Buzigi Edward, Pillay Kirthee, Siwela Muthulisi, Mkhwanazi Blessing, Ngidi Mjabuliseni, Ssozi Joshua, Mahinda Babra Muhindo, Isingoma Evyline Barugahara
Department of Community Health & Behavioural Sciences School of Public Health, College of Health Sciences, Makerere University Kampala Uganda.
Department of Dietetics and Human Nutrition School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal Pietermaritzburg South Africa.
Food Sci Nutr. 2024 Mar 8;12(6):3949-3963. doi: 10.1002/fsn3.4053. eCollection 2024 Jun.
Uganda's lactating mothers are vulnerable to deficiencies of vitamin A and iron because they consume plant-based conventional foods such as white-fleshed sweet potato (WFSP) and non-iron biofortified common bean (NIBCB) that are low in provitamin A (PVA) and iron, respectively. A PVA carotenoid-iron-rich dish was prepared from a combination of orange-fleshed sweet potato (OFSP) and iron-biofortified common bean (IBCB). This study evaluated the perceptions and sensory acceptability of OFSP+IBCB (test food) against WFSP+NIBCB (control food) among lactating mothers in rural Uganda. A total of 94 lactating mothers participated in the study. The sensory attributes (taste, color, aroma, texture, and general acceptability) of test and control foods were rated using a five-point facial hedonic scale (1 = dislike very much, 2 = dislike, 3 = neutral, 4 = like 5 = like very much). An attribute was acceptable if the participant scored from like to like very much. Focus group discussions (FGDs) were conducted to assess participant perceptions about their future consumption of OFSP+IBCB. The chi-square test was used to detect the proportion difference for each sensory attribute between OFSP+IBCB and WFSP+NIBCB, while FGD data were analyzed by thematic analysis. Taste, color, and aroma were acceptable to the mothers and not significantly different between OFSP+IBCB and WFSP+NIBCB ( > .05). Participants had positive perceptions of the taste, aroma, and color of the OFSP+IBCB and negative perceptions about the soft texture of OFSP. The lactating mothers had positive perceptions of consuming OFSP+IBCB provided they were accessible, affordable, and feasible to prepare.
乌干达的哺乳期母亲容易缺乏维生素A和铁，因为她们食用的是植物性传统食物，如白肉红薯（WFSP）和非铁生物强化普通豆（NIBCB），这两种食物分别缺乏维生素A原（PVA）和铁。一种富含PVA类胡萝卜素和铁的菜肴是由橙色肉红薯（OFSP）和铁生物强化普通豆（IBCB）组合而成。本研究评估了乌干达农村地区哺乳期母亲对OFSP+IBCB（测试食物）和WFSP+NIBCB（对照食物）的认知和感官接受度。共有94名哺乳期母亲参与了该研究。使用五点面部喜好量表（1 = 非常不喜欢，2 = 不喜欢，3 = 中性，4 = 喜欢，5 = 非常喜欢）对测试食物和对照食物的感官属性（味道、颜色、香气、质地和总体接受度）进行评分。如果参与者的评分在喜欢到非常喜欢之间，则该属性被认为是可接受的。进行了焦点小组讨论（FGD），以评估参与者对未来食用OFSP+IBCB的看法。使用卡方检验来检测OFSP+IBCB和WFSP+NIBCB之间每种感官属性的比例差异，而FGD数据则通过主题分析进行分析。母亲们对味道、颜色和香气表示接受，OFSP+IBCB和WFSP+NIBCB之间没有显著差异（>0.05）。参与者对OFSP+IBCB的味道、香气和颜色有积极的看法，而对OFSP的软质地有负面看法。如果OFSP+IBCB容易获得、价格实惠且易于制备，哺乳期母亲对食用它有积极的看法。
