Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: A community-based experimental study

Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: A community-based experimental study | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: A community-based experimental study Christopher Atibo, Sunday Mark Oyet, Christopher Muggaga, Basil Mugonola This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8986438/v1 This work is licensed under a CC BY 4.0 License Status: Under Revision Version 1 posted 9 You are reading this latest preprint version Abstract Background Iron and zinc deficiencies are a major public health concern among children aged 6–24 months in Northern Uganda, particularly in the Acholi sub-region. These deficiencies are largely linked to complementary foods prepared from inadequately processed local ingredients with high anti-nutritional factors, which impair micronutrient absorption. This study investigated the effect of malting on broken rice–iron-rich beans composite flour, focusing on sensory properties, nutrient composition, bioavailability, and anti-nutritional content. Methods Nine formulations (four malted, four unmalted, and one control) were analyzed. Sensory evaluations were conducted with 124 mothers of children aged 6–24 months. Proximate composition, micronutrient content, and anti-nutritional factors were determined in the laboratory. Data were analyzed using two-way ANOVA at p ≤ 0.05. Results For children aged 6–11 months, the most preferred formulation was composite F (30% unmalted beans: 70% rice), while composite C (40% malted beans: 60% rice) was most acceptable for 12–24 months. Composite A (30% malted beans: 70% rice) and composite G (40% unmalted beans: 60% rice) had high moisture content (2.30 mg/100 g and 3.00 mg/100 g, respectively), with G significantly higher (p ≤ 0.05). Composite E (30% unmalted beans: 70% rice) showed the highest water absorption capacity, while malting reduced oil absorption capacity and bulk density. Ash content was higher in malted samples (A = 1.45%, C = 2.28%) than unmalted (E = 1.52%, G = 1.76%). Carbohydrate levels were consistent but highest in the control (100% rice = 91.71%). Protein digestibility was higher in malted samples (A = 33.16%, C = 12.35%), while zinc bioavailability was highest in C (4.14 mg/100 g). Malting increased zinc, calcium, iron, magnesium, potassium, and fiber, and reduced phytate and trypsin inhibitors, though polyphenols and tannins slightly increased. Conclusions Malting improved nutritional quality, functional properties, and acceptability of complementary foods. Composite A is suitable for 6–11 months, and composite C for 12–24 months. Promoting iron-rich bean composites through caregiver education and early childhood feeding programs could enhance nutrient intake, support growth, and prevent micronutrient deficiencies. Iron-rich beans malting bioavailability composite flour complementary feeding sensory evaluation Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Revision Version 1 posted Editorial decision: Revision requested 01 May, 2026 Reviews received at journal 30 Apr, 2026 Reviews received at journal 23 Apr, 2026 Reviewers agreed at journal 15 Apr, 2026 Reviewers agreed at journal 13 Apr, 2026 Reviewers invited by journal 24 Mar, 2026 Editor assigned by journal 12 Mar, 2026 Submission checks completed at journal 12 Mar, 2026 First submitted to journal 27 Feb, 2026 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8986438","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":611376111,"identity":"66ce1175-dbb2-4434-a751-3be2650404b8","order_by":0,"name":"Christopher Atibo","email":"","orcid":"","institution":"Gulu University","correspondingAuthor":false,"prefix":"","firstName":"Christopher","middleName":"","lastName":"Atibo","suffix":""},{"id":611376112,"identity":"27b47d0e-aa4c-4859-aaf3-5f577f5d5bd9","order_by":1,"name":"Sunday Mark Oyet","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABBUlEQVRIiWNgGAWjYJACCTDJAyZtgJix8QAJWhLSQFoaSNJyGMzGq0V+Ru7BGz/btsmb9xw+JvHxx3m7te2HgbbU2ETj0mJwIy/ZsrfttuGcs21pkjMSbidvO5MI1HIsLbcBlxaJHDMJ3rbbjDP4ecykeYBazA4AtTA2HMapRX5Gjpnk37bb9mAtfxLOJZudf4hfC8ONHDNpoC2JM3h7zKQZEg7Ymd0gYIvBmTfG1jLnbifP4DmWbNmTlpxgdgNoSwIev8i35xjefFN223YGT/LBGz9s7OzNzqc/fPChxga3w0CAkQ1MsYAiKBGsMgGfcjD4AyaZPwAJe4KKR8EoGAWjYMQBABy8ZLn9AHzEAAAAAElFTkSuQmCC","orcid":"","institution":"Gulu University","correspondingAuthor":true,"prefix":"","firstName":"Sunday","middleName":"Mark","lastName":"Oyet","suffix":""},{"id":611376113,"identity":"3a319047-c7ab-440e-8b6d-d3ba6984c735","order_by":2,"name":"Christopher Muggaga","email":"","orcid":"","institution":"Gulu University","correspondingAuthor":false,"prefix":"","firstName":"Christopher","middleName":"","lastName":"Muggaga","suffix":""},{"id":611376114,"identity":"2b005cff-5ec1-44e3-882a-6501f49702ba","order_by":3,"name":"Basil Mugonola","email":"","orcid":"","institution":"Gulu University","correspondingAuthor":false,"prefix":"","firstName":"Basil","middleName":"","lastName":"Mugonola","suffix":""}],"badges":[],"createdAt":"2026-02-27 09:54:46","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-8986438/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-8986438/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":106093079,"identity":"a3d18c2a-9948-4fec-b8e9-4d47bee6cedd","added_by":"auto","created_at":"2026-04-03 11:33:43","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":832391,"visible":true,"origin":"","legend":"","description":"","filename":"Atiboetal.2026REVISEDMANUSCRIPT.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8986438/v1_covered_c1d9ea18-bc88-4c9c-a93a-44ee8cfc0581.