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The study was conducted to obtain background information on consumers’ beliefs on Indigenous and Traditional Foods (ITF) and to assess consumers’ acceptance of, preference for and intended consumption of products made with cowpea leaves. Four focus groups investigated consumers’ beliefs on ITF. Thematic analysis identified three major themes in relation to ITF consumption. These were benefits of ITF consumption, barriers of ITF consumption as well as suggestions on how to increase ITF consumption. Consumers’ acceptance of, preference for and intended consumption of products made with cowpea leaves were assessed by 87 respondents. A 5-point hedonic scale and 7-point food action rating scale was used for sensory evaluation. Sample B (Cowpea leaves stewed with tomatoes, potatoes and onions with salt and vegetable oil added) was scored statistically higher for acceptance of general appearance, colour, smell, texture and taste with means ≥4 on a 5-point hedonic scale by respondents of the total study sample. The acceptability, preference and intended consumption of samples differed significantly between the communities, age groups and education levels. Overall, Sample B was the most acceptable, preferred and respondents’ intended to eat it more often than the others except for acceptance by respondents from Tlakgameng. http://www.academicjournals.org/ajar/PDF/pdf2012/12%20Apr/Matenge%20et%20al.pdf http://dx.doi.org/10.5897/AJAR10.1085

Studies linking diet and health and consumers' demand for health information, has led to an increasing awareness of the role of nutrition in health and disease. Interest in soy foods and an awareness of its health benefits has also increased. The objective was to assess South African (SA) consumers' opinions and beliefs regarding the health benefits of soy and soy products using different statements. This cross-sectional study randomly selected 3001 respondents from metropolitan and rural areas in South Africa. Data of 81% of respondents (n = 2437), who had heard of soy, were used. Trained fieldworkers administered questionnaires as face-to-face interviews. Fifteen statements probing consumers' opinions regarding the health benefits of soy were used. The data were weighted to be representative of the total South Africa adult population (n = 18 251 000) based on gender, age, living environment and race distribution in 2000. Effect sizes were used to determine the strength of associations (practical significance), since statistical significance could be attributed to the large study population. No practically significant differences between either gender or age groups, or between rural and metropolitan respondents' opinions were found. Most respondents in the total study population (50–75%), as well as within all race groups agreed that soy has many health benefits; soy is good for you; soy lowers cholesterol; soy is good for people with a milk allergy; soy helps keep your heart healthy; soy is good for diabetes and soy is good for growing children. Medium to large practically significant differences were found between racial groups regarding some of the statements. Practically significantly more adult Black consumers believed that soy is only for people with a low-income, and fewer that soy milk is good for people with a milk allergy than did White, Indian and Coloured consumers. Whites were relatively more positive towards the use of soy for people with a milk allergy opposed to Blacks, while Blacks were relatively more positive than Whites towards the statement that soy helps keep your bones strong. The results indicate that SA consumers held positive opinions and associate consumption of soy with several health benefits. The role of soy is seen more as being preventative than curative. It may represent a challenge to the food industry to design soy-containing products that appeal to a broader spectrum of consumers. http://dx.doi.org/10.1111/j.1470-6431.2010.00936.x

New labelling legislation in South Africa is expected to help consumers sustain a healthy lifestyle through the food choices they make. This study was undertaken to explore a sample of South African consumers' reasons for reading labels and the influence of food labels on their purchasing behaviour. The study was conducted using focus group discussions held with label reading consumers in Potchefstroom in the North West Province of South Africa. Findings suggested that these participants read food labels to assess the nutritional value, personal benefits, health attributes and product quality. Various purchasing influences were also identified, suggesting that consumers are in some cases motivated by food labels to purchase a product, or may be unresponsive to the label or indifferent by being aware of the information but not reluctant to buy a product that does not indicate essential information. Several indirect consideration factors such as situational factors (e.g. family), extrinsic (e.g. price) and intrinsic (e.g. taste) may contribute to the purchasing behaviour of some consumers. These findings are useful to propose a perceptual model of the way in which food labels influence purchasing behaviour of a sample of South African consumers and explain the role of food labels in the purchasing decision of label-reading consumers. This information is especially significant for new packaging and labelling initiatives as it highlights the reasons why label-reading South African consumers read label information. http://dx.doi.org/10.1111/j.1470-6431.2010.00928.x

