Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County 

Previously, porridge has been cereal based, consumed as a beverage or weaning food. Malnutrition among children has necessitated inclusion of legumes and roots in an effort to boost nutrient density. Therefore, the current study aimed at identifying the most acceptable porridge based on different food ingredient combination. Composite porridge flour included legumes (soybean, groundnut, and lablab), cereals (finger millet, sorghum, maize, and wheat), pseudocereals (pumpkin seed, buckwheat, and amaranth seed), and roots (cassava and arrowroot).