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

TL;DR

This study creates a nutrient-rich corn flour and egg powder blend for children, improving their protein, iron, and vitamin intake while being well-accepted and stable for long-term use.

Contribution

A novel, culturally appropriate, and scalable food formulation using egg powder-fortified corn flour to combat childhood malnutrition.

Findings

The composite food significantly increased protein, iron, zinc, and vitamin content compared to plain corn flour.

The 100:20 corn-to-egg ratio was most acceptable to children based on sensory evaluations.

The formulation has a 12-month shelf life and favorable functional properties like solubility and viscosity.

Abstract

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.

The study evaluated nutritional and functional properties of corn flour‐egg powder composite to create a nutrient‐dense meal for children. The composite had enhanced protein (18.09%) and carbohydrates (61.99%), with improved iron, zinc, magnesium, vitamin A, and folate levels. Functional properties showed good viscosity (168 RVU) and stability (12‐month shelf life). Sensory evaluation favored the 100:20 egg powder‐to‐corn flour ratio for taste and acceptability. These findings highlight its potential as a fortified intervention food to improve children's nutrition and hemoglobin levels.

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