INTRODUCTION:
In Ethiopia, school-aged children face nutritional deficiencies due to food insecurity, affecting growth, academic performance, and well-being. This study aimed to develop a nutrient-rich school snack fortified with iron, amino acids, and omega-3 fatty acids using underutilized crops—amaranth and flaxseed. Amaranth is a nutrient-dense pseudocereal, while flaxseed is rich in omega-3s. Previous studies formulated complementary food with amaranth for toddlers, improving anemia and hemoglobin levels but not weight. To enhance nutritional value, flaxseed was added, and a school feeding trial was conducted.

OBJECTIVE:
To create an acceptable, nutrient-dense school snack using locally available ingredients—amaranth and flaxseed—fortified with iron, amino acids, and omega-3 fatty acids.

METHODS:
The snack was formulated using amaranth, flaxseed, chickpeas, and emir wheat, processed through soaking, germination, drying, and roasting. Five flour blends were analyzed for nutritional content, including minerals, amino acids, fatty acids, and heavy metals, at the Norwegian Institute of Marine Research. Acceptability was assessed using a nine-point hedonic scale versus local maize bread. Data were analyzed with SPSS 20; significance was set at p<0.05.

RESULTS:
Unprocessed amaranth contained 360 mg/kg iron, reduced to 190 mg/kg after processing. Flaxseed had over 50% omega-3s; amaranth had 50% omega-6s. Amino acid content was 141 mg/g (amaranth) and 171 mg/g (flaxseed). A 40% amaranth–20% flaxseed blend yielded higher levels of essential nutrients and 82% unsaturated fatty acids. Heavy metals were below WHO limits. Sensory tests showed higher acceptability for the new snack (mean 8.1, CI: 7.5–8.6) than maize bread (mean 4.9, CI: 4.1–5.7; F(1,91)=40, p<0.001).

CONCLUSIONS:
Amaranth and flaxseed offer a promising solution to micronutrient and macronutrient deficiencies in Ethiopian school children through an appealing and nutritious snack.