Abstract
Previously, porridge has been cereal based, consumed as a beverage or weaning food. Malnutrition among children has necessitated inclusion of legumes and roots in an effort to boost nutrient density. Therefore, the current study aimed at identifying the most acceptable porridge based on different food ingredient combination. Composite porridge flour included legumes (soybean, groundnut, and lablab), cereals (finger millet, sorghum, maize, and wheat), pseudocereals (pumpkin seed, buckwheat, and amaranth seed), and roots (cassava and arrowroot). New composite porridge flours were formulated using Nutrisurvey linear programming software. Different composite flours formulated to target either school-going children or a family setup were subjected to sensory analysis and the consumer preference test. Eight new formulations were developed. Buckwheat, wheat, and arrowroot were eliminated, maize and lablab content (%) were reduced, and cassava and finger were increased in the new formulations. A total of 149 participants composed of men (30.9%) and women (69.1%) aged between 11 and >60 yrs were interviewed. Newly formulated porridges were more preferred to the previous porridge formulations on color (40–54.2%), smell (40–52.4%), taste (41.5–47.5%), texture (58.3%), viscosity (35.4–45.8%), and overall acceptability (35–54.2%). The most cited reason for liking or disliking a particular porridge was taste (38.9%) and texture (32.2%), respectively. However, all the sensory attributes positively correlated with overall acceptability. Increased finger millet and cassava proportions in the newly formulated composite porridge flour highly influenced their high acceptability. Thus, consumer acceptability of new products is key for their adoption.
Highlights
Food-based interventions have been applied to reduce malnutrition and nutrition insecurity in Kenyan households [1, 2]
Most consumed porridges are starch based composed mostly of maize or cassava fortified with sorghum or finger millet [4], hardly meeting nutritional requirements of the consumers
Each participant was presented with three porridges, clean water for rinsing the mouth before and after tasting each porridge, a scooping spoon, and a scoring questionnaire where participants were asked to rank each porridge in order of preference on color, smell, taste, texture, viscosity, and overall acceptability
Summary
Food-based interventions have been applied to reduce malnutrition and nutrition insecurity in Kenyan households [1, 2]. Most consumed porridges are starch based composed mostly of maize or cassava fortified with sorghum or finger millet [4], hardly meeting nutritional requirements of the consumers. This has encouraged introduction of legumes and different roots and tubers aiming on nutritional improvement of consumed porridge [5,6,7]. New formulation with different sensory attributes has been developed This has necessitated the need for a consumer acceptability study of the newly developed product key on their adoption [6, 9]. The current study aimed at developing most acceptable nutrient dense porridges targeting school-going children and a whole family setup
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