An evaluation of a project to improve child nutrition in Tanzania

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Abstract
Dietary bulk has been cited as an important factor influencing the nutritional intake of young children in developing countries. In Tanzania, a potential solution to the problem of dietary bulk in weaning foods, has been the promotion of ‘kimea’ or ‘power flour’ which is a cereal grain that has been sprouted (germinated). Flour made from this germinated grain contains amylase and has a thinning effect when added in small quantities to thick porridge thus allowing small children to consume a greater quantity of porridge. Alternatively, the effect of adding kimea to porridge can be seen as improving energy density because more flour can be added to the mixture whilst the same consistency is maintained. The frequency of use of kimea and mothers’ perceptions about its value for young child feeding were evaluated in eight villages of Kyela district, Mbeya region, Tanzania. In four villages kimea had been promoted (project villages) and in the other four villages there had been no special programme of promotion (nonproject). A total of 131 mothers attending MCH clinics and 37 dispensary staff were interviewed. Forty two per cent of project village mothers and 18% of nonproject village mothers had heard about the use of kimea for young child feeding but only 45% of these mothers used kimea when preparing porridge for their young children. Reasons for low adoption rates are discussed. Thirty seven per cent of mothers who had heard about kimea were unable to describe correctly how to use it to thin porridge. These results emphasise the need to examine local attitudes and activities in relation to household level food technologies before promoting their adoption.

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