African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Sensory evaluation of improved and local recipes for children aged 6 to 23 months in Bukoba, Tanzania

Mbela Domina Esther Nkuba
  • Mbela Domina Esther Nkuba
  • Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
  • Google Scholar
Kinabo Joyce
  • Kinabo Joyce
  • Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
  • Google Scholar
Mwanri Akwilina Wendelin
  • Mwanri Akwilina Wendelin
  • Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
  • Google Scholar
Ekesa Beatrice
  • Ekesa Beatrice
  • Bioversity International, Plot 106, Katalima, Road, P. O. Box 24384, Kampala, Uganda.
  • Google Scholar


  •  Received: 03 July 2018
  •  Accepted: 06 September 2018
  •  Published: 30 November 2018

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Godson N (2014). Nutrient content of the local dishes consumed by children below five years of age in banana growing communities: A Case study of Bukoba rural district, Tanzania. MSc thesis, Sokoine University of Agriculture. Morogoro, Tanzania P 101.

 
 

Kennedy G, Razes M, Ballard T Dop MC (2010). Dietary diversity: A simple tool for developing and evaluating food and nutrition security interventions. food-base approaches for improving recipes and raising level of nutrition. In: I. S. FAO (Ed.). Rome 7-9 December.

 
 

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Mbela DEN, Kinabo J, Mwanri AW, Ekesa B (2018). Modification of local recipes to improve vitamin A, iron and protein contents for children aged 6 to 23 months. African Journal of Food, Agriculture, Nutrition and Development (AJFAND) 18(1):13129–13153.
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Meludu NT, Fakere BF (2013). Sensory Evaluation of Diversified Sweet Potato Drinks among Consumers: Implication for Malnutrition Reduction in Nigeria. International Journal of Food Engineering 7(10).

 
 

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Muhimbula HS, Abdulsudi I-Z, Joyce K (2011). Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. African Journal of Food Science 5(1):26-31.

 
 

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Phang YL, Chan HK (2009). Sensory descriptive analysis and consumer acceptability of original "kaya" and "kaya" partially substituted with inulin. International Food Research Journal 16:483-492.

 
 

Pobee RA, Oduro-Obeng H, Johnson P-NT, Akonor PT (2017). Complementary foods from rice and six other ghanaian food ingredients provide sufficient macro and micronutrients for infants 6-12 Mo of Age. Journal of Food, Nutrition and Science 5(3):79-85.

 
 

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Svensson L (2012). Design and performance of small scale sensory consumer tests. MSc. thesis. Swedish University of Agricultural Sciences, Uppsala, Sweden.

 
 

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Xazela NM, Chimonyo M, Muchenje V, Marume U (2011). Consumer sensory evaluation of meat from South African goat genotypes fed on a dietary supplement. African Journal of Biotechnology 10(21):4436-4443.