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  • Title: Sensory acceptability and factors predicting the consumption of grain amaranth in Kenya.
    Author: Macharia-Mutie CW, Van de Wiel AM, Moreno-Londono AM, Mwangi AM, Brouwer ID.
    Journal: Ecol Food Nutr; 2011; 50(5):375-92. PubMed ID: 21895418.
    Abstract:
    This study investigated the effect of adding grain amaranth flour on sensory acceptability of maize porridge in Kenya. Factors influencing the intention of mothers to feed their children on grain amaranth were identified. A significant difference between the various porridge ratios (50:50, 70:30, and 100:0 amaranth:maize) either in unfermented or fermented form could be detected. Preference for the unfermented amaranth enriched maize porridge was observed. Intention significantly correlated and predicted grain amaranth consumption (p < .001). Knowledge and health value significantly predicted health behavior identity. Interaction between barriers and intention negatively influenced behavior. Findings suggest that unfermented amaranth enriched maize porridge is acceptable. Unfermented porridge with 70% amaranth can be considered for use in a program aimed at increasing dietary iron intake among children. Increasing awareness about micronutrient deficiencies and nutritional benefits of grain amaranth could enhance its consumption.
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