dc.contributor.author | Matenge, Sarah T. P. | |
dc.contributor.author | Merwe, Daleen van der | |
dc.contributor.author | Hanli, De Beer, | |
dc.contributor.author | Magdalena, J. C | |
dc.contributor.author | Annamarie, Kruger | |
dc.date.accessioned | 2019-08-22T06:04:51Z | |
dc.date.available | 2019-08-22T06:04:51Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | Julius J. Okello, Margaret J. Hutchinson AM'ombe JAFOMM. "Consumer Demand for Value-added Products of African Indigenous Vegetables in Coastal Kenya: The Case of Sun-dried and Frozen Cowpea Leaves." Journal of Agriculture, food systems, and community Development. . 2015:1-18. | en_US |
dc.identifier.uri | https://pdfs.semanticscholar.org/72de/729f551a0d8b2d352e824573f94c5c8a984c.pdf?_ga=2.145562740.1554953457.1566447001-1875806995.1565858563 | |
dc.identifier.uri | http://erepository.uonbi.ac.ke/handle/11295/107045 | |
dc.description.abstract | The study was conducted to obtain background information on consumers’ beliefs on Indigenous and
Traditional Foods (ITF) and to assess consumers’ acceptance of, preference for and intended
consumption of products made with cowpea leaves. Four focus groups investigated consumers’ beliefs
on ITF. Thematic analysis identified three major themes in relation to ITF consumption. These were
benefits of ITF consumption, barriers of ITF consumption as well as suggestions on how to increase ITF
consumption. Consumers’ acceptance of, preference for and intended consumption of products made
with cowpea leaves were assessed by 87 respondents. A 5-point hedonic scale and 7-point food action
rating scale was used for sensory evaluation. Sample B (Cowpea leaves stewed with tomatoes,
potatoes and onions with salt and vegetable oil added) was scored statistically higher for acceptance of
general appearance, colour, smell, texture and taste with means ≥4 on a 5-point hedonic scale by
respondents of the total study sample. The acceptability, preference and intended consumption of
samples differed significantly between the communities, age groups and education levels. Overall,
Sample B was the most acceptable, preferred and respondents’ intended to eat it more often than the
others except for acceptance by respondents from Tlakgameng. | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Nairobi | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | Consumers, consumers’ beliefs, consumption intent, cow pea leaves, preference, product acceptance. | en_US |
dc.title | Consumers’ beliefs on indigenous and traditional foods and acceptance of products made with cow pea leaves | en_US |
dc.type | Article | en_US |