CROSS REFERENCE TO RELATED APPLICATION

[0001] This application claims priority to United States Provisional Application

Number 62/486,899, entitled "Power Porridge" filed April 18, 2017, which is hereby incorporated by reference.

FIELD

[0002] Provided are high nutrition foods.

BACKGROUND

[0003] Good nutrition enables people to lead healthy and functional lives.

Malnutrition and food insecurity remain prominent global public health issues, impeding people's ability to realize their full potential. Today, 3.5 billion people, or half of the world's population, suffer from at least one form of malnourishment, and one in nine people, or 795 million, go hungry every day. These food issues disproportionately affect people living in developing nations, in particular children and adolescents. The highest rates of malnutrition can be found in Asia and Sub-Saharan Africa. In Sub-Saharan Africa, in particular, the rate of undernourishment is projected to be nearly 25%, meaning one in four people are considered undernourished.

[0004] More children die every year of undernutrition than they do of AIDs, malaria, and tuberculosis combined. Poor nutrition is responsible for 45% of deaths in children under five years old, and globally one in four children suffer from stunted growth due to lack of proper nourishment. Malnutrition at an early age hinders normal physical and mental development, negatively impacts performance in school, and dampens the immune system, making children more vulnerable to disease and infection.

[0005] Malnutrition shows itself in two forms: 1) an energy deficit and not enough macronutrients, where protein deficiency is most critical for growth and 2) a micronutrient deficit. The "hidden hunger" is the name given to micronutrient deficiency. The UN's Sustainable Development Goals place a particular focus on ending hunger and malnutrition worldwide. By 2030, the target is to end all forms of malnutrition, as well as to ensure that all people always have access to nutritious and sufficient food. The goals have a specific focus on children and adolescents because intervention during childhood or adolescence has the greatest impact.

[0006] Beating the hidden hunger requires having sufficient micronutrients.

Micronutrients, such as vitamins and minerals, are essential for human beings. An organic chemical compound, or set of compounds, is called a vitamin when a human being cannot synthesize the compound or compounds in sufficient quantities. The compound or compounds must be obtained through that person's diet.

[0007] For the most part, vitamins are obtained with food, but a few are obtained by other means. For example, microorganisms in the intestine, commonly known as gut flora, produce vitamin K and biotin, while one form of vitamin D is synthesized in the skin with the help of natural ultraviolet sunlight.

[0008] Vitamins are essential for normal growth and development of a fetus. During development, the fetus requires certain nutrients and vitamins to be present at certain times. The nutrients and vitamins facilitate chemical reactions that produce skin, bone, and muscle. If there is a deficiency in one or more nutrients and vitamins, a child may develop a disease. Even minor deficiencies may cause permanent damage in a child.

[0009] Once growth and development are complete, vitamins and nutrients remain essential for the healthy maintenance of cells, tissues, and organs. Vitamins and nutrients also enable a human being to efficiently use chemical energy provided by the food it eats, and to help process the proteins, carbohydrates, and fats required for cellular respiration.

[0010] Vitamins are classified by their biological and chemical activity, not their structure. Each vitamin refers to a number of vitamer compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals is grouped under an alphabetized vitamin generic descriptor title, such as "vitamin A," which includes the compounds retinal, retinol, and four known carotenoids. Vitamers by definition are convertible to the active form of the vitamin in the body, and are sometimes interconvertible to one another, as well.

[0011] Vitamins have diverse biochemical functions. Some, such as vitamin D, have hormone-like functions as regulators of mineral metabolism, or regulators of cell and tissue growth and differentiation (such as some forms of vitamin A). Others function as antioxidants (e.g., vitamin E and sometimes vitamin C).

[0012] Vitamins may be divided in two categories, fat-soluble and water-soluble. Fat-soluble vitamins are soluble in fats. They are absorbed by fat globules that travel through the small intestines and into the general blood circulation within the body. Unlike water- soluble vitamins, fat-soluble vitamins are stored in the body when not in use. Fat-soluble vitamins include vitamin A in its palmitate form, vitamin D, vitamin E, and vitamin K.

[0013] Water-soluble vitamins, on the other hand, dissolve in water, which means water-soluble vitamins and nutrients dissolve quickly in the body. Unlike fat-soluble vitamins, water-soluble vitamins are carried to the body's tissues, but the body cannot store them. Any excess amounts of water-soluble vitamins simply pass through the body. Water- soluble vitamins need to be taken on a regular basis by human beings to ensure good health. Water soluble vitamins include vitamin C and the vitamin B complex (for example, as more fully provided below, thiamin, riboflavin, niacin, pantothenic acid, vitamin Ββ, biotin, folic acid, and vitamin B12).

[0014] Humans must consume vitamins periodically but vitamins may be consumed with differing schedules to avoid a vitamin deficiency. Because they are either fat-soluble or water-soluble, the body's stores for different vitamins vary widely. Vitamins A and D are stored in significant amounts, mainly in the liver, and an adult's diet may be deficient in vitamins A and D for many months. Vitamin B3, on the other hand, is not stored in significant amounts and so vitamin B3 reserves may last only a couple of weeks.

[0015] There are a variety of food-based strategies to address micronutrient deficiencies in developing nations, including diet diversification, fortification, and supplementation. Diet diversification, or increasing both the quantity and quality of micronutrient-rich whole food, is regarded as the ideal solution, though due to practical realities of food access and production, diet diversification is generally difficult to implement. Supplementation, or providing relatively large doses of micronutrients at once, is often the fastest way to address a particular deficiency, but supplementation is not always a sustainable long-term solution. Supplementation is also not as effective for water-soluble vitamins which need to be consumed more regularly. Fortification, or the addition of micronutrients to processed foods, is generally the most cost-effective strategy to realize sustainable long-term improvements in a population.

[0016] As global diets have changed, rising obesity rates and undernutrition rates have paradoxically increased in the same countries at the same time, a double-burden for those countries. Currently, obesity rates are increasing 30% faster in middle and low- income countries than in rich countries. Across the globe, 42 million children under the age of 5 are overweight or obese, while 50 million are wasted (i.e., too thin for their height). [0017] The double-burden of undernutrition and obesity is in part caused by shifting diets and trends. The trend in foods, for example, is shifting towards westernized processed foods, which offer an abundance of macronutrients in terms of carbohydrates and fats (in the form of refined sugars, grains, and vegetable oils, for example) but little in terms of essential micronutrients and protein. Globally, nearly two billion people, or one in three, suffer from a micronutrient deficiency.

[0018] The reality in many developing, low-income nations is that access to micronutrient-dense foods, either whole-food based or fortified, is limited. Food aid programs often include specialized fortified foods, but specialized food programs are reliant on foreign investment and often promote the interests of donor countries or sponsors as opposed to the interests of local development and local countries. Food aid programs may be able to act as a stop-gap measure, but not a long-term solution.

[0019] An example of food aid fortified products are corn-soy blends, which are fortified blended foods used by USAID, the World Food Program, and other global food-aid partners to address worldwide malnutrition. Often, a blend of milled com and soybeans are fortified with a vitamin and mineral premix, and are most often consumed as a porridge or a gruel. While food aid fortified products imported from other countries are effective at alleviating some malnutrition issues, especially in the short term, food aid fortified products keep countries reliant on international food aid and so do not address the root problem.

[0020] There are also national fortification programs of staple crops, which involve large-scale fortification of staple ingredients, such as flours, rice, dairy, sugars, oils, and salt. These programs can be effective but are often limited in the implementation and scope of micronutrients they provide.

[0021] It is widely believed that the private sector should play a role in addressing micronutrient deficiencies globally. In many developing countries, non-nutritious westernized processed foods are often imported, do not contribute to local business development or agriculture, and are supplanting consumption of traditional and local foods. There have been some successful examples of private-public partnerships to address micronutrient deficiencies through fortified food development. But, in general, maj or food companies are not economically incentivized to bring such products to market.

[0022] Given all of this, there is an opportunity to create a positive public health impact by introducing a food product that is made locally, such as in the same country that it is consumed, is culturally relevant and based on locally-grown crops, is fortified with micronutrients and protein, and supports local development. A product that is successful and economically viable in one impoverished state has the potential to change the way food is made, marketed, and sold in many more emerging markets and impoverished states suffering from malnutrition.

SUMMARY

[0023] The formulations, food products, and methods provided herein are useful for providing nutrition. In particular, the food product, a Power Porridge, is a unique formulation and is differentiated from other food products or porridge-like items because it is: (a) fortified with protein and a balanced micronutrient supplement comprising vitamins and minerals; (b) based on locally grown agricultural products; (c) manufactured in the same country in which the agricultural products are produced by a local enterprise; and (d) designed to appeal to local appetites with culturally relevant flavors and ingredients.

[0024] In some embodiments, Power Porridge comprises a daily value of essential vitamins and minerals and a complete soy-based protein. Deficiencies in these essential micronutrients are recognized as leading causes of hidden hunger, and lack of dietary protein (especially at a young age) is one of the main drivers of stunting and wasting.

