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 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.

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Data and Resources

Additional Info

Field Value
Creator Alamu, Oladeji
Creator Affiliation
Creator ID Type ORCID
Creator ID 0000-0001-6263-1359
Subject Vocab (AGROVOC/GACS/CAB) Porridge,Maize,Legumes
Subject(s) Maize-meal porridge,Porridge fortificant,Legume fortified porridge,Drought Tolerant Maize for Africa
Publisher International Institute of Tropical Agriculture (IITA)
Contributor Person Ibironke Popoola, Busie Maziya-Dixon, Therese Gondwe, Chikoye David
Contributor Role
Contributor Project Lead Organisation Center International Institute of Tropical Agriculture (IITA)
Contributor Project Lead Center International Institute of Tropical Agriculture (IITA)
Contributor CRP CGIAR Research Program on Agriculture for Nutrition and Health (A4NH)
Contributor Partner Not Applicable
Contributor Donor Zambia Feed-the-Future(FtF) & Development
Contributor Project Not Applicable
Contributor Affiliation International Institute of Tropical Agriculture (IITA)
Open-Access status Open Access
Production Date 2016-10-20
Embargo End Date 2017-10-20
Content Type Dataset
File Format csv
Identifier Type DOI
Identifier https://doi.org/10.25502/9pjd-2b46/d
Identifier Citation Alamu Emmanuel Oladeji, Maziya-Dixon Bussie, Popoola Ibironke, Gondwe Therese, and Chikoye David, “Nutritional Evaluation and Consumer Preference of Legume Fortified Maize-meal Porridge.” Journal of Food and Nutrition Research, vol. 4, no. 10 (2016): 664-670. DOI:10.12691/jfnr-4-10-6
Source Sustainable Intensification of Maize-Legume Systems for Zambia (SIMLEZA)
Language English
Relation Not applicable
Agroecological Zone Semiarid warm tropics
Coverage Region Southern Africa
Coverage country Zambia
Coverage Admin Unit Not applicable
Coverage X -14.05841, -13.64451
Coverage Y 32.04397, 32.64470
Coverage Start Date 2016-03-29
Coverage End Date 2016-10-20
Contact Alamu, Oladeji; Food Science and Technology, International Institute of Tropical Agriculture (IITA)
Contact Email o.alamu@cgiar.org
Restriction CC-BY 4.0
Email Permission Not applicable
Rights CC-BY 4.0