Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(10), 664-670
DOI: 10.12691/jfnr-4-10-6
Open AccessArticle

Nutritional Evaluation and Consumer Preference of Legume Fortified Maize-meal Porridge

Alamu Emmanuel Oladeji1, Maziya-Dixon Bussie1, , Popoola Ibironke1, Gondwe Therese1 and Chikoye David1

1International Institute of Tropical Agriculture, PMB 5320, Oyo Road, Ibadan, Oyo State, Nigeria

Pub. Date: September 29, 2016

Cite this paper:
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. 2016; 4(10):664-670. doi: 10.12691/jfnr-4-10-6

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.

Keywords:
maize-meal porridge porridge fortificant legume fortified porridge Eastern Zambia

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