(P05-015-23) Acceptance, Eating and Purchase Intentions of Sorghum-based Menus Among U.S. College Students

Objectives: Sorghum is a gluten-free whole grain, rich in antioxidants and beneficial nutrients for humans with potential to reduce chronic disease risk and alleviate hunger. United States (U.S.) is the world's sorghum leading producer; however, in the U.S. sorghum has mainly been used for biofuel and animal feed and there is limited research regarding human consumption of sorghum. Therefore, this study investigated acceptance, eating and purchase intentions of sorghum-based menus among college students.

Methods: With the university’s Hospitality Services, 24 sorghum-based menus were developed; 9 food experts selected 8 menus based on sensory attributes, campus dining replicability, and price. Students (n=83) consuming grains regularly without food restrictions were recruited through the university’s advertisement. Four sensory evaluations were conducted, with 2 sets of 4 samples and a 15-minute break. Appearance, aroma, texture/mouthfeel, flavor, taste, sweetness, and overall acceptance were evaluated using a 9-point hedonic scale (1=dislike extremely to 9=like extremely). Eating and purchase intentions were obtained using a 5-point scale (1=definitely wouldn’t eat to 5=definitely would eat). Demographics and grain consumption were collected.

Results: Descriptive statistics and independent t-tests (p < .05) were used for data analysis. Participants were White (32.1%), Hispanic (27.2%), Asian (25.9%), and others (14.8%). Mean age was 20, with 57.3% females. Participants daily servings of grains (Total grains: M±SD=4.52±2.59; Whole grains: M±SD=0.69±1.02, respectively) fell below daily recommendations. Instant Pot Beef-Sorghum had the highest overall acceptance, followed by Spiced Sorghum Cookie, Instant Pot Chicken-Sorghum, and Sorghum-Shrimp Grits. Strong associations were found between eating and purchase intentions for the preferred menus (Beef-sorghum; ρ=0.72, p< .01; Cookie: ρ=0.72, p< .01; Chicken-Sorghum: ρ=0.84, p< .01; Grits ρ=0.89, p< .01, respectively).

Conclusions: Sorghum-based menus were accepted, indicating like moderately to like extremely. Eating intention was significantly associated with intention to purchase sorghum-based food. Outcomes will help to develop sorghum food products and educational programs to promote sorghum consumption and its health benefits.

Funding Sources: United Sorghum Check off Program