Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi
This study assessed the acceptability of porridge from a corn‐common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn–soybean flour (C‐CSB), homemade orange corn–soybean flour (H‐CSB), and orange corn‐common bean flour (CCBB) were...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/128703 |
| _version_ | 1855535578712375296 |
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| author | Gama, Aggrey Pemba Matumba, Limbikani Munthali, Justice Namaumbo, Sydney Chimbaza, Monica Ngoma, Theresa Kammwamba, Kondwani Chisapo, Gift Chilembo, Madalitso Meleke, Nyadani Chirwa, Rowland Fungo, Robert |
| author_browse | Chilembo, Madalitso Chimbaza, Monica Chirwa, Rowland Chisapo, Gift Fungo, Robert Gama, Aggrey Pemba Kammwamba, Kondwani Matumba, Limbikani Meleke, Nyadani Munthali, Justice Namaumbo, Sydney Ngoma, Theresa |
| author_facet | Gama, Aggrey Pemba Matumba, Limbikani Munthali, Justice Namaumbo, Sydney Chimbaza, Monica Ngoma, Theresa Kammwamba, Kondwani Chisapo, Gift Chilembo, Madalitso Meleke, Nyadani Chirwa, Rowland Fungo, Robert |
| author_sort | Gama, Aggrey Pemba |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study assessed the acceptability of porridge from a corn‐common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn–soybean flour (C‐CSB), homemade orange corn–soybean flour (H‐CSB), and orange corn‐common bean flour (CCBB) were evaluated by 101 pairs of mothers and their respective children aged from 6 to 24 months. A home use test (HUT) setup was used in this study, and the flours were given sequentially to participating households following a randomized complete block design. Each sample type was evaluated for 3 days in a row followed by a 1‐day break (washout period) between sample types. Based on aggregate mean scores, all the samples were liked by both the children and their mothers. However, clustering results revealed two distinct consumer segments for mothers as well as for children. Most of the mothers (59.4% in cluster 1) liked all the samples, while the minority (cluster 2) were neutral (neither like nor dislike) regarding the H‐CSB porridge. Likewise, most children (66.3% in cluster 2) liked all the samples, while the rest in cluster 1 did not like CCBB porridge. Infants (≤12 months) and those from food‐insecure households, respectively, were 5.42 and 6.75 times more likely to like the CCBB porridge than their counterparts. The study has demonstrated the potential of introducing CCBB complementary porridge in Malawi and possibly in other countries with similar food preferences and socioeconomic stature.The study provides a solution to the limited diversity of complementary foods in sub‐Saharan Africa and Malawi in particular. The findings can help food scientists, nutritionists, marketers, and policymakers develop strategies for promoting the consumption of orange corn‐common bean porridge. Furthermore, the findings can inform decisions on commercializing orange corn‐common bean flour by flour processors. |
| format | Journal Article |
| id | CGSpace128703 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1287032025-03-11T12:14:31Z Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi Gama, Aggrey Pemba Matumba, Limbikani Munthali, Justice Namaumbo, Sydney Chimbaza, Monica Ngoma, Theresa Kammwamba, Kondwani Chisapo, Gift Chilembo, Madalitso Meleke, Nyadani Chirwa, Rowland Fungo, Robert dietary diversity diversification nutrition diversidad de la alimentación diversificación nutrición This study assessed the acceptability of porridge from a corn‐common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn–soybean flour (C‐CSB), homemade orange corn–soybean flour (H‐CSB), and orange corn‐common bean flour (CCBB) were evaluated by 101 pairs of mothers and their respective children aged from 6 to 24 months. A home use test (HUT) setup was used in this study, and the flours were given sequentially to participating households following a randomized complete block design. Each sample type was evaluated for 3 days in a row followed by a 1‐day break (washout period) between sample types. Based on aggregate mean scores, all the samples were liked by both the children and their mothers. However, clustering results revealed two distinct consumer segments for mothers as well as for children. Most of the mothers (59.4% in cluster 1) liked all the samples, while the minority (cluster 2) were neutral (neither like nor dislike) regarding the H‐CSB porridge. Likewise, most children (66.3% in cluster 2) liked all the samples, while the rest in cluster 1 did not like CCBB porridge. Infants (≤12 months) and those from food‐insecure households, respectively, were 5.42 and 6.75 times more likely to like the CCBB porridge than their counterparts. The study has demonstrated the potential of introducing CCBB complementary porridge in Malawi and possibly in other countries with similar food preferences and socioeconomic stature.The study provides a solution to the limited diversity of complementary foods in sub‐Saharan Africa and Malawi in particular. The findings can help food scientists, nutritionists, marketers, and policymakers develop strategies for promoting the consumption of orange corn‐common bean porridge. Furthermore, the findings can inform decisions on commercializing orange corn‐common bean flour by flour processors. 2022-07 2023-02-14T09:22:32Z 2023-02-14T09:22:32Z Journal Article https://hdl.handle.net/10568/128703 en Limited Access Wiley Gama, A.P.; Matumba, L.; Munthali, J.; Namaumbo, S.; Chimbaza, M.; Ngoma, T.; Kammwamba, K.; Chisapo, G.; Chilembo, M.; Meleke, N.; Chirwa, R.; Fungo, R. (2022) Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi. Journal of Food Science 87(7) p. 3163-3172 ISSN: 0022-1147 |
| spellingShingle | dietary diversity diversification nutrition diversidad de la alimentación diversificación nutrición Gama, Aggrey Pemba Matumba, Limbikani Munthali, Justice Namaumbo, Sydney Chimbaza, Monica Ngoma, Theresa Kammwamba, Kondwani Chisapo, Gift Chilembo, Madalitso Meleke, Nyadani Chirwa, Rowland Fungo, Robert Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi |
| title | Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi |
| title_full | Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi |
| title_fullStr | Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi |
| title_full_unstemmed | Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi |
| title_short | Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi |
| title_sort | acceptability of orange corn common bean as an alternative to corn soybean complementary porridge in malawi |
| topic | dietary diversity diversification nutrition diversidad de la alimentación diversificación nutrición |
| url | https://hdl.handle.net/10568/128703 |
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