Studies linking diet and health and consumers’ demand for health information, has led to an increasing awareness of the role of nutrition in health and disease. Interest in soy foods and an awareness of its health benefits has also increased. The objective was to assess South African (SA) consumers’ opinions and beliefs regarding the health benefits of soy and soy products using different statements. This cross-sectional study randomly selected 3001 respondents from metropolitan and rural areas in South Africa. Data of 81% of respondents (n = 2437), who had heard of soy, were used. Trained fieldworkers administered questionnaires as face-to-face interviews. Fifteen statements probing consumers’ opinions regarding the health benefits of soy were used. The data were weighted to be representative of the total South Africa adult population (n = 18 251 000) based on gender, age, living environment and race distribution in 2000. Effect sizes were used to determine the strength of associations (practical significance), since statistical significance could be attributed to the large study population. No practically significant differences between either gender or age groups, or between rural and metropolitan respondents’ opinions were found. Most respondents in the total study population (50–75%), as well as within all race groups agreed that soy has many health benefits; soy is good for you; soy lowers cholesterol; soy is good for people with a milk allergy; soy helps keep your heart healthy; soy is good for diabetes and soy is good for growing children. Medium to large practically significant differences were found between racial groups regarding some of the statements. Practically significantly more adult Black consumers believed that soy is only for people with a low-income, and fewer that soy milk is good for people with a milk allergy than did White, Indian and Coloured consumers. Whites were relatively more positive towards the use of soy for people with a milk allergy opposed to Blacks, while Blacks were relatively more positive than Whites towards the statement that soy helps keep your bones strong. The results indicate that SA consumers held positive opinions and associate consumption of soy with several health benefits. The role of soy is seen more as being preventative than curative. It may represent a challenge to the food industry to design soy-containing products that appeal to a broader spectrum of consumers. http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1470-6431/ http://dx.doi.org/10.1111/j.1470-6431.2010.00957.x

PhD (Nutrition), North-West University, Potchefstroom Campus Background - The global emphasis on prevention of chronic diseases of lifestyle and known protective effects of low-fat high-fibre diets (prudent diets) motivated the development of a low-fat high-fibre baked product. Objective - The main objective was to evaluate the effects of partial and total replacement of oil by a protein-based fat substitute (Simplesse® Dry 100) in a high-fibre muffin. Setting - The experimental work and sensory analyses were done in the Food Science Laboratory, Potchefstroomse Universiteit vir Christelike Hoer Onderwys, Potchefstroom. Dietitians and consumers evaluated the muffins in Potchefstroom, Pretoria, Klerksdorp and Johannesburg. Methods - The high-fibre muffins were developed and evaluated in a step-wise programme in five sub studies, each with its own experimental design. In order to ensure that observed effects resulted from the fat substitute, the control muffins and those containing Simplesse® were also compared to muffins in which the oil was replaced by non fat milk solids. The muffins were prepared, baked and served or stored and served under controlled conditions. Sensory descriptive analyses, sensory consumer assessment, physical determinations, proximate analyses and microbial counts, were done with standardised and validated methodologies, described in detail in each chapter. Results - • A trained analytical descriptive panel indicated that Simplesse® can successfully replace up to 100% of the oil in high-fibre muffins without significant adverse effects on the sensory characteristics. • The results also showed that South African dietitians found the muffins highly acceptable, did not prefer the full-fat control, revealed a positive attitude towards all the muffin variations, and declared an intent to eat them once a week. • Similar results were obtained when consumers evaluated the muffins. • The results further indicated that the baked muffins could be stored at room temperature or frozen and thawed without remarkable adverse effects. • An important finding was that replacement of oil with Simplesse® actually improved the stability of the batter during refrigeration, suggesting that oil replacement may play a significant role in developing freshly baked convenience products from refrigerated batters. Conclusions - It is generally concluded from the results of this study that the protocol used for the evaluation of a low-fat high-fibre baked product is suitable and that non-fat milk solids (NFMS) cannot replace oil in high-fibre muffins as successfully as Simplesse®. It is further concluded that Simplesse® is a highly successful fat replacer in high-fibre muffins. The high-fibre muffins were perceived to be highly acceptable by health professionals and consumers. The analytical panel indicated only small differences between the experimental muffins and the full-fat control muffins. Differences from the control sample did not, however, necessarily imply that the muffins were unacceptable to consumers. Doctoral

