Acceptability of Multiple Micronutrient-Fortified Bouillon Cubes among Women and Their Households in 2 Districts in The Northern Region of Ghana
dc.contributor.author | Wessells, K. R. | |
dc.contributor.author | Adu-Afarwuah, S. | |
dc.contributor.author | Nyaaba, K. W. | |
dc.contributor.author | et al | |
dc.date.accessioned | 2024-04-10T12:48:10Z | |
dc.date.available | 2024-04-10T12:48:10Z | |
dc.date.issued | 2024 | |
dc.description | Research Article | en_US |
dc.description.abstract | Background: Bouillon is a promising large-scale food fortification vehicle, but there is uncertainty regarding the types and concentrations of micronutrients that are feasible to add without compromising consumer acceptability. Objective: The objective of this study was to evaluate the acceptability of 2 different multiple micronutrient-fortified bouillon cube for mulations, compared with a bouillon cube fortified with iodine only. Methods: We conducted a double-blind, randomized, controlled acceptability study in 2 districts in northern Ghana. Two nonproprietary, noncommercialized formulations of multiple micronutrient-fortified bouillon cubes containing iron, zinc, folic acid, vitamins A and B12, and iodine at “upper-level” (45-125% CODEX NRV/2.5g) or “lower-level” (15-50% CODEX NRV/2.5g) concentrations, and a control cube that contained iodine only (50% CODEX NRV/2.5g) were evaluated. Eligible women (n ¼ 84) were invited to participate in 1) center-based sensory evaluations designed to permit within-individual comparisons among the different study products; and 2) in-home evaluation of bouillon acceptability and use, in which participants were randomized to receive 1 of the 3 study products to use in household cooking for a 2-wk period. Acceptance test ratings were based on a 5-point Likert scale (1 ¼ dislike very much, 5 ¼ like very much). Results: In the center-based evaluations, overall liking of the 3 bouillon cube formulations both dry and in prepared dishes ranged from 4.3 to 4.6 on the 5-point Likert scale and did not differ among formulations (P > 0.05). After the 2-wk in-home trial, 93.8% of index participants (n ¼ 75/80) rated their overall liking of the bouillon product formulation to which they were randomly assigned as “like” or “like very much” (4–5 on the 5-point Likert scale) and median apparent intake of study-provided bouillon over 2 wk was 3.6 g/capita/d; neither value differed by study group (P ¼ 0.91 for both). Conclusions: All 3 formulations of bouillon cubes assessed were acceptable to women and their households in 2 districts in northern Ghana. This trial was registered at www.clinicaltrials.gov as NCT05177614. | en_US |
dc.identifier.other | https://doi.org/10.1016/j.cdnut.2023.102056 | |
dc.identifier.uri | http://ugspace.ug.edu.gh:8080/handle/123456789/41594 | |
dc.language.iso | en | en_US |
dc.publisher | Current Developments in Nutrition | en_US |
dc.subject | micronutrient | en_US |
dc.subject | large-scale food fortification | en_US |
dc.subject | bouillon | en_US |
dc.subject | deficiency | en_US |
dc.title | Acceptability of Multiple Micronutrient-Fortified Bouillon Cubes among Women and Their Households in 2 Districts in The Northern Region of Ghana | en_US |
dc.type | Article | en_US |
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