Consumer Perceptions and Acceptability of Traditional Dishes Prepared with Provitamin A-Biofortified Maize and Sweet Potato

Abstract

Vitamin A deficiency (VAD) is prevalent in South Africa, particularly among predominantly poor rural communities. Provitamin A (PVA)-biofortified crops could be used to address VAD; however, there are challenges of poor consumer acceptability. This study investigated the effect of replacing white maize and cream-fleshed sweet potato (CFSP) with PVA-biofortified maize and orange-fleshed sweet potato (OFSP), respectively, on consumer acceptability and perceptions of traditional dishes of rural communities in South Africa. Consumer acceptability of PVA-biofortified phutu (a crumbly maize porridge) served with either curried cabbage, chicken or bambara groundnut, separately, and boiled OFSP was evaluated by black South African adults (n = 120) using a five-point facial hedonic scale. Focus group discussions (FGDs) were conducted with 56 subjects recruited from the consumer panel to assess consumer perceptions of the food samples. The majority of the participants rated the composite dishes containing PVA-biofortified phutu as “4 = good” and the acceptability of the composite dishes varied significantly (p < 0.05). Compared to other age groups, the 50–59-year age group showed higher preference for white phutu and chicken curry, whereas the 30–39-year age group showed higher preference for PVA-biofortified phutu and chicken curry. The acceptability of OFSP and CFSP was similar. The study participants showed positive perceptions of the OFSP, as well as PVA-biofortified phutu if served with either curried chicken or cabbage. The findings suggest that PVA-biofortified maize and OFSP can replace white maize and CFSP, respectively, in selected traditional dishes of the rural communities studied to alleviate VAD.

The acceptance of zinc biofortified rice in Latin America: A consumer sensory study and grain quality characterization

“…Finally, research has shown that there is a higher acceptance rate when nutritional information is provided along-side recommendations of introducing biofortified foods into the daily diet [ 98 , 99 ]. Thus, the combined effort of introducing biofortified crops together with the promotion of nutritionally diversified diets is encouraged [ 100 , 101 ].…”

Yuca: Pan Y Carne, Una Alternativa Potencial Para Hacer Frente Al Hambre Oculta

“…Por ejemplo, un estudio llevado a cabo en una comunidad rural en Suráfrica mostró que hubo una percepción positiva en la preparación de platos tradicionales utilizando maíz y patata dulce biofortificados en provitamina A (Govender et al, 2019). En relación con la yuca, un reciente estudio demostró que había una mejor percepción por parte de los consumidores por la yuca amarilla que por la yuca de color blanco tradicional (Bechoff et al, 2018b).…”

From agricultural supply chains to food system transformation : Tracing the impact of private sector activities on food systems in developing countries

“…In terms of the methods used and the evidence presented, less than half of the selected studies offer credible insights on outcomes, and many studies only provide descriptive insights on changes in the availability of processed and ultra-processed foods (e.g. Harris et al, 2020;Machado et al, 2018) or changes in intake of fortified foods (Govender et al, 2019;Khanh Van et al, 2014;Laurie et al, 2018).…”

“…First, one third of the processing papers focus on resource-driven food fortification activities that improve nutritional properties. Govender et al (2019) and Khanh et al (2015) show that food fortification needs to address consumer's acceptability before becoming successful. Looking at opportunities for upgrading of orange flesh sweet potato (OFSP) in South Africa, Laurie et al (2018) outlines that small-scale processors often face difficulties to meet the standards of the retailers' centralised procurement system in terms of food quality, quantity and safety.…”

“…• Most well-known innovation in processing introduced through private sector leadership can be found in the area of food fortification (Delimont et al, 2017;Govender et al, 2019;Khanh Van et al, 2014;Laurie et al, 2018). Adding micronutrients to commonly eaten (semi-)processed foods that are used for popular consumption is considered one of the most effective pathways for rapid scaling of improving nutrition from the supply side, but its effectiveness also depends on enforcement of the regulatory framework (standardised and mandatory) and the appropriate distribution networks for reaching consumers at the bottom of the pyramid (MQSUN+, 2018).…”