| dc.contributor.author | Alamu, E.O. |
| dc.contributor.author | Maziya-Dixon, B. |
| dc.contributor.author | Popoola, I. |
| dc.contributor.author | Gondwe, T.N.P. |
| dc.contributor.author | Chikoye, D. |
| dc.date.accessioned | 2019-12-04T11:04:03Z |
| dc.date.available | 2019-12-04T11:04:03Z |
| dc.date.issued | 2016 |
| dc.identifier.citation | 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. |
| dc.identifier.issn | 2333-1119 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/1327 |
| dc.description | Open Access Journal |
| dc.description.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. |
| dc.description.sponsorship | United States Agency for International Development |
| dc.format.extent | 664-670 |
| dc.language.iso | en |
| dc.subject | Maize |
| dc.subject | Porridge |
| dc.subject | Legumes |
| dc.subject | Soybeans |
| dc.subject | Nutritional Disorders |
| dc.title | Nutritional evaluation and consumer preference of legume fortified maize-meal porridge |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.crp | Maize |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.crp | Grain Legumes |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | Southern Africa |
| cg.coverage.country | Zambia |
| cg.researchtheme | NUTRITION & HUMAN HEALTH |
| cg.identifier.url | http://pubs.sciepub.com/jfnr/4/10/6/ |
| cg.authorship.types | CGIAR single centre |
| cg.iitasubject | Food Science |
| cg.iitasubject | Grain Legumes |
| cg.iitasubject | Maize |
| cg.iitasubject | Nutrition |
| cg.iitasubject | Soybean |
| cg.journal | Journal of Food and Nutrition Research |
| cg.howpublished | Formally Published |
| cg.accessibilitystatus | Open Access |
| local.dspaceid | 79158 |
| cg.targetaudience | Scientists |