BRIEF DESCRIPTION OF THE FIGURES

[0025] FIG. 1 provides: (top) a photo of the making of a porridge provided herein

(top), from a dry formulation of the porridge; and (bottom) a photo of the resulting porridge.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0026] Terminology

[0027] As used herein, the phrase "anticaking agent" refers to an additive placed in food products to prevent the formation of lumps and to ease packaging, transport, and consumption of the food product. Anticaking agents useful herein include, without limitation, one or more of calcium and magnesium, silica and various silicates, and talc, as well as flour and starch. Additional anticaking agents also include tricalcium phosphate, powdered cellulose, magnesium stearate, sodium bicarbonate, sodium ferrocyanide, potassium ferrocyanide, calcium ferrocyanide, bone phosphate, sodium silicate, silicon dioxide, calcium silicate, magnesium trisilicate, talcum powder, sodium aluminosilicate, potassium aluminium silicate, calcium aluminosilicate, bentonite, aluminium silicate, stearic acid, and polydimethylsiloxane.

[0028] As used herein the phrase "country of origin" refers to a country in which a plant- based ingredient of a food product described herein is sourced from a plant that is planted, grown, and harvested in that country. For example, in some embodiments of the food products provided herein, Liberia is a country of origin for cassava plants that are planted, grown, and harvested for use in deriving one or more ingredients of the food product, for example, protein, starch, and/or oil. In some such embodiments, the food product is manufactured and distributed in Liberia.

[0029] As used herein, the phrase "essential amino acid" or "indispensable amino acid" refers to an amino acid that cannot be synthesized from scratch by human beings and thus must be supplied by diet. There are nine amino acids that humans cannot synthesize:

phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine. Six other amino acids are considered conditionally essential in the human diet, meaning their synthesis can be limited under special pathophysiological conditions, such as prematurity in the infant or individuals in severe catabolic distress: arginine, cysteine, glycine, glutamine, proline, and tyrosine. In some embodiments, the food product further comprises one or more essential amino acids or one or more conditionally essential amino acids. In some embodiments, the one or more essential amino acids is L-lysine.

[0030] As used herein, the phrase "food product" is used interchangeably with

"porridge" and refers to a dish prepared from a food formulation described herein. In some embodiments, "food product" or "porridge" refers to an amount equivalent to or roughly equivalent to a single serving of the food product or porridge. In some embodiments, the food product or porridge comprises one or more ingredients selected from a protein source (for example, soy flour), a starch source (for example, flour from a starchy plant such as cassava), vitamin and minerals, and optionally additional flavorings. The starchy plants can be roots and/or grains. Flavorings such as, for example, sugar, honey, etc., can be added to make a sweet dish, or the porridge may be mixed with spices, vegetables, etc. to make a savory dish. The porridge is usually served hot in a bowl.

[0031] As used herein, the phrase "Human Development Index" (HDI) refers to a composite statistic (composite index) of life expectancy, education, and per capita income indicators, which are used to rank countries into four tiers of human development. A country scores a higher HDI when the lifespan is higher, the education level is higher, and the GDP per capita is higher. Every year the United Nations Development Programme ranks countries based on the HDI report released in their annual report. HDI is a tool to keep track of the level of development of a country, as it combines all major social and economic indicators that are responsible for economic development. Calculation of the index combines four major indicators: life expectancy for health, expected years of schooling, mean of years of schooling for education, and gross national income per capita for standard of living.

[0032] As used herein, the term "local" refers to ingredients (e.g., one or more ingredients of the food products described herein) that are sourced, manufactured and/or distributed in the same geographic area as where they are consumed. For example, the sourcing of ingredients in the same geographic area as where they are consumed represents an alternative to the global food model, a model which often sees food travelling long distances before it reaches the consumer. Food that has travelled a long distance may have a diminished quality or require preservatives, which can often be an unhealthy additive to the food product. In some embodiments, "local" refers to ingredients that are sourced, manufactured and/or distributed within about 500 km of where they are consumed. In some embodiments, "local" refers to ingredients that are sourced, manufactured, and/or distributed within about 400 km of where they are consumed. In some embodiments, "local" refers to ingredients that are sourced, manufactured, and/or distributed within about 300 km of where they are consumed. In some embodiments, "local" refers to ingredients that are sourced, manufactured, and/or distributed within about 200 km of where they are consumed. In some embodiments, "local" refers to ingredients that are sourced, manufactured, and/or distributed within about 100 km of where they are consumed. In some embodiments, "local" refers to ingredients that are sourced, manufactured, and/or distributed within about 50 km of where they are consumed.

[0033] As used herein, the term "minerals" refer to chemical elements required as essential nutrients by human beings to perform necessary functions. Minerals originate in the earth and cannot be made by the body of a human being. Five maj or minerals include calcium, phosphorus, potassium, sodium, and magnesium. There are other required minerals required by the human body such as, for example, without limitation, iron, cobalt, copper, zinc, manganese, molybdenum, iodine, and selenium. The formulations, food products, porridges, and methods provided herein often comprise one or more of the minerals disclosed herein, as well as any minerals well-known to one skilled in the art. In particular, without limitation, some embodiments of the invention comprise one or more of calcium, sodium, copper, iodine, selenium, and/or zinc.

[0034] The phrase "protein dispersibility index" or "PDI" refers to a calculation of the percentage of protein in water. In particular, PDI is a means of comparing the solubility of a protein in water. PDI calculations are often used in the soybean product industry. As an example of the way the PDI calculation is carried out, a sample of soybeans are ground, mixed with a specific quantity of water, and the two are then blended together at a specific rpm for a specific time such as, for example, without limitation, 10 minutes. Insoluble fraction is then separated out. The resulting mixture and original bean flour then have protein content measured using a combustion test, and the PDI is calculated as the percentage of the protein in the mix divided by the percentage in the flour. A PDI of 100 therefore indicates total solubility. PDI can be affected not only by the type of soybean used but also by manufacturing processes. Heat has been shown to lower PDI. PDI required of a soyflour is dependent on the purpose to which the soybeans are to be put. For example, manufacturers of soymilk and tofu want a high PDI to ensure maximum protein content in their products. However, manufacturers of soy -based fish feed require a low PDI to avoid loss of valuable protein into the surrounding water.

[0035] As used herein, the term "tocopherols" refers to a class of organic chemical compounds, various methylated phenyls, many of which have vitamin E activity, a- tocopherol is the main source found in supplements and in the European diet, where the main dietary sources are olive and sunflower oils, while γ-tocopherol is the most common form in the American diet due to a higher intake of soybean and corn oil. All of the various tocopherol derivatives with vitamin activity may correctly be referred to as vitamin E.

[0036] As used herein, the term "vitamer" refers to a number of a number of chemical compounds that relate to a specific vitamin, generally having a similar molecular structure, each of which shows vitamin-activity. For instance, vitamin A has at least six vitamer chemicals that all qualify as "vitamin A", each with slightly different properties. In such a system, "vitamin A" is termed the "generic descriptor" of the vitamin, which is defined by its biological properties in a vitamin-deficient organism, not by its chemical structure.

[0037] As used herein, the term "vitamin" refers to organic compounds and vital nutrients that human beings require in limited amounts. An organic chemical compound (or related set of compounds) is called a vitamin when the organism cannot synthesize the compound in sufficient quantities and it must be obtained through the diet.

[0038] High Nutrition Food Porridges and Food Products

[0039] Provided herein are high nutrition food products and/or porridges and methods of making high nutrition food products and porridges. In one aspect, provided herein is a food product and/or porridge comprising at least one flour, a nutritious oil, and a multivitamin supplement, wherein the at least one flour and nutritious oil are local ingredients.

[0040] Recent studies demonstrate that consuming locally-sourced foods has positive health benefits. Additionally, foods that are produced locally have higher nutritional value and this can be critical in Sub-Saharan Africa where the nutritional value of food is quite low. Harvesting, packaging, and shipping foods around a country, days or even weeks after they appear on your grocery store's shelves, can negatively affect the nutritional value of a food. The delay between time of harvest and time of consumption results in a decline in the food's nutritional quality. As an added benefit, fresh, locally grown produce is likely to taste much better. Additionally, locally produced food is less likely to contain food preservatives, which can also negatively affect the quality of food.

[0041] In another aspect, provided herein is a food product or porridge comprising: (a) at least one plant-derived protein ingredient; (b) optionally at least one plant-derived starch ingredient; (c) a plant-derived oil; and (d) a multi-vitamin supplement; wherein the multivitamin supplement comprises one or more vitamins and minerals selected from: vitamin A, vitamin D3, a tocopherol equivalent, vitamin Ki, thiamine, riboflavin, niacinamide, pantothenic acid, pyridoxine or some form of vitamin Ββ, biotin, folic acid, vitamin B12, ascorbic acid or some form of vitamin C, calcium, copper, iodine, iron, selenium, zinc, L- lysine, and silicon dioxide.

[0042] Also provided herein is a method of creating a food product or porridge, comprising thoroughly mixing all the ingredients of a food product or porridge described herein in a paddle or rotary drum mixer to ensure even distribution of the ingredients.

