Food Acceptability

Overview

Food acceptability refers to the willingness of individuals or populations to consume particular foods based on sensory characteristics, cultural preferences, nutritional perceptions, and practical considerations. Research published in the International Journal of Nutrition examines this topic through investigations of traditional and alternative food sources across diverse cultural contexts. Studies have evaluated the sensory properties and mineral content of staple foods such as injera prepared from blended flours including faba bean, sorghum, and tef, addressing how ingredient modifications affect consumer acceptance of culturally important dishes. Other work has explored the potential for underutilized plant foods, such as silk cotton leaves, to improve dietary diversity and micronutrient intake in Nigerian populations, where acceptance depends on familiarity and nutritional awareness. Research has also assessed the physicochemical properties and mineral profiles of indigenous spices commonly used in West African cuisine, factors that influence both palatability and nutritional value. Additionally, the journal has addressed food acceptability in clinical settings, examining nutritional care practices for patients with Ebola virus disease in treatment units, where acceptance challenges arise from illness, unfamiliar foods, and resource constraints. These investigations underscore how food acceptability shapes dietary patterns, nutritional outcomes, and public health interventions across varied populations and circumstances.

Research published in this journal

4 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 4 articles above have been cited 45 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

• Effect of teff flour particle size and dough kneading time on the quality attributes of injera
  2026 · CyTA - Journal of Food
• Optimising sorghum-teff blends for improved injera quality and commercial use
  2025 · Translational Food Sciences
• Effects of Blending Ratios of Barley (Golden Eye), Potato (<i>Bubbu</i>), and Fermentation Duration on Quality of Sorghum (<i>Muyra2</i>) Based Injera
  2025 · International Journal of Food Engineering and Technology
• Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design
  2025 · Scientific Reports
• Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design
  2025 · Scientific Reports
• Effects of Blending Ratios of Barley (Golden Eye), Potato (<i>Bubbu</i>), and Fermentation Duration on Quality of Sorghum (<i>Muyra2</i>) Based Injera
  2025 · International Journal of Food Engineering and Technology
• Influence of mixed microbial starter cultures and fermentation duration on the quality and shelf life of Ethiopian Injera
  2025 · Applied Food Research
• Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies
  2024 · Food Chemistry Advances

A sample of recent works citing this journal's research on Food Acceptability, linking to each citing work.

This page summarises published research for orientation; it is not medical or professional advice.

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