The objective of this study was to assess consumer acceptability, preference and consumption intent of an instant soy maize porridge, compared to an instant plain maize porridge, in order to determine the successful inclusion of the soy maize porridge as a food supplement for HIV subjects in a subsequent nutrition intervention trial, to improve their nutritional status. A 5-point hedonic and food action rating scale was used for this purpose. HIV-positive (n=57) and HIV-negative (n=47) subjects were recruited on a basis of availability and willingness to participate. Long-term acceptability and compliance of HIV-positive consumers (n=9) was assessed after three and five months. Analysis of variance (ANOVA), Tukey’s multiple comparison test and T-tests (p≤0.05) were performed. Overall, consumers found the soy maize porridge significantly more acceptable, preferred it to, and also intended to consume it more often than the plain maize porridge. There were no significant differences between the HIV-positive and HIV-negative group regarding acceptability, preference and consumption intent. After three and five months, the HIV-positive consumers (n=9) did not find acceptability of the soy maize porridge significantly different from the first evaluation. It therefore had the potential to be included successfully in the nutrition intervention trial. The current study emphasises the need for sensory evaluation of food products prior to including them in intervention studies, to assess consumers’ acceptance of them. Opsomming Die doel van hierdie studie was om verbruikers se aanvaarding, voorkeur en voorneme van verbruik van ‘n kitssojamieliepap, in vergelyking met ‘n gewone kitsmieliepap te bepaal, ten einde die suksesvolle insluiting van die kitssojamieliepap as voedselaanvulling vir HIV-proefpersone om hul voedingstatus te verbeter, in ‘n daaropvolgende voedingsintervensiestudie te ondersoek. ‘n Vyf-punt hedoniese en voedselaksie-skattingskaal is vir hierdie doel gebruik. HIV-positiewe (n=57) en negatiewe (n=47) proefpersone is op grond van beskikbaarheid en gewilligheid om deel te neem, gewerf. Langtermynaanvaarding en inskiklikheid van HIV- positiewe verbruikers (n=9) is na drie en vyf maande bepaal. Variansie-analise (ANOVA), Tukey se meervoudige vergelykingstoets en T-toetse (p≤0.05) is uitgevoer. Verbruikers het oor die algemeen die sojamieliepap betekenisvol meer aanvaarbaar gevind, dit bo die gewone kitsmieliepap verkies, en was ook van voorneme om dit meer dikwels as laasgenoemde te verbuik. Daar was geen betekenisvolle verskille tussen die HIV-positiewe en -negatiewe groep ten opsigte van aanvaarbaarheid, voorkeur en voorneme van verbruik nie. Na drie en vyf maande het die HIV-positiewe verbruikers (n=9) nie die aanvaarbaarheid van die sojamieliepap betekenisvol verskillend van die eerste evaluering gevind nie. Dit het dus die potensiaal gehad om suksesvol in die voedingsintervensiestudie ingesluit te word. Die huidige studie beklemtoon die noodsaaklikheid van sintuiglike evaluering van voedselprodukte voor die insluiting daarvan in intervensiestudies, ten einde verbruikers se aanvaarding daarvan te bepaal.

This study aimed to describe consumers’ retrospective satisfaction with food labels within the expectancy (dis)confirmation paradigm and to investigate the likelihood of food labels influencing consumers’ product choices. A quantitative, descriptive, cross-sectional survey approach was followed to explore and describe consumers’ satisfaction with attributes of and information on food labels. Self-administered questionnaires (n = 279) were distributed in Gauteng, South Africa, through convenience sampling. On average, respondents were dissatisfied with label attributes (believability, readability, comprehensibility and adequacy) and with primary information (expiry date, allergens, nutrition/health, ingredient list, quality guarantees), but satisfied with secondary information (usage instructions, manufacturer name, symbols, serving numbers, country of origin). Respondents had higher expectations of primary information and considered it more influential for their purchasing decisions and, therefore, judged the performance of this information more critically than the secondary information. When amendments to and the presentation of food label information are considered, primary information should be a priority. Consumers, who are satisfied with food labels, might be inclined to choose one product over another. This study was the first of its kind, linking satisfaction and product choice to different dimensions of food labels

