Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables.

Autor: Lawal OM; Food Quality and Design Group, Wageningen University and Research, The Netherlands., Talsma EF; Food Quality and Design Group, Wageningen University and Research, The Netherlands., Bakker EJ; Food Quality and Design Group, Wageningen University and Research, The Netherlands., Fogliano V; Food Quality and Design Group, Wageningen University and Research, The Netherlands., Linnemann AR; Food Quality and Design Group, Wageningen University and Research, The Netherlands.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2021 Nov; Vol. 101 (14), pp. 6027-6035. Date of Electronic Publication: 2021 May 06.
DOI: 10.1002/jsfa.11259
Abstrakt: Background: Newly developed yellow biofortified cassava has been adjudged as a cost-effective solution to vitamin A deficiency in low- and middle-income countries with high cassava intake such as Nigeria. In this study, yellow cassava was developed into a novel pasta enriched with amaranth vegetable and tested among consumers. Attitudes, perception, motives for consumption and perceived barriers were ascertained using focus group discussions and randomised face-to-face interviews, while liking, preference and ranking of the novel food were established through consumer sensory perception.
Results: Willingness to consume the new food, low food neophobia (32%), a health-driven consumption pattern, as well as an appreciable acceptance for the developed pasta, was established among the consumers. Ugwu (Telfairia occidentalis) was found to be the most preferred leafy vegetable. The yellow cassava pasta was ranked better than the conventional white cassava.
Conclusion: This study shows new avenues to valorise yellow cassava by which nutrition security can be improved in low- and middle-income countries of Africa. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
(© 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)
Databáze: MEDLINE
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