Nutritional evaluation and consumer preference of legume fortified maize-meal porridge
Maize-meal porridge is commonly consumed meal for the adults as breakfast food and for the children as complementary food. Food-to-food fortification was employed in order to improve the protein content of maize-meal porridge using soy flour and local groundnut paste. The study was aimed at evaluati...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2016
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| Online Access: | https://hdl.handle.net/10568/77484 |
| _version_ | 1855539038661902336 |
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| author | Alamu, Emmanuel Oladeji Maziya-Dixon, B.B. Popoola, I. Gondwe, T.N.P. Chikoye, David |
| author_browse | Alamu, Emmanuel Oladeji Chikoye, David Gondwe, T.N.P. Maziya-Dixon, B.B. Popoola, I. |
| author_facet | Alamu, Emmanuel Oladeji Maziya-Dixon, B.B. Popoola, I. Gondwe, T.N.P. Chikoye, David |
| author_sort | Alamu, Emmanuel Oladeji |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Maize-meal porridge is commonly consumed meal for the adults as breakfast food and for the children as complementary food. Food-to-food fortification was employed in order to improve the protein content of maize-meal porridge using soy flour and local groundnut paste. The study was aimed at evaluating the nutritional properties and consumer preference of the attributes of the unfortified porridge, legume-fortified porridge, and powdered milk-fortified porridge. The influence of consumers’ knowledge of the type of fortificant added to the porridge was also investigated. Soy-fortified porridges provide comparable ash, crude fibre and fat contents to powdered milk- fortified porridge but with higher protein than powdered milk-fortified porridge. Soy flour raised the protein and ash content of the porridge by 90% and 63% respectively, the groundnut paste raised the protein and ash content by 88% and 41% and the powdered milk by 87% and 65% respectively. The unfortified porridge was the least preferred while the milk-fortified porridge was the most preferred. There was no significant difference between preference for some of the attributes of the groundnut paste fortified-porridge and the soy flour-fortified. There was no significant difference between consumption intent for the soy flour and groundnut paste -fortified porridge. Soy-fortified porridges provide comparable ash, crude fibre and fat contents to powdered milk- fortified porridge but with higher protein than powdered milk-fortified porridge. Soy-flour has shown to be a good substitute for powdered milk as a protein-fortificant for porridge and soy-fortified porridge could be a possible means of alleviating Protein-energy malnutrition among low income populations. |
| format | Journal Article |
| id | CGSpace77484 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2016 |
| publishDateRange | 2016 |
| publishDateSort | 2016 |
| record_format | dspace |
| spelling | CGSpace774842025-11-11T10:46:11Z Nutritional evaluation and consumer preference of legume fortified maize-meal porridge Alamu, Emmanuel Oladeji Maziya-Dixon, B.B. Popoola, I. Gondwe, T.N.P. Chikoye, David maize porridge legumes soybeans nutritional disorders Maize-meal porridge is commonly consumed meal for the adults as breakfast food and for the children as complementary food. Food-to-food fortification was employed in order to improve the protein content of maize-meal porridge using soy flour and local groundnut paste. The study was aimed at evaluating the nutritional properties and consumer preference of the attributes of the unfortified porridge, legume-fortified porridge, and powdered milk-fortified porridge. The influence of consumers’ knowledge of the type of fortificant added to the porridge was also investigated. Soy-fortified porridges provide comparable ash, crude fibre and fat contents to powdered milk- fortified porridge but with higher protein than powdered milk-fortified porridge. Soy flour raised the protein and ash content of the porridge by 90% and 63% respectively, the groundnut paste raised the protein and ash content by 88% and 41% and the powdered milk by 87% and 65% respectively. The unfortified porridge was the least preferred while the milk-fortified porridge was the most preferred. There was no significant difference between preference for some of the attributes of the groundnut paste fortified-porridge and the soy flour-fortified. There was no significant difference between consumption intent for the soy flour and groundnut paste -fortified porridge. Soy-fortified porridges provide comparable ash, crude fibre and fat contents to powdered milk- fortified porridge but with higher protein than powdered milk-fortified porridge. Soy-flour has shown to be a good substitute for powdered milk as a protein-fortificant for porridge and soy-fortified porridge could be a possible means of alleviating Protein-energy malnutrition among low income populations. 2016 2016-10-31T12:40:37Z 2016-10-31T12:40:37Z Journal Article https://hdl.handle.net/10568/77484 en Open Access application/pdf Alamu, E.O., Maziya-Dixon, B., Popoola, I., Gondwe, T.N.P. & Chikoye, D. (2016). Nutritional evaluation and consumer preference of legume fortified maize-meal porridge. Journal of Food and Nutrition Research, 4(10), 664-670. |
| spellingShingle | maize porridge legumes soybeans nutritional disorders Alamu, Emmanuel Oladeji Maziya-Dixon, B.B. Popoola, I. Gondwe, T.N.P. Chikoye, David Nutritional evaluation and consumer preference of legume fortified maize-meal porridge |
| title | Nutritional evaluation and consumer preference of legume fortified maize-meal porridge |
| title_full | Nutritional evaluation and consumer preference of legume fortified maize-meal porridge |
| title_fullStr | Nutritional evaluation and consumer preference of legume fortified maize-meal porridge |
| title_full_unstemmed | Nutritional evaluation and consumer preference of legume fortified maize-meal porridge |
| title_short | Nutritional evaluation and consumer preference of legume fortified maize-meal porridge |
| title_sort | nutritional evaluation and consumer preference of legume fortified maize meal porridge |
| topic | maize porridge legumes soybeans nutritional disorders |
| url | https://hdl.handle.net/10568/77484 |
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