The high prevalence of nutrition-related conditions and diseases in South Africa and scientific evidence regarding the health benefits offered by vegetables, guided this nationally representative study among South African metropolitan consumers. Vegetables have become a symbol of health for consumers, as they are exposed to health-related messages about vegetables by means of consumer socialisation and marketing. This study aimed to describe consumers' opinions on health-related messages about vegetables, their frequency of consumption of different vegetables and the preparation practices employed by consumers for different vegetables. This descriptive study employed stratified sampling for the recruitment of respondents (N=1997) from metropolitan areas in South Africa. Field workers collected data by means of interviewer-administered questionnaires. Results showed positive consumer opinions on health-related messages about vegetables. Most respondents, however, failed to include a sufficient variety of vegetables that are needed for health maintenance in their diets since they indicated that there were certain vegetables they never ate. Less healthy practices, such as adding fat and sugar to many vegetables, were also common among respondents. Health messages concerning vegetables should emphasise the incorporation of a variety of vegetables in consumers' diets. Interventions to equip consumers to employ healthy preparation practices are also recommended

In literatuur word voedselaankope gewoonlik voorgehou as minder kompleks vergeleke met die aankoop van ander huishoudelike kommoditeite. Hierdie literatuuroorsig toon dat die kompleksiteit van voedselaankope waarskynlik misken word omdat die faktore wat verbruikers se voedselaankope beïnvloed in onlangse jare meer intens geraak het. Daarby word voedselaankoopbesluite merendeels in die winkel en binne 'n beperkte tyd geneem, wat druk op die besluitnemingsproses aansienlik verhoog. In hierdie literatuuroorsig word die beperkte besluitnemingstyd, verbruikers se verhoogde vereistes ten opsigte van die tipe en kwaliteit van voedselprodukte, die oorweldigende verskeidenheid voedselprodukte waaruit verbruikers kan kies, sowel as prominente wêreldneigings waarmee verbruikers daagliks in die media gekonfronteer word, in ag geneem met betrekking tot verbruikers se behoeftes en vereistes ten opsigte van voedseletikettering en die probleme wat verbruikers ondervind en wat hulle daarvan weerhou om rasionele besluite te kan neem. Eksterne faktore wat verbruikersbesluite tydens voedselaankope bemoeilik en selfs verwar word bespreek met inagneming van persoonlike faktore wat verbruikers se behoefte aan produkinligting en vermoë om produkinligting te interpreteer en te evalueer, beïnvloed. Die belangrikheid van produkinligting tydens die verbruikersbesluitnemingsproses word bespreek om aan te toon dat voedselkeuses waarskynlik moeiliker is as wat algemeen aanvaar word. Die tipe en beskikbaarheid van produkinligting sowel as die formaat van voedseletikette impliseer duidelike uitdagings vir die voedselindustrie, veral as die diversiteit van die Suid-Afrikaanse mark in ag geneem word. Voorstelle vir navorsing met klem op verbruikersopvoeding word gemaak om verbruikers te begelei tot meer realistiese verwagtinge omtrent voedseletikettering en om etikette tot hulle voordeel te gebruik ten einde ingeligte voedselkeuses te maak. http://reference.sabinet.co.za/webx/access/electronic_journals/famecs/famecs_v40_a6.pdf

Consumers' choice of private brands reflects distinct differences in terms of product categories, and indications are that demographic and psychographic factors are also influential in terms of the sales of private vs. national brand foods. This study investigated the relationship between selected demographic and psychographic variables and consumers' brand preferences for selected food products in a South African context. A mall intercept, interviewer-administered questionnaire was used to collect data (n = 620) in an urban area at prominent supermarkets. Findings revealed that consumers' choice of private brands is probably associated with the product category. Although the present study could not expose significant relationships with psychographics for different grocery products, certain demographic factors seem noteworthy. Home language and education level seemed to be more significant indicators of brand preference, which suggests that consumers' ability to interpret label information may be influential. This study concluded that brand preference depends on specific demographics for each product, and that psychographic factors were not significant in terms of product choice. Brand preference research therefore seems to be product and region specific and related to specific demographic variables. http://dx.doi.org/10.1111/j.1470-6431.2011.01076.x http://onlinelibrary.wiley.com/doi/10.1111/j.1470-6431.2011.01076.x/pdf

