Consumer acceptability of stiff porridge based on various composite flour proportions of sorghum, maize and cassava

Abstract

A study was conducted to determine consumer acceptable proportions of flours in sorghum (var. serena) and maize or sorghum, maize and cassava composite flours. Breeder's serena flour extracted at 75 percent was mixed at various proportions with maize or with maize and cassava to constitute composite flours. The various composite flours were made into stiff porridge and presented to a group of panellists for sensory evaluation. The evaluation was conducted by scoring on a hedonic scale of 0-5 for poor to excellent, respectively, for the parameters colour, texture, flavour, taste and overall acceptability. The responses were analysed statistically. Alternatively the panellists were allowed to eat ad-lib any of the presented samples which appealed to them. The results demonstrated that slight incorporation (< 10%) of sorghum (var. serena) to maize flour leads to reduction in consumer acceptability. However, increased incorporation of sorghum in excess of 10 percent leads to no significant decrease in consumer acceptability until a level of 30 percent incorporation is exceeded. In sorghum, maize, cassava composite flours the formulation of 30:40:30, respectively, was found to be most acceptable. It is suggested that at this combination of flours desirable textural characteristics of the porridge overrides other factors in contributing to its acceptability.

Development of a nutrient-dense food supplement for HIV-infected women in rural Kenya using qualitative and quantitative research methods

“…Although FGD and taste test studies have been conducted to design acceptable formulations of various food products ( 11 – 17 ) , there are few studies documenting this type of formative research with the purpose of designing a food for an intervention trial. One such study ( 18 ) was conducted in South Africa to assess consumer acceptability of an instant soya–maize porridge compared with an instant plain maize porridge for use in an HIV nutrition intervention trial.…”

“…Although previous formative research in Kenya (8) demonstrated 'power porridge' was being used as nutrition supplementation among HIV-infected patients, there was lack of data on its optimal formulation and acceptability, the best way to package and transport the supplement, and the best way to monitor consumption. Although FGD and taste test studies have been conducted to design acceptable formulations of various food products (11)(12)(13)(14)(15)(16)(17) , there are few studies documenting this type of formative research with the purpose of designing a food for an intervention trial. One such study (18) was conducted in South Africa to assess consumer acceptability of an instant soya-maize porridge compared with an instant plain maize porridge for use in an HIV nutrition intervention trial.…”

“…In the present study, initial FGD revealed that a 'power porridge' consisting of locally available ingredients was a culturally acceptable form of nutrition supplementation in rural Kenya. Previous studies in different Sub-Saharan African settings showed that various combinations of locally available ingredients were acceptable for consumption (11)(12)(13)(14)(15)(16)(17) . Our taste tests revealed that a porridge consisting of maize, soyabeans and peanuts was preferred over maize, soyabeans and mung beans, or sorghum, soyabeans and peanuts.…”

Acceptability Assessment of Ugali Made from Blends of High Quality Cassava Flour and Cereal Flours in the Lake Zone, Tanzania

“…The findings also showed that ugali prepared from maize flour blended with sorghum was consumed by 2%, and 3% consumed ugali prepared from sorghum alone while those consumed ugali made from cassava alone was 5%. Bangu et al [37] observed decrease in consumer acceptability when less 10% of sorghum incorporated to maize. Literature shows food style defines the behaviour of the consumer on food choices [28].…”

Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

“…The blending of cassava and cereal flours is a common practice in urban areas specifically in lake zone [4,10,11]. Ugali produced customarily have improved taste [4,11] and change in prices is relatively low [4].…”