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Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal

INTRODUCTION: Micronutrient deficiencies are prevalent in Nepal where starchy foods constitute a large proportion of diets and consumption of micronutrient-rich foods is inadequate. We conducted a study to determine whether rice would be an appropriate vehicle for micronutrient fortification in Nepa...

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Autores principales: Rai, Anjana, Maharjan, Macha Raja, Harris Fry, Helen A., Chhetri, Parbati K., Wasti, Purna Chandra, Saville, Naomi M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6776338/
https://www.ncbi.nlm.nih.gov/pubmed/31581257
http://dx.doi.org/10.1371/journal.pone.0222903
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author Rai, Anjana
Maharjan, Macha Raja
Harris Fry, Helen A.
Chhetri, Parbati K.
Wasti, Purna Chandra
Saville, Naomi M.
author_facet Rai, Anjana
Maharjan, Macha Raja
Harris Fry, Helen A.
Chhetri, Parbati K.
Wasti, Purna Chandra
Saville, Naomi M.
author_sort Rai, Anjana
collection PubMed
description INTRODUCTION: Micronutrient deficiencies are prevalent in Nepal where starchy foods constitute a large proportion of diets and consumption of micronutrient-rich foods is inadequate. We conducted a study to determine whether rice would be an appropriate vehicle for micronutrient fortification in Nepal. MATERIALS AND METHODS: In Bajura in remote rural Nepal, we conducted a household survey to characterize rice intakes in 195 households, and a double-blinded acceptability test with 177 social safety net rice consumers ≥18 years of age. Of these, 168 tasted fortified and unfortified rice to assess whether respondents could differentiate between fortified and non-fortified rice and their sensory properties. Rice was fortified by blending hot extruded kernels containing 6 micronutrients together with non-fortified rice at a 1:99 ratio. We used binomial tests to assess whether participants could correctly differentiate fortified rice, from non-fortified rice and paired t-tests to compare scores for sensory qualities of cooked fortified and non-fortified rice. We used multiple regression to test associations between per capita consumption and age, gender, wealth and food security. RESULTS: Per capita consumption of rice (median 216g/day, IQR 144.0, 288.0) did not vary by wealth but was +52.08g, (95% CI 10.43, 93.72) higher amongst moderately to severely food insecure households compared with food secure / mildly food insecure. Most respondents could not differentiate fortified rice from non-fortified rice: 37.5% identified uncooked fortified rice and 39.3% cooked rice, which was not different from the 33% expected by chance (p = 0.22 and p = 0.09 respectively). The sensory qualities of fortified rice were acceptable (scoring 3.9 out of 5) and did not differ from non-fortified rice (p>0.05). CONCLUSION: A rice fortification programme implemented through the Nepal Food Corporation’s social safety nets has potential because purchase and consumption of rice is high and fortified rice is acceptable among consumers in remote food insecure areas of Nepal.
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spelling pubmed-67763382019-10-12 Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal Rai, Anjana Maharjan, Macha Raja Harris Fry, Helen A. Chhetri, Parbati K. Wasti, Purna Chandra Saville, Naomi M. PLoS One Research Article INTRODUCTION: Micronutrient deficiencies are prevalent in Nepal where starchy foods constitute a large proportion of diets and consumption of micronutrient-rich foods is inadequate. We conducted a study to determine whether rice would be an appropriate vehicle for micronutrient fortification in Nepal. MATERIALS AND METHODS: In Bajura in remote rural Nepal, we conducted a household survey to characterize rice intakes in 195 households, and a double-blinded acceptability test with 177 social safety net rice consumers ≥18 years of age. Of these, 168 tasted fortified and unfortified rice to assess whether respondents could differentiate between fortified and non-fortified rice and their sensory properties. Rice was fortified by blending hot extruded kernels containing 6 micronutrients together with non-fortified rice at a 1:99 ratio. We used binomial tests to assess whether participants could correctly differentiate fortified rice, from non-fortified rice and paired t-tests to compare scores for sensory qualities of cooked fortified and non-fortified rice. We used multiple regression to test associations between per capita consumption and age, gender, wealth and food security. RESULTS: Per capita consumption of rice (median 216g/day, IQR 144.0, 288.0) did not vary by wealth but was +52.08g, (95% CI 10.43, 93.72) higher amongst moderately to severely food insecure households compared with food secure / mildly food insecure. Most respondents could not differentiate fortified rice from non-fortified rice: 37.5% identified uncooked fortified rice and 39.3% cooked rice, which was not different from the 33% expected by chance (p = 0.22 and p = 0.09 respectively). The sensory qualities of fortified rice were acceptable (scoring 3.9 out of 5) and did not differ from non-fortified rice (p>0.05). CONCLUSION: A rice fortification programme implemented through the Nepal Food Corporation’s social safety nets has potential because purchase and consumption of rice is high and fortified rice is acceptable among consumers in remote food insecure areas of Nepal. Public Library of Science 2019-10-03 /pmc/articles/PMC6776338/ /pubmed/31581257 http://dx.doi.org/10.1371/journal.pone.0222903 Text en © 2019 Rai et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Rai, Anjana
Maharjan, Macha Raja
Harris Fry, Helen A.
Chhetri, Parbati K.
Wasti, Purna Chandra
Saville, Naomi M.
Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal
title Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal
title_full Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal
title_fullStr Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal
title_full_unstemmed Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal
title_short Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal
title_sort consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in nepal
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6776338/
https://www.ncbi.nlm.nih.gov/pubmed/31581257
http://dx.doi.org/10.1371/journal.pone.0222903
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