Sensory Acceptability of Sorghum Peanut Blend (SPB) and Corn Soy Blend Plus (CSB+) By Young Children With Moderate Acute Malnutrition in Karamoja, Uganda

Abstract

<p>Sorghum peanut blend (SPB) and corn soy blend plus (CSB+) are highly nutritious supplementary food products. SPB is formulated using local food items while CSB+ is a traditional product donated by World Food Programme to malnourished children in Uganda. The acceptability of SPB and CSB+ among children and caretakers was studied in northeastern Uganda. A 5-point hedonic scale was used to evaluate the caretakers’ sensory preferences for the two supplementary diets. A four-day central tasting, two weeks home use trial, and exit interviews were carried out. Sensory attributes of both food supplements had a rank of > 4. Taste varied (<em>P < 0.05</em>) with the food type. CSB+ had a higher (<em>P < 0.05</em>) taste score than SPB. Other attributes were not statistically different. During central tasting, about 100% of the served porridge was consumed by the children. Feeding duration of 300 mL of porridge was 8.14 min for CSB+ and 8.24 min for SPB. Over the two weeks home use trial, 98.4% of SPB and 98.1% of CSB+ of the provided rations were consumed. The quantities of food consumed were above the recommended acceptability level of ? 75%. Reported allergic and intolerance cases were below the 10% threshold. Both food supplements were found to be acceptable to children.</p> <p><strong> </strong></p>

Sensory evaluation of extruded quality protein maize-based supplementary foods

“…Despite the fact that QSB was most preferred in terms of taste and aroma, all porridge samples were equally accepted. The observation that taste and aroma were best predictors of porridge acceptability in the current study, corroborated the findings of Amegovu et al (2014). The findings that extruded products were more liked by consumers contrasted studies by Muoki et al (2012) and Ndibalema (2011) who observed that, extruded products were less liked by consumers partly due to the development of volatile flavour compounds during extrusion which were not accustomed to the consumers.…”

Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis

“…Therefore, an effective way to evaluate children's responses is based on nonverbal cues, such as facial expression and body movements (Guinard, ; Leon et al., ). This indirect approach had been used to assess young children's acceptability of sorghum peanut blend and CSB+ in Uganda, where caregivers (typically mothers) were asked to observe the child's response to tasted porridge and then translate that into a degree of liking score (Amegovu et al., ). Iuel‐Brockdorf et al.…”

“…Therefore, an effective way to evaluate children's responses is based on nonverbal cues, such as facial expression and body movements (Guinard, 2000;Leon et al, 1999). This indirect approach had been used to assess young children's acceptability of sorghum peanut blend and CSB+ in Uganda, where caregivers (typically mothers) were asked to observe the child's response to tasted porridge and then translate that into a degree of liking score (Amegovu et al, 2014). Iuel-Brockdorf et al (2015, 2016 also evaluated children's acceptability of improved supplementary foods in Burkina Faso by asking caregivers to evaluate their child's appreciation of the food according to the child's reaction based on a 5-point hedonic scale.…”

Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Years

“…For chapattis, the contribution was based on their nutrient content and age group serving portions alongside their RDA. Since a young child (below 5 years) can consume up to 300 ml or more of porridge [32], it was assumed in this study that school age children (5 to 13 years) can consume up to 500 ml of porridge and soup since there was limited or no publication on appropriate quantity of porridge and soup for school age children.…”