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