Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study
Abstract Background Legumes enhance food security in developing countries, necessitating an understanding of their properties. This study examined the nutritional, functional, and microbial qualities of legume-based flour blends from Small and Medium Enterprises (SMEs) in Malawi and Zambia. SMEs wer...
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2025-03-01
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| Online Access: | https://doi.org/10.1186/s40795-025-01034-0 |
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| author | Patrick Ndovie Smith G. Nkhata Numeri Geresomo Robert Fungo Vincent Nyau Richard Banda Justice Munthali Martha Chizule Nellie Manda |
| author_facet | Patrick Ndovie Smith G. Nkhata Numeri Geresomo Robert Fungo Vincent Nyau Richard Banda Justice Munthali Martha Chizule Nellie Manda |
| author_sort | Patrick Ndovie |
| collection | DOAJ |
| description | Abstract Background Legumes enhance food security in developing countries, necessitating an understanding of their properties. This study examined the nutritional, functional, and microbial qualities of legume-based flour blends from Small and Medium Enterprises (SMEs) in Malawi and Zambia. SMEs were chosen for their key role in local food production, distribution, and complementary food supply. Method A total of 36 legume-based flour blend samples were collected using snowball sampling, consisting of 21 samples (7 sets of 3 similar samples) from SMEs in Zambia and 15 samples (5 sets of 3 similar samples) from SMEs in Malawi. Samples were analyzed for proximate composition, energy, iron, and zinc content. The nutritional contributions to the Recommended Dietary Allowances (RDA) for children aged 1–3 years were assessed. Additionally, functional properties such as water-holding and oil-holding capacities were measured. Microbial analysis was performed, and the data were statistically analyzed to determine significance (p ≤ 0.05). Results Our findings revealed substantial variability in the nutritional content of these flour blends. Protein content ranged from 9.4% to 41.5%, carbohydrates from 8.1% to 71.3%, crude fat from 2.3% to 26.8%, and crude fiber from 6.2% to 35.2%. Iron and zinc levels also varied significantly, from 2.9 to 21.9 mg/100 g and 2.2 to 5.2 mg/100 g, respectively. These inconsistencies highlight a lack of standardization in nutrient content for blends intended for infant feeding. When prepared as 96 g porridge servings for children aged 1–3 years, the blends provided notable contributions to the Recommended Dietary Allowance (RDA). However, their nutrient levels were generally lower compared to the standard Corn-Soy Blend Plus (CSB +). The flour blends also showed variations in physico-functional properties, and some had microbial loads exceeding 250 cfu/g, reflecting inadequate hygiene practices during processing. Conclusion To enhance their products, SMEs should ensure that their flour blends meet both nutritional and safety standards while striving to match or surpass the nutrient content of CSB + to remain competitive in the market. |
| format | Article |
| id | doaj-art-998d1265a24348b5a2debaecefe8436c |
| institution | DOAJ |
| issn | 2055-0928 |
| language | English |
| publishDate | 2025-03-01 |
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| series | BMC Nutrition |
| spelling | doaj-art-998d1265a24348b5a2debaecefe8436c2025-08-20T03:05:56ZengBMCBMC Nutrition2055-09282025-03-0111111410.1186/s40795-025-01034-0Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional studyPatrick Ndovie0Smith G. Nkhata1Numeri Geresomo2Robert Fungo3Vincent Nyau4Richard Banda5Justice Munthali6Martha Chizule7Nellie Manda8Department of Human Nutrition and Health, Lilongwe University of Agriculture and Natural ResourcesDepartment of Agriculture and Food Systems, Natural Resources College, Lilongwe University of Agriculture and Natural ResourcesDepartment of Human Nutrition and Health, Lilongwe University of Agriculture and Natural ResourcesSchool of Food Technology, Nutrition & Bioengineering, Makerere UniversityDepartment of Food Science & Nutrition, School of Agricultural Sciences, University of ZambiaDepartment of Human Nutrition and Health, Lilongwe University of Agriculture and Natural ResourcesAlliance of Bioversity International & CIAT, Agricultural Research StationDepartment of Human Nutrition and Health, Lilongwe University of Agriculture and Natural ResourcesDepartment of Human Nutrition and Health, Lilongwe University of Agriculture and Natural ResourcesAbstract Background Legumes enhance food security in developing countries, necessitating an understanding of their properties. This study examined the nutritional, functional, and microbial qualities of legume-based flour blends from Small and Medium Enterprises (SMEs) in Malawi and Zambia. SMEs were chosen for their key role in local food production, distribution, and complementary food supply. Method A total of 36 legume-based flour blend samples were collected using snowball sampling, consisting of 21 samples (7 sets of 3 similar samples) from SMEs in Zambia and 15 samples (5 sets of 3 similar samples) from SMEs in Malawi. Samples were analyzed for proximate composition, energy, iron, and zinc content. The nutritional contributions to the Recommended Dietary Allowances (RDA) for children aged 1–3 years were assessed. Additionally, functional properties such as water-holding and oil-holding capacities were measured. Microbial analysis was performed, and the data were statistically analyzed to determine significance (p ≤ 0.05). Results Our findings revealed substantial variability in the nutritional content of these flour blends. Protein content ranged from 9.4% to 41.5%, carbohydrates from 8.1% to 71.3%, crude fat from 2.3% to 26.8%, and crude fiber from 6.2% to 35.2%. Iron and zinc levels also varied significantly, from 2.9 to 21.9 mg/100 g and 2.2 to 5.2 mg/100 g, respectively. These inconsistencies highlight a lack of standardization in nutrient content for blends intended for infant feeding. When prepared as 96 g porridge servings for children aged 1–3 years, the blends provided notable contributions to the Recommended Dietary Allowance (RDA). However, their nutrient levels were generally lower compared to the standard Corn-Soy Blend Plus (CSB +). The flour blends also showed variations in physico-functional properties, and some had microbial loads exceeding 250 cfu/g, reflecting inadequate hygiene practices during processing. Conclusion To enhance their products, SMEs should ensure that their flour blends meet both nutritional and safety standards while striving to match or surpass the nutrient content of CSB + to remain competitive in the market.https://doi.org/10.1186/s40795-025-01034-0LegumesFlour blendsProximate analysisFunctional propertiesMicrobial characteristicsRDA |
| spellingShingle | Patrick Ndovie Smith G. Nkhata Numeri Geresomo Robert Fungo Vincent Nyau Richard Banda Justice Munthali Martha Chizule Nellie Manda Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study BMC Nutrition Legumes Flour blends Proximate analysis Functional properties Microbial characteristics RDA |
| title | Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study |
| title_full | Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study |
| title_fullStr | Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study |
| title_full_unstemmed | Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study |
| title_short | Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study |
| title_sort | nutritional functional and microbial qualities of legume based flour blends processed by smes in zambia and malawi compared to standard corn soy blend plus csb a cross sectional study |
| topic | Legumes Flour blends Proximate analysis Functional properties Microbial characteristics RDA |
| url | https://doi.org/10.1186/s40795-025-01034-0 |
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