Acceptability of Multiple Micronutrient-Fortified Bouillon Cubes among Women and Their Households in 2 Districts in The Northern Region of Ghana
K. Ryan Wessells, Sika M Kumordzie, Emily Becher, Jennie N Davis, Kania W Nyaaba, Sarah J Zyba, Charles D. Arnold, Xiuping Tan, Stephen A. Vosti, Katherine P. Adams, Marjorie J Haskell, Seth Adu‐Afarwuah, Reina Engle‐Stone
Abstract
Bouillon is a promising large-scale food fortification vehicle, but there is uncertainty regarding the types and concentrations of micronutrients that are feasible to add without compromising consumer acceptability. The objective of this study was to evaluate the acceptability of two different multiple micronutrient-fortified bouillon cube formulations, compared to a bouillon cube fortified with iodine only. We conducted a double-blind randomized, controlled acceptability study in two districts in northern Ghana. Two non-proprietary, non-commercialized formulations of multiple micronutrient-fortified bouillon cubes containing iron, zinc, folic acid, vitamins A and B12, and iodine at “upper-level” (45-125% CODEX NRV/2.5g) or “lower-level” (15-50% CODEX NRV/2.5g) concentrations, and a control cube that contained iodine only (50% CODEX NRV/2.5g) were evaluated. Eligible women (n=84) were invited to participate in 1) center-based sensory evaluations designed to permit within-individual comparisons among the different study products; and 2) in-home evaluation of bouillon acceptability and use, in which participants were randomized to receive one of the three study products to use in household cooking for a two-week period. Acceptance test ratings were based on a 5-point Likert scale (1=dislike very much, 5=like very much). In the center-based evaluations, overall liking of the three bouillon cube formulations, for both dry and in prepared dishes, ranged from 4.3-4.6 on the 5-point Likert scale and did not differ among formulations (p>0.5). After the two-week in-home trial, 93.8% of index participants (n=75/80) rated their overall liking of the bouillon product formulation to which they were randomized as “like” or “like very much” (4-5 on the 5-point Likert scale) and median apparent intake of study-provided bouillon over 2 weeks was 3.6 g/capita/d; neither value differed by study group (p=0.91 for both). All three formulations of bouillon cubes assessed were acceptable to women and their households in two districts in northern Ghana. www.ClinicalTrials.gov; NCT05177614