The porridges were made with roasted white maize and chicken powder in the following proportions:
100% roasted maize by weight (no chicken powder)-control
85% roasted maize by weight + 15% chicken powder by weight
80% roasted maize by weight + 20% chicken powder by weight
75% roasted maize by weight + 25% chicken powder by weight
Regular steamed white rice was used, with four different gravies containing different amounts of the chicken powder. The gravy was prepared from tomatoes, peppers, onions, salt, vegetable oil and containing no CP (control sample), 15% CP, 20% CP and 25% CP.
Both mothers and children scored the control sample (rice and gravy without added chicken powder) the highest on preference compared to the three test samples as in the case of the breakfast porridge (Table 3).