Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda

Abstract

Ugandan children are vulnerable to vitamin A deficiency (VAD), iron deficiency (ID) and zinc deficiency (ZnD) because they are fed on complementary foods (CFs) low in vitamin A, iron and zinc. This study developed a novel provitamin A carotenoid (PVAC), iron and zinc rich common bean pumpkin blend (BPB) complementary food (CF) from locally available pumpkin and common bean in Uganda and aimed to determine its acceptance, compared to a control pumpkin blend (PB). Seventy caregivers participated in the study. The sensory attributes (taste, colour, aroma, texture and general acceptability) of BPB and PB were rated using a five-point facial hedonic scale (1 = very bad, 2 = bad, 3 = neutral, 4 = good, 5 = very good). Focus group discussions (FGDs) were conducted to assess the perceptions of caregivers about the BPB. The chi square test was used to detect the proportion difference for each sensory attribute between BPB and PB, whilst FGD data were analysed by thematic analysis. A proportion of 64% to 96% of the caregivers rated both BPB and PB as acceptable (good to very good) for all the sensory attributes. There was no significant difference in caregiver acceptability for all attributes between BPB and PB (p > 0.05). Caregivers had positive perceptions about the taste, texture, aroma and colour of the BPB. Caregivers were keen to know the specific varieties of common bean and pumpkin used to formulate the PVAC, iron and zinc rich BPB. In conclusion, BPB was acceptable to caregivers, and they were interested to know how to prepare and use it as a CF.

Effect of cooking locally available common bean (Obwelu) on iron and zinc retention, and pumpkin (Sweet cream) on provitamin A carotenoid retention in rural Uganda

“…To contribute toward improving the vitamin A, iron, and zinc nutrient density of complementary foods in Uganda (Ekesa et al., 2019), locally available PVACs‐rich pumpkin ( Sweet cream ), and iron and zinc‐rich common bean ( Obwelu ) were identified from the local community to prepare a PVACs, iron and zinc‐rich CF in rural Uganda (Buzigi, Pillay, & Siwela, 2020). It is worth noting that raw foods should be prepared by cooking to make them palatable and soft for children to consume as CFs (FAO, 2017).…”

Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: a randomised control trial

“…It is worth noting that child acceptability can be assessed by feeding the novel CF to the child, followed by measuring the amount of CF consumed, and the duration taken to complete the CF [36][37][38][39]. A novel PVACs, iron and zinc-rich homemade CF, common bean pumpkin blend (BPB) prepared from locally available common bean and pumpkin in Uganda is acceptable to child caregivers [40]. However, child acceptability of BPB is unknown.…”

Food price volatility and socio-inequalities in household food insecurity during coronavirus disease-2019 lockdown in Nansana municipality, Wakiso district Uganda

“…However, food aid distribution did not prevent against HHFI in slum HHs probably because it was of low quantity, and consequently did not reach a high proportion of the target population in slums. Moreover, it is di cult to conclude that recipients of food aid were able to cook and consume the raw food aid distributed to them because food aid recipeients raised a concern of where they would get fuel such as charcoal to cook the distributed food [30], including common beans that have a long cooking time [45].…”