[0043] Plant-Derived Protein

[0044] In various aspects of the food products or porridges provided herein, the food products or porridges comprise a plant-derived protein ingredient, which may be, for example, provided in the form of a flour, a powder, a meal, ground grains, a cake (such as, for example, a defatted or de-oiled cake), or any other intermediate material derived from a plant and comprising protein. The examples of intermediate materials provided herein are not intended to be limiting. In some embodiments, the food product or porridge comprises about 1 -20 grams, 2-18 grams, 5-15 grams, or 10-15 grams of plant-derived protein per serving. In some embodiments, the food product or porridge comprises lg, 2g, 3g, 4g, 5g, 6g, 7g, 8g, 9g, lOg, l lg, 12g, 13g, 14g, 15g, 16g, 17g, 18g, 19g, 20g or greater than 20g of plant-derived protein per serving. In some embodiments, the food product or porridge comprises about lg, 2g, 3g, 4g, 5g, 6g, 7g, 8g, 9g, lOg, l lg, 12g, 13g, 14g, 15g, 16g, 17g, 18g, 19g, 20g or greater than about 20g of plant-derived protein per serving. In some embodiments, the food product or porridge comprises about 1 -20 percent, 2-18 percent, 5-15 percent, or 10-15 percent of plant-derived protein per serving. In some embodiments, the food product or porridge comprises 1 %, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 1 1%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20g or greater than 20% of plant-derived protein per serving. In some embodiments, the food product or porridge comprises about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 1 1 %, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20% or greater than about 20% of plant-derived protein per serving.

[0045] In some embodiments, the food product or porridge has a PDI that is at least about 40%, 50%, 60%, 70%, 80%, 90%, 95%, or is approximately 100%.

[0046] In particular embodiments, the protein compositions comprise one or more plant- derived proteins from one or more plant sources, which include, but are not limited to: mung bean proteins, isolates, and/or concentrates; lentil proteins, isolates, and/or concentrates; masoor dal (red lentils) proteins, isolates, and/or concentrates; soy proteins, isolates, and/or concentrates; pea proteins, isolates, and/or concentrates; garbanzo (chickpea) proteins, isolates, and/or concentrates; fava bean proteins, isolates, and/or concentrates; soy proteins, isolates, and/or concentrates; rice proteins, isolates, and/or concentrates; potato proteins, isolates, and/or concentrates; hemp proteins, isolates, and/or concentrates; or any

combinations thereof. Plant-derived proteins may include, but are not limited to, for example, soy protein (e.g., all forms including concentrate and isolate), pea protein (e.g., all forms including concentrate and isolate), canola protein (e.g., all forms including concentrate and isolate), other plant proteins that commercially are wheat and fractionated wheat proteins, com and its fractions including zein, rice, oat, potato, peanut, sunflower, green pea powder, green bean powder, and any proteins derived from beans, lentils, and pulses. Preferred proteins and protein isolates include, but are not limited to pinto bean, kidney bean, tepary bean, lima bean, garbanzo bean and fava bean.

[0047] Plant Flours

[0048] In some embodiments, the food product or porridge provided herein comprises one or more plant-derived flours. In some embodiments, the one or more flours is a powder ground from grains, seeds, roots, or other plant sources. Flour may be used in multiple ways in accordance with the disclosed embodiments. In some embodiments, a flour (e.g., made from any potential plant source) is the source of the plant-derived protein. In some embodiments, a flour (e.g., made from any potential plant source) is the source of the plant- derived starch. Most flours have a high starch content which imparts thickening and binding properties. In some embodiments, the food product or porridge provided herein comprises one or more of cassava starch, arrowroot starch, cornstarch, tapioca starch, mung bean starch, potato starch, sweet potato starch, rice starch, sago starch, and wheat starch.

[0049] In some embodiments, the food product or porridge comprises a plant-derived flour in an amount between 10 to 40% on a dry weight basis (e.g., as a percentage of the total weight of a dry formulation of the food product or porridge). In some embodiments, the food product or porridge comprises about 10%, 15%, 20%, 25%, 30%, 35%, or 40% flour on a dry weight basis. In a particular embodiment, the food product or porridge comprises between 20% to 30% flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 24% flour on a dry weight basis. In some embodiments, the food product or porridge comprises flour in an amount between about 40 to 80% on a dry weight basis (e.g., as a percentage of the total weight of a dry formulation of the food product or porridge). In some embodiments, the food product or porridge comprises about 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% flour on a dry weight basis. In a particular embodiment, the food product or porridge comprises between about 60% to 70% flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, or 70% flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 60% flour on a dry weight basis. In other embodiments, the food product or porridge comprises, rather than flour in the above-enumerated percentages, a powder, a meal, ground grains, or a cake (such as, for example, a defatted or de-oiled cake) in the above-enumerated percentages.

[0050] In some embodiments, the one or more flours are selected from all-purpose flour, unbleached flour, bleached flour, bread flour, self-rising flour, wheat flour, cake flour, acorn flour, almond flour, amaranth flour, atta flour, rice flour, buckwheat flour, cassava flour, chestnut flour, chuno flour, coconut flour, com (maize) flour, hemp flour, maida flour, mesquite flour, nut flour, peanut flour, potato flour, rice flour, rye flour, tapioca flour, t'eff flour, soy flour, peanut flour, arrowroot flour, taro flour, acorn flour, bean flours such as, e.g. , soy flour, garbanzo flour, fava bean flour, pea flour; or other flour. In some embodiments, the one or more flours are selected from Sorghum, White sorghum, Soy bean, Millet, Vallarta, Stueben, Green fagelot, Black beluga, Black calypso, Chana dal, Amaranth, Lentil, Red lentil, Black lentil, Golden lentil, Do pung-style lentil, Sprouted green lentil, Sweet brown rice, Navy bean, Red bean, Pink bean, Canellini bean, Giant white lima bean, Christmas lime bean, Baby lima bean, Mung bean, Peeled fava bean, Good mother stellard bean, Cranberry chorlottis bean, Santa maria pinguinto bean, Brown tepary bean, Black turtle bean, Yellow slit pea, Canadian yellow pea, Black turtle beans, Brown teff flour,Rye flour, Quinoa flour, Potato flour, White rice flour, Brown rice flour, Oat flour, Buckwheat flour, Whole grain com flour, Stone ground commeal, Pre-cooked split pea, Pre-cooked garbanzo flour, Arrowroot powder, and Potato starch. In some embodiments, the flour is cold-milled.

[0051] In some embodiments, the at least one flour comprises one or both of cassava flour and/or soy flour.

[0052] In some embodiments, the food product or porridge comprises soy flour as a protein source. In some embodiments, the food product or porridge comprises soy flour in an amount between 10 to 40% on a dry weight basis (e.g., as a percentage of the total weight of a dry formulation of the food product or porridge). In some embodiments, the food product or porridge comprises about 10%, 15%, 20%, 25%, 30%, 35%, or 40% soy flour on a dry weight basis. In a particular embodiment, the food product or porridge comprises between 20% to 30% soy flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% soy flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 24% soy flour on a dry weight basis. In still other embodiments, the food product or porridge comprises a protein source other than soy flour. In some embodiments, the protein source for the food product or porridge is selected from one or more of the following protein sources: cashew, groundnut, or other tree-nuts; legumes other than soy, for example, cowpea and green gram; moringa; quinoa; hemp; chia (or other seeds); spirulina (or marine-based protein); fermented tubers (for example, sweet potato or yam); and an animal-based protein (for example, whey or other dairy proteins). In particular embodiments, the protein source is a locally sourced ingredient.

[0053] In some embodiments, the food product or porridge comprises cassava flour in an amount between about 40 to 80% on a dry weight basis (e.g., as a percentage of the total weight of a dry formulation of the food product or porridge). In some embodiments, the food product or porridge comprises about 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% cassava flour on a dry weight basis. In a particular embodiment, the food product or porridge comprises between about 60% to 70% cassava flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61 %, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, or 70% cassava flour on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 60% cassava flour on a dry weight basis.

[0054] Cassava is a critical food source for millions of people in Sub-Saharan Africa, but historically it hasn't had quite the same level of attention or research that maize, rice, and wheat have. That is now starting to change, with new varieties of the plant addressing some of its nutritional and physiological shortcomings. Currently, Africa produces more cassava than any other crop. Easy to grow in poor soils, with few things needed, it has long been an important and cheap source of food. It is produced mainly by small farmers, who are often women and heads of households, and who generally use traditional farming methods. It is relatively tolerant of poor soils and seasonal drought and can be safely left in the ground for seven months to two years after planting and then harvested as needed.

[0055] Plant Sources

[0056] Various possible sources for the plant-derived ingredients (e.g., protein, starch and/or oil) of the food products or porridges described herein exist and are readily available. For example, the source of the plant-derived ingredients (e.g., protein, starch, and/or oil) may be a leguminous plant or the fruit or seed of a leguminous plant. Examples of leguminous plants include, but are not limited to, alfalfa, clover, pea, bean, lentil, lupin, mequite, carob, soybean, peanut, and tamarind plants. The source of the plant-derived ingredients (e.g., protein, starch and/or oil) may be selected from, for example, Fabaceae, Poaceae, Malvaceae, Amaranthaceae, Pedaliaceae, Asteraceae, or Rosacea. As another example, the source of the plant-derived ingredients (e.g., protein, starch, and/or oil) may be selected from any one or more of the following genera: Amphicarpaea, Apios, Arachis, Caragana, Cercis, Cicer, Glycine, Glycyrrhiza, Lablab, Lathyrus, Lupinus, Phaseolus, Psoralea, Pueraria, Trigonella, Vicia, or Vigna. As yet another example, the source of the plant-derived ingredients (e.g., protein, starch, and/or oil) may be selected from any one or more of the following: Actinidia, Aegilops, Albugo, Amaranthus, Arabidopsis, Arachis, Auxenochlorella, Avena, Bertholletia, Brachypodium, Brassica, Castanea, Chenopodium, Coffea, Colocasia, Corylus, Cucumis, Cucurbita, Daucus, Elaeis, Ephedra, Fagopyrum, Ficus, Ginkgo, Glycine, Gnetum, Gossypium, Helianthus, Hordeum, Hypericum, Lupinus, Magnolia, Medicago, Micromonas, Morus, Nannochloropsis, Oryza, Phaseolus, Pinus, Pistacia, Pisum, Raphanus, Ricinus, Sesamum, Sinapis, Tetraselmis, Theobroma,

Tripsacum, Triticum, Vigna, Vitis, Welwitschia, Zamia, or Zea. As yet another example, the source of the plant-derived ingredients (e.g., protein, starch, and/or oil) may be selected from any one or more of the following: Arthrospira, Chaetoceros, Chlorella, Crypthecodinium, Dunaliella, Haematococcus , Isochrysis, Labyrinthulomycetes, Nannochloropsis, Pavlova, Phaeodactylum, Skeletonema, Spirulina, Tetraselmis, or Thalassiosira. There are many sources of plant-derived ingredients (e.g., protein, starch, and/or oil), and the examples given herein are merely exemplary and not intended to be limiting. Moreover, the source of the plant-derived ingredients (e.g., protein, starch, and/or oil) may be a mixture of two or more materials (e.g., a mixture of fruits or seeds from two or more leguminous plants).

