Perceptions and Acceptability of a Low Phytate: Iron Molar Ratio Biofortified Bean and Sweet Potato Dish Among Pregnant Women in Rural Uganda

Background: Iron deficiency anemia (IDA) disproportionately affects pregnant women who reside in low-income countries because they predominantly consume staple legumes and tubers such as conventional common beans (CCBs) and white-fleshed sweet potatoes (WFSPs). Such staples are either low in iron or rich in iron absorption inhibitors such as phytates. To fight IDA, a high-iron-biofortified common bean (IBCB) was introduced in Uganda. However, there is limited knowledge about its acceptability among pregnant women. This experimental crossover study determined the sensory acceptability of a low phytate:iron molar ratio dish, WFSP + IBCB (test food), against a high phytate:iron molar ratio dish, WFSP + CCB (control food), among pregnant women in rural Uganda. Their perceptions of consuming the test food during pregnancy were also explored. Methods: A total of 104 pregnant women participated in this study. The sensory attributes (taste, color, aroma, texture, and general acceptability) of the test and control foods were rated using a five-point facial hedonic scale ranging from &ldquo:dislike very much&rdquo:, &ldquo:dislike&rdquo:, &ldquo:neutral&rdquo:, &ldquo:like&rdquo:, to &ldquo:like very much&rdquo:. An attribute was acceptable if the participant scored either &ldquo:like&rdquo: or &ldquo:like very much&rdquo:. Focus group discussions (FGDs) were conducted to explore participant perceptions about the factors that may influence them to eat WFSP + IBCB during pregnancy. The chi-square test was used to detect the proportion difference for each sensory attribute within participants between test and control foods, while FGD data were analyzed by thematic analysis. Results: All the sensory attributes were acceptable to the participants and not significantly different between control and test foods (p &gt: 0.05). Participants were willing to consume IBCB if it was affordable, sustainably available, and provided healthy pregnancy outcomes. Conclusions: The sensory attributes of the test food were equally accepted as the control food, suggesting that the consumption of WFSP + IBCB has the potential to replace WFSP + CCB among the study participants. The study participants showed positive perceptions of consuming IBCB if it was accessible, sustainable, affordable, and provided healthy pregnancy outcomes.