Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children

While dietary diversification of monotonous cereal-based diets using legumes and vegetables can alleviate the high prevalence of iron and zinc deficiencies in sub-Saharan African children, laborious cooking times limit the use of particularly legumes. This study investigated the effects of high-temperature short-time (HTST) processing on sorghum (extrusion) and cowpea (micronisation), compositing sorghum-cowpea (70:30) (ESMC) in a ready-to-eat porridge and addition of cowpea leaves on iron and zinc bioaccessibilities compared to a commercial fortified maize:soy ready-to-eat porridge. HTST processing increased iron bioaccessibility from both grains and the zinc bioaccessibility from the sorghum. One serving of ESMC porridge with cowpea leaves could contribute approximate to 85 and 18% towards the iron and zinc RDA of preschool children, compared to the commercial product at approximate to 84 and 125%, respectively. However, the higher iron and zinc bioaccessibilities from the ESMC porridge with cowpea leaves, compared to the commercial product (11.8 vs. 5.0% and 18.9 vs 2.7%, respectively) means it would provide more bioaccessible iron (2.24 vs. 0.86 mg/100 g, db) and similar levels of zinc (0.35 vs. 0.32 mg/100 g) towards the absolute basal requirements of preschool children. The ESMC porridge with cowpea leaves could improve the iron and zinc nutritive value of preschool sub-Saharan African children's diets. (C) 2016 Elsevier Ltd. All rights reserved.