Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya.


Journal

Food and nutrition bulletin
ISSN: 1564-8265
Titre abrégé: Food Nutr Bull
Pays: United States
ID NLM: 7906418

Informations de publication

Date de publication:
06 2020
Historique:
pubmed: 17 3 2020
medline: 9 6 2021
entrez: 17 3 2020
Statut: ppublish

Résumé

Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, including instant, fortified, and flavored products. Assess consumers' interest and preferences for the new products. Consumers (n = 220) in Eldoret, Kenya, were invited to evaluate 4 new cereal products: (1) sifted maize flour mixed with sorghum, (2) instant sifted mixed flour, (3) instant whole flour, and (4) instant whole flour fortified with natural ingredients and to compare them to conventional sifted maize flour, using 2 preparations: stiff porridge ( For There is a potential market for improved cereal products in Kenya, but more for

Sections du résumé

BACKGROUND
Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, including instant, fortified, and flavored products.
OBJECTIVE
Assess consumers' interest and preferences for the new products.
METHODS
Consumers (n = 220) in Eldoret, Kenya, were invited to evaluate 4 new cereal products: (1) sifted maize flour mixed with sorghum, (2) instant sifted mixed flour, (3) instant whole flour, and (4) instant whole flour fortified with natural ingredients and to compare them to conventional sifted maize flour, using 2 preparations: stiff porridge (
RESULTS
For
CONCLUSIONS
There is a potential market for improved cereal products in Kenya, but more for

Identifiants

pubmed: 32174149
doi: 10.1177/0379572119876848
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't Research Support, U.S. Gov't, Non-P.H.S.

Langues

eng

Sous-ensembles de citation

IM

Pagination

224-243

Auteurs

Hugo De Groote (H)

International Maize and Wheat Improvement Centre (CIMMYT), Nairobi, Kenya.

Violet Mugalavai (V)

School of Agriculture and Technology, Moi University, Eldoret, Kenya.

Mario Ferruzzi (M)

Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA.

Augustino Onkware (A)

School of Agriculture and Technology, Moi University, Eldoret, Kenya.

Emmanuel Ayua (E)

School of Agriculture and Technology, Moi University, Eldoret, Kenya.

Kwaku G Duodu (KG)

Department of Food Science, Institute for Food, Nutrition and Well-Being, University of Pretoria, Pretoria, South Africa.

Michael Ndegwa (M)

International Maize and Wheat Improvement Centre (CIMMYT), Nairobi, Kenya.

Bruce R Hamaker (BR)

International Maize and Wheat Improvement Centre (CIMMYT), Nairobi, Kenya.
Department of Food Science, Purdue University, West Lafayette, IN, USA.

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