59 research outputs found
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‘Yellow is good for you’: Consumer perception and acceptability of fortified and biofortified cassava products
Vitamin A, an essential micronutrient for health, can be obtained from various food sources including cassava products made from either traditional white cassava varieties fortified with red palm oil containing provitamin A, or new high provitamin A biofortified yellow cassava varieties. Both products have a similar yellow appearance due to the coloured pigmentation of provitamin A. Using a range of methods to provide a comprehensive understanding of sensory acceptability (blind triangle test, sensory profiling, hedonic preference that included Check-all-that-applies and Just-about-right tests), we tested the acceptability and nutritional perception of traditional West-African food dough-like products (eba and fufu) made from biofortified, fortified, or control products made with non-fortified white cassava (n = 7) at three suburban locations near Ibadan, Nigeria on a total of 122 consumers. Biofortified, fortified, and control products could be differentiated blindly confirming that products clearly differed with respect to other sensory characteristics than appearance. Overall biofortified products were better accepted than control and fortified ones. Three classes of consumer preference were identified based on the dislike for control and fortified products, which indicated that acceptance of biofortified products was not a hindrance. On the contrary the traditional fortified product had poorer acceptance and this was due to its less desirable sensory characteristics as demonstrated by Just-about-right Penalty analysis. A majority of consumers (85%) had previous knowledge of biofortified cassava. Consumers associated ‘yellow colour’ with ‘good for eyesight’, ‘good for children’s health’ and ‘new’. More nutritional benefits were attributed to biofortified than fortified products although they had similar provitamin A contents and this demonstrates a bias. We suggest that nutrition promotion campaigns to improve the vitamin A status should also encompass all natural sources of provitamin A, including biofortified and traditional fortified products
Everything you ever wanted to know about sweetpotato: Reaching agents of change ToT manual. 5: Harvesting and postharvest management, processing and utilisation, marketing and entrepreneurship.
Everything you ever wanted to know about sweetpotato, Topic 8: Harvesting and post-harvest management
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Effect of drying and storage on the content of provitamin A of orange fleshed sweet potato (Ipomoa batatas): direct sun radiations do not have significant impact
[Introduction] Sweetpotato is an important crop that is widely consumed in sub-Saharan Africa. Sun drying of sweetpotatoes is a traditional practice: after drying on rocks crushed or sliced dried sweetpotato are stored in granaries; re-hydrated and boiled to be eaten like fresh roots, or milled into flour to make porridge. Orange
fleshed sweetpotato is being promoted in Africa to tackle vitamin A deficiency. There are inconsistent reports on the effect of sun-drying on pro-vitamin A retention. High losses have been reported which may be associated with the unsaturated instable provitamin A carotenoids easily degraded by light, oxygen and heat (Rodriguez Amaya 1997). This poster describes work to understand the effects of sun/solar drying and storage on pro-vitamin A retention
Sensory profile and consumer acceptability of Ziziphus mauritiana and processing product in Savannah region of Cameroon
Aim: Ziziphus mauritiana is an endemic fruit spread in the savannah region of Cameroon. The fruit, locally called Jaabi, is harvested dry and consumed as such or processed into a local cake named Yaabande, using three baking techniques (sun drying, steam baking and stifle baking). The aim of the study is to characterize the sensory profile and consumer acceptability of the fruit and its processed product, in order to evaluate the determinant of their quality attributes as influenced by ecotype, origin and processing method.
Place of Study: The study was carried out in the Department of Food Science and Nutrition, University of Ngaoundéré, Cameroon.
Methodology: Physico-chemical analysis, sensory profile by a semi trained panel, and consumer acceptability of the fruits and their processed products were undergone through collection of two ecotypes of the fruit (Jaabi Dakamji and Jaabi Lammuji) from four areas (Garoua, Mora, Maroua and Mokolo). African and non African consumers were used for the consumer tests.
Results: Sensory analysis differentiated the fruits by ecotype and origin, with the Dakamji ecotype appearing more homogeneous whatever the origin. The processed cakes differed mainly by their texture, depending on the baking method, with chewing texture for sun processed method, while samples from steam and stifle baking were more firm in mouth. Meanwhile, all samples were acceptable at comparable level corresponding to pleasant character, the sweet taste constituting the main criteria for consuming the products, both for African and non African consumers. In this respect Dakamji ecotype was sweeter, due to its higher sugar content, while the sweetness of Lammuji ecotype was lowered by its acid content.
Conclusion: Jaabi and Yaabande samples are globally acceptable by consumers, whatever the origin and the variety. Development of products emphasising the original taste of Jaabi and standardisation of processing techniques appear as some main aspects of the market development of the fruit
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