Most common porridge meals in Uganda are cereal-based and cooking them involves using water. This process results in gelatinization which makes the food soft and easy to digest. Enzyme-active malts, when added during cooking, have the ability to digest the carbohydrates, proteins, lipids, and phytate present in these porridges.A total of 74 children, aged 5-48 months, were included in this clinical trial analysis. The children who were fed on Power Flour porridge were generally younger, shorter, and weighed less than those fed on Plumpy’nut. About 96% of these children had kwashiorkor.At the start of the clinical trial, the mean weight of boys and girls was not significantly different. Generally, regardless of the type of flour fed to the children, a significant increase in the children’s weight was observed.

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