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: A community-based experimental study","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-nutrition-and-health","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food, Nutrition and Health](https://link.springer.com/journal/44403)","snPcode":"44403","submissionUrl":"https://submission.springernature.com/new-submission/44403/3","title":"Food, Nutrition and Health","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Open","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Iron-rich beans, malting, bioavailability, composite flour, complementary feeding, sensory evaluation","lastPublishedDoi":"10.21203/rs.3.rs-8986438/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8986438/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003ch2\u003eBackground\u003c/h2\u003e \u003cp\u003eIron and zinc deficiencies are a major public health concern among children aged 6\u0026ndash;24 months in Northern Uganda, particularly in the Acholi sub-region. These deficiencies are largely linked to complementary foods prepared from inadequately processed local ingredients with high anti-nutritional factors, which impair micronutrient absorption. This study investigated the effect of malting on broken rice\u0026ndash;iron-rich beans composite flour, focusing on sensory properties, nutrient composition, bioavailability, and anti-nutritional content.\u003c/p\u003e\u003ch2\u003eMethods\u003c/h2\u003e \u003cp\u003eNine formulations (four malted, four unmalted, and one control) were analyzed. Sensory evaluations were conducted with 124 mothers of children aged 6\u0026ndash;24 months. Proximate composition, micronutrient content, and anti-nutritional factors were determined in the laboratory. Data were analyzed using two-way ANOVA at p\u0026thinsp;\u0026le;\u0026thinsp;0.05.\u003c/p\u003e\u003ch2\u003eResults\u003c/h2\u003e \u003cp\u003eFor children aged 6\u0026ndash;11 months, the most preferred formulation was composite F (30% unmalted beans: 70% rice), while composite C (40% malted beans: 60% rice) was most acceptable for 12\u0026ndash;24 months. Composite A (30% malted beans: 70% rice) and composite G (40% unmalted beans: 60% rice) had high moisture content (2.30 mg/100 g and 3.00 mg/100 g, respectively), with G significantly higher (p\u0026thinsp;\u0026le;\u0026thinsp;0.05). Composite E (30% unmalted beans: 70% rice) showed the highest water absorption capacity, while malting reduced oil absorption capacity and bulk density. Ash content was higher in malted samples (A\u0026thinsp;=\u0026thinsp;1.45%, C\u0026thinsp;=\u0026thinsp;2.28%) than unmalted (E\u0026thinsp;=\u0026thinsp;1.52%, G\u0026thinsp;=\u0026thinsp;1.76%). Carbohydrate levels were consistent but highest in the control (100% rice\u0026thinsp;=\u0026thinsp;91.71%). Protein digestibility was higher in malted samples (A\u0026thinsp;=\u0026thinsp;33.16%, C\u0026thinsp;=\u0026thinsp;12.35%), while zinc bioavailability was highest in C (4.14 mg/100 g). Malting increased zinc, calcium, iron, magnesium, potassium, and fiber, and reduced phytate and trypsin inhibitors, though polyphenols and tannins slightly increased.\u003c/p\u003e\u003ch2\u003eConclusions\u003c/h2\u003e \u003cp\u003eMalting improved nutritional quality, functional properties, and acceptability of complementary foods. Composite A is suitable for 6\u0026ndash;11 months, and composite C for 12\u0026ndash;24 months. Promoting iron-rich bean composites through caregiver education and early childhood feeding programs could enhance nutrient intake, support growth, and prevent micronutrient deficiencies.\u003c/p\u003e","manuscriptTitle":"Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: A community-based experimental study","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-03-26 15:22:53","doi":"10.21203/rs.3.rs-8986438/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2026-05-01T15:34:59+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-30T14:31:11+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-23T12:26:02+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"113994319537411279534741591632184141719","date":"2026-04-15T12:37:59+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"8056836605978433846316292592940561360","date":"2026-04-13T12:09:47+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2026-03-24T12:35:08+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2026-03-12T14:22:20+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2026-03-12T14:22:08+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food, Nutrition and Health","date":"2026-02-27T09:47:21+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-nutrition-and-health","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food, Nutrition and Health](https://link.springer.com/journal/44403)","snPcode":"44403","submissionUrl":"https://submission.springernature.com/new-submission/44403/3","title":"Food, Nutrition and Health","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Open","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"7976c057-ceb0-4a58-8713-90de39dd1878","owner":[],"postedDate":"March 26th, 2026","published":true,"recentEditorialEvents":[{"type":"decision","content":"Revision requested","date":"2026-05-01T15:34:59+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-30T14:31:11+00:00","index":15,"fulltext":""}],"rejectedJournal":[],"revision":"","amendment":"","status":"in-revision","subjectAreas":[],"tags":[],"updatedAt":"2026-05-01T15:39:12+00:00","versionOfRecord":[],"versionCreatedAt":"2026-03-26 15:22:53","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8986438","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8986438","identity":"rs-8986438","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}