Food Crops
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Browsing Food Crops by Subject "Acceptability"
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Item Formulation of Cassava Root-Leaf Flakes, Acceptability Evaluation and Determination of Nutritional Value(East African Journal of Science, Technology and Innovation, 2021-05-25) Masha, C.K.; Okoth, M.W.; Abong, G.; Shibairo, S.; Kenya Agricultural and Livestock Research Organization (KALRO) ; University of Nairobi ; Kibabii UniversityCassava is an important food crop grown for its roots to supply daily needed calories to households in the cassava growing communities including coastal Kenya. The region contributes up to 30 % of the national cassava production though it remains food insecure with a high prevalence of malnutrition. Cassava roots are deficient in most nutrients except carbohydrates while the leaves are rich in a range of nutrients including protein but are moderately consumed as vegetables. The study sought to establish the most acceptable cassava root-leaf blend/s with improved nutrients’ content. This involved formulation of blends of cassava flakes through mixing roots and leaves in varying levels ranging from 0 % to 50 % that led to 18 different blends, with most accepted being 20%. Fermented and unfermented flakes were developed. A total of 18 formulations were developed before consumer acceptability and nutritional content were determined in the most preferred blends. The results showed cassava root-leaf flakes were best accepted when fermented root material is blended with 20% leaf component. Percent leaf content above 40% was unacceptable as such blends exuded poor smell. A calculation from the nutrients contained in blend 100 5 cassava roots against the blend that contained leaf material showed that the nutritional value showed that cassava root-leaf flakes have vitamins A and C improved by 353% and 53%, minerals- iron and zinc by 5.6% and 85% respectively and protein by 430% when compared with flakes processed from 100% cassava root. It is recommended that more studies be carried out to determine the bioavailability and nutritional effect of consumption of the flakes on children and pregnant women.Item Sensory Evaluation of Quality Protein Maize in Kenya(2012) Ouma, J.O.; De Groote, H. ; Gunaratna, N.S.; Kenya Agricultural Research InstituteThe paper analyses sensory attributes and acceptability of KH631Q and WSQI04, Quality Protein Maize varieties (QPM) and H513 and Embu Composite (EMCO) conventional varieties in the preparation of local food, githeri. KH631Q and H513 are commercial hybrids, while WSQI04 and EMCO are Open Pollinated Varieties (OPVs). The evaluations were conducted in November and December 2007 in one rural and two urban communities in Embu district, Eastern Kenya. 131 participants evaluated samples of each of the four treatments that were presented in randomized order, generated through a balanced design. The samples were evaluated on a Likert scale of I (very poor) to 5 (very good) on three attributes namely appearance, taste and texture. Overall score of the samples was also done. Ordinal regression model was used to analyse the data. There were differences (P<0.05) in the sensory attributes of the samples. Samples of WSQ 1 04 were more preferred to H513, the control. There were no differences in preferences between men and women. Similarly, preferences for the samples did not vary by age. Appearance, taste, and texture were all important in determining the overall evaluation. The study suggests that evaluation by an expert panel to explore more detailed criteria be done. It further suggests that conventional varieties should be compared with their QPM converted counterpart where possible to isolate the effect of QPM.
