Consumer acceptability and perceptions of maize meal in Giyani, South Africa
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Date
Authors
Khumalo, Teclah Paul
Schonfeldt, H.C. (Hettie Carina)
Vermeulen, Hester
Journal Title
Journal ISSN
Volume Title
Publisher
Routledge
Abstract
This study examined the acceptability and perceptions of traditionally prepared maize meal porridge, cooked from commercial roller-mill white maize meal and hammer-mill white and yellow maize meal (with and without fibre), among female Tsonga consumers in Giyani in Limpopo Province, South Africa. The study used sensory evaluation tests, followed by focus group discussions to gather supportive information about consumer attitudes, perceptions and practices regarding the consumption of maize meal porridge prepared from these maize meal types. Giyani consumers preferred commercial roller-mill white sifted fortified and white super-fortified maize meal, but, contrary to popular belief, were also willing to accept hammer-mill yellow maize meal, mainly for its nutritional value.
Description
Keywords
Maize meal porridge, Traditional cooking
Sustainable Development Goals
Citation
Khumalo, TP, Schonfeldt, HC & Vermeulen, H 2011, 'Consumer acceptability and perceptions of maize meal in Giyani, South Africa', Development Southern Africa, vol. 28, no. 2, pp. 271-281.