Nutritional composition and consumer acceptance of a complementary food made with orange-fleshed sweet potato and dried beans.
Loading...
Date
2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Introduction
In South Africa (SA), nutrient deficiencies such as vitamin A, zinc, iron deficiency, and protein
energy malnutrition (PEM) are common among children, especially during the complementary
feeding stage. This is despite various strategies implemented by the South African Department
of Health (DoH) to reduce malnutrition. These strategies include food fortification,
micronutrient supplementation and promotion of dietary diversity. Vitamin A deficiency
(VAD) is the most common micronutrient deficiency in SA and is regarded as a major public
health concern. Biofortification, which involves enhancing the micronutrient content of staple
crops, is a new strategy that aims to address micronutrient deficiencies, especially in lowincome
areas where commercially fortified foods and micronutrient supplementation are not
easily accessible. Orange-fleshed sweet potato (Ipomoea batatas L.) (OFSP) is a biofortified
staple crop that contains significant amounts of naturally bioavailable provitamin A
carotenoids, that can be converted to vitamin A.
Aim
The aim of this study was to determine the nutritional composition and consumer acceptance
of a complementary food made with OFSP and dried beans (Phaseolus vulgaris L.).
Objectives
i) To determine the nutritional composition of a complementary food product made with OFSP
and dried beans.
ii) To assess the consumer acceptance of a complementary food product made with OFSP and
dried beans by black African infant caregivers.
iii) To determine the perceptions of black African caregivers towards a complementary food
made with OFSP and dried beans.
Methods
This was a cross-sectional study, which involved the assessment of the nutritional composition
and consumer acceptance of a complementary food made with OFSP and dried beans, OFSP
and white-fleshed sweet potato (WFSP) (control). The complementary foods made with OFSP
and dried beans, OFSP and WFSP were all analysed for their nutritional composition using
referenced analytical methods. The sensory acceptability of the different complementary foods
ii
was assessed using a five-point facial hedonic scale. Focus group discussions were used to
determine the caregivers’ perceptions towards the complementary food made with OFSP and
dried beans.
Results
The complementary food made with OFSP and dried beans contained statistically significantly
higher fat, ash (total mineral content), fibre and zinc contents than found in the complementary
food made with OFSP alone, and the complementary food made with WFSP. Furthermore,
although not statistically significant, the protein and iron content were higher in the
complementary food made with OFSP and dried beans compared to the complementary food
made with OFSP alone and the complementary food made with WFSP. The complementary
food made with OFSP and dried beans contributed more than 100% of the recommended dietary
allowance (RDA) for protein in both age groups studied (8-12 months and 13-24 months). The
sensory attribute ratings of the complementary food made with OFSP and dried beans and OFSP
alone were not statistically significant from the sensory ratings of the complementary food
made with WFSP. The panellists expressed a willingness to purchase OFSP if it had a
comparable price to that of WFSP or if it was cheaper.
Conclusions
The complementary food made with OFSP and dried beans had a superior nutritional
composition compared to the complementary foods made with OFSP alone and WFSP alone,
respectively. In addition, the complementary food made with OFSP and dried beans was found
acceptable to caregivers of children aged 8-24 months in the eThekwini district of KwaZuluNatal.
A complementary food prepared with OFSP and dried beans has the potential to improve
the nutritional intake of children aged 8-24 months, who are vulnerable to VAD and PEM.
However, there is a need to improve the availability and accessibility of the OFSP in order to
increase its utilisation.
Description
Master of Science in Dietetics. University of KwaZulu-Natal, Pietermaritzburg 2016.