{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T17:57:36Z","timestamp":1791568656872,"version":"4.3.4"},"reference-count":62,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2020,3,26]],"date-time":"2020-03-26T00:00:00Z","timestamp":1585180800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Ugandan children are vulnerable to vitamin A deficiency (VAD), iron deficiency (ID) and zinc deficiency (ZnD) because they are fed on complementary foods (CFs) low in vitamin A, iron and zinc. This study developed a novel provitamin A carotenoid (PVAC), iron and zinc rich common bean pumpkin blend (BPB) complementary food (CF) from locally available pumpkin and common bean in Uganda and aimed to determine its acceptance, compared to a control pumpkin blend (PB). Seventy caregivers participated in the study. The sensory attributes (taste, colour, aroma, texture and general acceptability) of BPB and PB were rated using a five-point facial hedonic scale (1 = very bad, 2 = bad, 3 = neutral, 4 = good, 5 = very good). Focus group discussions (FGDs) were conducted to assess the perceptions of caregivers about the BPB. The chi square test was used to detect the proportion difference for each sensory attribute between BPB and PB, whilst FGD data were analysed by thematic analysis. A proportion of 64% to 96% of the caregivers rated both BPB and PB as acceptable (good to very good) for all the sensory attributes. There was no significant difference in caregiver acceptability for all attributes between BPB and PB (p &gt; 0.05). Caregivers had positive perceptions about the taste, texture, aroma and colour of the BPB. Caregivers were keen to know the specific varieties of common bean and pumpkin used to formulate the PVAC, iron and zinc rich BPB. In conclusion, BPB was acceptable to caregivers, and they were interested to know how to prepare and use it as a CF.<\/jats:p>","DOI":"10.3390\/nu12040906","type":"journal-article","created":{"date-parts":[[2020,3,31]],"date-time":"2020-03-31T10:29:38Z","timestamp":1585650578000},"page":"906","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda"],"prefix":"10.3390","volume":"12","author":[{"given":"Edward","family":"Buzigi","sequence":"first","affiliation":[{"name":"Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa"},{"name":"Health Economics and HIV\/AIDS Research Division (HEARD), University of KwaZulu-Natal, Westville Campus, J Block 4th Floor, Durban 4041, South Africa"},{"name":"Department of Human Nutrition &amp; Home Economics, Kyambogo University, Kyambogo P.O. Box 1, Uganda"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kirthee","family":"Pillay","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muthulisi","family":"Siwela","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,3,26]]},"reference":[{"key":"ref_1","unstructured":"FAO (2017). Guide to Conducting Participatory Cooking Demonstrations to Improve Complementary Feeding Practices, Food and Agriculture Organization of the United Nations (FAO)."},{"key":"ref_2","unstructured":"WHO (2009). Infant and Young Child Feeding: Model Chapter for Textbooks for Medical Students and Allied Health Professionals, WHO."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1017\/S0954422416000238","article-title":"Nutrition, infection and stunting: The roles of deficiencies of individual nutrients and foods, and of inflammation, as determinants of reduced linear growth of children","volume":"30","author":"Millward","year":"2017","journal-title":"Nutr. Res. Rev."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"e473","DOI":"10.1542\/peds.2009-1519","article-title":"Worldwide Timing of growth faltering: Revisiting implications for interventions","volume":"125","author":"Victora","year":"2010","journal-title":"Pediatrics"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"239","DOI":"10.3177\/jnsv.51.239","article-title":"Fat-soluble and water-soluble vitamin contents breast milk from Japanese women","volume":"51","author":"Sakurai","year":"2005","journal-title":"J. Nutr. Sci. Vitaminol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/S0899-9007(99)00287-7","article-title":"Iron and copper in human milk","volume":"16","author":"Dorea","year":"2000","journal-title":"Nutrition"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1111\/j.1440-1754.2009.01648.x","article-title":"Breast milk macro- and micronutrient composition in lactating mothers from suburban and urban Shanghai","volume":"46","author":"Qian","year":"2010","journal-title":"J. Paediatr. Child Health"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1177\/15648265100312S206","article-title":"A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability","volume":"31","author":"Gibson","year":"2010","journal-title":"Food Nutr. Bull."