[0057] Multi-Vitamin Supplement

[0058] In preferred embodiments, the food product or porridge provided herein comprises (and the method of making the food product or porridge comprises adding) a multi-vitamin supplement to enhance the nutritional value of the at least one flour and/or cassava flour. In some embodiments, the multi-vitamin supplement is a multi-vitamin powder.

[0059] In some embodiments, the multi-vitamin supplement of the food product or porridge provided herein comprises one or more vitamins, minerals, and/or essential amino acids. In some embodiments, the one or more vitamins and minerals are selected from: vitamin A, vitamin D3, a tocopherol equivalent, vitamin Ki, thiamine, riboflavin, niacinamide, pantothenic acid, pyridoxine or some form of vitamin Ββ, biotin, folic acid, vitamin B12, ascorbic acid or some form of vitamin C, calcium, copper, iodine, iron, selenium, zinc, L-lysine, and silicon dioxide. In some embodiments, the multi-vitamin supplement comprises vitamin A, vitamin D3, a tocopherol equivalent, vitamin Ki, thiamine, riboflavin, niacinamide, pantothenic acid, pyridoxine or some form of vitamin Ββ, biotin, folic acid, vitamin B12, ascorbic acid or some form of vitamin C, calcium, copper, iodine, iron, selenium, zinc, L-lysine, and silicon dioxide.

[0060] In some embodiments, the multi-vitamin supplement comprises vitamin C. In some embodiments, the multi-vitamin supplement comprises about 1 to 100 mg, 10 to 90 mg, 20 to 80 mg, 30 to 70 mg, 40 to 60 mg, or about 50 mg ascorbic acid (or some form of vitamin C). In some embodiments, the food product or porridge comprises about 1 to 100 mg, 10 to 90 mg, 20 to 80 mg, 30 to 70 mg, 40 to 60 mg, or about 50 mg ascorbic acid (or some form of vitamin C) per serving. In some embodiments, the multi-vitamin supplement comprises about 50 mg ascorbic acid (or some form of vitamin C). Vitamin C, also known as ascorbic acid and L-ascorbic acid and ascorbate, is essential for human beings and is a cofactor in at least eight enzymatic reactions, including several collagen synthesis reactions. In human beings, these reactions are especially important in wound-healing and in preventing bleeding from capillaries. Ascorbate also acts as an antioxidant, protecting against oxidative stress. Ascorbate acts as a reducing agent, donating electrons to various enzymatic and a few non-enzymatic reactions.

[0061] A vitamin C deficiency has been linked to scurvy with early symptoms including weakness, lethargy, curly hair, sore arms and legs, and later symptoms including decreased red blood cells, gum disease, and bleeding from the skin. Scurvy is especially prevalent in developing Sub-Saharan Africa.

[0062] In some embodiments, the multi-vitamin supplement comprises vitamin D. In some embodiments, the multi-vitamin supplement comprises about 10 to 500 IU, 50 to 400 IU, 100 to 300 IU, 150 to 250 IU, or about 200 IU Vitamin D. In some embodiments, the food product or porridge comprises about 10 to 500 IU, 50 to 400 IU, 100 to 300 IU, 150 to 250 IU, or about 200 IU Vitamin D per serving. In some embodiments, the vitamin D is vitamin D3. Vitamin D is linked to increasing absorption of calcium, iron, magnesium, phosphate, and zinc in the intestine. In human beings, the most important compounds in this group are vitamin D3 (also known as cholecalciferol) and vitamin D2 (ergocalciferol).

Cholecalciferol and ergocalciferol can be ingested from the diet and from supplements. Vitamin D has a significant role in calcium homeostasis and metabolism.

[0063] A deficiency of vitamin D has been linked to rickets, a defective

mineralization or calcification of bones before epiphyseal closure in young human beings due to deficiency or impaired metabolism of vitamin D, phosphorus, or calcium, potentially leading to fractures and deformity. Rickets is among the most frequent childhood diseases in many developing countries and is especially prevalent in Sub-Saharan Africa. Although it can occur in adults, the majority of cases occur in children suffering from severe

malnutrition, usually resulting from famine or starvation during the early stages of childhood.

[0064] In some embodiments, the multi-vitamin supplement comprises vitamin A. In some embodiments, the multi-vitamin supplement comprises about 0.1 to 10 IU, 0.5 to 5 IU, 1 to 3 IU, 2 to 3 IU, or 2.5 to 3 IU Vitamin A. In some embodiments, the food product or porridge comprises about 0.1 to 10 IU, 0.5 to 5 IU, 1 to 3 IU, 2 to 3 IU, or 2.5 to 3 IU Vitamin A per serving. Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene). Vitamin A is important for growth and development, for the maintenance of the immune system, and for good vision. Vitamin A is needed by the retina of the eye in the form of retinal, which combines with protein opsin to form rhodopsin, the light-absorbing molecule necessary for both low-light (scotopic vision) and color vision. Vitamin A also functions in a very different role as retinoic acid (an irreversibly oxidized form of retinol), which is an important hormone-like growth factor for epithelial and other cells.

[0065] Vitamin A deficiency (VAD) or hypovitaminosis A is a lack of vitamin A in blood and tissues. VAD is the leading cause of preventable childhood blindness.

Approximately 250,000 to 500,000 malnourished children in Sub-Saharan Africa go blind each year from a deficiency of vitamin A, approximately half of whom die within a year of becoming blind. While VAD is common in Sub-Saharan Africa it is rarely seen in developed countries.

[0066] Nyctalopia (night blindness) is one of the first signs of VAD. Night blindness is a difficulty for the eyes to adjust to dim light. VAD is estimated to affect approximately forty (40) percent of children under the age of five in Sub-Saharan Africa. People with night blindness have poor vision in the darkness, but see normally when adequate light is present. The prevalence of night blindness due to VAD is also high among pregnant women in Sub- Saharan Africa.

[0067] Xerophthalmia, keratomalacia, and complete blindness can also occur since Vitamin A has a maj or role in phototransduction. VAD also contributes to maternal mortality and other poor outcomes in pregnancy and lactation. VAD also diminishes the ability to fight infections. Supplements and fortification of food have been shown to be effective interventions.

[0068] In some embodiments, the multi-vitamin supplement comprises tocopherol equivalent. In some embodiments, the multi-vitamin supplement comprises about 1 to 50 mg, 5 to 40 mg, 10 to 20 mg, or about 15 mg tocopherol equivalent. In some embodiments, the food product or porridge comprises about 1 to 50 mg, 5 to 40 mg, 10 to 20 mg, or about 15 mg tocopherol equivalent per serving. Tocopherols" are a class of organic chemical compounds, various methylated phenyls, many of which have vitamin E activity, a- tocopherol is the main source found in supplements and in the European diet, where the main dietary sources are olive and sunflower oils, while γ-tocopherol is the most common form in the American diet due to a higher intake of soybean and corn oil. Vitamin E deficiency may lead to hyporeflexia that progress to ataxia, including limitations in upward gaze. Symptoms may also include profound muscle weakness and visual-field constriction. Severe, prolonged vitamin E deficiency may lead to complete blindness, cardiac arrhythmia, and dementia.

[0069] In some embodiments, the multi-vitamin supplement comprises vitamin K. In some embodiments, the multi-vitamin supplement comprises about 0.001 to 1 mg, 0.01 to 0.1 mg, 0.02 to 0.09 mg, 0.03 to 0.08 mg, 0.04 to 0.07 mg, or about 0.06 mg Vitamin K. In some embodiments, the food product or porridge comprises about 0.001 to 1 mg, 0.01 to 0.1 mg, 0.02 to 0.09 mg, 0.03 to 0.08 mg, 0.04 to 0.07 mg, or about 0.06 mg Vitamin K per serving. In some embodiments, the vitamin K is vitamin Ki. Vitamin K is a group of structurally similar vitamins the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation and which the body also needs for controlling binding of calcium in bones and other tissues. Vitamin K-related modification of proteins allows them to bind calcium ions, which they cannot do otherwise. Without vitamin K, blood coagulation is seriously impaired. [0070] Vitamin K includes two natural vitamers: vitamin Ki and vitamin K2. Vitamin

Ki, also known as phylloquinone, is made by plants, and is found in highest amounts in green leafy vegetables because it is directly involved in photosynthesis.

