Consumer acceptability and perceptions of maize meal in Giyani, South Africa

Teclah Khumalo, Hettie Schonfeldt and Hester Vermeulen

Development Southern Africa, 2011, vol. 28, issue 2, 271-281

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.

Keywords: maize meal porridge; sensory evaluation; perceptions; consumer acceptance (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:taf:deveza:v:28:y:2011:i:2:p:271-281

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DOI: 10.1080/0376835X.2011.570074

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