International

Adjei-Frimpong, G., Kyeremateng, R., Kyei-Baffour, N., & Appiah-Nkansah, E. (2023) employed a cross-
sectional survey approach to examine variables like health beliefs, taste preferences, knowledge levels and
demographics impacting acceptance of cassava leaf-based functional foods in Ghana. The study collected
data from 460 respondents across four major cities using a semi-structured questionnaire. Results from
alogistic regression analysis revealed that higher education levels, awareness about cassava leaf nutritional
qualities, and beliefs about disease prevention significantly increased consumption likelihood. Taste was the
primary determinant while cost and availability issues were barriers. By examining an integrated set of
attitude, subjective norm and perceived behavioral control factors, this research provides a holistic perspective
closely aligned with your research questions on factors influencing consumption intentions for dishes like
Ginataang Dahon ng Balinghoy.

Adjei-Frimpong, G.,Kyeremateng, R., Kyei-Baffour, N., & Appiah-Nkansah, E.(2023). Factors influencing
consumer acceptance of cassavaleaf-based functional foods in Ghana. International Journal of Food Science
and Nutrition,74(5),627-636. https://doi.org/10.1080/09637486.2023.1997534

Ayetigbo, O., Latunde-Dada, S., Awoniyi, O., & Obembe, A. (2018) conducted a study that examined factors
like perceptions, socio-economic status, and cultural influences affecting the production and consumption of
cassava leaves among rural households in Nigeria. The study employed a multi-stage sampling technique to
select 360 rural farming households across three states for the data collection. Using descriptive statistics and
alogistic regression model, the results showed that age, household size, farming experience, and membership
in cooperative societies positively influenced cassava leaf production decisions. Furthermore, perceptions about
the nutrient value of cassava leaves, ease of preparation, and cultural acceptability were key determinants of
consumption. Understanding these perceptual and cultural factors can inform strategies to increase adoption,
which relates to your research question on barriers preventing consumers from incorporating cassava leaves
(dahon ng balinghoy) into their diets.

Ayetigbo, O., Latunde-Dada, S., Awoniyi, O., & Obembe, A. (2018). Factors influencing production and
consumption of cassava leaves among rural households in Nigeria. Food Security,10(2),455-
467.https://doi.org/10.1007/s12571-018-0788-8