The nutrient content of Sibusiso was either the same or slightly more than in other ready-to-use products. Deficiency syndrome and tuberculosis treatment on nutritional status 17 2.6 Use of Sibusiso, a ready-to-use dietary supplement to relieve.
Importance of the study
However, recent data show that the program has failed to achieve the expected results of the program (Labadarios 2007). The physical properties of the product were also assessed to understand factors that may influence the acceptability of Sibusiso.
Summary of research focus
Addition of macronutrients and micronutrients to foods tends to change the sensory properties of food products. Sensory properties play a decisive role in consumers' eating and buying behaviour, which affects the acceptability of the product (Stone & Sidel 2004, pp. 13-15).
Purpose of the study
There is a lack of data on the sensory acceptability of peanut-based RUSFs and the sensory acceptability of Sibusiso has not been studied in South Africa. In this study, the sensory acceptability and perception of Sibusiso was assessed by consumers with different health conditions such as HIV/AIDS and TB.
Study objectives
Hypotheses
Study parameters and general assumptions
In the sensory evaluation, it was assumed that consumers understood the sensory properties assessed and were honest and objective when answering questionnaires.
Abbreviations
Definitions
Outline of the dissertation
LITERATURE REVIEW
INTRODUCTION
PREVALENCE OF HUMAN IMMUNODEFICIENCY VIRUS AND TUBERCULOSIS
The increasing prevalence of HIV/TB co-infection is notable in Africa, where the number of TB-infected people with HIV is more than 60% in Botswana, Zambia, Zimbabwe and South Africa (Frieden et al. 2003). The HIV/TB co-infection pandemic combined with malnutrition has become a serious health problem in South Africa, called "triple trouble" (Chaparro & Diene 2009).
NUTRITIONAL REQUIREMENTS IN HUMAN IMMUNODEFICIENCY VIRUS Nutritional requirements of people living with HIV/AIDS (PLWHA) depend on the disease stage
- Energy requirements
- Protein Requirements
- Fat requirements
- Micronutrient requirements
Indigestible carbohydrates such as fiber are important for other vital functions, but provide little or no energy (Sizer & Whitney 2008, p104). To meet increased nutritional needs, it is essential to consume foods rich in energy and micronutrients, such as meat, fish, poultry, eggs, milk and dairy products, vegetables and fruits (Allen et al. 2006).
- Macronutrient deficiencies
- Micronutrient deficiencies
- Nutrition interventions to alleviate malnutrition in HIV and TB infection
Adequate food supplements enriched with macro- and micronutrients that complement the diet are essential to improve the nutritional status of people infected with HIV and tuberculosis (Lategan et al 2010). INP focus areas do not take into account the increased nutrient needs of people infected with HIV and tuberculosis.
- Background of the development of ready-to-use supplementary foods to alleviate malnutrition
- Existing ready-to-use supplementary foods used to alleviate malnutrition in HIV and TB adult patients
- The effect of ready-to-use supplements on malnutrition
- Acceptability of existing ready-to-use supplementary foods by patients
- Sibusiso, a ready-to-use food supplement
The main ingredients used to make Sibusiso, such as peanuts and soy may affect the acceptability of the product by the consumer. According to Elmadfa & Meyer (2010), it is important to know the nutritional composition of a product to identify how the product would meet the specific requirements in the diet of the target group.
FACTORS AFFECTING FOOD ACCEPTABILITY
- Physical properties of ready-to-use food supplements
- Psychological factors
- Consumer related factors
The hardness, consistency or viscosity of ready-to-use pastes can affect the acceptability and perception of the product by consumers (Dibari et al 2012). Food habits, the component of culture, were described as a "culturally standardized set of behaviors" that influence consumer decisions about food.
CONCLUSION
In this study, the acceptability and perception of Sibusiso was evaluated by consumers of different health conditions, ages, both sexes, and different experiences with supplements. Therefore, in this study, the nutritional composition and physical properties of Sibusiso were evaluated in comparison with commercial peanut butter. Consumer perception of Sibusiso and other factors that may affect the acceptability of Sibusiso have not been studied in South Africa.
METHODOLOGY
- Nutritional analysis
- Physical properties .1 Texture analysis
- Consumer panel
- Sensory analysis by the consumer panel
- Ethical approval
- Statistical analysis
The non-fiber carbohydrate content of the samples was estimated from the difference (Mestrallet, Carnacini, Días, Nepote, Ryan, Conci & Grosso 2004). Before the evaluation of the samples began, the panel members were welcomed and asked to sign the informed consent form. It was also done to evaluate whether the predetermined questions were appropriate and effective in fulfilling the purpose of the focus group discussions (Paterson 2006).
The first three groups of HIV-only subjects consisted of subjects who had never seen and consumed Sibusiso before the study, and the fourth group consisted of subjects who had consumed the product before the study. The data collected from one of these groups, which consisted of four subjects, was discarded because during the focus group discussion session one of the participants showed symptoms of mental disorder. In these two groups of co-infected subjects, one group consisted of subjects who had never seen and consumed Sibusiso before the study and the other group consisted of subjects who had consumed Sibusiso before the study.
RESULTS
- Nutritional composition of Sibusiso
- Physical properties of Sibusiso .1 Colour
- Texture
- Consumer sensory evaluation
- Focus group discussion demographic characteristics
The methionine content of Sibusiso (11 mg/g protein) was almost twice that of commercial peanut butter. The threonine (42 mg/g) and leucine (86 mg/g protein) content of Sibusiso was slightly higher than that of commercial peanut butter. The lightness (L*) (57) of Sibusiso was not significantly different from that of commercial peanut butter.
The color of Sibusiso was slightly saturated (7) compared to the commercial peanut butter. The color angle value of Sibusiso (73) was slightly higher than the commercial peanut butter. The hardness of Sibusiso (1.2 N) was almost the same as that of commercial peanut butter.
DISCUSSION
Nutritional composition of Sibusiso
This may be due to the addition of low-fat soy extracts to the peanut butter spread. When the fat content of Sibusiso was compared to the WHO specifications for fat in ready-to-use supplements, it was found that the fat in Sibusiso contributed over 60% of the total energy as stated by the WHO ( WHO/WFP/SCN/UNICEF 2007). This was expected because peanut seeds were reported to contain more energy due to their high fat content (Anderson et al. 1998).
The gross energy of Sibusiso was also higher than that of Plumpy'nut® and Immunut®, which makes Sibusiso a good means of providing energy to the vulnerable groups (Diop et al 2003). The higher carbohydrate content of Sibusiso compared to the commercial peanut butter may be due to the lower protein content of Sibusiso compared to the commercial peanut butter. This is due to the effect that too much fiber consumption has on the stool.
Physical properties of Sibusiso
Consumer acceptability
Although the color of Sibusiso was liked by most consumers, a lower number of healthy consumers liked the color of Sibusiso. The reason for the lower number of healthy consumers who liked the color may be due to a high degree of objectivity from the healthy group. There were only a few consumers who said the color was "mixed", but the majority of consumers associated the color of Sibusiso with the color of a commercial peanut butter, which was consistent with other studies (Dubost et al. 2003).
The majority of both the HIV and HIV/TB co-infection-treated consumers liked the mouthfeel or texture of Sibusiso, as the mean score was 4 representing “good”. The lesser number of healthy consumers who liked the mouthfeel of Sibusiso may be due to the high level of sensitivity to taste by the healthy consumers. Sibusiso was found acceptable across all adult age groups, but the high level of acceptance of the taste, smell, color and mouthfeel of Sibusiso decreased among the younger consumers (18 – 25 years old).
Focus group discussions
The number of ≥ 46-year-olds who liked the color and mouthfeel also decreased in the older group. Although most consumers liked the taste of Sibusiso, some consumers in both the HIV and HIV/TB groups associated the taste of Sibusiso with that of a clinic-obtained porridge. The taste of the porridge associated with Sibusiso was said to be "pleasant", implying a positive attitude towards the taste of Sibusiso by consumers.
Regarding the texture of Sibusiso, some consumers said the texture was "like oily corn". Consumers were concerned that they would need more than one 500g tub of Sibusiso (R60.00) per month and that the tub would be shared among families and therefore more expensive to maintain. The reluctance to purchase may be due to the low economic status of most participants and their high price sensitivity (Mabaya et al 2010).
