Nutritional Composition and Acceptability of Egg Powder-Fortified Tom Brown Among School-Aged Children in the Wa...

The study developed a nutrient-rich composite food by blending roasted corn flour with egg powder, targeting school-aged children to address protein-energy and micronutrient deficiencies. The objective of the study was to evaluate the functional properties (viscosity, solubility), acceptability, and shelf life stability of egg powder-fortified staples and provide an understanding of how nutrient fortification ratios such as egg powder: corn flour affect sensory preferences and compliance in study populations, especially children. The composite significantly enhanced protein, carbohydrates, iron, zinc, magnesium, folate, and vitamin A compared to plain corn flour, supporting growth, immunity, and cognitive health and contributing 573 kcal per 250 mL serving, translating into about 34.7% of the average RDA of energy for children 5-12 years old. Consuming 250 mL of the egg powder-fortified Tom Brown contributes 6.66 mg of iron, representing about 74% of the 9 mg RDA of iron for children within 8-12 and 17.34 g of protein. Functional tests showed favorable bulk density (0.65 g/mL), solubility (23%), and a 12-month shelf life, ensuring practicality in resource-limited settings. Sensory evaluations of appearance, aroma, taste, texture, and general acceptability with 75 participants and samples randomly presented to the pupils and the randomization order generated using the Compusense Cloud software ranked the 100:20 corn-to-egg ratio highest in acceptability. The formulation offers a scalable, culturally appropriate solution to improve hemoglobin levels, reduce anemia, and boost nutritional resilience, positioning it as a transformative tool in combating global childhood malnutrition.