Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area
International Journal of Nutrition and Food Sciences
Volume 3, Issue 2, March 2014, Pages: 127-132
Received: Mar. 4, 2014; Published: Mar. 30, 2014
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Authors
Charles Tortoe, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Paa Toah Akonor, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Charles Tortoe, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Paa Toah Akonor, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Stephen Nketia, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Margaret Owusu, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Stephen Nketia, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Margaret Owusu, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Mary Glover-Amengor, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Lynda Hagan, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Mary Glover-Amengor, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Lynda Hagan, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Alice Padi, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
Alice Padi, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana
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Abstract
The objective of this study was to evaluate the sensory properties of porridge made from newly developed yam-legume flour blends and to determine preference among consumers. Thick porridge was prepared from 10 different yam-soybean-cowpea composite flours formulated using mixture design. Sensory evaluation employed 25-man panel to assess colour, aroma, mouthfeel, taste and overall acceptability of the 10 different porridge formulae on a 7-point Hedonic scale. Two highly ranked porridge formulations from the sensory evaluation were adopted for the consumer preference test involving 69 consumers.Sensory evaluation showed no significant difference (p>0.05) between different formulations for all sensory attributes but only taste influenced theoverall acceptability.Preparations with a combination of high amounts of yam flour and low levels of cowpea-soybean flour (8:1:1; 5.5:1:1) were ranked highest. Consumer preference survey showed a general preference for porridge formulation with the highest amount of yam flour (8:1:1), with taste, mouthfeel and appearance being the highest attributes selected by consumers.
Keywords
Porridge, Yam-Cowpea-Soybean Flour, Sensory Evaluation, Consumer Preferences, Mixture Design
To cite this article
Charles Tortoe, Paa Toah Akonor, Charles Tortoe, Paa Toah Akonor, Stephen Nketia, Margaret Owusu, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, Lynda Hagan, Mary Glover-Amengor, Lynda Hagan, Alice Padi, Alice Padi, Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area, International Journal of Nutrition and Food Sciences. Vol. 3, No. 2, 2014, pp. 127-132. doi: 10.11648/j.ijnfs.20140302.27
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