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Acceptability of Folic Acid and Vitamin B12 Fortified Meals
Sponsor: University Ghent
Summary
Evaluation of sensory acceptability of fortified products prior to distribution is essential. We aim to evaluate whether fortification affects sensory qualities and whether these are acceptable to rural communities. Standard meals will be prepared using unfortified and fortified-flour with folic acid and vitamin B12. Preference and triangle tests will be conducted among women residing in rural areas of Ethiopia.
Official title: Evaluation of Acceptability of Folic Acid and Vitamin B12 Fortified Meals by Rural Communities of Ethiopia
Key Details
Gender
FEMALE
Age Range
15 Years - 49 Years
Study Type
OBSERVATIONAL
Enrollment
72
Start Date
2023-09-06
Completion Date
2025-12-31
Last Updated
2024-05-08
Healthy Volunteers
Yes
Conditions
Interventions
Preference test group
Standard meals will be prepared including the commonly consumed porridge and/or bread using flour fortified with folic acid and vitamin B12. The meals will be prepared in the same way, by a local person who is familiar with the selected food.
Triangle test group
Standard meals will be prepared including the commonly consumed porridge and/or bread using unfortified flour and fortified-flour with folic acid and vitamin B12. The meals will be prepared in the same way, by a local person who is familiar with the selected food and who will be blinded to the flour type.
Locations (2)
Arba Minch Health and Demographic Surveillance System sites
Arba Minch, Ethiopia
Arba Minch University
Arba Minch, Ethiopia