Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa.
Health Economics and HIV/AIDS Research Division (HEARD), University of KwaZulu-Natal, Westville Campus, J Block 4th Floor, Durban 4041, South Africa.
Nutrients. 2020 Mar 26;12(4):906. doi: 10.3390/nu12040906.
Ugandan children are vulnerable to vitamin A deficiency (VAD), iron deficiency (ID) and zinc deficiency (ZnD) because they are fed on complementary foods (CFs) low in vitamin A, iron and zinc. This study developed a novel provitamin A carotenoid (PVAC), iron and zinc rich common bean pumpkin blend (BPB) complementary food (CF) from locally available pumpkin and common bean in Uganda and aimed to determine its acceptance, compared to a control pumpkin blend (PB). Seventy caregivers participated in the study. The sensory attributes (taste, colour, aroma, texture and general acceptability) of BPB and PB were rated using a five-point facial hedonic scale (1 = very bad, 2 = bad, 3 = neutral, 4 = good, 5 = very good). Focus group discussions (FGDs) were conducted to assess the perceptions of caregivers about the BPB. The chi square test was used to detect the proportion difference for each sensory attribute between BPB and PB, whilst FGD data were analysed by thematic analysis. A proportion of 64% to 96% of the caregivers rated both BPB and PB as acceptable (good to very good) for all the sensory attributes. There was no significant difference in caregiver acceptability for all attributes between BPB and PB (p > 0.05). Caregivers had positive perceptions about the taste, texture, aroma and colour of the BPB. Caregivers were keen to know the specific varieties of common bean and pumpkin used to formulate the PVAC, iron and zinc rich BPB. In conclusion, BPB was acceptable to caregivers, and they were interested to know how to prepare and use it as a CF.
乌干达的儿童容易缺乏维生素 A（VAD）、铁（ID）和锌（ZnD），因为他们所食用的补充食品（CFs）中维生素 A、铁和锌含量低。本研究从乌干达当地可获得的南瓜和普通豆中开发了一种新型的维生素 A 前体类胡萝卜素（PVAC）、富含铁和锌的普通豆南瓜混合（BPB）补充食品（CF），并旨在确定其与对照南瓜混合（PB）相比的接受程度。有 70 名照顾者参与了这项研究。使用五点面部愉悦量表（1=非常差，2=差，3=中性，4=好，5=非常好）对 BPB 和 PB 的感官属性（味道、颜色、香气、质地和总体可接受性）进行了评分。进行了焦点小组讨论（FGD），以评估照顾者对 BPB 的看法。使用卡方检验检测 BPB 和 PB 之间每个感官属性的比例差异，而 FGD 数据则通过主题分析进行分析。有 64%至 96%的照顾者对所有感官属性的 BPB 和 PB 均评为可接受（好至非常好）。BPB 和 PB 在所有属性上的照顾者接受程度没有显着差异（p>0.05）。照顾者对 BPB 的味道、质地、香气和颜色有积极的看法。照顾者对 BPB 中富含 PVAC、铁和锌的特定普通豆和南瓜品种很感兴趣。总之，BPB 被照顾者接受，他们有兴趣了解如何准备和使用它作为 CF。