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1007\/s11130-010-0157-5","article-title":"Children consuming cassava as a staple food are at risk for inadequate zinc, iron, and vitamin A intake","volume":"65","author":"Gegios","year":"2010","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Amaral, M.M., Herrin, W.E., and Gulere, G.B. (2018). Using the Uganda National Panel Survey to analyze the effect of staple food consumption on undernourishment in Ugandan children. BMC Public Health, 18.","DOI":"10.1186\/s12889-017-4576-1"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Ekesa, B., Nabuuma, D., and Kennedy, G. (2019). Content of iron and vitamin A in common foods given to children 12\u201359 months old from north Western Tanzania and central Uganda. Nutrients, 11.","DOI":"10.3390\/nu11030484"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Sazawal, S., Dhingra, U., Dhingra, P., Hiremath, G., Sarkar, A., Dutta, A., Menon, V.P., and Black, R.E. (2010). Micronutrient fortified milk improves iron status, anemia and growth among children 1\u20134 years: A double masked, randomized, controlled trial. PLoS ONE, 5.","DOI":"10.1371\/journal.pone.0012167"},{"key":"ref_13","unstructured":"WHO (2020, February 18). WHO Guideline: Fortification of Maize Flour and Corn Meal with Vitamins and Minerals 2016. Available online: https:\/\/apps.who.int\/iris\/bitstream\/handle\/10665\/251902\/9789241549936-eng.pdf?sequence=1."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"30","DOI":"10.3945\/ajcn.112.036046","article-title":"Comparison of complementary feeding strategies to meet zinc requirements of older breastfed infants","volume":"96","author":"Krebs","year":"2012","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1177\/156482651103200301","article-title":"Meat consumption is associated with less stunting among toddlers in four diverse low-income settings","volume":"32","author":"Krebs","year":"2011","journal-title":"Food Nutr. Bull."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"356","DOI":"10.1093\/tropej\/fmi048","article-title":"Infant and young child feeding in Western Uganda: Knowledge, Practices and Socio-economic Correlates","volume":"51","author":"Wamani","year":"2005","journal-title":"J. Trop. Pediatr."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1080\/09637480120057594","article-title":"Perceptions of infant cereals and dietary intakes of children aged 4\u201324 months in a rural South African community","volume":"52","author":"Faber","year":"2001","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_18","first-page":"239","article-title":"Assessment of common bean cultivar diversity in selected communities of central Uganda","volume":"20","author":"Kiwuka","year":"2012","journal-title":"Afr. Crop Sci. J."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1509","DOI":"10.5897\/AJAR2019.14070","article-title":"Local knowledge of pumpkin production, performance and utilization systems for value addition avenues from selected agro-ecological zones of Uganda","volume":"14","author":"Nakazibwe","year":"2019","journal-title":"Afr. J. Agric. Res."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"4027","DOI":"10.1021\/jf063413d","article-title":"Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo","volume":"55","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_21","first-page":"45","article-title":"Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)","volume":"16","author":"Azizah","year":"2009","journal-title":"Int. Food Res. J."},{"key":"ref_22","first-page":"188","article-title":"In vitro bioaccessibility of \u03b2-carotene in pumpkin and butternut squash subjected to different cooking methods","volume":"25","author":"Koh","year":"2018","journal-title":"Int. Food Res. J."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"2153","DOI":"10.1017\/S0007114514000166","article-title":"A review of vitamin A equivalency of \u03b2-carotene in various food matrices for human consumption","volume":"111","author":"Naber","year":"2014","journal-title":"Br. J. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"15618","DOI":"10.3402\/fnr.v56i0.15618","article-title":"Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking","volume":"56","author":"Carvalho","year":"2012","journal-title":"Food Nutr. Res."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2014\/972508","article-title":"Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.)","volume":"2014","author":"Ferreira","year":"2014","journal-title":"J. Food Process."