A. Rationale Malnutrition is a complex phenomenon. Broadly defined, malnutrition refers to the condition of inappropriate nutrition.

In more recent years, various vitamin and mineral deficiencies, including vitamin A, iron, iodine and zinc have been recognized as discrete types of mal- 212 Comparative Quantification of Health Risks nutrition that adversely affect human health and contribute to disease and mortality. Some of these nutrients affect closely related biological systems, both vitamin A and iron affect haemoglobin metabolism (Semba and Bloem, 2002). At present, vitamin A deficiency remains a widespread public health problem, especially in countries of South Asia and Africa. Globally, preschool-age children and women of reproductive age are the two population groups most commonly recognized to be at risk of this nutritional deficiency and its adverse health consequences. A combination of chronically lower than required dietary intakes of vitamin A-rich foods (eggs, milk, liver, deep orange fruits and dark green leafy vegetables, etc.) combined with malabsorption and increased vitamin A excretion rates associated with some common illnesses places many women and children at risk of developing vitamin A deficiency (Christian et al. 1998b; IVACG 1997; Sommer and West 1996; Stephensen 2001).

B. Product Description The porridge is made by mixing of apple mango, spinach and corn. All of them have a local sources in Kenya. In Kenya many local sources about fruit and vegetables which have a high nutrition especially vitamin A, iron, antioxidant for fighting malnutrition deficiency and cancer cell. Apple mango, corn, and spinach have mix and the result fortification is porridge, its food usually as a breakfast in Kenya. So it can a food fortification and nutrient source especially nutrition rich about a mixing of all source. Manga apel mengandung ........Jagung mengandung..........dan bayam mengandung mgram/gram.

C. Process Description Preparation of Albumins Albumin was separated from other part of egg. Separated albumin was shaken by mixer for 5 minutes, until it was foamy about 0.5 g/m of density. Then, foam was weighed and stored. Preparation of Apple mango, Corn and Spinach flour

The mango, corn and spinach were washed, peeled (mango and corn) and sliced to make it easier to be crushed. They were crushed using blender or other crushing machines. The porridge that obtained from them was weighed which appropriate to the given amount. All of them were mixed with the ratio of 3, 2 and 1 part from mango, corn, and spinach. Making of Porridge The mixed flour of mango, corn and spinach was mixed with albumin foam by the ratio of mixed flour and foam was (80:20). It was dried on the vacuum dryer at 60oC for about 5 hour. After 5 hour, it was grinded and separated with 70 mesh of sieve.The dried powder and instant porridge then packed and stored.

D. Safety / Regulation

E. Impact on Kenya There are many kind of benefit that obtained from instant porridge production. First, it is made from local resources material which is abundant available and cheap such as apple mango, corn, and spinach so it is affordable by almost Kenya people. Second, it contains of vitamin A and high iron content material such as corn and spinach. Third, the production process is simple that can be done in small scale industries. Fourth, it is a practically modern product, fast-food, long life time and not need to bigger space of storage. The height of deficiency of vitamin A and iron in Kenya, make it to be product which promise to solve the death problem that nutrient deficiencies in Kenya. Instant porridge
production could increase the potential of the mango Apple and increase value to as nutrient rich food that is able to play a role in Kenya improves nutritional deficiency. Instant porridge production is expected to improve the welfare of the people, stimulate small and medium-scale enterprises based households, reducing unemployment and moving the real sector of the community in kenya