Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method
IntroductionMicronutrient deficiency remains a significant public health challenge in developing countries, including Sudan, particularly in rural areas, where access to a well-balanced diet is limited. This study evaluated consumer sensory acceptance and quality of Kisra, a traditional Sudanese fer...
| المؤلفون الرئيسيون: | , , , , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Frontiers Media S.A.
2025-03-01
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| سلاسل: | Frontiers in Nutrition |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1563247/full |
| _version_ | 1826537540399661056 |
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| author | Tilal Sayed Abdelhalim Manhal Gobara Hamid Manhal Gobara Hamid Mazahir Shaheen Claudia Böhme Khitma A. Sir Elkhatim Khitma A. Sir Elkhatim Yousif M. A. Idris Mohammed Hamad Faraz Muneer Mahbubjon Rahmatov Mohammed Elsafy |
| author_facet | Tilal Sayed Abdelhalim Manhal Gobara Hamid Manhal Gobara Hamid Mazahir Shaheen Claudia Böhme Khitma A. Sir Elkhatim Khitma A. Sir Elkhatim Yousif M. A. Idris Mohammed Hamad Faraz Muneer Mahbubjon Rahmatov Mohammed Elsafy |
| author_sort | Tilal Sayed Abdelhalim |
| collection | DOAJ |
| description | IntroductionMicronutrient deficiency remains a significant public health challenge in developing countries, including Sudan, particularly in rural areas, where access to a well-balanced diet is limited. This study evaluated consumer sensory acceptance and quality of Kisra, a traditional Sudanese fermented flatbread prepared from a combination of biofortified and non-biofortified sorghum cultivars.MethodsA panel of 100 assessors aged 18–75 evaluated nine Kisra products using hedonic overall liking and the rate-all-that-apply (RATA) technique.Results and discussionKisra made from the biofortified Dahab cultivar received the highest overall liking scores (~8, “like very much”), whereas blends such as Dahab + Dabar and Dahab + Arfa-gadamek showed moderate sensory acceptance (~7). Hierarchical agglomerative analysis grouped the assessors into three clusters comprising 50%, 26%, and 24% of the panel. Among the demographic factors, education level had the most significant influence on overall liking (51%), followed by consumption frequency (25.5%), and age (23.5%). The RATA model demonstrated a high assessor repeatability (0.994), homogeneity (0.904), and low global error (9.617). Sensory attributes, namely porousness, thickness, and sourness, were key drivers of preferences for Kisra made from Dahab. These findings underscore the effectiveness of RATA in the product and scaling biofortified Kisra to combat malnutrition and cater to diverse consumer preferences. |
| first_indexed | 2025-03-14T03:12:20Z |
| format | Article |
| id | doaj.art-8ece6c1134e7413ebd8c36ffb51a07d3 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2025-03-14T03:12:20Z |
| publishDate | 2025-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-8ece6c1134e7413ebd8c36ffb51a07d32025-03-10T05:14:13ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-03-011210.3389/fnut.2025.15632471563247Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) methodTilal Sayed Abdelhalim0Manhal Gobara Hamid1Manhal Gobara Hamid2Mazahir Shaheen3Claudia Böhme4Khitma A. Sir Elkhatim5Khitma A. Sir Elkhatim6Yousif M. A. Idris7Mohammed Hamad8Faraz Muneer9Mahbubjon Rahmatov10Mohammed Elsafy11Biotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum, SudanBiotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum, SudanCollege of Agricultural Studies, Sudan University of Science and Technology, Shambat, Khartoum, SudanBiotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum, SudanLeibniz Institute for Educational Media, Georg Eckert Institute (GEI), Braunschweig, GermanyBiotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum, SudanCollege of Agricultural Studies, Sudan University of Science and Technology, Shambat, Khartoum, SudanCollege of Agricultural Studies, Sudan University of Science and Technology, Shambat, Khartoum, SudanAl-Gadaref Research Station, Agricultural Research Corporation, Shambat, Gadaref State, SudanDepartment of Plant Breeding, Swedish University of Agricultural Sciences (SLU), Alnarp, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences (SLU), Alnarp, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences (SLU), Alnarp, SwedenIntroductionMicronutrient deficiency remains a significant public health challenge in developing countries, including Sudan, particularly in rural areas, where access to a well-balanced diet is limited. This study evaluated consumer sensory acceptance and quality of Kisra, a traditional Sudanese fermented flatbread prepared from a combination of biofortified and non-biofortified sorghum cultivars.MethodsA panel of 100 assessors aged 18–75 evaluated nine Kisra products using hedonic overall liking and the rate-all-that-apply (RATA) technique.Results and discussionKisra made from the biofortified Dahab cultivar received the highest overall liking scores (~8, “like very much”), whereas blends such as Dahab + Dabar and Dahab + Arfa-gadamek showed moderate sensory acceptance (~7). Hierarchical agglomerative analysis grouped the assessors into three clusters comprising 50%, 26%, and 24% of the panel. Among the demographic factors, education level had the most significant influence on overall liking (51%), followed by consumption frequency (25.5%), and age (23.5%). The RATA model demonstrated a high assessor repeatability (0.994), homogeneity (0.904), and low global error (9.617). Sensory attributes, namely porousness, thickness, and sourness, were key drivers of preferences for Kisra made from Dahab. These findings underscore the effectiveness of RATA in the product and scaling biofortified Kisra to combat malnutrition and cater to diverse consumer preferences.https://www.frontiersin.org/articles/10.3389/fnut.2025.1563247/fullSudanmalnutritionKisramarket segmentationsensory acceptance |
| spellingShingle | Tilal Sayed Abdelhalim Manhal Gobara Hamid Manhal Gobara Hamid Mazahir Shaheen Claudia Böhme Khitma A. Sir Elkhatim Khitma A. Sir Elkhatim Yousif M. A. Idris Mohammed Hamad Faraz Muneer Mahbubjon Rahmatov Mohammed Elsafy Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method Frontiers in Nutrition Sudan malnutrition Kisra market segmentation sensory acceptance |
| title | Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method |
| title_full | Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method |
| title_fullStr | Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method |
| title_full_unstemmed | Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method |
| title_short | Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method |
| title_sort | deciphering consumer perceptions of kisra prepared from biofortified and non biofortified sorghum cultivars using the rate all that apply rata method |
| topic | Sudan malnutrition Kisra market segmentation sensory acceptance |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1563247/full |
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