Food preservation techniques for rural Ethiopia: Formulation of complementary flour

In Ethiopia, diets are often cereal-based with low consumption of vegetables, fruits, and animal-source foods, leading to micronutrient deficiencies and poor health. Perishability, limited cold chain infrastructure, and low demand further reduce supply and affordability of these nutrient-rich foods. To improve complementary feeding for children aged 6–23 months, this study examines household drying techniques and uses linear programming to develop an optimal, affordable cereal-legume flour formulation that meets nutrient needs while considering local ingredient availability and cost.