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Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

Summary

Researchers tested adding freeze-dried vegetables to ugali, a staple corn porridge eaten by millions in Africa, to boost nutrition. Chinese onion stalk was the clear winner—it actually tasted better than plain ugali and provided extra vitamins and fiber. Carrot and bok choy also worked well, making nutrient-enriched ugali a practical solution for improving health in areas where nutritious side dishes are hard to find.

Background

Ugali, a corn flour-based staple food consumed by 250 million people in sub-Saharan Africa, is nutritionally deficient in vitamin A, carotenoids, and dietary fiber. This nutritional inadequacy contributes to serious health issues in low-income populations. Adding vegetables to ugali could provide essential micronutrients.

Objective

To evaluate the sensory acceptability of freeze-dried vegetable-fortified ugali among sub-Saharan African consumers. The study assessed whether vegetable fortification could improve nutritional content while maintaining consumer acceptability based on sensory attributes.

Results

Chinese onion stalk-fortified ugali was indistinguishable from plain ugali across all sensory attributes and was significantly preferred over plain ugali. Carrot and bok choy fortifications were acceptable with comparable ratings to plain ugali. Broccoli and mushroom fortifications showed significantly less favorable taste responses. The Chinese onion stalk’s umami components likely contributed to its enhanced palatability.

Conclusion

Chinese onion stalk is the most promising vegetable supplement for ugali fortification, offering improved nutrition without compromising sensory acceptability. Carrot and bok choy are acceptable alternatives. These findings suggest vegetable-fortified ugali could address micronutrient deficiencies in sub-Saharan Africa where high-nutritional-value side dishes are not consistently available.
  • Published in:Nutrients,
  • Study Type:Sensory evaluation study,
  • Source: 10.3390/nu13103405, PMID: 34684406, PMCID: PMC8537100
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