Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 418481
Title Sensory Acceptability and Factors Predicting the Consumption of Grain Amaranth in Kenya
Author(s) Macharia-Mutie, C.W.; Wiel, A.M. van de; Moreno-Londono, A.M.; Mwangi, A.M.; Brouwer, I.D.
Source Ecology of Food and Nutrition 50 (2011)5. - ISSN 0367-0244 - p. 375 - 392.
Department(s) Chair Nutrition and Health over the Lifecourse
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) health belief model - planned behavior - older-adults - flour
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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