[0071] Vitamin K deficiency can occur in any age group but is encountered most often in infancy. Infants with vitamin K deficiency are at risk for hemorrhagic disease, which is caused by a lack of vitamin K reaching the fetus across the placenta, the low level of vitamin K in breast milk, and low colonic bacterial synthesis. Vitamin K deficiency is especially prevalent in Sub-Saharan Africa.

[0072] In some embodiments, the multi-vitamin supplement comprises B vitamins.

The largest number of vitamins, the B complex vitamins, function as enzyme cofactors (coenzymes) or the precursors for them. Coenzymes help enzymes in their work as catalysts in metabolism. In this role, vitamins may be tightly bound to enzymes as part of prosthetic groups. For example, biotin is part of enzymes involved in making fatty acids. They may also be less tightly bound to enzyme catalysts as coenzymes, detachable molecules that function to carry chemical groups or electrons between molecules. For example, folic acid may carry methyl, formyl, and methylene groups in the cell. Each vitamin is typically used in multiple reactions, and therefore most have multiple functions.

[0073] In some embodiments, the multi-vitamin supplement comprises thiamine. In some embodiments, the multi-vitamin supplement comprises about 0.1 to 5 mg, 0.5 to 4.5, 0.75 to 3, 1 to 2, or about 1.2 mg thiamine. In some embodiments, the food product or porridge comprises about 0.1 to 5 mg, 0.5 to 4.5, 0.75 to 3, 1 to 2, or about 1.2 mg thiamine per serving. Thiamine, also known as thiamin or vitamin Bi, is a vitamin found in food and used as a dietary supplement. As a supplement it is used to treat and prevent thiamine deficiency and disorders that result from it, including beriberi, Korsakoff s syndrome, and Korsakoff s psychosis. Other uses include maple syrup urine disease and Leigh's disease. Thiamine deficiency may lead to beriberi, which has conventionally been linked to peripheral nervous system or cardiovascular problems.

[0074] In some embodiments, the multi-vitamin supplement comprises riboflavin. In some embodiments, the multi-vitamin supplement comprises about 0.1 to 5 mg, 0.5 to 4.5, 0.75 to 3, 1 to 2, or about 1.2 mg riboflavin. In some embodiments, the food product or porridge comprises about 0.1 to 5 mg, 0.5 to 4.5, 0.75 to 3, 1 to 2, or about 1.2 mg riboflavin per serving. Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Riboflavin is required by the body for cellular respiration. Food sources include eggs, green vegetables, milk, and meat.

[0075] Riboflavin deficiency (also called ariboflavinosis) results in stomatitis including painful red tongue with sore throat, chapped and fissured lips (cheilosis), and inflammation of the corners of the mouth (angular stomatitis). There can also be oily scaly skin rashes on the scrotum, vulva, philtrum of the lip, or the nasolabial folds with riboflavin deficiency. The eyes can become itchy, watery, bloodshot, and sensitive to light.

Deficiency of riboflavin during pregnancy can result in birth defects including congenital heart defects and limb deformities.

[0076] In some embodiments, the multi-vitamin supplement comprises niacin.

Niacin, also known as nicotinic acid or vitamin B3, is an organic compound with the formula C6H5NO2. Other forms of vitamin B3 include the corresponding amide nicotinamide ("niacinamide"), where the carboxyl group has been replaced by a carboxamide group (CONH2), as well as more complex amides and a variety of esters. Together with niacinamide, also known as nicotinamide, it makes up the group known as vitamin B3 complex. In some embodiments, the multi-vitamin supplement comprises about 1 to 50 mg, 5 to 40 mg, 10 to 30 mg, 12 to 20 mg, or about 15 mg niacinamide. In some embodiments, the food product or porridge comprises about 1 to 50 mg, 5 to 40 mg, 10 to 30 mg, 12 to 20 mg, or about 15 mg niacinamide per serving.

[0077] High energy requirements (brain) or high turnover rate (gut, skin) organs are usually the most susceptible to niacin or niacinamide deficiency. Insufficient niacin or niacinamide in the diet can cause nausea, skin, and mouth lesions, anemia, headaches, and tiredness. The lack of niacin or niacinamide may also be observed in pandemic deficiency disease, which is caused by a lack of five crucial vitamins (niacin, vitamin C, thiamin, vitamin D, and vitamin A) and is usually found in areas of widespread poverty and malnutrition, such as Sub-Saharan Africa. A niacin deficiency can lead to pellagra, which has been linked to diarrhea, dermatitis, dementia, and death.

[0078] In some embodiments, the multi-vitamin supplement comprises pyridoxine.

In some embodiments, the multi-vitamin supplement comprises about 0.1 to 5 mg, 0.5 to 4.5, 0.75 to 3, 1 to 2, or about 1.3 mg pyridoxine (or some form of vitamin Be). In some embodiments, the food product or porridge comprises about 0.1 to 5 mg, 0.5 to 4.5, 0.75 to 3, 1 to 2, or about 1.3 mg pyridoxine (or some form of vitamin Be) per serving. Pyridoxine, also known as vitamin Be and pyridoxol, is a form of vitamin Be found commonly in food and used as dietary supplement. It is required by the body to make amino acids, carbohydrates, and lipids. Vitamin Be deficiency is associated with microcytic anemia, electroencephalographic abnormalities, dermatitis with cheilosis (scaling on the lips and cracks at the comers of the mouth), and glossitis (swollen tongue), depression and confusion, and weakened immune function. Vitamin Be deficiency is especially prevalent in Sub-Saharan Africa, which results in higher rates of cardiovascular and nervous diseases.

[0079] In some embodiments, the multi-vitamin supplement comprises folic acid, also known as folate or vitamin B9. In some embodiments, the multi-vitamin supplement comprises about 0.01 to 5 mg, 0.05 to 4.5 mg, 0.075 to 3 mg, 0.1 to 2 mg, 0.2 to 1 mg, or about 0.4 mg folic acid. In some embodiments, the food product or porridge comprises about 0.01 to 5 mg, 0.05 to 4.5 mg, 0.075 to 3 mg, 0.1 to 2 mg, 0.2 to 1 mg, or about 0.4 mg folic acid per serving. Folic acid is essential for the body to make DNA, RNA, and metabolize amino acids which are required for cell division. The body of human beings cannot make folic acid and so it is required from the diet, making it an essential vitamin.

[0080] Low levels of vitamin B9 in early pregnancy are believed to be the cause of more than half of babies born with neural tube defects in Sub-Saharan Africa. Not consuming enough vitamin B9 can lead to folate deficiency. This may result in a type of anemia in which low numbers of large red blood cells occur. Symptoms may include feeling tired, heart palpitations, shortness of breath, open sores on the tongue, and changes in the color of the skin or hair. Deficiency in children may develop within a month of poor dietary intake.

[0081] In some embodiments, the multi-vitamin supplement comprises pantothenic acid. In some embodiments, the multi-vitamin supplement comprises about 0.01 to 50 mg, 0.1 to 30 mg, 0.5 to 20 mg, 1 to 10 mg, or about 5 mg pantothenic acid. In some

embodiments, the food product or porridge comprises about 0.01 to 50 mg, 0.1 to 30 mg, 0.5 to 20 mg, 1 to 10 mg, or about 5 mg pantothenic acid per serving. Pantothenic acid, also called vitamin B5, is required to synthesize coenzyme-A (CoA), as well as to synthesize and metabolize proteins, carbohydrates, and fats. The anion is called pantothenate. Pantothenic acid is the amide between pantoic acid and β-alanine and small quantities of pantothenic acid are found in nearly every food. Symptoms of deficiency are similar to other vitamin B deficiencies.

[0082] In some embodiments, the multi-vitamin supplement comprises biotin. In some embodiments, the multi-vitamin supplement comprises about 0.0001 to 1 mg, 0.0005 to 0.1 mg, 0.001 to 0.09 mg, 0.005 to 0.08 mg, 0.01 to 0.07 mg, or about 0.03 mg biotin. In some embodiments, the food product or porridge comprises about 0.0001 to 1 mg, 0.0005 to 0.1 mg, 0.001 to 0.09 mg, 0.005 to 0.08 mg, 0.01 to 0.07 mg, or about 0.03 mg biotin per serving. Biotin, also called vitamin B7, is a coenzyme for carboxylase enzymes, involved in the synthesis of fatty acids, isoleucine, and valine, and in gluconeogenesis. Biotin deficiency includes brittle and thin fingernails, hair loss, conjunctivitis, and dermatitis in the form of a scaly, red rash around the eyes, nose, mouth, and genital area. Neurological symptoms in adults, such as depression, lethargy, hallucination, and numbness and tingling of the extremities are also included.

[0083] In some embodiments, the multi-vitamin supplement comprises Vitamin B12.

