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1 – 10 of 395Christine G. Kiria Chege, Stella Namazzi, Mercy M. Mutua, Kevin Omondi Onyango and Matthias Jager
Malnutrition remains a big public health issue especially in developing countries. The purpose of this paper is to analyze factors that influence consumption of nutrient-rich…
Abstract
Purpose
Malnutrition remains a big public health issue especially in developing countries. The purpose of this paper is to analyze factors that influence consumption of nutrient-rich foods among children aged 6–59 months and women of reproductive age (15–49 years) in the urban informal settlements of Nairobi, Kenya, and Kampala, Uganda. This study uses multicomposite soft porridge as an example of a nutritious product.
Design/methodology/approach
A cross-sectional survey was conducted with 574 households from urban informal settlements in Kampala and Nairobi. A systematic random sampling approach was used to select respondents, and interviews were conducted on their sociodemographics, porridge consumption and purchase behavior. Probit regression models were used for the analysis.
Findings
Results indicate that households with access to nutrition information are more likely to consume porridge with diversified ingredients, compared to households without nutrition information. Additionally, consumption of fortified porridge flour has a lower probability of consuming porridge flour with diversified ingredients.
Practical implications
The evidence echoes the need for increased dissemination of nutrition information, which will trigger willingness to pay and consumption of nutritious foods. Further, it underpins the need for processor-level interventions to avail these foods at affordable prices for the benefit of low-income consumers.
Originality/value
This is among the first papers assessing factors that influence consumption of nutritious and diversified soft porridge by children aged 6–59 months and women aged 15–49 in the informal settlements of East Africa.
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Makumba Chewe Temba, Patrick Njobeh, Derek Ndinteh and Eugenie Kayitesi
The purpose of this study was to composite maize, a cereal grain with low protein and lysine content, with groundnut a rich source of protein, to improve the nutritional quality…
Abstract
Purpose
The purpose of this study was to composite maize, a cereal grain with low protein and lysine content, with groundnut a rich source of protein, to improve the nutritional quality of maize–groundnut composite flours and their resultant porridges.
Design/methodology/approach
Defatted and full fat groundnut flours were used to prepare maize–groundnut composite flours and porridges at the ratio of 100:0, 55:45, 70:30 and 85:15, respectively. They were analyzed for proximate composition, energy value, amino acid and fatty acid profiles.
Findings
Compositing maize with groundnut significantly (p ≤ 0.05) increased proteins from 10 per cent in maize flour to up to 21 per cent in composite porridge (denoted DFC1). The energy values for composite porridges were 434 Kcal/100 g when compared with 398 Kcal/100 g established for maize porridge alone. Lysine content was three times higher in composite flours than for maize flour, while for composite porridges, lysine was four times higher than in maize porridge. There was an increase of 35 per cent in oleic acid content when maize flour was composited with groundnut flour.
Research limitations/implications
Further research is required to evaluate the properties of full fat and defatted maize–groundnut porridges and their effects on consumer acceptability.
Originality/value
It can be concluded that compositing maize with full fat and defatted groundnut has the capability of improving the nutritional quality of cereal-based diets consequently contributing to a significant increase in nutritional security of African populations and those of other developing countries of the world.
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Khavhatondwi Rinah Netshiheni, Mpho Edward Mashau and Afam Israel Obiefuna Jideani
White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of…
Abstract
Purpose
White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge.
Design/methodology/approach
Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23.
Findings
Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP.
Originality/value
This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.
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Jose Candace Jackson, Lorraine Weatherspoon, Maria Nnyepi, Leapetswe Malete, Lucky Mokgatlhe, Philemon Lyoka and Maurice Bennink
The purpose of this paper is to study the quality of porridge made from cereal legume composite flour and to compare with a porridge that it is traditionally eaten.
Abstract
Purpose
The purpose of this paper is to study the quality of porridge made from cereal legume composite flour and to compare with a porridge that it is traditionally eaten.
Design/methodology/approach
The nutritional composition as well as protein, microbiological, and sensory quality of porridge from a sorghum bean composite flour was assessed and compared with sorghum porridge (SP) that is traditionally eaten in Botswana.
Findings
Results indicated that the nutrient composition and the protein quality of the sorghum bean composite porridge were significantly higher than that of the SP. The majority of children and adults rated the sensory attributes of the sorghum composite porridge highly and adult consumers indicated willingness to buy it.
Originality/value
The study demonstrates that using traditionally consumed foods, which are culturally acceptable and low cost, such as sorghum and sugar beans, can improve nutritional and sensory attributes when composited. These composited foods can then be recommended as a sustainable supplementary food source to improve the nutritional status and health of vulnerable populations such as HIV+ children.
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Tirhas M. Gebretsadikan, Geremew Bultosa, Sirawdink Fikreyesus Forsido and Tessema Astatkie
The purpose of this paper was to formulate porridge using orange-fleshed sweet potato (OFSP), soybean and moringa ingredients that optimizes its nutritional quality and…
Abstract
Purpose
The purpose of this paper was to formulate porridge using orange-fleshed sweet potato (OFSP), soybean and moringa ingredients that optimizes its nutritional quality and acceptability.
Design/methodology/approach
A 16-run constrained D-optimal mixture design was used to evaluate proximate compositions and sensory acceptability of the products. Each composition and acceptability response variable was optimized separately, and then, the sweet spot that optimizes all was determined.
Findings
The protein, fiber, total ash, carbohydrate, iron and carotenoid contents as well as major sensory quality indicators were significantly affected by soybean, moringa and OFSP blends. However, the influence of the mixture on fat content was weak. Sensory acceptability was high for porridges processed from high OFSP and soybean, but higher nutritional quality was obtained from higher moringa levels. Graphical optimization showed that blends containing 68-75 per cent OFSP, 17-26 per cent soybean and 5-8 per cent moringa have produced nutrient enriched porridges with desirable sensory quality.
