Formulation of a complementary food fortified with broad beans (Vicia faba) in Southern Ethiopia

The formulation of a broad bean-containing porridge produced a higher protein food with acceptable sensory characteristics when compared to the customary cereal-based porridge of the Titecha kebele region of Ethiopia. Participant children and mothers preferred the taste of the 10% broad bean porridge. This study demonstrated successful use of locally-available and affordable foods to enhance nutritional quality of complementary foods. Most mothers were preparing food in the form of a low protein cereal-based gruel, and although grown in the area, broad beans with higher protein content than cereal grains were not widely consumed