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

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Abstract

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.

Original languageEnglish
Pages (from-to)6027-6035
JournalJournal of the Science of Food and Agriculture
Volume101
Issue number14
Early online date14 Apr 2021
DOIs
Publication statusPublished - 2021

Keywords

  • acceptance for leafy vegetables
  • pasta
  • preference
  • yellow cassava

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