Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

Abstract : The aim of this study was to formulate a snack which consumption would contribute to fight against essential nutrients deficiencies in Malagasy children. We identified the principal characteristics that would make a food adopted by the Malagasy population, using focus groups and questionnaires. Based on households’ food beliefs and practices, specifications were defined to formulate products associating cassava roots and MO leaf powder that would be accepted by the consumers. Four cassava based snacks were proposed, which varied in MO and sucrose quantities. Hedonic and choice tests were performed with children, which showed that children preferred the sweet product with high MO quantity. The contribution of this snack to recommended dietary intakes were calculated. This strategy is a promising approach to help introducing “new” local and healthy food in households’ food repertory.