Drivers of Perceptions About Turkey Berry and Palm Weevil Larvae Among Ghanaian Women of Reproductive Age: A Mixed Methods Approach

Abstract

Abstract Objectives Availability and access to diversity of foods that are affordable for all peoples always is important for achieving food security status (FSS). Hence, this study examined the influence of FSS on women's perception on underutilized foods: iron-rich plant, solanum torvum (turkey berry, TUB) and edible insect, Rhynchophorus phoenicis fabricius (palm weevil larvae, PWL). Methods This cross-sectional study involved 891 women of reproductive age (WRA) from communities in Upper Manya Krobo district, Kumasi Metropolitan, La-Nkwantanang-Madina and Ho municipality in the Eastern, Ashanti, Greater-Accra and Volta regions of Ghana respectively. Data was collected on socio-demographic characteristics, FSS and perceptions about TUB and PWL using a pretested semi-structured questionnaire. Logistic regression models were used to determine effect of FSS on perception outcomes. Also, 2 focus group discussions (FGD) of 10 WRA each were conducted in each municipality/district and analyzed for major themes and patterns. Results Mean age was 33 ± 8 y and 36% were food secure. High favorable perception about TUB was 60.9% compared to 17.4% for PWL. WRA residing in big towns in the Greater-Accra region were 2.5 times more likely to have high favorable perceptions about TUB and 4.8 times more likely to have low favorable perceptions about PWL compared to WRA in small towns in the Volta region (P = 0.03). Compared to food insecure WRA, food secure WRA were 2.9 times more likely to have high favorable perceptions about TUB and 4.5 times more likely to have low favorable perceptions about PWL (P = 0.001). FGD participants identified TUB as “the blood-giving plant” and PWL as “the meat of delight”. TUB use barriers included its “hard to grind numerous seeds”, “bitter taste” and “funny smell”. PWL use barriers included “it's like a maggot” and “it's scarce”. FGD participants requested education on nutritional benefits of TUB and PWL and processing of these foods into products that can be liked by everyone. Conclusions Drivers of favorable perception about TUB and PWL were region of residence and FSS. Nutrition education and local processing of TUB and PWL into ready-to-use products is recommended as a low-cost sustainable strategy for improving nutrient density of complementary and household foods in communities where these foods are culturally accepted. Funding Sources Iowa State University.