Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings

Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as Nasha , are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver–child responses to Nasha formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine Nasha formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as Nasha , provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.