Abstract:
Introduction: Pulses and soya are a source of cost-effective nutrition, with known health promoting properties and sustainability value. The benefit of this food group is undeniable in South Africa, a country with high rates of food insecurity and non-communicable diseases; however, research on the topic is scarce. This study evaluates the pulse and soya knowledge, attitudes, and practices (consumption patterns) of urban South African adults in Johannesburg.
Methods: An analytical cross-sectional, observational study was designed using a self-administered online questionnaire. The survey was distributed via local social media community groups and Meta Paid Ads. A total of 570 responses were collected, 426 of which were included in the analysis. The survey included 47 questions across four sections: (i) Socio-demographic information, (ii) Knowledge of different types of dry pulses, (iii) Consumption patterns and practices, and (iv) Attitudes towards pulses and soya. A closed-ended, multiple choice, food frequency questionnaire and Likert-scale questions were used. The data was analysed using descriptive statistics, chi-square and one-way ANOVA tests. Informed consent was electronically received from the participants, and ethical approval was obtained from the Health Research Ethics Committee.
Results: Most participants were females (84%) and omnivorous with a mean age of 41.5 years (SD = 13.5). The sample was diverse regarding educational background, employment, and cultural eating patterns. Black beans, sugar beans, and split peas were most frequently identified, with over 70% correct identification. Legumes such as beans, lentils, split peas and soya were most frequently consumed in hot dishes (consumed at least monthly by 79.3% of participants), followed by legume soups (70.2%) and baked beans (70.1%). More than 60% of the participants expressed positive attitudes towards pulses and soya for 12 out of the 15 themes, with more than 90% expressing positive attitudes in the bulking factor, food safety, healthfulness, and sustainability categories.
Vegetarian and vegan eating patterns were associated with a significantly higher proportion of consumption of all pulse and soya dish types (p < 0.05), except baked beans. There were also significant associations between the consumption of pulses and soya, education, perceived food insecurity and age for certain dish types. Consumption of baked beans, soya, and tofu was significantly associated with lower mean knowledge scores (p < 0.05), while no significant differences were found for soups, hot mixed dishes, cold mixed dishes, and dips. A positive attitude towards pulse and soya regarding family preference, taste, sustainability, cultural suitability and tasty preparation ease was significantly associated with high pulse/soya consumption proportions across all dish types (p < 0.05).
Conclusion: This study highlights a positive attitude towards pulses and soya amongst urban South African adults. Knowledge levels (recognition) of selected pulse types were mixed, and higher knowledge was not associated with higher consumption. Consumption levels varied by dish type and were higher for warm dishes than cold dishes. Consumption was associated with a combination of attitudes and socio-demographic factors unique to South Africa, suggesting that a more tailored approach to pulse and soya promotion may be beneficial.
