Maize flour is used to make posho (also called ugali or nshima in some regions in Uganda) it does provide some limited nutritional value for schoolchildren, but its benefits and limitations depend on the type of flour and what other foods are eaten alongside it.
By itself it does not provide all the nutrients required for healthy growth. It is most beneficial when combined with protein-rich foods, vegetables, and, where possible, fortified ingredients.
Most schools serve it with red beans prepared in a tomato sauce. Together, posho and beans form a complementary meal because the protein in beans helps make up for some of the limitations of maize protein. This makes the meal more filling and nutritionally balanced than either food alone.