In some embodiments, the multi-vitamin supplement comprises about 0.01 to 30 meg, 0.1 to 20 meg, 0.5 to 10 meg, 1 to 5 meg, or about 2.4 meg Vitamin B12. In some embodiments, the food product or porridge comprises about 0.01 to 30 meg, 0.1 to 20 meg, 0.5 to 10 meg, 1 to 5 meg, or about 2.4 meg Vitamin B12 per serving. Vitamin B12, also called cobalamin, has a key role in the normal functioning of the brain and nervous system, and in the formation of red blood cells. Vitamin B12 is involved in the metabolism of every cell of the human body, especially affecting DNA synthesis, fatty acid, and amino acid metabolism. Some substantial sources of B12 include animal products (shellfish, meat), fortified food products, and dietary supplements. B12 is the largest and most structurally complicated vitamin and can be produced industrially only through bacterial fermentation synthesis, typically used to manufacture B12 for fortified foods and supplements.

[0084] Vitamin B 12 consists of a class of chemically related compounds (vitamers), all of which show pharmacological activity. It contains the biochemically rare element cobalt (chemical symbol Co) positioned in the center of a planar tetra-pyrrole ring called a corrin ring. The vitamer is produced by bacteria as hydroxocobalamin, but conversion between different forms of the vitamin occurs in the body after consumption.

[0085] Vitamin B 12 deficiency can potentially cause severe and irreversible damage, especially to the brain and nervous system. At levels only slightly lower than normal, a range of symptoms such as fatigue, lethargy, depression, poor memory, breathlessness, headaches, and pale skin, among others, may be experienced. Vitamin B12 deficiency can also cause symptoms of mania and psychosis.

[0086] Vitamin B 12 deficiency is most commonly caused by low intake of the vitamin, but can also result from malabsorption, certain intestinal disorders, low presence of binding proteins, and use of certain medications. Vitamin B 12 deficiency is especially prevalent in Sub-Saharan Africa and appears to be a prevalent cause of megaloblastic anemia in Sub-Saharan Africa.

[0087] The term vitamin does not include other essential dietary micronutrients such as minerals, essential fatty acids, essential amino acids, or the many other nutrients or micronutrients that promote health. A mineral, for example, is a chemical element required as an essential nutrient by human beings to perform functions necessary for life. Minerals originate in the earth and cannot be made by living organisms. Plants get minerals from soil. Most of the minerals in a human diet come from eating plants and animals or from drinking water.

[0088] The human body needs minerals, such as calcium, phosphorus, potassium, sodium, and magnesium. The human body also has need for other minerals that have a specific biochemical function such as iron, cobalt, copper, zinc, manganese, molybdenum, iodine, and selenium.

[0089] In some embodiments, the multi-vitamin supplement comprises calcium. In some embodiments, the multi-vitamin supplement comprises about 0.01 to 30 meg, 0.1 to 20 meg, 0.5 to 10 meg, 1 to 5 meg, or about 2.627 mg calcium. In some embodiments, the food product or porridge comprises about 0.01 to 30 meg, 0.1 to 20 meg, 0.5 to 10 meg, 1 to 5 meg, or about 2.627 mg calcium per serving. In other embodiments, the multi-vitamin supplement comprises at least 100 mg, 200 mg, 300 mg, 400 mg, 500 mg, 600 mg, 700 mg, 800 mg, 900 mg, 1000 mg or between 1000, and 3000 mg of calcium. In other

embodiments, the food product or porridge comprises at least 100 mg, 200 mg, 300 mg, 400 mg, 500 mg, 600 mg, 700 mg, 800 mg, 900 mg, 1000 mg or between 1000, and 3000 mg of calcium per serving. Calcium is needed by human beings for strong bones and teeth. It also supports proper function of blood vessels, muscles, nerves, and hormones. Lack of calcium over the long term can lead to decreased bone mineral density called osteopenia. Severe lack of calcium can lead to osteoporosis. Symptoms of a severe deficiency include cramping of the muscles, numbness, tingling in the fingers, fatigue, poor appetite, and irregular heart rhythms.

[0090] In some embodiments, the multi-vitamin supplement comprises copper. In some embodiments, the multi-vitamin supplement comprises about 0.001 to 2 mg, 0.005 to 1 mg, 0.01 to 0.75 mg, 0.05 to 0.5 mg, 0.1 to 0.2 mg, or about 0.135 mg copper. In some embodiments, the food product or porridge comprises about 0.001 to 2 mg, 0.005 to 1 mg, 0.01 to 0.75 mg, 0.05 to 0.5 mg, 0.1 to 0.2 mg, or about 0.135 mg copper per serving.

Copper is also essential in humans for the proper functioning of organs and metabolic processes. The human body has complex homeostatic mechanisms which attempt to ensure a constant supply of available copper, while eliminating excess copper. Like all essential elements and nutrients, too little nutritional ingestion of copper can result in a corresponding condition of copper deficiency in the body.

[0091] In some embodiments, the multi-vitamin supplement comprises iodine. In some embodiments, the multi-vitamin supplement comprises about 0.0001 to 1 mg, 0.0005 to 0.1 mg, 0.001 to 0.09 mg, 0.005 to 0.08 mg, 0.01 to 0.07 mg, or about 0.0225 mg iodine. In some embodiments, the food product or porridge comprises about 0.0001 to 1 mg, 0.0005 to 0.1 mg, 0.001 to 0.09 mg, 0.005 to 0.08 mg, 0.01 to 0.07 mg, or about 0.0225 mg iodine per serving. Iodine is an essential element for human beings and is the heaviest element commonly needed by them. Iodine is required for the synthesis of the growth-regulating thyroid hormones thyroxine and triiodothyronine (T4 and T3, respectively, named after their number of iodine atoms). A deficiency of iodine leads to decreased production of T3 and T4 and a concomitant enlargement of the thyroid tissue in an attempt to obtain more iodine, causing the disease known as simple goiter.

[0092] In areas where there is little iodine in the diet, where no marine foods are eaten, such as Sub-Saharan Africa, iodine deficiency gives rise to hypothyroidism, symptoms of which are extreme fatigue, goiter, mental slowing, depression, weight gain, and low basal body temperatures. Iodine deficiency is the leading cause of preventable intellectual disability, a result that occurs primarily when babies or small children are rendered hypothyroidic by a lack of the element. The addition of iodine to table salt has largely eliminated this problem in the wealthier nations, but iodine deficiency remains a serious public health problem today in Sub-Saharan Africa.

[0093] In some embodiments, the multi-vitamin supplement comprises selenium. In some embodiments, the multi-vitamin supplement comprises about 0.0005 to 0.1 mg, 0.001 to 0.05 mg, 0.002 to 0.02 mg, or about 0.009 mg selenium. In some embodiments, the food product or porridge comprises about 0.0005 to 0.1 mg, 0.001 to 0.05 mg, 0.002 to 0.02 mg, or about 0.009 mg selenium per serving. Selenium, a component of the unusual amino acids selenocysteine and selenomethionine, functions as cofactor for reduction of antioxidant enzymes, such as glutathione peroxidases and certain forms of thioredoxin reductase found in human beings. The thyroid gland and every cell that uses thyroid hormone use selenium, which is a cofactor for three of the four known types of thyroid hormone deiodinases, which activate and then deactivate various thyroid hormones and their metabolites. The iodothyronine deiodinases are the subfamily of deiodinase enzymes that use selenium as the otherwise rare amino acid selenocysteine. Selenium deficiency is a factor in endemic goiter persistence in Sub-Saharan Africa.

[0094] In some embodiments, the multi-vitamin supplement comprises zinc. In some embodiments, the multi-vitamin supplement comprises about 0.01 to 30 mg, 0.1 to 20 mg, 0.5 to 10 mg, 1 to 5 mg, or about 2.1 mg zinc. In some embodiments, the food product or porridge comprises about 0.01 to 30 mg, 0.1 to 20 mg, 0.5 to 10 mg, 1 to 5 mg, or about 2.1 mg zinc per serving. Zinc is an essential mineral for human beings as it is found in hundreds of specific enzymes, serves as a structural ion in transcription factors, and is stored and transferred in metallothioneins. In proteins, zinc ions are often coordinated to the amino acid side chains of aspartic acid, glutamic acid, cysteine, and histidine. In humans, the biological roles of zinc are ubiquitous. Zinc interacts with a wide range of organic ligands and has roles in the metabolism of RNA and DNA, signal transduction, and gene expression. Zinc also regulates apoptosis. In the brain, zinc is stored in specific synaptic vesicles by glutamatergic neurons and can modulate neuronal excitability. Zinc plays a key role in synaptic plasticity and therefore plays a key role in learning. Zinc has also been called "the brain's dark horse" because it can be a neurotoxin, suggesting zinc homeostasis plays a critical role in the functional regulation of the central nervous system.

[0095] Zinc deficiency is usually due to insufficient dietary intake. Clinical outcomes include depressed growth, diarrhea, impotence and delayed sexual maturation, alopecia, eye and skin lesions, impaired appetite, altered cognition, defects in carbohydrate utilization, and reproductive teratogenesis. Mild zinc deficiency depresses immunity. Human beings with a zinc deficiency require twice as much food to attain the same weight gain as human beings with sufficient zinc.

[0096] Nearly two billion people in the developing world are deficient in zinc, many of them in Sub-Saharan Africa. In children, zinc deficiency causes an increase in infection and diarrhea and contributes to the death of about 800,000 children worldwide per year. In some embodiments, the multi-vitamin supplement comprises iron. In some embodiments, the multi-vitamin supplement comprises about 0.01 to 30 mg, 0.1 to 20 mg, 0.5 to 10 mg, 1 to 5 mg, or about 2.1 mg iron. In some embodiments, the food product or porridge comprises about 0.01 to 30 mg, 0.1 to 20 mg, 0.5 to 10 mg, 1 to 5 mg, or about 2.1 mg iron per serving. Iron is a part of many cells and processes throughout the body and is an essential element for blood production. Signs of iron deficiency include fatigue, decreased work and school performance, slow cognitive and social development during childhood, difficulty maintaining body temperature, decreased immune function, and glossitis (an inflamed tongue).

