Nutritional composition and sensory evaluation of spirulina (Arthrospira platensis) millet-based composite flour for children of 6 to 59 months

Abstract

Millet is used as complementary food for children between the ages of 6 and 59 months. The presence of anti-nutritional factors in millet reduces nutrient bioavailability and makes millet-based diet fail to meet young children’s nutrient requirement. This study evaluated the nutritional composition and sensory acceptability of spirulina (Arthrospira platensis) millet-based composite flour developed from Ekaama, Odyera, and Ekwangapel millet varieties for children under five years of age. A completely randomized factorial design was employed to examine proximate composition, mineral levels, anti-nutritional constituents, β-carotene concentration, and sensory performance of the formulated flours. Both flours from germinated and non-germinated millet were analyzed following standard AOAC protocols. Mineral determination was carried out using Atomic Absorption Spectrophotometry, while anti-nutritional factors and β-carotene were determined using UV–Visible spectrophotometric techniques. Different spirulina inclusion levels (0 to 10%) were developed using Nutri-Survey software. Porridges prepared from these blends were assessed by an untrained panel using a nine-point hedonic scale for colour, aroma, texture, taste, mouthfeel, and overall acceptability. Germination increased (p < 0.05) protein content by 23.1%, fat by 107.9%, calcium by 12.7%, iron by 70.2%, and zinc by 108.7%. It reduced moisture content by 13.1%, ash by 17.6%, fibre by 20.0%, carbohydrate by 1.1%, and magnesium by 9.1%. Among the varieties, Odyera indicated the highest protein concentration (9.97%), followed by Ekaama (9.59%) and Ekwangapel (9.44%). Odyera showed superior mineral levels across the analyzed varieties. Across eight millet types (Ekwangapel, Ekaama, Emoro moru, Ayuku manyige, Odyera, Min bel, Luk caa, and Adyang adyang), oxalates by 82.0%, phytates by 32.8%, and tannins by 60.1%. Incorporation of 10% spirulina into Odyera-based flour yielded the greatest protein (15.76%), iron (16.73 mg/100 g), and β-carotene (353.24 mg/kg) concentrations. Sensory analysis indicated that porridge from germinated Ekaama with 2% spirulina was most preferred (score 7.57), followed by Odyera (7.23) and Ekwangapel (6.67) at the same level. Higher spirulina enrichment generally reduced consumer preference, mainly due to green coloration and flavor alterations. Nonetheless, germination coupled with moderate spirulina addition (2%) notably improved both nutritional quality and sensory acceptance of millet-based complementary foods prepared from Ekaama, Odyera, and Ekwangapel. These findings demonstrate the potential of such formulations to provide nutrient-dense and culturally suitable foods to alleviate Protein Energy Malnutrition among children.