Sensory acceptability and factors predicting the consumption of grain amaranth in Kenya

Ecology of Food and Nutrition

Volumn 50, Issue 5, 2011, Pages 375-392

  Macharia Mutie, Catherine W ^a,b   van de Wiel, Anne M ^a   Moreno Londono, Ana M ^a   Mwangi, Alice M ^c   Brouwer, Inge D ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Directorate of Research Management and Development   (Kenya)

^c UNIVERSITY OF NAIROBI   (Kenya)

Author keywords

Acceptability; Grain amaranth; Kenya; Porridge

Indexed keywords

PLANT MEDICINAL PRODUCT;

CHILD; CHILD HEALTH; FOOD CONSUMPTION; FOOD INTAKE; FOOD SUPPLEMENTATION; MAIZE;

ADOLESCENT; ADULT; AMARANTHUS; ARTICLE; ATTITUDE TO HEALTH; CEREAL; CHILD; CONSUMER; DIET; DIET SUPPLEMENTATION; FEMALE; FERMENTATION; FLOUR; FOOD PREFERENCE; HEALTH BEHAVIOR; HEALTH STATUS; HUMAN; IRON INTAKE; KENYA; MAIZE; MALE; MOTHER; NUTRITIONAL VALUE;

ADOLESCENT; ADULT; AMARANTHUS; CEREALS; CHILD; CONSUMER SATISFACTION; DIET; FEMALE; FERMENTATION; FLOUR; FOOD PREFERENCES; FOOD, FORTIFIED; HEALTH BEHAVIOR; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HEALTH STATUS; HUMANS; IRON, DIETARY; KENYA; MALE; MOTHERS; NUTRITIVE VALUE; PLANT PREPARATIONS; YOUNG ADULT; ZEA MAYS;

KENYA;

AMARANTHUS CAUDATUS; AMARANTHUS HYPOCHONDRIACUS; ZEA MAYS;

EID: 80052445092     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670244.2011.604584     Document Type: Article

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