Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi.
Food and Nutrition Group, Faculty of Life Sciences and Natural Resources, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi.
J Food Sci. 2022 Jul;87(7):3163-3172. doi: 10.1111/1750-3841.16225. Epub 2022 Jun 15.
This study assessed the acceptability of porridge from a corn-common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn-soybean flour (C-CSB), homemade orange corn-soybean flour (H-CSB), and orange corn-common bean flour (CCBB) were evaluated by 101 pairs of mothers and their respective children aged from 6 to 24 months. A home use test (HUT) setup was used in this study, and the flours were given sequentially to participating households following a randomized complete block design. Each sample type was evaluated for 3 days in a row followed by a 1-day break (washout period) between sample types. Based on aggregate mean scores, all the samples were liked by both the children and their mothers. However, clustering results revealed two distinct consumer segments for mothers as well as for children. Most of the mothers (59.4% in cluster 1) liked all the samples, while the minority (cluster 2) were neutral (neither like nor dislike) regarding the H-CSB porridge. Likewise, most children (66.3% in cluster 2) liked all the samples, while the rest in cluster 1 did not like CCBB porridge. Infants (≤12 months) and those from food-insecure households, respectively, were 5.42 and 6.75 times more likely to like the CCBB porridge than their counterparts. The study has demonstrated the potential of introducing CCBB complementary porridge in Malawi and possibly in other countries with similar food preferences and socioeconomic stature. PRACTICAL APPLICATION: The study provides a solution to the limited diversity of complementary foods in sub-Saharan Africa and Malawi in particular. The findings can help food scientists, nutritionists, marketers, and policymakers develop strategies for promoting the consumption of orange corn-common bean porridge. Furthermore, the findings can inform decisions on commercializing orange corn-common bean flour by flour processors.
这项研究评估了玉米-普通豆粉混合物制成的粥在增加马拉维补充食品多样性方面的可接受性。使用商业玉米-大豆粉（C-CSB）、自制橙色玉米-大豆粉（H-CSB）和橙色玉米-普通豆粉（CCBB）制备的粥由 101 对母亲及其各自 6 至 24 个月大的孩子进行了评估。本研究采用家庭使用测试（HUT）设置，采用随机完全区组设计，将面粉按顺序分发给参与家庭。每种样品类型连续评估 3 天，然后在样品类型之间休息 1 天（清洗期）。根据综合平均得分，所有样品都受到儿童及其母亲的喜爱。然而，聚类结果显示，母亲和儿童都有两个不同的消费群体。大多数母亲（第 1 组中的 59.4%）喜欢所有的样品，而少数母亲（第 2 组）对 H-CSB 粥既不喜欢也不讨厌。同样，大多数孩子（第 2 组中的 66.3%）喜欢所有的样品，而其余的孩子（第 1 组）不喜欢 CCBB 粥。婴儿（≤12 个月）和来自粮食不安全家庭的婴儿分别更喜欢 CCBB 粥的可能性是其对应者的 5.42 倍和 6.75 倍。该研究表明，在马拉维和其他具有类似食物偏好和社会经济地位的国家，引入 CCBB 补充粥具有潜力。实际应用：该研究为解决撒哈拉以南非洲和马拉维补充食品多样性有限的问题提供了一种解决方案。研究结果可以帮助食品科学家、营养学家、营销人员和政策制定者制定促进食用橙色玉米-普通豆粥的策略。此外，研究结果可以为面粉加工商商业化橙色玉米-普通豆粉提供决策依据。
