Abstract:
Farmers in developing countries are greatly affected by post-harvest losses due to poor handling techniques, over maturation, poor storage conditions, infestation by pests and fungal infections. This explains the high rates of micronutrient malnutrition in Kenya with more than half of the morbidity and mortality cases among children being attributed to micronutrient deficiencies. This study aimed at determining consumer acceptability of snack value added rice products in Kenya. The experimental research design was used to conduct consumer tasting and sensory evaluation of the rice composite flours AT1, AT2, AT3, AT4, AT5 and AT6 and baked products from the value-added rice composite (VARCs) rice cookies-CT1, crackles-CT2, rice cake-CT3, doughnuts-CT4, & rice pancakes (plain)-CT5. Significant levels was set at p<0.05. Food to food fortification was used to composite the milled rice cereal with pumpkins, carrots, baobab and grain amaranth. Sensory characteristics were derived from five variations of porridge made from the rice composites. An untrained panel of sixty people made a distinct preference among the five porridge products, in terms of appearance, aroma, taste, flavor, texture andoverall acceptability. AT4 was ranked the highest with a mean value of 20.5% followed by AT5 and AT1 of 19.2%. AT3 had the least preferred appearance with 11.0%. Consumers gave different scores to the composite bakery products for the different attributes indicating that the flours were distinguishable. CT3 was scored higher for all the attributes (p<0.05). CT4 and CT2 were scored lowest for all the attributes which were not statistically different from the base product-CT5 (p>0.05). Scores for CT1 were higher for aroma (p=0.018), taste (p=0.018) and flavor (p=0.002) while its scores for appearance, texture and overall acceptability were not statistically different from the base product CT5 (all p >0.05). Value added rice products were generally acceptable among respondents since they serve as nutritious products, and the consumers’ likelihood to adopt and pay for them. These products are also valuable variation for household nutrition.