[0097] In some embodiments, the multi-vitamin supplement comprises essential or conditionally essential amino acids. The human body needs essential amino acids. There are nine amino acids that humans cannot synthesize: phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine. Six other amino acids are considered conditionally essential in the human diet, meaning their synthesis can be limited under special pathophysiological conditions, such as prematurity in the infant or individuals in severe catabolic distress: arginine, cysteine, glycine, glutamine, proline, and tyrosine. In some embodiments, the multi-vitamin supplement further comprises one or more essential amino acids or conditionally essential amino acids. In some embodiments, the one or more essential amino acids is L-lysine. In some embodiments, the multi-vitamin supplement comprises about 10 to 500 mg, 50 to 400 mg, 100 to 300 mg, 150 to 250 mg, or about 200 mg L-lysine. In some embodiments, the food product or porridge comprises about 10 to 500 mg, 50 to 400 mg, 100 to 300 mg, 150 to 250 mg, or about 200 mg L-lysine per serving.

[0098] In some embodiments, the multi-vitamin supplement or food product or porridge comprises one or more anticaking agents. Anticaking agents are often placed in food products to prevent the formation of lumps and to ease packaging, transport, and/or consumption of the food products. Anticaking agents useful herein include, without limitation, one or more of calcium and magnesium, silica and various silicates, and talc, as well as flour and starch. Anticaking agents useful herein also include one or more of tricalcium phosphate, powdered cellulose, magnesium stearate, sodium bicarbonate, sodium ferrocyanide, potassium ferrocyanide, calcium ferrocyanide, bone phosphate, sodium silicate, silicon dioxide, calcium silicate, magnesium trisilicate, talcum powder, sodium aluminosilicate, potassium aluminium silicate, calcium aluminosilicate, bentonite, aluminium silicate, stearic acid, and polydimethylsiloxane. In some embodiments, the anticaking agent is silicon dioxide. In some embodiments, the multi-vitamin supplement comprises about 0.01 to 30 mg, 0.1 to 20 mg, 0.5 to 10 mg, 1 to 5 mg, or about 3.7 mg silicon dioxide. In some embodiments, the food product or porridge comprises about 0.01 to 30 mg, 0.1 to 20 mg, 0.5 to 10 mg, 1 to 5 mg, or about 3.7 mg silicon dioxide per serving. [0099] In some embodiments, the multi-vitamin supplement comprises about 1 to 100 mg ascorbic acid (or some form of vitamin C); about 10 to 500 IU Vitamin D; about 0.1 to 10 IU Vitamin A; about 1 to 50 mg tocopherol equivalent; about 0.001 to 1 mg Vitamin K; about 0.1 to 5 mg thiamine; about 0.1 to 5 mg riboflavin; about 1 to 50 mg niacinamide; about 0.1 to 5 mg pyridoxine (or some form of vitamin Be); about 0.01 to 5 mg folic acid; about 0.01 to 50 mg pantothenic acid; about 0.0001 to 1 mg biotin; about 0.01 to 30 meg Vitamin B12; about 0.01 to 30 meg calcium; about 0.001 to 2 mg copper; about 0.0001 to 1 mg iodine; about 0.0005 to 0.1 mg selenium; about 0.01 to 30 mg zinc; about 0.01 to 30 mg iron; about 10 to 500 mg L-lysine; and/or about 0.01 to 30 mg silicon dioxide. In a particular embodiment, the food product or porridge comprises about 0.1 % to 1%, about 0.2% to 0.9%, about 0.3% to 0.8%, about 0.4% to 0.7% or about 0.45% to 0.65% of the multi-vitamin supplement per serving. In some embodiments, the food product or porridge comprises about 1 to 100 mg ascorbic acid (or some form of vitamin C); about 10 to 500 IU Vitamin D; about 0.1 to 10 IU Vitamin A; about 1 to 50 mg tocopherol equivalent; about 0.001 to 1 mg Vitamin K; about 0.1 to 5 mg thiamine; about 0.1 to 5 mg riboflavin; about 1 to 50 mg niacinamide; about 0.1 to 5 mg pyridoxine (or some form of vitamin Be) about 0.01 to 5 mg folic acid; about 0.01 to 50 mg pantothenic acid; about 0.0001 to 1 mg biotin; about 0.01 to 30 meg Vitamin B12; about 0.01 to 30 meg calcium; about 0.001 to 2 mg copper; about 0.0001 to 1 mg iodine; about 0.0005 to 0.1 mg selenium; about 0.01 to 30 mg zinc; about 0.01 to 30 mg iron; about 10 to 500 mg L-lysine; and/or about 0.01 to 30 mg silicon dioxide, per serving.

[00100] In some embodiments, the multi-vitamin supplement comprises about 40 to 60 mg ascorbic acid (or some form of vitamin C); about 150 to 250 IU Vitamin D; about 2.5 to 3 IU Vitamin A; about 10 to 20 mg tocopherol equivalent; about 0.04 to 0.07 mg Vitamin K; about 1 to 2 mg thiamine; about 1 to 2 mg riboflavin; about 10 to 30 mg niacinamide; about 1 to 2 mg pyridoxine (or some form of vitamin Be); about 0.2 to 1 mg folic acid; about 1 to 10 mg pantothenic acid; about 0.005 to 0.08 mg biotin; about 1 to 5 meg Vitamin B12; about 1 to 5 mg calcium; about 0.1 to 0.2 mg copper; about 0.005 to 0.08 mg iodine; about 0.002 to 0.02 mg selenium; about 1 to 5 mg zinc; about 1 to 5 mg iron; about 150 to 250 mg L- lysine; and/or about 1 to 5 mg silicon dioxide. In a particular embodiment, the food product or porridge comprises approximately about 0.1 % to 1 %, about 0.2% to 0.9%, about 0.3% to 0.8%, about 0.4% to 0.7% or about 0.45% to 0.65% of the multi-vitamin supplement per serving. In some embodiments, the food product or porridge comprises about 40 to 60 mg ascorbic acid (or some form of vitamin C); about 150 to 250 IU Vitamin D; about 2.5 to 3 IU Vitamin A; about 10 to 20 mg tocopherol equivalent; about 0.04 to 0.07 mg Vitamin K; about 1 to 2 mg thiamine; about 1 to 2 mg riboflavin; about 10 to 30 mg niacinamide; about 1 to 2 mg pyridoxine (or some form of vitamin Be); about 0.2 to 1 mg folic acid; about 1 to 10 mg pantothenic acid; about 0.005 to 0.08 mg biotin; about 1 to 5 meg Vitamin B12; about 1 to 5 mg calcium; about 0.1 to 0.2 mg copper; about 0.005 to 0.08 mg iodine; about 0.002 to 0.02 mg selenium; about 1 to 5 mg zinc; about 1 to 5 mg iron; about 150 to 250 mg L- lysine; and/or about 1 to 5 mg silicon dioxide, per serving.

[00101] In a particular embodiment, the multi-vitamin supplement comprises approximately the following amounts of one or more vitamins and minerals selected from: 2.664 IU vitamin A, 200 IU vitamin D3, 15 mg tocopherol equivalent, 0.06 mg Vitamin Ki,

1.2 mg thiamine as a base, 1.2 mg riboflavin powder, 15 mg niacinamide, 5 mg pantothenic acid, 1.3 mg pyridoxine (or some form of vitamin Be), 0.03 mg biotin, 0.4 mg folic acid, 2.4 meg vitamin B12, 50 mg ascorbic acid (or some form of vitamin C), 2.627 mg calcium, 0.135 mg copper, 0.0225 mg iodine, 2.1 mg iron, 0.009 mg selenium, 2.1 mg zinc, 200 mg L- lysine, and 3.7 mg silicon dioxide. In a particular embodiment, the food product or porridge comprises approximately about 0.1 % to 1 %, about 0.2% to 0.9%, about 0.3% to 0.8%, about 0.4% to about 0.7% or about 0.45% to about 0.65% of the multi-vitamin supplement per serving. In a particular embodiment, the food product or porridge comprises approximately the following amounts of one or more vitamins and minerals selected from: 2.664 IU vitamin A, 200 IU vitamin D3, 15 mg tocopherol equivalent, 0.06 mg Vitamin Ki, 1.2 mg thiamine as a base, 1.2 mg riboflavin powder, 15 mg niacinamide, 5 mg pantothenic acid,

1.3 mg pyridoxine (or some form of vitamin Be), 0.03 mg biotin, 0.4 mg folic acid, 2.4 meg vitamin B12, 50 mg ascorbic acid (or some form of vitamin C), 2.627 mg calcium, 0.135 mg copper, 0.0225 mg iodine, 2.1 mg iron, 0.009 mg selenium, 2.1 mg zinc, 200 mg L-lysine, and 3.7 mg silicon dioxide, per serving.

[00102] In some embodiments, a dry formulation of the food product or porridge comprises the multi-vitamin supplement in the form of a powder.