},{"key":"ref_26","first-page":"575","article-title":"Biofortification of common bean as a complementary approach to addressing zinc deficiency in South Africans","volume":"68","author":"Moloto","year":"2018","journal-title":"Acta Agric. Sect. B Soil Plant Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1586","DOI":"10.3945\/jn.115.224741","article-title":"Consuming iron biofortified beans increases iron status in rwandan women after 128 days in a randomized controlled feeding trial","volume":"146","author":"Haas","year":"2016","journal-title":"J. Nutr."},{"key":"ref_28","first-page":"247","article-title":"Variability of total carotenoids in C-moschata genotypes","volume":"44","author":"Carvalho","year":"2015","journal-title":"Chem. Eng. Trans."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1590\/fst.2014.0058","article-title":"Assessment of carotenoids in pumpkins after different home cooking conditions","volume":"34","author":"Koblitz","year":"2014","journal-title":"Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1638","DOI":"10.1016\/S0002-8223(02)90349-4","article-title":"Children\u2019s food preferences: A longitudinal analysis","volume":"102","author":"Skinner","year":"2002","journal-title":"J. Am. Diet. Assoc."},{"key":"ref_31","first-page":"2040","article-title":"Nutrient content and acceptability of soybean based complementary food","volume":"10","author":"Martin","year":"2010","journal-title":"Afr. J. Food Agric. Nutr. Dev."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.cofs.2015.02.004","article-title":"Sensory & consumer studies with special populations: Children and elderly","volume":"3","author":"Issanchou","year":"2015","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_33","unstructured":"Uganda Bureau of Statistics (2017). National Population and Housing Census 2014 Area Specific Profiles Kyankwanzi District, Uganda Bureau of Statistics."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1311","DOI":"10.1002\/fsn3.964","article-title":"Feasibility and acceptability of food-based complementary feeding recommendations using trials of improved practices among poor families in rural Eastern and Western Uganda","volume":"7","author":"Bekele","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"ref_35","unstructured":"Uganda Bureau of Statistics, Inner City Fund (2018). Uganda Demographic and Health Survey 2016, The DHS Program ICF."},{"key":"ref_36","unstructured":"Rodriguez-Amaya, D., and Kimura, M. (2019, November 09). Harvestplus Handbook for Carotenoid Analysis 2004, Available online: https:\/\/assets.publishing.service.gov.uk\/media\/57a08cbae5274a31e00013d4\/tech02.pdf."},{"key":"ref_37","unstructured":"Institute of Medicine (2001). Dietary Reference intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc, National Academy Press."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1083","DOI":"10.1016\/j.talanta.2005.07.010","article-title":"Multivariate technique for optimization of digestion procedure by focussed microwave system for determination of Mn, Zn and Fe in food samples using FAAS","volume":"68","author":"Santelli","year":"2006","journal-title":"Talanta"},{"key":"ref_39","unstructured":"FAO\/WHO (2020, February 02). Guidelines on Formulated Complementary Foods for Older Infants and Young Children CAC\/GL8-1991. Available online: http:\/\/www.fao.org\/fao-who-codexalimentarius\/sh-proxy\/en\/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B8-1991%252FCXG_008e.pdf."},{"key":"ref_40","unstructured":"Stone, H., and Sidel, J.L. (2004). Sensory Evaluation Practices, Elsevier Academic Press. [3rd ed.]."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Lawless, H.T., and Heymann, H. (2010). Sensory Evaluation of Food: Priciples and Practises, Springer Science+Business Media. [2nd ed.].","DOI":"10.1007\/978-1-4419-6488-5_11"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.jada.2008.10.018","article-title":"An introduction to qualitative research for food and nutrition professionals","volume":"109","author":"Harris","year":"2009","journal-title":"J. Am. Diet. Assoc."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1","DOI":"10.4103\/1357-6283.101414","article-title":"Capacity building through focus group training in community-based participatory research","volume":"24","author":"Amico","year":"2011","journal-title":"Educ. Health"},{"key":"ref_44","unstructured":"Krueger, R.A., and Casey, M.A. (2015). Focus Groups. A Practical Guide for Applied Research, Sage Publications Inc.. [5th ed.]."},{"key":"ref_45","first-page":"100","article-title":"Acceptance of an orange-fleshed sweet potato complementary food by infant caregivers in KwaZulu-Natal Province\u2014A preliminary study","volume":"12","author":"Pillay","year":"2018","journal-title":"S. Afr. J. Child Health"},{"key":"ref_46","first-page":"217","article-title":"Acceptance of a complementary food prepared with yellow, provitamin A-biofortified maize by black caregivers in rural KwaZulu-Natal","volume":"27","author":"Govender","year":"2014","journal-title":"S. Afr. J. Clin. Nutr."