What is it about?
In our study, we explored how different types of microgreens are perceived and liked by school students in Selangor, Malaysia. We found that while some microgreens, like corn, were well-liked because of their sweet taste, others, like red radish and ulam raja, weren't as popular due to their bitter or astringent flavors. We also looked at the health benefits of microgreens and found that ulam raja has high levels of antioxidants, which are good for health. Understanding these preferences can help educators and policymakers promote healthier eating habits among students.
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Why is it important?
Our research stands out for its focus on understanding the preferences of school students in Selangor, Malaysia, regarding microgreens. This is a unique angle because previous studies primarily examined adult consumers. By targeting students, we address a critical gap in research and offer insights that can directly inform educational and policy initiatives aimed at promoting healthier eating habits among youth. Additionally, our investigation into the sensory attributes and phytochemical composition of various microgreens provides valuable information for both educators and policymakers, enabling them to develop effective strategies for integrating microgreens into school diets. This timely work not only contributes to the growing body of research on microgreens but also has practical implications for improving public health and sustainability efforts in Malaysia and beyond.
Perspectives
I am particularly excited about the insights it provides into the potential of microgreens to promote healthier eating habits among school students in Malaysia. Personally, I am passionate about nutrition and sustainable food systems, and I believe that microgreens offer a promising avenue for addressing both health and environmental challenges. This research helped me understand more about how different types of microgreens taste and how they're good for health. It also showed me that microgreens could help young people eat better. I am hopeful that the findings of this study will not only inform policy and educational efforts but also inspire greater integration of microgreens into daily diets, leading to improved health outcomes and sustainability in Malaysia and beyond.
SHAHRIL EFZUENI ROZALI
University of Malaya
Read the Original
This page is a summary of: Sensory Attributes and Phytochemical Composition in Microgreens: Implications for Acceptability Among School Students in Selangor, Malaysia, KnE Engineering, March 2024, Knowledge E,
DOI: 10.18502/keg.v6i1.15347.
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