From nutritional optimization to consumer acceptance: sensory and nutritional evaluation of culturally adapted recipes for type 2 diabetes in Benin.

Background: Medical nutrition therapy (MNT) is central to type 2 diabetes (T2D) management; however, adherence remains challenging in sub-Saharan Africa due to economic constraints, food insecurity, and limited cultural adaptation of dietary recommendations. Few studies have integrated dietary optimization, cultural adaptation, sensory evaluation, and laboratory nutrient analysis within a single translational framework. This study aimed to develop and evaluate culturally adapted, nutritionally optimized Beninese recipes for adults with T2D by assessing sensory acceptability and nutritional composition. Methods: A mixed-method exploratory study was conducted using 14 culturally adapted recipes developed through linear goal programming (LGP), expert validation, and cultural adaptation procedures. Consumer sensory evaluation was conducted among 30 adults with and without T2D using a 5-point hedonic scale assessing taste, aroma, texture, color, and overall liking. Friedman and Mann-Whitney U tests were used for statistical analyses. Laboratory nutrient analyses were performed using standard AOAC methods, and nutrient composition was reported per 100 g as consumed and per individual serving. Results: Overall sensory acceptability was high across recipes, with overall liking scores ranging from 4.0 ± 0.6 to 4.8 ± 0.5. Friedman tests showed no significant differences in sensory ratings across recipes (all Conclusion: Traditional Beninese recipes can be reformulated to align with T2D dietary recommendations without compromising sensory acceptability. By integrating dietary optimization, cultural adaptation, sensory evaluation, and laboratory nutrient analysis, this study provides a practical framework for culturally acceptable food-based diabetes interventions in sub-Saharan Africa.