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

• Published in: Journal of the science of food and agriculture Vol. 101; no. 14; pp. 6027 - 6035
• Main Authors: Lawal, Oluranti M, Talsma, Elise F, Bakker, Evert‐Jan, Fogliano, Vincenzo, Linnemann, Anita R
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.11.2021; John Wiley and Sons, Limited
• Subjects: acceptance for leafy vegetables; Agricultural economics; Amaranth; Cassava; Consumers; Consumption; Food; Income; Neophobia; Novel foods; Nutrient deficiency; Nutrition; Pasta; Perception; preference; Security; Sensory perception; Vegetables; Vitamin A; yellow cassava; acceptance for leafy vegetables; yellow cassava; pasta; preference
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.11259

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.