CONSUMER ACCEPTABILITY OF YELLOW CASSMOI AMONG WOMEN OF REPRODUCTIVE AGE IN TELEMU COMMUNITY OF OSUN STATE, NIGERIA
2025
ALAGBO, P.K | SAMUEL, F.O.
Micronutrient deficiency affects mostly the vulnerable group. Millions of Nigerians are present with a low level of vitamin A. To address this situation, staple foods have been biofortified. Moi- moi is made from cowpea, and it is a common food in Nigeria. This study determined the knowledge, perception, and acceptability of yellow cassava and yellow cassmoi among women of reproductive age. The study was cross-sectional and descriptive in design. Cassmoi is a formulation of Harvest Plus. A total of 50 women were selected for sensory evaluation to determine consumer acceptability using a 5-point hedonic scale; 15 participated in the focus group discussion. Descriptive statistics of frequency and percentage were used, and all relevant data from focus group discussions were presented thematically. Up to 98% accepted the appearance and the aroma. The texture was scored highest (100%) by the respondent. Most (82%) of the respondents preferred cassmoi over conventional bean pudding. There was adequate knowledge of yellow cassava and its products; all (100%) respondents were also willing to utilize yellow cassava often. There were health benefits from yellow cassava as perceived by the respondents, which varied from improved eyesight, improved skin colour, and intellectual capability to the acclaimed improvement of high blood pressure. There was an overall acceptance of the cassmoi as it was preferred to the conventional bean pudding. Many health benefits perceived served as an encouragement to continually consume yellow cassava products.
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