التفاصيل البيبلوغرافية
| العنوان: |
Lactating mothers' perceptions and sensory acceptability of a provitamin A carotenoid–iron‐rich composite dish prepared from iron‐biofortified common bean and orange‐fleshed sweet potato in rural western Uganda. |
| المؤلفون: |
Buzigi, Edward, Pillay, Kirthee, Siwela, Muthulisi, Mkhwanazi, Blessing, Ngidi, Mjabuliseni, Ssozi, Joshua, Mahinda, Babra Muhindo, Isingoma, Evyline Barugahara |
| المصدر: |
Food Science & Nutrition; Jun2024, Vol. 12 Issue 6, p3949-3963, 15p |
| مصطلحات موضوعية: |
COMMON bean, SWEET potatoes, VITAMIN A, SOYBEAN, LACTATION, FOOD aroma, FOOD supply, LACTATION in cattle |
| مصطلحات جغرافية: |
UGANDA |
| مستخلص: |
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 (p >.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. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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