Okello Emmanuel2026-07-202026-07-202024http://hdl.handle.net/20.500.14270/885DissertationThe well-being of refugees and host community members is threatened by reliance on diminishing food aid, limited financial capacity and market access, insufficient land for farming, and overpopulation, among other challenges. This situation is exacerbated by food rations that primarily consist of starchy staples with limited or no animal protein, increasing the risk of nutritional deficiencies. The consumption of locally produced plant-based milk substitutes such as soymilk could provide a cost-effective solution to address these risks.However, the acceptance and consumption of such foods depend on consumer attitude and preferences. This study investigated the willingness to consume and the factors influencing attitude towards the consumption of locally made soymilk among refugee and host communitymembers. A cross-sectional mixed-methods study was conducted with 365 participants in Palabek Refugee Settlement, Lamwo District. Data were collected using a semi-structured questionnaire and focus group discussions guide, and analysed using SPSS version 25 and thematic inductive analysis, respectively. The findings reveal that most respondents (75%) had not consumed soymilk prior to the study, with a higher proportion of the host community (29%) reporting prior consumption compared to the refugee group (22%). The majority of respondents (99%) exhibited a positive attitude towards locally made soymilk, with no significantdifferences between the two study groups. Participants expressed a high likelihood of consuming different soymilk flavors (Mean Score = 3.96), with lemongrass flavor being the most preferred, followed by vanilla and plain flavors. Significant differences were noted, as refugees expressed a higher likelihood of consuming these flavors compared to the host community. The willingness to consume soymilk improved significantly after participants were trained on soymilk preparation methods, with mean scores increasing from 4.12 to 4.88 among refugees and from 4.08 to 4.28 among host community members. Household size, education level, monthly income, cost of soymilk and its raw materials, sensory attributes, accessibility of soymilk, health and nutritional benefits were key factors influencing attitude towards soymilk consumption. Organizations, including Non-Governmental Organizations (NGOs) and government agencies, should leverage these factors and the high acceptance of locally made soymilk to design inclusive, culturally sensitive, and nutritionally adequate programs. These programs should address the nutritional needs of both host and refugee communities, fostering resilience and long-term health improvements.enSoymilkRefugeesAttitudeWillingnessFlavorsPlant-Based Alternatives