Eighty-nine intact male, castrates and female South African indigenous goats in three age groups (0, 2 - 6 and 8 permanent incisors) and two pre-slaughter conditioning groups; namely, the non-conditioned which were slaughtered within three months of purchase and the pre-slaughter conditioned, which were slaughtered 6 - 10 months after purchase or birth were used. The effect of sex, age and pre-slaughter conditioning on live animal, carcass dimensions and carcass composition were evaluated. The goats were large with live weight, carcass weight and carcass dimensions in the range of the large breeds of southern Africa. They had a high lean and low fat content. Intact males were suited for high chevon yield because they were heavy, had a high lean and low fat content, and losses during dressing and chilling were reduced by improved nutrition. Goats between 2 - 6 teeth yielded heavy carcasses that were comparable to goats in the 8-teeth group, and had proportionately more lean and less carcass fat. The hind limb was ideal for high lean and low fat, high value cuts but the dorsal trunk was bony and yielded less lean. Pre-slaughter conditioning improved the overall size of the goats and reduced the losses during slaughter and chilling. It also improved the lean/bone and lean and fat/bone indices.Keywords: Live weight, chest girth, dressing out percentage, carcass composition

Consumer sensory evaluations of oven-roasted goat and sheep m. longissimus dorsi samples were conducted in two series to determine the acceptability of chevon from indigenous South African goats to consumers. Chevon samples were from goat carcasses of known description. In series I, castrate and female goats and female sheep, all with 2 - 6 permanent incisors, were compared. Castrate males were significantly heavier and yielded heavier carcasses than the female goats. Nonetheless, the two groups did not differ significantly in carcass and meat characteristics. Cooking losses from mutton samples were significantly higher than losses from chevon from female goats only. In series II, male kids (milk teethed), old does (8 permanent teeth) and sheep (2 - 6 permanent teeth) were compared. Does were heavier at slaughter, but the mean carcass weight did not differ significantly from that of the kids. There were no significant differences between the does and kids in carcass tissue composition and sarcomere lengths. The pHu of does was significantly higher than that of kids. Cooking losses from mutton and chevon samples in series II did not differ significantly. Amongst the consumer characteristics, level of education was the most important determinant of consumer acceptance of the sensory attributes and intended frequency of consumption in both series. Population group was a significant factor in the judgement of the more diverse meats of series II only. Sensory evaluations indicate that all meat types were highly acceptable to the consumers who on average were willing to eat any of the meats at least once a week. The study indicated that chevon from indigenous South African goats is acceptable to consumers and may be as acceptable as mutton, provided that the meat is from goats of about two years of age or younger.

The increased use of alternative treatment for menopausal symptoms is mainly due to women's changing opinions of conventional hormone replacement therapy (HRT). The objective of this study was to assess the opinion of preand post-menopausal South African women regarding the potential menopause-related health benefits of soy. The sample used for the study was a sub-dataset of 825 respondents, which included only pre- and post-menopausal women that had heard of soy before, selected from a representative sample of the adult South African metropolitan and rural populations. A structured questionnaire was used. Neither age nor racial groups differed practically significantly in opinion regarding any of the various statements. The study also shows that a practically significant lower proportion of women in the sub-population across both age and race groups had a positive opinion on the health benefits of soy as an alternative to HRT and reliever of menopausal symptoms than those who acknowledged its benefit for preventing cardiovascular disease and osteoporosis. Practically significantly more women who used soy than women who never used soy agreed that soy keeps bones strong. In addition, more women who were of opinion that soy has few or no health benefits disagreed that soy could be used as an alternative to HRT compared to women who held a positive opinion. Die toenemende gebruik van alternatiewe behandelings vir menopousale simptome kan aan vroue se veranderende opinies oor konvensionele hormoonvervangingsterapie (HVT) toegeskryf word. Die doel van hierdie studie was om pre- en post-menopousale Suid-Afrikaanse vroue se opinie aangaande die potensiële menopouseverwante gesondheidsvoordele van soja te bepaal. Die steekproef vir die studie het uit ‘n subdatastel bestaan van 825 vroue in hul pre- en post-menopousale stadium wat al voorheen van soja gehoor het, en is vanuit ‘n verteenwoordigende steekproef van die volwasse Suid-Afrikaanse metropolitaanse en plattelandse bevolking gekies. ‘n Gestruktureerde vraelys is gebruik. Geen prakties betekenisvolle verskille is tussen die verskillende ouderdoms- of rasgroepe se opinie oor enige van die stellings gevind nie. Die studie dui ook daarop dat ‘n prakties betekenisvolle laer verhouding Suid-Afrikaanse vroue, van beide ouderdoms- en rasgroepe, ‘n positiewe opinie oor die gesondheidsvoordele van soja as HVT en verligter van menopousale simptome gehad het as oor soja se voordele om kardiovaskulêre siektes en osteoporose te voorkom. Prakties betekenisvol meer van die vroue wat soja gebruik het as dié wat dit nooit gebruik het nie, het saamgestem dat soja bene sterk hou. Meer vroue wat van die opinie was dat soja geen of min gesondheidsvoordele het nie was ook negatief teenoor die gebruik van soja as ‘n alternatief vir HVT as dié wat ‘n positiewe opinie daaroor gehad het. Keywords: soy; soy products; functional food; health benefits; menopausal symptoms; hormone replacement therapyHealth SA Gesondheid Vol. 13 (2) 2008 pp. 25-37

