• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Nutritional evaluation and consumer preference of legume fortified maize-meal porridge

    Thumbnail
    View/Open
    U16ArtAlamuNutritionalInthomNodev.pdf (171.7Kb)
    Date
    2016
    Author
    Alamu, E.O.
    Maziya-Dixon, B.
    Popoola, I.
    Gondwe, T.N.P.
    Chikoye, D.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract
    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.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/1327
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Food Science; Grain Legumes; Maize; Nutrition; Soybean
    Agrovoc Terms
    Maize; Porridge; Legumes; Soybeans; Nutritional Disorders
    Regions
    Africa; Southern Africa
    Countries
    Zambia
    Journals
    Journal of Food and Nutrition Research
    Collections
    • Journal and Journal Articles4133
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository