NSU Research Contributions
Title : Sensory Acceptability of Multiple-Micronutrient-Fortified Lentils in Bangladesh
Authors : Rajib Podder, Fakir Md Yunus, Nurjahan Binte Munaf, Farzana Rahman, Fouzia Khanam, Mohammad Delwer Hossain Hawlader, and Albert Vandenberg
| Journal Article Title: Foods | Volume Number: 13 | Publication Year : 2024 | Issue Number: 24 |
| Index: scopus | Ranking: Q1 | Publisher Name: MDPI | |
| Pages : 14 | |||
| ISSN (Online): 2304-8158 | |||
| Funding Source : None |
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Direct Sustainable Development Goals : SDG2 Zero Hunger SDG3 Good Health & Well-being |
Indirect Sustainable Development Goals : SDG12 Responsible Consumption & Production |
Sustainable Development Sub Goals : End hunger, ensure access to safe food End all forms of malnutrition Maintain genetic diversity in seeds, plants, animals Achieve universal health coverage |
| Impact statement: This study assessed the sensory acceptability of lentils fortified with eight vitamins and two minerals among 150 panelists in rural Bangladesh. The findings indicate that multiple-micronutrient-fortified (MMF) lentils were just as acceptable as unfortified lentils in terms of odor, taste, texture, and overall acceptability, suggesting the fortification process has a minimal impact on sensory quality. By demonstrating the effectiveness of Hot Extrusion Technology (HET), this research provides a scalable and sustainable strategy for the pulse industry to address global micronutrient deficiencies through a widely consumed staple food. | Collaboration: Government | Keywords: lentil; fortification; vitamins; minerals; sensory evaluation |
