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

Abstract

Abstract Background Lactating mothers are at higher risk for developing the two leading micronutrient deficiencies of vitamin A deficiency (VAD) and iron deficiency (ID) because of the physiological demands of vitamin A and iron that increase during breastfeeding. However, Uganda’s lactating mothers are more vulnerable to VAD and ID because they consume plant-based conventional non-biofortified 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 PVA biofortified sweet potato, orange-fleshed sweet potato (OFSP) and iron biofortified common bean (IBCB). Therefore, this study evaluated the perceptions and sensory acceptability of OFSP + IBCB (test food) against WFSP + NIBCB (control food) among lactating mothers in rural Uganda. Methods This crossover acceptability study randomly selected ninety-four lactating mothers to participate in the study. The sensory attributes (taste, color, aroma, texture, and general acceptability) of OFSP + IBCB and WFSP + NIBCB were rated using a five-point facial hedonic scale (1 = dislike very much, 2 = dislike, 3 = neutral, 4 = like 5 = like very much). Focus group discussions (FGDs) were conducted to assess the perceptions of lactating mothers 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, whilst FGD data were analyzed by thematic analysis. An attribute was considered acceptable if the participant scored from like to like very much (4 to 5) on the 5-point facial hedonic scale. Results The texture of OFSP + IBCB was significantly not accepted compared to that of WFSP + NIBCB (P < 0.05). However, there was no significant difference in lactating mothers’ acceptability for all the other attributes of taste, color, aroma, and general acceptability. Lactating mothers 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 were keen to know where to access, the market price, and the preparation costs of OFSP + IBCB. Conclusion Based on taste, color, aroma, and general acceptability, OFSP + IBCB and WFSP + NIBCB were equally acceptable among lactating mothers. The lactating mothers had positive perceptions of using OFSP + IBCB provided they were accessible, affordable, and feasible to prepare them.