Originality/value
The study showed that OFSP, soybean and moringa have a potential for making protein, carbohydrate, dietary fiber, pro-vitamin A carotenoids and iron enriched product that will contribute to the fight against malnutrition in developing nations such as Ethiopia. In addition, having OFSP in the blend masks undesirable odor and taste imparted by moringa.
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Rami Paasovaara and Harri T. Luomala
This paper aims to investigate how differences in message content and in need for cognition influence consumers' sensory evaluation, product attitudes and purchase intentions in…
Abstract
Purpose
This paper aims to investigate how differences in message content and in need for cognition influence consumers' sensory evaluation, product attitudes and purchase intentions in terms of spelt porridge and sea buckthorn juice.
Design/methodology/approach
Quantitative research methods were used. Four taste experiments were carried out among Finnish female consumers (n=129).
Findings
Health‐related product information had a positive impact on attitude towards and intention to purchase spelt porridge, and safety‐related product information had a positive impact on sensory experience of sea buckthorn juice. In addition, in the examination of the need for cognition effects revealed a tendency indicating that spelt porridge and sea buckthorn juice were experienced more positively among individuals high in need for cognition than among individuals low in need for cognition.
Research limitations/implications
The instrument of need for cognition is also applicable to investigating actual behavioural elements such as sensory evaluation.
Practical implications
This paper has implications for novel food marketing.
Originality/value
The findings advance understanding of the roles of subtle message differences and need for cognition in consumers' food product experiences.
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Rosina Wanyama, Theda Gödecke, Matthias Jager and Matin Qaim
Micronutrient malnutrition is a public health problem in many developing countries, especially in the poorest population segments. Fortification and other food-based approaches…
Abstract
Purpose
Micronutrient malnutrition is a public health problem in many developing countries, especially in the poorest population segments. Fortification and other food-based approaches, such as using more nutritious ingredients in processing, could help to address this problem, but little is known about poor consumers’ attitudes toward nutritionally enhanced foods. The purpose of this paper is to analyze whether poor consumers in Africa would purchase foods with more nutritious ingredients and the related willingness and ability to pay.
Design/methodology/approach
A survey and choice experiment were conducted with 600 randomly selected households in the poorest neighborhoods of Nairobi (Kenya) and Kampala (Uganda). Participants were asked to choose between various alternatives of porridge flour with different types of nutritional attributes. The data were analyzed with mixed logit models. Porridge flour is widely consumed among the urban poor, so that the example can also provide interesting broader lessons.
Findings
Poor consumers welcome foods that are micronutrient-fortified or include new types of nutritious ingredients. However, willingness to pay for nutritional attributes is small. New ingredients that are perceived to have little effect on taste and appearance are seen more positively than ingredients that may change food products more notably.
Practical implications
New nutritionally enhanced foods have good potential in markets for the poor, if they build on local consumption habits and are not associated with significant price increases.
Originality/value
This is among the first studies to explicitly analyze poor consumers’ preferences for nutritionally enhanced foods.
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S.B. Fasoyiro, V.A. Obatolu, O.A. Ashaye and O.O. Oyewole
Maize (Zea mays) is an important staple crop in Nigeria, mostly processed into fermented porridges. Describes an attempt to develop a convenience food from fermented maize. Maize…
Abstract
Maize (Zea mays) is an important staple crop in Nigeria, mostly processed into fermented porridges. Describes an attempt to develop a convenience food from fermented maize. Maize was processed into flakes through home level processing of dry‐milling, steeping, sieving, cooking and drying. Three fermented products were formulated by varying the proportions of cooked porridge and fermented maize slurry. The moisture, protein, fat, crude fibre, ash and starch content ranges of the products varied. Cooked paste viscosity showed that the sample with highest cooked porridge concentration (75 per cent), CSWC, had the highest starch set back and gelatinisation indices. Ease of cooking for the products ranged between 5‐6 min. Sensory qualities revealed that the sample with the least cooked porridge concentration (25 per cent), CSWA, had the least overall acceptability while CSWB and CSWC were as acceptable as Ogi pap in taste, odour and overall acceptability at 5 per cent level of significance.
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A National Porridge Week was organised by the Oats Information Bureau to celebrate the British oat — one of the oldest cereals known to man, and now proved to be one of the…
Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir and Quraazah Akeemu Amin
Throughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the…
Abstract
Purpose
Throughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics.
Design/methodology/approach
The independent variables i.e. barrel temperature (105–125°C) and feed moisture (12–20%) were studied to determine their influence on the system parameter i.e. specific mechanical energy and product characteristics i.e. bulk density, breaking strength, water absorption index, expansion ratio, water solubility index, L*, a* and b* by employing a central composite rotatable design.
Findings
All the quality parameters were significantly (p < 0.05) influenced by independent variables. The regression models obtained for all the responses showed higher coefficient of determination (R2 = 0.99). The optimum extrusion conditions obtained by numerical optimization for development of extrudates used for making instant talbina were moisture content (12%) and barrel temperature (105°C). Various functional, pasting, complexing index and physicochemical properties of instant talbina were improved by the addition of honey and milk. The instant talbina prepared from barley flour with the addition of milk and honey showed increase in the β-glucan content, resistant starch, antioxidant activity and decrease in glycemic index with improved overall acceptability.
Originality/value
As far as we could possibly know that very limited or not many studies have been carried out wherein the possibility of developing instant talbina (porridge) have been carried out. As a result, the current study has a lot of potential for the food industry to manufacture β-glucan rich functional instant talbina with improved antioxidant characteristics and low glycemic index.
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