Ahmed, Manhal Gobara Hamid
- Department of Plant Breeding, Swedish University of Agricultural Sciences
- Agricultural Research Corporation (ARC)
- Sudan University of Science and Technology
Abstract
Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as Nasha, are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver-child responses to Nasha formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine Nasha formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as Nasha, provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.
Keywords
Child malnutrition; Complementary feeding; Sorghum; Food security; Sensory evaluation
Published in
International Journal of Gastronomy and Food Science
2026, volume: 43, article number: 101394
Publisher: ELSEVIER
SLU Authors
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.ijgfs.2025.101394
Permanent link to this page (URI)
https://res.slu.se/id/publ/145561