Measuring Consumer interest in Sorghum Composite Flours in Western Kenya.

Abstract

In western Kenya, sorghum (Sorghum bicolor) remains an important crop for rural food and nutrition security. Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins and phytosterols which have the potential to significantly impact on human health. On the other hand, sorghum producing areas still experience periodic food deficits due to environmental changes and limited knowledge on diversity in utilization. After taste showed highest correlation with flavour (r=0.852), texture (r=0.692) and acceptability (r=0.774) for MKT-Red sorghum flour. Seredo, a low tannin variety showed high correlation between after taste and aroma (r=0.746), in flavour (r=0.747), texture (r=0.762) and overall acceptability (r=0.772). Results for composite products showed an average score of above 60% which was an indication of high acceptability of the products. Based on the potential benefits of sorghum, production and utilization should be prioritized to enhance household food and nutrition diversity.