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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 14, No. 3, 2014, pp. 8979-8897
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Bioline Code: nd14038
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 14, No. 3, 2014, pp. 8979-8897
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ACCEPTABILITY AND NUTRITIONAL CONTRIBUTION OF GRAIN AMARANTH RECIPES IN UGANDA
Tibagonzeka, J.; Wambete, J.; Muyinda, A.M.; Nakimbugwe, D. & Muyonga, J.H.
Abstract
Grain amaranth is a highly nutritious crop. It is high in proteins and its proteins are of
high quality. Compared to common starchy staples, grain amaranth also contains
higher levels calcium, zinc, iron as well as vitamins A, E and folic acid. Grain
amaranth has also been reported to exhibit nutraceutical properties. Despite its high
nutritional value and nutraceutical properties, grain amaranth consumption in Uganda
is low. This study was undertaken to evaluate the acceptance of grain amaranth
containing recipes and to determine their potential nutritional contribution. A 24 hour
recall was conducted on a sample of 420 respondents drawn from nine sub-counties,
three from each of three districts: The results of the 24 hour recall were used to
calculate nutritional quality indices. The 24 hour recall results showed low nutritional
quality indices for zinc, calcium, niacin, thiamin and lipids. In addition, diets for 74%
of respondents were low in iron. A total of 17 recipes containing grain amaranth and
other locally produced foods were then developed with the aim of producing products
with enhanced zinc, calcium, niacin, thiamin, iron and energy content. Products
prepared based on the developed recipes were subjected to proximate analysis and
sensory evaluation while the recipes were assessed by farmer groups for acceptability.
All the products developed were found to be highly acceptable, all scoring ≥7.5 on
nine point scale. The presence of grain amaranth in the products enhanced the nutrient
content of most foods, when compared to the traditional recipes without grain
amaranth. The most marked positive changes attributable to presence of grain
amaranth in the food formulations were observed in the levels of Zn, Fe and Ca. Grain
amaranth markedly enhanced the nutrient content for the starchy staple dishes which
dominate diets of low income households in the communities studied. These findings
show that if incorporated into locally consumed dishes, grain amaranth would fill
some of the dietary nutrient gaps. The high acceptability of the products containing
grain amaranth and the recipes tested showed high potential for grain amaranth
adoption once the recipes are disseminated.
Keywords
Amaranth; dietary assessment; sensory evaluation
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