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. 2023 Aug 27;82(7):892–912. doi: 10.1093/nutrit/nuad100

Table 6.

Summary of studies investigating sensory acceptability of iron-biofortified beans via hedonic score testing

Population, N Hedonic scale Varieties investigated Food product Acceptability resulta for biofortified food product Reference
School children in rural or urban Colombia, N = 348 5-point, facial

  • BIO-101

  • BIO-107

  • Local varieties (control)

  • Local (Diacol-Calima) (controlb)

 Cooked, with vegetable sauce Acceptable Beintema et al (2018)53
Children (7-11 years)in rural Colombia 5-point SMN18 Cookies made from either 15% or 20% bean flour, 15% cassava, and 70 or 65% wheat flour Acceptable Cabal G et al (2014)54
Households in rural Rwanda, N = 1809 7-point

  • RWV3116

  • RWV3006

  • RWV2245

  • MAC44

  • Local variety (control)

  • Ground

  • Whole beans

 Acceptable Muange & Oparind, (2018); Murekezi et al (2017); Oparinde, Birol et al (2016); Oparinde et al (2015, 2017, 2018)55–60
Panelists in Uganda, N = 50 9-point

  • ROBA1

  • K131 (control)

 Porridge and sauce from pure or composite extruded or malted/roasted flour Acceptable Nkundabombi et al (2016)61
Adult consumers and bean sellers, rural Guatemala, N = 360 7-point

  • Super chiva

  • ICTA-Unapu (control)

 Raw or cooked Acceptable Perez et al. (2015, 2017, 2018)62–64
Children (N = 75) and adults (N = 173), urban and rural Colombia

  • 4-point. Facial (children)

  • 5-point, facial (adults)

  • SMR 4, SMN 18, SMC 14, and SMB 17

  • Testigo (control)

 Cooked with rice Acceptable among children but not adults Tofino et al (2011)52
a

Foods were considered acceptable if they had an overall sensory acceptability score of ≥70%.

b

Control refers to a nonbiofortified, non-industrially fortified, conventional crop.