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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2019
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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. |
format | Online Article Text |
id | pubmed-6776338 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
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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