Laeticia Celine Toe of Institut de Recherches en Sciences de la Santé in Burkina Faso will evaluate the nutritional content of traditionally-fermented millet porridge and its effects on gut health and inflammation in women of reproductive age in rural Burkina Faso. Maternal undernutrition affects child survival and is a major problem in sub-Saharan Africa and south Asia. This could be addressed by enhancing the nutritional content of common foods, which can be done by fermentation. They will provide a selection of households with locally-produced millet grain for fermenting, and collect samples every five days to evaluate the nutritional and microbial contents. They will also recruit a cohort of 30 women, including 15 pregnant women, to assess the effects of daily fermented millet porridge consumption on fecal microbiota composition, fatty acid levels, and inflammatory markers.
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