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Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania

Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to...

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Autores principales: Miraji, Kulwa F., Capuano, Edoardo, Fogliano, Vincenzo, Laswai, Henry S., Linnemann, Anita R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7928465/
https://www.ncbi.nlm.nih.gov/pubmed/33657180
http://dx.doi.org/10.1371/journal.pone.0247870
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author Miraji, Kulwa F.
Capuano, Edoardo
Fogliano, Vincenzo
Laswai, Henry S.
Linnemann, Anita R.
author_facet Miraji, Kulwa F.
Capuano, Edoardo
Fogliano, Vincenzo
Laswai, Henry S.
Linnemann, Anita R.
author_sort Miraji, Kulwa F.
collection PubMed
description Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta product, and this hinders its utilization in other rice-growing sub-Saharan regions. This study aims to gain insight into the pepeta processing knowledge and final product, and assess variations in the processing conditions and parameters across the study area. A survey among 257 Tanzanian processors and consumers revealed that the pepeta product is widely known, rated second (73.5% respondents) as rice-based food after wali (cooked white rice, (100%)) and linked to traditions of the communities in the study area. Harvest of immature rice grain, roasting, pounding, cleaning, and packing are the main process steps of pepeta production. Method of rice harvest, rice suitability for pepeta production after optimum harvest, dryness of grains and number of pounding as indicator to terminate roasting and pounding process respectively, and packaging materials used varied significantly across respondents in the study area. Reported criteria considered by respondents for product acceptability did not vary significantly across study area. The criteria include colour (76.5%), general appearance (60.8%), texture (64.7%) and taste (52.9%). Immature rice paddy and pepeta were sold at a higher price than mature rice paddy and white rice, respectively, which implies that options to facilitate pepeta processing through, for instance, standardization of processing conditions and parameters could lead to increased income.
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spelling pubmed-79284652021-03-10 Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania Miraji, Kulwa F. Capuano, Edoardo Fogliano, Vincenzo Laswai, Henry S. Linnemann, Anita R. PLoS One Research Article Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta product, and this hinders its utilization in other rice-growing sub-Saharan regions. This study aims to gain insight into the pepeta processing knowledge and final product, and assess variations in the processing conditions and parameters across the study area. A survey among 257 Tanzanian processors and consumers revealed that the pepeta product is widely known, rated second (73.5% respondents) as rice-based food after wali (cooked white rice, (100%)) and linked to traditions of the communities in the study area. Harvest of immature rice grain, roasting, pounding, cleaning, and packing are the main process steps of pepeta production. Method of rice harvest, rice suitability for pepeta production after optimum harvest, dryness of grains and number of pounding as indicator to terminate roasting and pounding process respectively, and packaging materials used varied significantly across respondents in the study area. Reported criteria considered by respondents for product acceptability did not vary significantly across study area. The criteria include colour (76.5%), general appearance (60.8%), texture (64.7%) and taste (52.9%). Immature rice paddy and pepeta were sold at a higher price than mature rice paddy and white rice, respectively, which implies that options to facilitate pepeta processing through, for instance, standardization of processing conditions and parameters could lead to increased income. Public Library of Science 2021-03-03 /pmc/articles/PMC7928465/ /pubmed/33657180 http://dx.doi.org/10.1371/journal.pone.0247870 Text en © 2021 Miraji 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
Miraji, Kulwa F.
Capuano, Edoardo
Fogliano, Vincenzo
Laswai, Henry S.
Linnemann, Anita R.
Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania
title Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania
title_full Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania
title_fullStr Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania
title_full_unstemmed Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania
title_short Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania
title_sort utilization of pepeta, a locally processed immature rice-based food product, to promote food security in tanzania
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7928465/
https://www.ncbi.nlm.nih.gov/pubmed/33657180
http://dx.doi.org/10.1371/journal.pone.0247870
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