en public specific orginal article <div style="text-align: justify;"><b><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">Background: </span></span></span></b><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">Preschool age is critical for continued growth and development in young children. This study evaluates the nutritional quality and acceptability of nutritionally enhanced <i>luam-nahan</i> Porridge flour for preschool children in low and middle-income countries (LIMCs). <b>Methods:</b> quality protein maize (QPM), Provitamin-A Cassava, Soybean and <i>Jatropha tanjorensis</i> leaves underwent pre-treatments including steeping, fermentation, and drying, then milled into flour and blended into ratios:44:44:10:2, 39:39:20:2, 34:34:30:2, and 29:29:40:2. At a ratio of 50:50, white maize and cassava mixture was also prepared as a control for comparison. The mixture was evaluated for proximate composition, energy, vitamin content, and functional properties using AOAC methods. Sensory acceptability was assessed by 30 caregiver-preschooler pairs using nine-point hedonic scale for caregivers and three-point scale for preschoolers. Data were analyzed using one-way ANOVA and LSD test, and results were reported as means and standard deviations (<i>P</i>>0.05), indicating no statically significant difference among the samples. <b>Results:</b> Proximate analysis revealed higher protein (25.48 g/100 g) and fat (6.02 g/100 g) in the 29:29:40:2 mixture, with moisture content within the recommended limits. Vitamin A and B levels exceeded recommended dietary allowance in mixtures, and mixture 44:44:10:2 had the highest amount of vitamin A (1071.29 iu). Functional properties, such as bulk density, decreased with soybean content. Sensory evaluation favored the control for taste, while mixture 44:44:10:2 was the most acceptable improved mixture. <b>Conclusion:</b> Enhanced protein, vitamin content and functional properties of the improved <i>Luam-Nahan</i> porridge flour mixtures could help to meet the nutritional needs of preschoolers in LIMC. Mixture 44:44:10:2 ensured optimal taste and acceptability, making it a viable option for reducing malnutrition</span></span></span></div> Child, PreschoolVitamin A,Developing countries,Nutritive value,Taste. 343 355 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1334-1&slc_lang=en&sid=1 Anastasia Angorkuma Daagema 0009-0008-0720-1012 No Department of Community Health, Benue State School of Health Technology Agasha, Benue State, Nigeria Kayode Ajayi ajayikayode@abuad.edu.ng 0000-0003-2976-1359 Yes Department of Human Nutrition and Dietetics, College of Medicine and Health Science, Afe Babalola University, PMB 5454 Ado-Ekiti, Ekiti State, Nigeria Justina Yetunde Talabi 0000-0002-4173-5228 No Department of Human Nutrition and Dietetics, College of Medicine and Health Science, Afe Babalola University, PMB 5454 Ado-Ekiti, Ekiti State, Nigeria Isreal O. Dada 0000-0003-0589-1706 No Department of Human Nutrition and Dietetics, College of Medicine and Health Science, Afe Babalola University, PMB 5454 Ado-Ekiti, Ekiti State, Nigeria Given Chipili 0000-0001-9465-5857 No Department of Nutritional Sciences, School of Applied Sciences and Technology, Mukuba University, Kitwe, Zambia Omobolaji O. Adewuyi 0000-0003-0423-1052 No Department of Nutrition & Dietetics, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.