Abstract:
The palatability and acceptability of sorghum based Faffa was evaluated in Ethiopian children aged 2–5 years. The Faffa was offered in sufficient amounts to make a significant contribution to the dietary intake of the children. The sorghum based Faffa was well accepted when offered as porridge, bread or pancake mixed with the traditional Ethiopian diet so as to contribute about 50 per cent of the daily protein intake. Bulk reduced Faffa porridge was prepared by adding porridge made from germinated (malted) sorghum to ordinary Faffa porridge. The bulk reduced porridge contained 25 per cent more Faffa flour compared to ordinary porridge though of similar consistency. However the mean daily intake of solid food was less in bulk-reduced Faffa (758 g) compared to ordinary Faffa (839 g) resulting in about the same average daily energy intake. This finding suggests that the children were able to adjust their energy intake by modifying their food intake.
