POSTER ABSTRACTS P109 Assessing consumer perceptions and acceptability of egg powder as preservation technique for rural household food security Elizabeth Mnyandu, Unathi Kolanisi, Muthulisi Siwela, Eric O. Amonsou 1 School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa, 2Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa Almost all South African rural households produce chicken eggs with a potential for food security. Unfortunately, eggs are highly perishable and these households do not have access to modern food preservation technologies. As a result, a large proportion of the eggs are lost through deterioration. Egg powder is currently available commercially and when compared with fresh eggs, it is superior due to its longer shelf life and ease to handle. This study, which was conducted in a rural area of KwaZulu-Natal, aimed to evaluate the acceptability of egg powder to rural households; the egg powder could be processed by sun drying to improve food security. A structured questionnaire was administered on 120 community members complemented by a series of nine focus group discussions to determine egg production and consumption patterns, egg storage methods and challenges, and consumer perceptions about egg powder. Sixty five recruits from the focus group were used as a consumer panel to rate the acceptability of a scrambled commercial egg powder compared to a fresh scrambled egg on a 5-point pictorial hedonic scale. The results showed that 88% of the respondents had egg laying chickens, 70% of which were women. Despite owning egg layers, the respondents indicated that eggs were in short supply due to egg storage challenges and their lack of egg preservation competence. Thus, mainly commercial eggs were consumed about three times a week. Eggs were valued for health and perceived socio-cultural benefits. Sensory analysis indicated that the egg powder was significantly (P<0.01) more acceptable to the consumers than the fresh egg. The acceptability of the egg powder was not influenced by age and gender. Generally, the respondents were interested in exploring processing egg powder. Thus, there is an opportunity to try sun drying of eggs into powder to improve rural household food security.
reasons such as taste, health and cultural identity were given for its consumption. Most (≥ 70%) of the staple grains, meat and chicken dishes and indigenous legumes listed, were known to the respondents and consumed, when available. Preference ratings for these were indicated as either high or neutral. All six indigenous green leafy vegetables were familiar to ≥ 82% of the respondents; however, only three received a high preference rating. Traditional Batswana foods and specifically the staple foods prepared from sorghum, maize and indigenous legumes continue to be consumed on a regular basis, whereas the familiarity and acceptability of indigenous green leafy vegetables and wild fruit seem to be declining. Evidence of a nutrition transition taking place is confirmed. P111 Comparative consumer acceptability and sensory evaluation of different bread in Thohoyandou, South Africa Power Mashau, Afam Jideani, Mpho Mashau University of Venda, Limpopo Province, South Africa The different types of bread produced by different bakeries and sold in Thohoyandou (South Africa) Super stores were examined to determine the attitude of consumers through a survey and sensory analysis. A set of structured questionnaire was administered to 700 individuals that shop at the super stores in order to evaluate and compare consumer attitude and acceptance of the different breads. In the study, 59.1% of female and 40.9% of male responded to the questionnaire. Most respondents (35.0% and 26.6%) claimed to consume B112 and B121 breads respectively; whereas less respondents (13.4% and 13.7%) claimed to consume B113 and B131 respectively. Others (11.2%) claimed to consume other types of bread. The respondents indicated that income does not affect them towards buying bread since higher percentage (48.7%) with no income can afford to buy bread. The results indicated that B112 and B121 are most preferred bread than B113 and B131. Results obtained provide useful data which bakeries can use to improve product for consumers’ satisfaction. P112
P110 Familiarity, acceptability and consumption patterns of indigenous and traditional foods by adolescence (15-18 yrs.) in the Francistown area, Botswana Annemarie Viljoen, Tothozani Adams University of Pretoria, Pretoria, South Africa The extant literature reports a worldwide decline in the consumption of indigenous and traditional foods, attributed to changes in the physical and socio-cultural environments that result in a reduction of the availability, access and affordability of these foods. A sequence of characteristic changes in dietary patterns and nutrient intakes are associated with periods when populations are undergoing demographic transitions due to societal, cultural and economic changes that are closely linked with urbanisation, modernisation, migration and acculturation. Opportunities to socialise future generations to accept and identify with the traditional food of their culture, is consequently lost. The objectives were to determine and describe the familiarity, acceptability and consumption patterns of indigenous and traditional foods by adolescence in the Francistown area of Botswana. A self-administered questionnaire to determine the familiarity, preference ratings and consumption patterns of 57 traditional Batswana foods of which 28 were indigenous to the region, were completed by 242 respondents. A 5-point preference rating scale together with the frequency of consumption indicated acceptability. Variables were not normal at the 5% level. Median and mode values were calculated and used to rate each food item as either a high, neutral or low preference item. The majority (96%) indicated that they ate traditional foods and positive
Do saponins cause bitterness in marama beans (Tylosema Esculentum)? Patricia Nyembwe, Henriëtte L. de Kock, Gyebi Duodu, Amanda Minnaar University of Pretoria Department of Food Science, Pretoria, South Africa Marama bean (Tylosema esculentum) is an indigenous legume which grows in some parts of southern Africa. Research is lacking on the compounds that could be responsible for the bitter taste that is noted after roasting marama beans. The bitter taste can limit the utilisation and consumption of this pulse. Saponins are phytochemicals consisting of triterpene or steroidal glycosides that occur in a wide variety of legume including soybean, peas and chickpeas. They are known to have a bitter taste. The contribution of saponins to bitter taste of marama beans has not been studied before. Marama beans were roasted at 150°C for different time periods 20, 25 or 30 min. Eight samples of water extracts were prepared from full fat and defatted flours from roasted and unroasted marama cotyledons. Descriptive sensory evaluation was conducted with a trained panel using 9-point intensity scales to rate the bitterness intensity of water extracts. The total saponin content of marama water extracts was determined spectrophotometrically. The water extracts prepared from unroasted flour (defatted and full fat) were the least bitter while the water extract prepared from defatted flour from marama beans roasted for 30 min was the most. Roasting of marama seeds for 20 min resulted in significant increases in its saponin content. Marama beans had saponin content varying from 84.4 mg/100g in raw flour to 94.9 mg/100g in roasted flour. The different concentrations of saponins in water extracts prepared from roasted and unroasted marama flour (55-62 mg/l) were higher than the reported bitter threshold value for saponins in water (2-12 mg/l). Therefore, saponins in marama beans possibly contributed to bitterness.
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