Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: A community-based experimental study

Background Iron and zinc deficiencies are a major public health concern among children aged 6–24 months in Northern Uganda, particularly in the Acholi sub-region. These deficiencies are largely linked to complementary foods prepared from inadequately processed local ingredients with high anti-nutritional factors, which impair micronutrient absorption. This study investigated the effect of malting on broken rice–iron-rich beans composite flour, focusing on sensory properties, nutrient composition, bioavailability, and anti-nutritional content. Methods Nine formulations (four malted, four unmalted, and one control) were analyzed. Sensory evaluations were conducted with 124 mothers of children aged 6–24 months. Proximate composition, micronutrient content, and anti-nutritional factors were determined in the laboratory. Data were analyzed using two-way ANOVA at p ≤ 0.05. Results For children aged 6–11 months, the most preferred formulation was composite F (30% unmalted beans: 70% rice), while composite C (40% malted beans: 60% rice) was most acceptable for 12–24 months. Composite A (30% malted beans: 70% rice) and composite G (40% unmalted beans: 60% rice) had high moisture content (2.30 mg/100 g and 3.00 mg/100 g, respectively), with G significantly higher (p ≤ 0.05). Composite E (30% unmalted beans: 70% rice) showed the highest water absorption capacity, while malting reduced oil absorption capacity and bulk density. Ash content was higher in malted samples (A = 1.45%, C = 2.28%) than unmalted (E = 1.52%, G = 1.76%). Carbohydrate levels were consistent but highest in the control (100% rice = 91.71%). Protein digestibility was higher in malted samples (A = 33.16%, C = 12.35%), while zinc bioavailability was highest in C (4.14 mg/100 g). Malting increased zinc, calcium, iron, magnesium, potassium, and fiber, and reduced phytate and trypsin inhibitors, though polyphenols and tannins slightly increased. Conclusions Malting improved nutritional quality, functional properties, and acceptability of complementary foods. Composite A is suitable for 6–11 months, and composite C for 12–24 months. Promoting iron-rich bean composites through caregiver education and early childhood feeding programs could enhance nutrient intake, support growth, and prevent micronutrient deficiencies.