TABLE 5.
Center-based evaluations of acceptability and preference among different formulations of multiple micronutrient-fortified bouillon cubes
|
Variable |
Bouillon cube formulation1 |
|||
|---|---|---|---|---|
| “Upper-level” | “Lower-level” | Control | P-value2 | |
| Participants, n | 83 | 83 | 83 | |
| Acceptability3 | ||||
| Dry bouillon | ||||
| Overall liking | 4.3 ± 1.0 | 4.5 ± 0.6 | 4.5 ± 0.8 | 0.17 |
| Appearance | 4.3 ± 0.8 | 4.2 ± 0.8 | 4.4 ± 0.7 | 0.12 |
| Feel | 4.2 ± 0.8 | 4.4 ± 0.7 | 4.4 ± 0.7 | 0.16 |
| Crumble | 4.1 ± 0.9b | 4.4 ± 0.7a | 4.4 ± 0.7a | 0.03 |
| Aroma | 4.3 ± 1.0 | 4.3 ± 0.9 | 4.3 ± 1.0 | 0.86 |
| Taste | 4.3 ± 0.9 | 4.3 ± 0.8 | 4.3 ± 0.7 | 0.80 |
| Prepared bouillon (dried okra soup) | ||||
| Overall liking | 4.3 ± 1.0 | 4.5 ± 0.8 | 4.6 ± 0.6 | 0.08 |
| Appearance | 4.5 ± 0.8 | 4.4 ± 0.7 | 4.5 ± 0.6 | 0.32 |
| Color | 4.5 ± 0.7 | 4.3 ± 0.8 | 4.5 ± 0.7 | 0.19 |
| Aroma | 4.5 ± 0.9 | 4.4 ± 0.7 | 4.5 ± 0.7 | 0.48 |
| Taste | 4.4 ± 0.9 | 4.4 ± 0.8 | 4.6 ± 0.8 | 0.09 |
| Saltiness | 4.3 ± 0.9 | 4.5 ± 0.8 | 4.3 ± 0.9 | 0.27 |
| Aftertaste | 4.1 ± 1.0 | 4.2 ± 0.8 | 4.3 ± 0.8 | 0.43 |
| Prepared bouillon (jollof rice) | ||||
| Overall liking | 4.4 ± 0.7 | 4.4 ± 0.8 | 4.3 ± 0.9 | 0.36 |
| Appearance | 4.6 ± 0.7 | 4.4 ± 0.7 | 4.4 ± 0.8 | 0.06 |
| Color | 4.6 ± 0.6 | 4.4 ± 0.7 | 4.4 ± 0.7 | 0.13 |
| Aroma | 4.6 ± 0.7 | 4.5 ± 0.6 | 4.4 ± 0.8 | 0.07 |
| Taste | 4.6 ± 0.7 | 4.5 ± 0.8 | 4.4 ± 0.7 | 0.28 |
| Saltiness | 4.3 ± 0.7 | 4.4 ± 0.9 | 4.4 ± 0.9 | 0.96 |
| Aftertaste | 4.2 ± 0.9 | 4.2 ± 0.8 | 4.1 ± 0.8 | 0.64 |
| Preference4 | ||||
| Dry bouillon | 28 (33.7)ab | 15 (18.1)a | 40 (48.2)b | 0.003 |
| Prepared bouillon (dried okra soup) | 29 (34.9) | 29 (34.9) | 25 (30.1) | 0.96 |
| Prepared bouillon (jollof rice) | 27 (32.5) | 29 (34.9) | 27 (32.5) | 0.87 |
| Percentage of test meals consumed | ||||
| Prepared bouillon (dried okra soup) | 25.0 ± 27.8 | 27.0 ± 26.7 | 25.6 ± 26.2 | 0.51 |
| Prepared bouillon (jollof rice) | 33.2 ± 24.2 | 32.8 ± 24.1 | 32.0 ± 24.4 | 0.68 |
Value mean ± SD or n (%). “Upper-level” multiple micronutrient fortified bouillon cubes were fortified with vitamin A (200 μg RE/g), folic acid (80 μg/g), vitamin B12 (1.2 μg/g), iron (4 mg/g), zinc (3 mg/g), and iodine (30 μg/g). “Lower-level” multiple micronutrient fortified bouillon cubes were fortified with vitamin A (96 μg RE/g), folic acid (28.8 μg/g), vitamin B12 (0.288 μg/g), iron (1.3 mg/g), zinc (1.68 mg/g), and iodine (30 μg/g). The control bouillon cube was fortified with iodine (30 μg/g) only.
P-values from ANOVA models followed by post-hoc pairwise comparisons, indicated by superscripts, if the outcome was found to differ.
Overall liking and acceptability of various organoleptic characteristics were assessed using a 5-point Likert scale: 1 = Dislike very much, 2 = Dislike, 3 = Neither like nor dislike, 4 = Like, 5 = Like very much.
n (%) indicating each cube as their most-preferred formulation.