SORGHUM - MILLET COMPOSITE PORRIDGE CONSUMER ACCEPTABILITY

STUDY OVERVIEW

A study conducted in Aug 2026 to evaluate a new millet-sorghum composite porridge flour to determine the potential consumer acceptability in Uganda. The new porridge flour contains millet and sorghum as some of the ingredients. The composite has been formulated to improve nutrient intake among consumers and increase product diversity on the market. This study aimed at gaining a better understanding of consumer acceptability, to determine the likeliness of consumer uptake, and identify preferred product attributes. This study was conducted by The National Agricultural Research Laboratories (NARL).

General Summary showing averages, minimum, maximum values [All Districts]

Description	Results
Interview period	01-Sep-2026 to 02-Sep-2026
Interview period	18-Aug-2026 to 20-Aug-2026
Number of respondents	61 (Male:32 Female:29)
Number of respondents	110 (Male:18 Female:92)
Number of Study Locations	1
Number of Study Locations	2
Age of respondents (years)	Avg: 32 Min: 17 Max: 67
Age of respondents (years)	Avg: 45 Min: 17 Max: 96

Categorisation of respondents by district [All Districts]

Code	Description	Freq	Percent
2560126	Wakiso	61	35.67
2560412	Lira	110	64.33
	Overall	171	100.00

Study locations (subcounties) [All Districts]

Code	Description	Freq	Percent
256012620	Nabweru Division	61	35.67
256041203	Agali	5	2.92
256041208	Barr	105	61.40
	Overall	171	100.00

Categorisation of respondents by sex [All Districts]

Code	Description	Freq	Percent
01	Male	50	29.24
02	Female	121	70.76
	Overall	171	100.00

Comparing yourself with others in the community what is your estimated annual income [All Districts]

Code	Description	Freq	Percent
01	Less than UGX 250,000 ($65)	21	12.28
02	UGX 250,000 - 500,000 ($65 - 130)	29	16.96
03	UGX 500,001 - 1,000,000 ($131 - 260)	36	21.05
04	UGX 1,000,001 - 6,000,000 ($261- 1560)	47	27.49
05	UGX 6,000,001 - 20,000,000 ($1561- 5200)	10	5.85
07	Prefer not to say	28	16.37
	Overall	171	100.00

How often do you consume millet/ sorghum porridge [All Districts]

Code	Description	Freq	Percent
01	Week- every day	32	18.71
02	Week- 1 day in a week	22	12.87
03	Week- 2 days in a week	39	22.81
04	Week- 4 days in a week	17	9.94
05	Week- 5 days in a week	15	8.77
06	Week- 6 days in a week	4	2.34
07	Week- 3 days in a week	37	21.64
08	Month- once a month	5	2.92
	Overall	171	100.00

Which members of your household consume millet/ sorghum porridge [All Districts]

Note: Result is from multiple-choice responses
Code	Description	Freq	Percent
01	Infants	64	9.41
02	Toddlers (1 - 3yrs)	74	10.88
03	School-age children (3 - 12yrs)	129	18.97
04	Adolescents	102	15.00
05	Youths	95	13.97
06	Adults	143	21.03
07	Elderly	73	10.74
	Overall	680	100.00

Reasons for the most preferred sample out of the three tested samples [All Districts]

Note: Result is from multiple-choice responses
Code	Description	Freq	Percent
01	Affordable price	9	1.12
02	Ease to prepare	5	0.62
03	Freshness	4	0.50
04	Good aroma	127	15.80
05	Good colour	95	11.82
06	Good for children	18	2.24
07	Good mouth feel	75	9.33
08	Good quality	57	7.09
09	Taste (good overall taste)	111	13.81
10	Health reasons	25	3.11
11	No hard particles inside	28	3.48
12	Nutritional composition	27	3.36
13	Recommended by other people	3	0.37
14	Sensory qualities	41	5.10
15	Thickness	68	8.46
16	Variety of ingredients	18	2.24
17	No smell	9	1.12
18	Sweet (no sugar required)	20	2.49
19	Appetising	29	3.61
20	Taste (good millet taste)	16	1.99
21	Taste (good sorghum taste)	5	0.62
22	Traditional and familiar taste	12	1.49
23	Mouthfeel (not sticky)	1	0.12
24	Mouthfeel (not slippery)	1	0.12
	Overall	804	100.00

What are your suggestions for improving acceptability and demand of composite porridge flour on the market [All Districts]

Note: Result is from multiple-choice responses
Code	Description	Freq	Percent
01	Branding- clearly brand the product	29	6.09
02	Good packaging	30	6.30
03	Improve access to the product, distribute to local shops	75	15.76
04	Improve the colour, aroma, and/or flavour of the product	60	12.61
05	Labelling- make clear and meaningful labelling	13	2.73
06	Make it easy to prepare	23	4.83
07	Package in various sizes smaller and bigger	32	6.72
08	Produce in bulk and distribute	17	3.57
09	Promote the product /Increase awareness about the product	79	16.60
10	Provide in various flavours	23	4.83
11	Reduce the prices to make it affordable	50	10.50
12	Add more ingredients	35	7.35
13	Market more around hospitals and places with high number mothers with children	2	0.42
96	None	8	1.68
	Overall	476	100.00

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