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1191\/1478088706qp063oa","article-title":"Using thematic analysis in psychology","volume":"3","author":"Braun","year":"2006","journal-title":"Qual. Res. Psychol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1177\/160940690600500107","article-title":"Demonstrating rigor using thematic analysis: A hybrid approach of inductive and deductive coding and theme development","volume":"5","author":"Fereday","year":"2006","journal-title":"Int. J. Qual. Methods"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1080\/09709274.2016.11907019","article-title":"Acceptance of a complementary food based on provitamin A- biofortified maize and chicken stew","volume":"55","author":"Amod","year":"2016","journal-title":"J. Hum. Ecol."},{"key":"ref_50","first-page":"231","article-title":"Performance and acceptability of orange fleshed sweetpotao cultivars in Eastern Uganda","volume":"14","author":"Ssebuliba","year":"2006","journal-title":"Afr. Crop Sci. J."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"2907S","DOI":"10.1093\/jn\/132.9.2907S","article-title":"Estimating the potential for vitamin A toxicity in women and young children","volume":"132","author":"Allen","year":"2002","journal-title":"J. Nutr."},{"key":"ref_52","unstructured":"Wamucii, S. (2019, December 04). Uganda Pumpkins 2019. Available online: https:\/\/www.selinawamucii.com\/produce\/fruits-and-vegetables\/uganda-pumpkins\/."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1177\/156482650302400104","article-title":"Improving feeding practices: Current patterns, common constraints, and the design of interventions","volume":"24","author":"Pelto","year":"2003","journal-title":"Food Nutr. Bull."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1080\/10408399309527621","article-title":"Hard-to-cook phenomenon in common beans\u2014A review","volume":"33","year":"1993","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1963","DOI":"10.1093\/jn\/138.10.1963","article-title":"Soy- and rice-based processed complementary food increases nutrient intakes in infants and is equally acceptable with or without added milk powder","volume":"138","author":"Paul","year":"2008","journal-title":"J. Nutr."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"55","DOI":"10.9745\/GHSP-D-15-00197","article-title":"Role of social support in improving infant feeding practices in western kenya: A quasi-experimental study","volume":"4","author":"Mukuria","year":"2016","journal-title":"Glob. Health Sci. Pract."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"51","DOI":"10.26596\/wn.201910351-66","article-title":"Fathers perceptions and personal experiences of complementary feeding of children 6 to 23 months in south-western Zimbabwe","volume":"10","author":"Moyo","year":"2019","journal-title":"World Nutr."},{"key":"ref_58","unstructured":"Bationo, A., Waswa, B., Okeyo, J., Maina, F., and Kihara, J.M.U. (2011). Options for improving plant nutrition to increase common bean productivity in Africa. Mult. Roles Legum. Integr. Soil Fertil. Manag., Springer."},{"key":"ref_59","first-page":"75","article-title":"Influence of applied nitrogen fertilizer on the bioaccumulation of micronutrients, anti-nutrients and toxic substances in Telfaria occidenatlis (Fluted pumpkin)","volume":"2","author":"Musa","year":"2012","journal-title":"IJPAES"},{"key":"ref_60","unstructured":"FANTA (2017). District Nutrition Coordination Committee (DNCC) Initiative: Year 2 Lessons Learned, FHI 360\/FANTA."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1223S","DOI":"10.3945\/ajcn.113.073395","article-title":"Nutrient density: Principles and evaluation tools","volume":"99","author":"Drewnowski","year":"2014","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Saini, R.K., Nile, S.H., and Park, S.W. (2015). Carotenoids from Fruits and Vegetables: Chemistry, Analysis, Occurrence, Bioavailability and Biological Activities, Elsevier B.V.","DOI":"10.1016\/j.foodres.2015.07.047"}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/12\/4\/906\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T09:11:48Z","timestamp":1760173908000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/12\/4\/906"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,3,26]]},"references-count":62,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2020,4]]}},"alternative-id":["nu12040906"],"URL":"https:\/\/doi.org\/10.3390\/nu12040906","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,3,26]]}}}