Integrating traditional food properties with modern nutrition to develop complementary foods from local resources. An acceptability study in tribal regions of Jawhar among undernourished children

Abstract Background Low-cost complementary foods were developed and evaluated, from locally available foods in the tribal regions of Jawhar for the nutritional management of undernourished children. Methods In stage 1 of the study, a literature search was conducted to document foods and their nutritive value, available in Jawhar. In stage 2, nutrition and traditional medicine experts conducted a sensory evaluation of 15 recipes. In stage 3, five recipes were selected per the sensory evaluation scores, medicinal properties, and nutrient density. Their acceptability was tested among the undernourished children. Results All the recipes scored high in sensory evaluation (mean score 22 ± 1.07 out of 25). Within a mean time of <8 min, children completed the full portion (100g) of the served food. Among the recipes (R4)-Red finger millet Porridge, and (R1) Dumstick leaves and Lentils porridge were consumed entirely by >90% of the children. Conclusions High acceptability merits including these locally available food recipes in the nutritional rehabilitation centers in the tribal region of Jawhar.