of germinated pearl millet, which allows for an increase in energy density. Overall, FGMFP and FMFGP have the potential to be successfully introduced and used as a nutritional solution to address children's malnutrition in Mozambique.