46F-11 |
HIV-positive and -negative consumers accept an instant soy maize porridge |
M. J. C. BOSMAN and S. C. Scholtz. School for Physiology, Nutrition & Consumer Sciences, Potchefstroom Univ. for Christian Higher Education, Private Bag X6001, Potchefstroom, 2520, South Africa The global problem of HIV/AIDS has also reached alarming proportions in South Africa. Nutritional status of HIV-patients seems to be influenced negatively, while nutrition intervention may improve nutritional status and lead to an enhanced ability to fight infection. Soy has made an enormous impact on the food and nutrition world lately. Previous studies reported on improved quality of maize meal products or diets when supplemented with soy, as soy is a rich source of plant protein, vitamins and minerals, as well as phytochemicals. The objective was to assess consumer acceptance of, preference and consumption intent for an instant soy maize porridge (SMP), compared to an instant plain maize porridge (MPP), to determine successful inclusion of the SMP as food supplement for black HIV-subjects in a nutrition intervention trial. HIV-positve (n=57) and -negative (n=47) subjects were recruited on a basis of availability and willingness to participate. A 5-point hedonic and food action rating scale was used for evaluation. Long-term acceptability and compliance was assessed by HIV-positive consumers after three and five months respectively. Standard statistical methods were used for analysis of data. Consumers found SMP significantly more acceptable (p=0.03), intended to consume it more often (p=0.028) and prefered it to MPP (p=0.000). HIV-status had no effect on acceptability, consumption intent or preference. Within the HIV-positive group, subjects intended to consume SMP more often (p=0.028) than MPP. After three and five months respectively, acceptability of SMP was not significantly different from the first evaluation. As SMP was found more acceptable, it could therefore be included successfully in the nutrition intervention trial. This study emphasised the need for consumer sensory evaluation of food products prior to including them in intervention studies.
Session 46F, Nutrition
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