MSc (Foods), North-West University, Potchefstroom Campus Background - The inconsistency in the eating quality of meats, predominantly tenderness, is probably the most important problem faced by the meat industry worldwide. Consumers consider tenderness to be the single most important component of meat quality. An alternative for increasing meat tenderness and/or preventing cold shortening may exist in the form of electrical stimulation of the carcass shortly following slaughter. Other advantages of electrical stimulation such as increased shelf life, bright red colour and decreased bacterial growth are all quality characteristics demanded by consumers. Objective - The objective of this research was to study the effect of electrical stimulation on consumer acceptance of, preference for and consumption intent regarding mutton of the recently introduced AB-class sheep carcasses. Methods - A total of 22 wethers of between 45 and 50 kg live weight were selected from a homogenous group of Dorpers. Carcasses were divided in two groups, of which one group was electrically stimulated (0.4amp/h for 45sec; ES) and the other group was not electrically stimulated (NES). The left M longissimus dorsi samples of both groups were oven-roasted and total cooking losses were determined. A consumer panel rated the degree of acceptance of each cooked mutton sample regarding juiciness, tenderness and flavour. Overall acceptance was calculated. A preference test and food action rating test were also conducted. Results - Results of the hedonic tests indicated that consumer acceptance regarding juiciness, tenderness, flavour and overall acceptability of mutton samples were not significantly influenced by the electrical stimulation. Samples from both the ES and NES treatments were highly acceptable to the consumers. No significant differences in preference were obtained. The present results suggest that electrical stimulation does not have a significant influence on consumer acceptance or preference for the AB-class mutton. Shear force values of the electrically stimulated and non-stimulated samples also showed no significant numerical differences. The variation within shear force values of the electrically stimulated group of samples was, however, less than within the non-stimulated group, indicating that electrical stimulation can successfully be applied to lessen variation in tenderness within class-AB. Consumption intent towards both samples was scored very high, which revealed a positive attitude towards both the electrically stimulated and non-electrically stimulated class-AB mutton samples. No significant difference in the % cooking losses was observed between the ES and NES samples. Conclusion - Electrical stimulation can be applied successfully to limit variation in tenderness of mutton within class-AB sheep carcasses. The class-AB mutton is of a very high quality and is highly accepted by consumers. Masters

MSc (Home Economics), North-West University, Potchefstroom Campus This study formed part of a major project on the determination of the nutritional and quality characteristics of red meat (beef and veal) in South Africa, sponsored by the South African Meat Board. The study on veal was divided into two phases. Phase 1 included evaluation of the physical composition and proximate chemical analysis, total collagen and collagen solubility determinations, as well as the sensory evaluation of each veal cut, raw and prepared according to the most appropriate dry or moist heat cooking method. Phase 2 consisted of the determination of the nutrient content of both raw and cooked veal cuts of carcasses found in the South African Carcass Classification System. However, for the purpose of this dissertation, only the nutritional characteristics (phase 2) and the proximate chemical analyses (phase 1 and 2) will be reported and discussed. The data obtained from the physical analysis was used to determine the contribution of each cut to the carcass. Masters