Department of Food Innovation and Nutrition, Faculty of Agriculture and Environment, Mountains of the Moon University, P.O. Box 837, Fort Portal, Uganda
Department of Food Science and Post-harvest Technology, Faculty of Agriculture and Environment, Gulu University, P.O. Box 166, Gulu, Uganda
*Corresponding author; E-mail: kilamagodfrey632@gmail.com
Abstract
Background: Oyster mushroom (Pleurotus ostreatus), though underutilized in complementary feeding, is rich in micronutrients. Blending it with maize flour can improve the nutritional quality of cereal-based foods widely used in resource-constrained settings, though its composite effects remain largely unexplored.
Problem Statement: Despite ongoing efforts, iron and zinc deficiencies remain prevalent among infants in Northern Uganda due to reliance on maize-based complementary foods. Promoting home-based traditional diets using local sources like oyster mushrooms offers a nutrient-rich alternative. This study examined maize and mushroom composites.
Sample Preparation:
Blending Ratios (w/w):
Analysis Methods: Proximate and mineral composition using AOAC 2005 methods · Sensory evaluation with 65 caregivers
Significant increases (p < 0.05) with higher mushroom ratios:
Declined with higher mushroom ratios:
| Parameter | 100% Maize | 10% Mushroom | 20% Mushroom | 30% Mushroom | 40% Mushroom |
|---|---|---|---|---|---|
| Protein (%) | 8.74 | 10.57 | 12.40 | 15.13 | 17.87 |
| Fiber (%) | 0.76 | 1.47 | 2.18 | 2.88 | 3.58 |
| Iron (%) | 2.3 | 3.5 | 4.8 | 6.5 | 8.2 |
| Zinc (%) | 1.1 | 1.6 | 2.1 | 2.8 | 3.4 |
| Carbohydrate (%) | 83.25 | 80.13 | 76.87 | 73.52 | 70.77 |
Blending maize flour with oyster mushroom significantly improves protein, fiber, and key micronutrients while maintaining sensory acceptability at 10% inclusion. This innovation supports complementary feeding, informs nutrition policy, and strengthens household food security, offering a sustainable solution to micronutrient deficiencies in infants 6-24 months.
