Nutrient Content and Acceptability of Soybean Based Complementary Food (Report‪)‬

INTRODUCTION The main nutritional problems in Tanzania and other sub-Saharan African countries are Protein and Energy Deficiencies (PED), Iron Deficiency Anaemia (IDA), Vitamin A Deficiency (VAD) and Iodine Deficiency Disorders (IDD). In Tanzania, PED affects 28% and IDA 32% of the general population with children under 5 and pregnant and lactating women being the most susceptible [1]. Major food-related causes of malnutrition include inadequate feeding, foods with low energy and nutrient density, low bioavailability of nutrients, poor access to food, use of poor processing methods and microbial contamination [2]. This situation may be improved by the use of appropriate and sustainable intervention approaches, which include development of low cost, nutritious complementary/ supplementary foods using locally available, underutilized cereals, legumes and oil seeds, and use of affordable bio-enrichment processing techniques such as fermentation of complementary cereals, legumes or oilseed mixtures at the household level [3].