Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa

Purpose: The objective of this study was to determine and compare the proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of locally produced polished and unpolished rice and two imported rice brands. Design/methodology/approach: The proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of five local rice varieties (Maawuwoe coop brown rice, Maawuwoe coop white rice, Shigafa brown rice, Shigafa white rice and long grain parboiled rice) and two imported brands of rice (Imported 1 and 2) were evaluated using standard methods after which they were compared to establish which had the higher percentage of nutrients. Findings: The percentage protein of the imported rice brands (7.0-8.4%) were significantly higher (p<0.05) than those of the local rice varieties (5.69-6.89%). The local varieties had comparable carbohydrate (74.20-79.41%) but significantly higher fat (1.1-2.57%) and fibre (0.64-1.95%) contents than the imported brands (76.94-78.21% carbohydrate, 0.49-0.88% fat and 0.5% fibre). Maawuwoe coop brown rice had significantly higher Fe and Zn contents of 96 mg/100g and 2.9 mg/100g respectively and Shigafa brown rice recorded the highest Mn content of 1.81 mg/100g. Imported brand 1 however had the highest Mg content (96 mg/100g). For the local varieties, the brown had higher fibre contents (1.95-1.65%) than that observed in the white. Originality/value: This study is meant to provide knowledge on the nutritional quality of local rice to inform consumer and subsequently enhanced patronage in Ghana.

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“…Consumers in Ghana prefer to purchase imported rice brand rather than the local ones [7]. However local rice is said to taste better.…”

Section: Introductionmentioning

confidence: 99%

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Wireko‐Manu

Amamoo²

2017

Agriculture and Food Sciences Research

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“…Biofortification can substantially alter the sensory characteristics of the new varieties, in particular, the color and aroma of orange-fleshed sweet potato or vitamin A biofortified maize, and the grain texture of early opaque-2 varieties. Central location testing (CLT) has been applied to African consumers to compare rice of different varieties, origins, and cooking methods in Ghana (Keith Tomlins, Manful, Gayin, Kudjawu, & Tamakloe, 2007;K. I. Tomlins, Manful, Larwer, & Hammond, 2005), orange-fleshed sweet potatoes in Tanzania (K. Tomlins et al, 2004), and fermented cassava products in Nigeria (Keith Tomlins, Sanni, et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Combining experimental auctions with a modified home-use test to assess rural consumers’ acceptance of quality protein maize, a biofortified crop

Groote

Chege

Tomlins

et al. 2014

Food Quality and Preference

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Biofortification, or breeding food crops for improved nutritional content, is a cost effective way to improve nutritional status. The process can, however, alter the sensory characteristics of the crop, and consumer acceptance is essential for their adoption. The oldest biofortified crop is quality protein maize (QPM), biofortified with essential amino acids, now found in many recently-released varieties in East Africa. To estimate rural consumers' acceptance and willingness to pay (WTP) for QPM in the dispersed population of Northern Tanzania, a novel method, combining a modified home-use test with a Becker-DeGroot-Marschak experiment, was developed. The results showed that rural consumers in Tanzania could distinguish stiff porridge made from QPM and from conventional maize (CM). They generally preferred the former, as expressed by higher scores during affective tests for texture, taste, and overall qualities. Further, rural consumers who were not provided with information about the nutritional benefits of QPM were willing to pay a premium of 16% over CM, and those who were given information, 39%.The scores on the affective test and the information on QPM's nutritional benefits were the main factors determining WTP in the experiment, while no personal characteristics of the participants were found to be significant. We conclude that QPM is, at least, as well accepted as conventional maize, and preferred for its sensory characteristics. Information on nutritional benefits increases rural consumers' willingness to pay for it, so information campaigns may be effective in increasing demand for QPM varieties. However, these varieties need to be competitive for other characteristics that rural households value, in particular, field and storage qualities.JEL classification: O13, D12, I12

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“…Acceptability was assessed based on appearance, flavour, taste, textural properties (feel) and smell. The testing procedures followed standard protocols used in other similar studies (45,46) . Each sample tasted was rated on a Likert scale between 1 and 10 (where 1 = completely unacceptable, 5 = partially acceptable and 10 = completely acceptable was used for each variable assessed and the highest average ratings score taken as a likeability score for that variable.…”

Section: Testing the Sensory Characteristics Of Food Multimix Productsmentioning

confidence: 99%

Applying the food multimix concept for sustainable and nutritious diets

2015

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Despite a rich and diverse ecosystem, and biodiversity, worldwide, more than 2 billion people suffer from micronutrient malnutrition or hidden hunger. Of major concern are a degradation of our ecosystems and agricultural systems which are thought to be unsustainable thereby posing a challenge for the future food and nutrition security. Despite these challenges, nutrition security and ensuring well balanced diets depend on sound knowledge and appropriate food choices in a complex world of plenty and want. We have previously reported on how the food multimix (FMM) concept, a food-based and dietary diversification approach can be applied to meet energy and micronutrient needs of vulnerable groups through an empirical process. Our objective in this paper is to examine how the concept can be applied to improve nutrition in a sustainable way in otherwise poor and hard-to-reach communities. We have reviewed over 100 FMM food recipes formulated from combinations of commonly consumed traditional candidate food ingredients; on average five per recipe, and packaged as per 100 g powders from different countries including Ghana, Kenya, Botswana, Zimbabawe and Southern Africa, India, Mexico, Malaysia and the UK; and for different age groups and conditions such as older infants and young children, pregnant women, HIV patients, diabetes and for nutrition rehabilitation. Candidate foods were examined for their nutrient strengths and nutrient content and nutrient density of recipes per 100 g were compared with reference nutrient intakes for the different population groups. We report on the nutrient profiles from our analysis of the pooled and age-matched data as well as sensory analysis and conclude that locally produced FMM foods can complement local diets and contribute significantly to meet nutrient needs among vulnerable groups in food-insecure environments.

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Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa

Cited by 104 publications

References 3 publications

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Combining experimental auctions with a modified home-use test to assess rural consumers’ acceptance of quality protein maize, a biofortified crop

Applying the food multimix concept for sustainable and nutritious diets

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