[00103] Co-Ingredients

[00104] In some embodiments, the food product or porridge further comprises (and the method of making the food product or porridge comprises adding) one or both of sugar and/or salt. [00105] In some embodiments, the food product or porridge comprises sugar in an amount between about 1% to 15% on a dry weight basis (e.g., as a percentage of the total weight of a dry formulation of the food product or porridge). In some embodiments, the food product or porridge comprises about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or 15% sugar on a dry weight basis. In a particular embodiment, the food product or porridge comprises about 5% to 15% sugar on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 10% sugar on a dry weight basis.

[00106] In some embodiments, the food product or porridge comprises salt in an amount between about 0.1% to 5% on a dry weight basis (e.g., as a percentage of the total weight of a dry formulation of the food product or porridge). In some embodiments, the food product or porridge comprises about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5% or 5%, salt on a dry weight basis. In a particular embodiment, the food product or porridge comprises about 0.1% to 3% salt on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 1.7% salt on a dry weight basis.

[00107] In some embodiments, the food product and/or porridge further comprises (and the method of making the food product or porridge comprises adding) one or more additional flavorings. Various natural or artificial flavoring agents are known to those skilled in the art, and can include, for example, salt, spices, sugar, sweeteners, monosodium glutamate, sulfuric flavoring agents such as black salt, or other flavoring agents. Exemplary flavorings suitable for the food products or porridges provided herein include, but are not limited to, cumin, asafatida, tumeric, ginger, and fresh or dried hot chillies, coriander, cardamom, and cinnamon.

[00108] Oils

[00109] In some embodiments, the food product or porridge comprises a nutritious oil. In some embodiments, the nutritious oil is a plant-derived oil. In some embodiments, the nutritious oil is at least one nutritious oil. In some embodiments, the at least one nutritious oil is one or more nutritious oils. In some embodiments, the at least one nutritious oil is at least one of a palm oil, a coconut oil, an olive oil, a canola oil, a corn oil, a flaxseed oil, an avocado oil, a walnut oil, a seed oil or a vegetable oil, an animal fat or animal oil, a fish oil, a nut oil or a peanut oil, or butter. In some embodiments, the nutritious oil is a hydrogenated oil (i.e., a shortening). [00110] In some embodiments, the palm oil is red palm oil. Red palm oil is a traditional fat that is derived from the fruit of the Elaesis guineensis or oil palm tree native to tropical Africa. The oil is vibrantly tinted and has been harvested by local peoples for centuries and used for a dynamic range of culinary, cosmetic, and medicinal applications. Palm oil is highly coveted for its nutrient stability, long shelf life, high smoke point, unique flavor, and the luscious quality it lends to grilled foods and baked goods. Red palm oil is rich with medium chain fatty acids. Red palm oil is a nutritious oil and is thought to contain antioxidant carotenoids, naturally occurring vitamin-E (tocopherols and tocotrienols), heart protective CoQIO, immune-strengthening squalene, and inflammation-reducing plant sterols. Red palm oil is also easily digested.

[00111] In some embodiments, the food product or porridge comprises the nutritious oil in an amount between about 1% to 10% on a dry weight basis (e.g., as a percentage of the total weight of a dry formulation of the food product or porridge). In some embodiments, the food product or porridge comprises about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10% nutritious oil on a dry weight basis. In a particular embodiment, the food product or porridge comprises about 3% nutritious oil on a dry weight basis. In another particular embodiment, the food product or porridge comprises about 3% red palm oil on a dry weight basis.

[00112] In some embodiments, the at least one flour and nutritious oil are local ingredients. In some embodiments, cassava oil and/or red palm oil are manufactured in Liberia, sourced from Liberian farmers, and consumed in Liberia.

[00113] Countries of Origin

[00114] As used herein the phrase "country of origin" refers to a country in which a plant- based ingredient of a food product described herein is sourced from a plant that is planted, grown, and harvested in that country. For example, in some embodiments of the food products provided herein, Liberia is a country of origin for cassava plants that are planted, grown, and harvested for use in deriving one or more ingredients of the food product, for example, protein, starch and/or oil. In some such embodiments, the food product is manufactured and distributed in the country of origin (in this example, Liberia). In further such embodiments, the multi-vitamin supplement is sourced from a country other than the country of origin (in this example, from a country other than Liberia). [00115] In some embodiments, the country of origin is a developing country. In some embodiments, the developing country is located in Africa, Asia, Latin America or Oceania.

[00116] In some embodiments, the country of origin is a country having a human development index of less than 0.80. In some embodiments, the country of origin is selected from: Albania, Algeria, Antigua and Barbuda, Armenia, Azerbaijan, Bahamas, Barbados, Belarus, Belize, Bosnia and Herzegovina, Brazil, Bulgaria, China, Colombia, Costa Rica, Cuba, Dominica, Dominican Republic, Ecuador, Fiji, Georgia, Grenada, Iran, Jamaica, Jordan, Kazakhstan, Lebanon, Libya, Macedonia (Rep. of), Malaysia, Maldives, Mauritius, Mexico, Mongolia, Oman, Palau, Panama, Peru, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines , Samoa, Serbia, Seychelles, Sri Lanka, Suriname, Thailand, Tonga, Trinidad and Tobago, Tunisia, Turkey, Ukraine, Uruguay, Uzbekista, and

Venezuela.

[00117] In some embodiments, the country of origin is a country having a human development index of less than 0.70. In some embodiments, the country of origin is selected from: Bangladesh, Bhutan, Bolivia, Botswana, Cabo Verde, Cambodia, Congo (Brazzaville), Egypt, El Salvador, Equatorial Guinea, Gabon, Ghana, Guatemala, Guyana, Honduras, India, Indonesia, Iraq, Kenya, Kiribati , Kyrgyzstan, Laos, Micronesia (Fed. States of), Moldova, Morocco, Myanmar, Namibia, Nepal, Nicaragua, Pakistan, Palestine (State of), Philippines, Sao Tome and Principe, South Africa, Tajikistan, Timor-Leste, Turkmenistan, Vanuatu, Vietnam, and Zambia.

[00118] In some embodiments, the country of origin is a country having a human development index of less than 0.55. In some embodiments, the country of origin is selected from: Afghanistan, Angola, Benin, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoros, Congo (Kinshasa), Cote d'lvoire, Djibouti, Eritrea, Ethiopia, Gambia, Guinea, Guinea-Bissau, Haiti, Lesotho, Liberia, Madagascar, Malawi, Mali, Mauritania, Mozambique, Niger, Nigeria, Papua New Guinea, Rwanda, Sao Tome and Principe, Senegal, Sierra Leone, Somalia, Solomon Islands, South Sudan, Sudan, Swaziland, Syria, Tanzania, Togo, Tuvalu, Uganda, Yemen, and Zimbabwe. EXAMPLES EXAMPLE 1: Mixing of Power Porridge

[00119] The ingredients in Table 1 are thoroughly mixed in a paddle or rotary drum mixer to ensure event distribution of all ingredients. Proper amounts are placed in bags for future use.

Table 1

Total 100%

[00120] Each of the ingredients is from local sources. The cassava flour and red palm oil are locally sourced. In particular, the cassava flour and red palm oil are Liberian products sourced from Liberian farmers for a product that is to be distributed in Liberia.

[00121] Table 2 provides an exemplary constitution of a multi-vitamin supplement useful in the food products provided herein.

Table 2. 600 mg Premix/

Serving

Biotin 0.03 mg

Folic Acid 0.4 mg

Vitamin B12 2.4 mg

Vitamin C 50 mg

Calcium 2.627 mg

Copper 0.135 mg

Iodine 0.0225 mg

Iron 2.1 mg

Selenium 0.009 mg

Zinc 2.1 mg

L-Lysine 200 mg

Silicon Dioxide 3.7 mg

EXAMPLE 2: Reconstitution of Power Porridge

[00122] The food product or porridge created in Example 1 is reconstituted as follows. A twenty quart stainless steel stock pot was filled with 4 gallons of water and brought to a boil on an induction burner. The burner was set on the max/sear setting. 3,000 grams (30 portions) of the porridge were slowly stirred in and the water was brought back to boil while stirring. The heat was lowered the porridge was stirred for sixty (60) minutes. The porridge was inspected. The pot was stirred for another one-hundred twenty (120) minutes and then removed from the heat and placed on something that would retain heat, such as a brick.

EXAMPLE 3: Additional Porridge Formulations

[00123] Tables 3 through 8 below provide additional exemplary formulations of a food product or porridge provided herein.

Table 3.

Total 100.000% Table 4

Total 100.000%

Table 5

Multi Vitamin Powder 0.52%

Ground Cumin 2.50%

Asafatida 0.50%

Mild Curry Yellow 0.50%

Ground Coriander 1.50%

Palm Shortening 3.00%

Salt 1.20%

Total: 100.000% able 7

Ingredient %

Red Finger Millet 52.99%

Sugar 12.500%

Soy Protein Isolate 15.00%

Multi Vitamin Powder 0.52%

Ground Cardamom 0.50%

Sesame Seeds 15.00%

Coconut Oil 3.00%

Salt 0.49%

Total 100.000%

Table 8

[0002] Any publications, patents and patent applications cited in this specification are herein incorporated by reference as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, it will be readily apparent to those of ordinary skill in the art in light of the teachings of this invention that certain changes and modifications may be made thereto without departing from the spirit or scope of the appended claims.