Sensory profiling of traditional Sorghum porridge (Aceda): advancing nutritious and culturally accepted biofortified products

Published: 2025
Frontiers in Sustainable Food Systems Volume 9 2025
ISBN/ISSN: 10.3389/fsufs.2025.1578353

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Micronutrient deficiencies remain a significant public health concern in Sudan and are exacerbated by conflict and displacement. Therefore, the study Sensory profiling of traditional Sorghum porridge (Aceda): advancing nutritious and culturally accepted biofortified products assessed the sensory attributes and acceptability (hedonic scale) of Aceda, a traditional Sudanese fermented sorghum-based porridge prepared using biofortified (Dahab) and non-biofortified (Wad Ahmed and Dabar) sorghum cultivars and their blends.