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In this study, yellow cassava was developed into a novel pasta enriched with amaranth vegetable and tested among consumers. Attitudes, perception, motives for consumption and perceived barriers were ascertained using focus group discussions and randomised face\u2010to\u2010face interviews, while liking, preference and ranking of the novel food were established through consumer sensory perception.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Willingness to consume the new food, low food neophobia (32%), a health\u2010driven consumption pattern, as well as an appreciable acceptance for the developed pasta, was established among the consumers. Ugwu (<jats:italic>Telfairia occidentalis<\/jats:italic>) was found to be the most preferred leafy vegetable. The yellow cassava pasta was ranked better than the conventional white cassava.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This study shows new avenues to valorise yellow cassava by which nutrition security can be improved in low\u2010 and middle\u2010income countries of Africa. \u00a9 2021 The Authors. <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11259","type":"journal-article","created":{"date-parts":[[2021,4,15]],"date-time":"2021-04-15T00:23:46Z","timestamp":1618446226000},"page":"6027-6035","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables"],"prefix":"10.1002","volume":"101","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2966-4575","authenticated-orcid":false,"given":"Oluranti M","family":"Lawal","sequence":"first","affiliation":[{"name":"Food Quality and Design Group Wageningen University and Research  The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elise F","family":"Talsma","sequence":"additional","affiliation":[{"name":"Food Quality and Design Group Wageningen University and Research  The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Evert\u2010Jan","family":"Bakker","sequence":"additional","affiliation":[{"name":"Food Quality and Design Group Wageningen University and Research  The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vincenzo","family":"Fogliano","sequence":"additional","affiliation":[{"name":"Food Quality and Design Group Wageningen University and Research  The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3201-3343","authenticated-orcid":false,"given":"Anita R","family":"Linnemann","sequence":"additional","affiliation":[{"name":"Food Quality and Design Group Wageningen University and Research  The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,5,6]]},"reference":[{"key":"e_1_2_9_2_1","unstructured":"RitchieH RoserM.Micronutrient Deficiency.OurWorldInData.org(2020). 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