Iron deficiency is one of the most prevalent health concerns worldwide. It is highly common due to the consumption of micronutrient-poor staple food crops, limited availability of iron-rich foods, less diversity in diet and less bioavailability of iron. Lentil is a widely grown pulse crop that has potential to become an iron fortification vehicle. The present study focused on sensory evaluation to determine the acceptability of the iron fortified lentil (both uncooked and cooked) among 18 - 60 year old consumers living in Dhaka, Bangladesh. The study took place from 15 March – 31 October 2015.
Sensory evaluation can help to identify the most acceptable lentil dishes which would elicit information about the most acceptable iron fortified samples with regards to taste, odour, appearance, and overall acceptability.
This cross sectional study followed a quantitative approach and a purposive sampling technique was followed. A total of 101 untrained consumers, aged between 18 - 60 years and working at the James P Grant School of Public Health participated in the sensory evaluation, conducted by in-person interviews..
Overall acceptability for all cooked lentil samples was not found to be significantly different between various lentil types.
Given that iron fortification in lentil has been found to be effective and does not affect the sensory attributes significantly, a successful implementation strategy can be developed in the future to reduce iron deficiency.
A report was written by the research team conducting this study, and submitted to the University of Saskatchewan, Canada.
University of Saskatchewan, Canada