Conclusions
The aim of this study was to determine the nutritional composition and physical properties of a ready-to-use supplementary food produced locally in Sibusiso. It also aimed to assess the sensory acceptability and perceptions of this food supplement by healthy consumers and consumers treated for HIV and HIV/TB co-infection. Most vulnerable groups such as people co-infected with HIV and HIV/TB have a weak financial situation.
This was confirmed in this study as most of the consumers sampled were unemployed and depended almost entirely on government grants. Surprisingly, consumers spent more money on the normal commercial spread compared to what they would spend on supplements such as Sibusiso. Therefore, it can be used by consumers co-infected with HIV and HIV/TB as a ready-to-use supplement to effectively provide the necessary nutrients and alleviate diseases or conditions associated with malnutrition.
Recommendations
Relative importance of textural properties in the sensory quality and acceptance of commercial crispy products. Nutritional status of HIV-infected adults during antiretroviral therapy and the impact of nutritional supplementation in the world. The acceptability of selected types of maize flour in Mthatha in the Eastern Cape Province of South Africa.
Health and taste attitudes in predicting consumption frequency and choice between less healthy and healthier snacks. Perceived benefits of healthy eating among a nationally representative sample of adults in the European Union. I also understand the purpose and benefits of the research, as well as my role in the research.
Consumer acceptability questionnaire
INSTRUCTIONS
Taste
Smell
Colour
Mouth feel
Overall liking
IMIYALELO
- Ukunambitheka
- Iphunga
- Umbala
- Indlela okuzwakala ngayo emlonyeni
- Ukuthande kangakanani lokudla?
- Yini oyithandile ngalokukudla?
- Yini ongayithandanga ngalokudla?
- CONSUMER PERCEPTIONS TOWARDS SPREADS: Consumer experiences and preferences of spreads and supplements
- CONSUMER EXPECTATIONS and PREFERENCES: What influences consumer to consume a product (Assessment of the best valued food product component)
- CONSUMER PERCEPTIONS TOWARDS PEANUT PASTE: Consumer sensory characteristics
- PEANUT PASTE CONSUMER ACCEPTABILITY
- CONSUMER WILLINGNESS TO BUY
- IMICABANGO YABANTU NGEZINTO ZOKUGCOBA ISINKWA
- IMICABANGO YABANTU NGESIGCOBO ESENZIWE NGAMAKINATI
- UKWAMUKELEKA KWE-PEANUT PASTE NGABANTU
- UKULANGAZELELA KWABANTU UKUTHENGA UKUDLA
Tell why they are most or least liked and who they like in the family. Rank these by most popular with consumers and explain why they were most popular; This question should also indicate which category of persons in the household likes or least likes each spread]. List these in order of most popular with consumers and explain why they were most popular).
Rank these in order of what consumers liked most and explain why they were most liked). Regarding the peanut paste in front of you, how would you describe its physical component (taste, smell, texture and appearance: color). How would you use it in your household and who would you give it to most?
DEMOGRAPHIC INFORMATION QUESTIONNAIRE IN ENGLISH DEMOGRAPHIC INFORMATION FOR FOCUS GROUP PARTICIPANTS
- Name_______________________________________
- Age ________________________________________
- Gender
- Marital Status
- Where do you source or get your supplements from?
- If you buy supplement(s), how much do you spend on them? __________________
- How often do you buy or receive supplements? I buy or receive supplements
- Please indicate the type or quantity you buy or are given
- Igama_______________________________________
- Iminyaka ________________________________________
- Ubulili
- Isimo sokushada
- Ingabe uzithola kuphi izakhamzimba noma ama-supplement akho?
- Ingabe uzamukela noma uzithenga kangakanani izakhamzimba? Ngizamukela Noma ngizithenga
- Khombisa inhlobo noma inani olitholayo noma olamukelayo
APPENDIX K: ETHICS APPROVAL LETTER FROM THE HUMANITIES AND SOCIAL SCIENCES ETHICS COMMITTEE, UNIVERSITY OF KWAZULU-NATAL.
