Valorization of broken rice in nutrient enriched porridge flours supplemented with <i>Moringa Oleifera</i> , peanut, and soy

Malnutrition among children and pregnant women remains a major public health concern in South Kivu, Democratic Republic of the Congo. This study aimed to develop and evaluate fortified infant flours using broken rice, peanuts, soybeans, and Moringa oleifera leaf powder as a cost‑effective nutritional strategy for vulnerable populations. Four formulations were developed: F1 (100% broken rice, control), F2 (60% broken rice, 15% peanuts, 20% soybeans, 5% Moringa oleifera), F3 (40% broken rice, 20% peanuts, 20% soybeans, 10% Moringa oleifera), and F4 (30% broken rice, 25% peanuts, 30% soybeans, 15% Moringa oleifera). Physicochemical properties, including bulk density, swelling capacity, water absorption, and oil absorption, were analyzed. Sensory evaluation was also conducted to assess consumer acceptability. F4 had the highest protein and fat content, reflecting the greatest energy value. Significant differences (p < .05) were observed among formulations in bulk density, swelling capacity and water absorption, while oil absorption remained relatively constant. Sensory evaluation revealed that porridge made from F3 was the most appreciated in terms of taste, texture and overall acceptability, despite F4 being nutritionally superior. These formulations may improve food security and child nutrition but need validation, sensory enhancement, and addressing practical, cultural, and scalability challenges.