Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania

Autor: Edoardo Capuano, Henry S. Laswai, Vincenzo Fogliano, Kulwa F. Miraji, Anita R. Linnemann
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Male
Food Handling
030309 nutrition & dietetics
Social Sciences
Tanzania
Geographical Locations
Toxicology
Medicine and Health Sciences
Psychology
Roasting
Mathematics
media_common
0303 health sciences
Multidisciplinary
Food security
Final product
Eukaryota
food and beverages
Agriculture
04 agricultural and veterinary sciences
Middle Aged
Plants
040401 food science
Crop Production
Product (business)
Food Quality and Design
Experimental Organism Systems
Taste
Wheat
Medicine
Female
Sensory Perception
Research Article
Adult
Crops
Agricultural
media_common.quotation_subject
Science
Crops
Research and Analysis Methods
Young Adult
03 medical and health sciences
Model Organisms
0404 agricultural biotechnology
Plant and Algal Models
Life Science
Humans
Production (economics)
Quality (business)
Grasses
Nutrition
VLAG
Consumption (economics)
Organisms
Cognitive Psychology
Biology and Life Sciences
Oryza
Diet
Maize
Food Security
Food
People and Places
Africa
Animal Studies
Cognitive Science
Paddy field
Perception
Rice
Edible Grain
Crop Science
Cereal Crops
Neuroscience
Zdroj: PLoS ONE, Vol 16, Iss 3, p e0247870 (2021)
PLoS ONE, 16(3 March)
PLoS ONE
PLoS ONE 16 (2021) 3 March
ISSN: 1932-6203
Popis: Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta product, and this hinders its utilization in other rice-growing sub-Saharan regions. This study aims to gain insight into the pepeta processing knowledge and final product, and assess variations in the processing conditions and parameters across the study area. A survey among 257 Tanzanian processors and consumers revealed that the pepeta product is widely known, rated second (73.5% respondents) as rice-based food after wali (cooked white rice, (100%)) and linked to traditions of the communities in the study area. Harvest of immature rice grain, roasting, pounding, cleaning, and packing are the main process steps of pepeta production. Method of rice harvest, rice suitability for pepeta production after optimum harvest, dryness of grains and number of pounding as indicator to terminate roasting and pounding process respectively, and packaging materials used varied significantly across respondents in the study area. Reported criteria considered by respondents for product acceptability did not vary significantly across study area. The criteria include colour (76.5%), general appearance (60.8%), texture (64.7%) and taste (52.9%). Immature rice paddy and pepeta were sold at a higher price than mature rice paddy and white rice, respectively, which implies that options to facilitate pepeta processing through, for instance, standardization of processing conditions and parameters could lead to increased income.
Databáze: OpenAIRE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje