Acceptance of a Complementary Food based on Provitamin A-Biofortified Maize and Chicken Stew

Bibliographic Data

ID5172185
AuthorsRuwaida Amod (University of KwaZulu-Natal), Kirthee Pillay (0000-0003-3161-1050, University of KwaZulu-Natal), Muthulisi Siwela (0000-0001-8703-9431, University of KwaZulu-Natal), Unathi Kolanisi (0000-0002-4593-9519, University of KwaZulu-Natal)
Year2016
Volume55
Issue3
Pages152-159
Publication date2016-09-01
Open AccessYes
TypeARTICLE
VenueJournal of Human Ecology (JOURNAL)
Journal identifiersISSN: 0970-9274 • E-ISSN: 2456-6608
PublisherKamla Raj Enterprises (PUBLISHER)
DOI10.1080/09709274.2016.11907019
OpenAlexW2768261114
LanguageEN
Citations received1
References cited4

This study aimed to determine the acceptance of a composite complementary food prepared with provitamin A-biofortified maize and chicken stew by caregivers (n=59) in rural KwaZulu-Natal. Grains of two provitamin A-biofortified maize varieties and a white variety (control) were used as the major ingredient in the composite complementary foods. The sensory acceptability of the complementary foods was rated using a five-point facial hedonic scale. Focus group discussions were conducted in order to assess the perceptions of the selected participants about the composite complementary foods. Sensory evaluation results showed that the acceptability of the complementary foods containing the biofortified maize was similar to that of the control. The subjects had positive perceptions about the taste, texture, aroma and colour of the composite complementary food prepared with the two varieties of biofortified maize. The results suggest that provitamin A-biofortified maize has the potential to replace white maize in complementary feeding

Biofortification · Biology · Micronutrient · Taste · Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling · Medicine · Sensory Analysis and Statistical Methods · Biotechnology · Food Science

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