Knowledge Center Catalog

Consumer acceptance of foods derived from blended wheat flour in Nairobi, Kenya (Record no. 68764)

MARC details
000 -LEADER
fixed length control field 03099nab|a22004697a|4500
001 - CONTROL NUMBER
control field 68764
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20251223102000.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 20257s2025||||mx |||p|op||||00||0|eng|d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0306-9192
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1873-5657 (Online)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1016/j.foodpol.2025.102861
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Kariuki, S.W.
Field link and sequence number N1706368
Miscellaneous information Integrated Development Program
-- Sustainable Agrifood Systems
9 (RLIN) 6403
245 10 - TITLE STATEMENT
Title Consumer acceptance of foods derived from blended wheat flour in Nairobi, Kenya
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. United Kingdom :
Name of publisher, distributor, etc. Elsevier Ltd,
Date of publication, distribution, etc. 2025.
500 ## - GENERAL NOTE
General note Peer review
500 ## - GENERAL NOTE
General note Open Access
520 ## - SUMMARY, ETC.
Summary, etc. Governments across Africa have shown enthusiasm for wheat flour blending to reduce food security risks and pull demand for traditional but underutilized crops. However, research has sidestepped the question of whether consumers will accept foods derived from blended wheat flour. We used sensory evaluation and contingent valuation techniques with a sample of 1871 consumers in Nairobi, Kenya to measure the acceptance of two commonly consumed foods (chapati and bread) made from wheat flours blended with up to 20% sorghum, millet, or cassava flour. In blind tasting, bread made of blended flour was slightly less preferred than conventional bread, while chapati products made of wheat and sorghum (10%) or millet (5%) blends were equally valued as chapati made of 100% wheat flour, suggesting the potential to replace up to 10% of wheat flour in chapati without compromising sensory characteristics and consumer acceptance. When informed about the flour composition before tasting, consumers showed a stronger preference for the products made from blended flour and expressed a higher willingness to pay for blend-based products than conventional products. We discuss the policy implications of how consumer interest in such foods can be harnessed to advance food security and economic development goals.
546 ## - LANGUAGE NOTE
Language note Text in English
597 ## - CGIAR Initiative
Donor or Funder CGIAR Trust Fund
Program & Accelerators Breeding for Tomorrow
CGSpace handle https://hdl.handle.net/10568/179235
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cassava
Source of heading or term AGROVOC
9 (RLIN) 4380
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Consumers
Source of heading or term AGROVOC
9 (RLIN) 2785
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Economic development
Source of heading or term AGROVOC
9 (RLIN) 1089
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Millets
Source of heading or term AGROVOC
9 (RLIN) 8811
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Nutrition
Source of heading or term AGROVOC
9 (RLIN) 4292
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Sorghum
Source of heading or term AGROVOC
9 (RLIN) 2002
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Wheat
Source of heading or term AGROVOC
9 (RLIN) 1310
651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name Kenya
Source of heading or term AGROVOC
9 (RLIN) 3783
700 1# - ADDED ENTRY--PERSONAL NAME
Field link and sequence number 001710879
Personal name Donovan, J.A.
Miscellaneous information Sustainable Agrifood Systems
9 (RLIN) 6218
700 1# - ADDED ENTRY--PERSONAL NAME
Field link and sequence number 001712867
Personal name Muteti, F.N.
Miscellaneous information Sustainable Agrifood Systems
9 (RLIN) 27137
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ibba, M.I.
Field link and sequence number 001711897
Miscellaneous information Global Wheat Program
9 (RLIN) 5836
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Muoria, J.
9 (RLIN) 38721
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Mahugu, A.
9 (RLIN) 38722
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sila, D.
9 (RLIN) 38723
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Bentley, A.R.
Field link and sequence number 001712492
Miscellaneous information Formerly Global Wheat Program
9 (RLIN) 9599
773 0# - HOST ITEM ENTRY
Title Food Policy
Related parts v. 134, art. 102861
Place, publisher, and date of publication United Kingdom : Elsevier Ltd, 2025.
International Standard Serial Number 0306-9192
Record control number G444320
856 4# - ELECTRONIC LOCATION AND ACCESS
Link text Open Access through DSpace
Uniform Resource Identifier https://hdl.handle.net/10883/35632
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Suppress in OPAC No
Source of classification or shelving scheme Dewey Decimal Classification
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
05/03/2025   05/03/2025 Article Not Lost Dewey Decimal Classification     CIMMYT Staff Publications Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 05/03/2025

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