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Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables
Author(s) -
Lawal Oluranti M,
Talsma Elise F,
Bakker EvertJan,
Fogliano Vincenzo,
Linnemann Anita R
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11259
Subject(s) - leafy vegetables , neophobia , amaranth , agriculture , consumption (sociology) , biofortification , agricultural science , microbiology and biotechnology , novel food , business , food science , biology , micronutrient , social science , medicine , ecology , pathology , sociology
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.