UJILALA IS A Fortified Blended Food (FBF)

What are FBFs
FBFs are blends of precooked and milled cereals, fortified with micronutrients (vitamins and minerals).UjiLala has been developed in response to consumer demand for nutritious and more functional ingredients in their porridge, which historically comprises of starch. Consumers with children under age 18 recognize as important the fact that protein makes breakfast more nutritionally balanced and satisfying, provides long-lasting energy and can help sustain children’s energy and focus levels at school.


Soya protein is a high-quality protein which has been shown to support satiety and sustain energy levels in adults and kids. For this reason, soya beans comprise a significant portion of Ndungo

UjiLala’s ingredients.
Prosoya Kenya’s research and development team of food, nutrition and flavour scientists works tirelessly to achieve the best taste, nutrition and cereal product performance. Prosoya Kenya Limited gives its customers the satisfaction and peace of mind that Prosoya Kenya Limited’s products arrive only after undergoing stringent safety and quality procedures.

When and where is Uji Lala used Uji Lala is designed to provide protein supplement to prevent and address nutritional deficiencies.Uji Lala is used to provide extra micronutrients to complement the general ration available at family level. The porridge is recommended for the entire family. In particular, it is strongly recommend for recuperating patients, lactating mothers, and expectant mothers, children between 8 and 60 months, and those suffering from malnutrition

How is Uji Lala used?
Just mix one (1) part Ujilala flour with five (5) parts warm water (50 degrees centigrade) and stir thoroughly and serve. If kept for some hours and eaten later, warm or cold, it gives a sweet delicious porridge meal …The longer it is kept (can keep up to 36 days) the sweeter it becomes.

  • Approximate nutritional value of Ujilala per 100g:
  • Energy min 380Kcal
  • Protein min 18%
  • Fat min 6%
  • Micronutrients added: Vitamins A, C, B12, D, E, K, B6, Thiamine, Riboflavin, Niacin, Pantothenic acid, Folic acid plus Zinc, Iron, Calcium, Potassium.

Energy provided by Uji Lala
Energy is needed for essential body functions (such as breathing), growth (especially during childhood), and physical activities (working and playing).
Macronutrients provide different amounts of energy, expressed as kilocalories (Kcals). Fat provides approximately twice as much energy (9 kcals/g), as the same weight of protein or carbohydrate (4 kcal/g). More carbohydrate than fat is eaten in most parts of East Africa and, therefore, most food energy in the diet is derived from carbohydrate sources.

Energy and protein requirements
The total amount of energy and protein needed by different individuals varies a great deal, depending primarily on the amount of physical activity but also on age, sex, body size, physical activity and, to some extent, climate. Extra energy is needed during pregnancy and lactation.

Proteins are made up of ‘building blocks’ called amino acids, composed of carbon, hydrogen, oxygen and nitrogen (amino group. By combining different foods, (e.g., cereals with beans), adequate levels of all amino acids can be obtained without requiring protein from animal sources.
Proteins are required to build new tissue, particularly during the rapid growth period of infancy and early childhood, during pregnancy and nursing, and after infections or injuries. Excess protein is burned for energy.

The nutritional value of a protein food can be judged by its ability to provide both the quantity and number of essential amino acids needed by the body. Because the content of amino acids is different in each food, when they are eaten together they complement each other and the mixture is of higher nutritional value than the separate foods.
Cooking can alter the amino-acid composition of protein and this usually results in desirable flavour and browning development. Very little nutritional value is lost.

Starch is the main form of carbohydrate in our food. Uji Lala is extruded to improve digestibility and give a more desirable texture and flavour, In contrast to sugars, starch is often accompanied by significant amounts of other nutrients including dietary fibre. Starch has the same energy value as sugars.

Carbohydrate Intake
There is no specific dietary requirement for carbohydrate because energy can also be derived from protein, and fat. However, a diet that does not contain carbohydrate can lead to muscle breakdown and dehydration. UjiLala, a source of complex carbohydrates, such as starch, is recommended. In addition to carbohydrates Uji Lala is fully fortified to provide necessary vitamins, minerals and dietary