1,721,035 research outputs found
Consumer testing of boiled yam in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkBoiled yam is the second form of consumption of yam beside pounded yam. Boiled yam is consumed with sauces made from tomato, pepper and oil. The quality of this product as well as the market demand are not well documented. This study aimed at understanding the consumers' demand for quality characteristics of boiled yam. Five yam varieties named Laboko, Kodjèwé, Gnidou, Paina and Kpètè were processed into boiled yam pieces and evaluated by 301 consumers in three locations: Dassa and Djidja (rural areas), Bohicon (a small town) and Cotonou (a big city), using consumer testing including hedonic, CATA and JAR tests. The overall liking of boiled yam depended significantly on the type of yam variety and consumers' locations (rural areas, small town or city). It was observed that Laboko and Kodjèwé varieties fulfilled the hedonic expectations of consumers. High quality boiled yam should be white or yellowish, easy to break with the hand, easy to chew, friable/tender, with a good smell of yam, not sticky in mouth and a sweet taste. The overall liking is greatly penalized by dark colour, hard in hand, lack of sweet taste and lack of friability in mouth
Consumer testing of pounded yam in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkThe consumer testing for pounded yam was conducted in rural and urban areas of Ebonyi State, South-East Nigeria with 150 consumers disaggregated into 70 women and 80 men. The variety names and code numbers used in parentheses include; TDA 1100477 (289), TDA 1100203 (463), TDR 1100497 (135), and TDR 11/0010 (721). The urban areas were Onueke and Abakaliki; rural (Amagu Izzi and Umuebe Ezzamgbo) and the small town was Nkwagu). Majority of the respondents were civil servants (44.7%), and married (52.7%). Many consumers interviewed consumed the product once a month (32.0%), 30% consumed the product several times a week,14% once a week, while 13% consume it several times a month and and about 11% daily. Consumption frequency indicates that yam consumption in the form of pounded yam is an important menu in the diet of people in the study area. Agglomerative Hierarchical Clustering analysis of the mean overall liking scores, identified four groups of consumers that include; “TDA 1100203 and TDR 1100497 likers” (8%), “TDA 1100477 dislikers” (26%), “all likers” (45%) and “TDR 1100497 dislikers” (21%). There were significant differences (Chi-square; p < 0.001) in the overall liking of the three clusters with regards to sociodemographic characteristics. The most liked product sample was TDA 1100203, because it was 'easy to swallow', 'easy to cut', 'mouldable' and had a 'good aroma', followed by TDR 1100497 described as 'sweet taste', 'not sticky', 'smooth', and with 'no lumps', and TDR 11/0010 because it is 'easy to pound', 'heavy weight', 'drawy' (stretchy), starchy and the least liked TDA 1100477. The least preferred traits include; 'lumps', 'sticky', 'dull/dark colour', 'not drawy', 'too soft', and 'bad colour'
Consumer testing of fried sweetpotato in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkThe study was conducted in Kwara and Kano States in Nigeria, among 129 consumers of which 49 were women and 80 men. In Kwara, six sweetpotato varieties were evaluated namely; Alausa, Aragbe, Tomude, Elege, Pakurumon and Mother's Delight while in Kano they were seven namely; Dan Izala, Dan China, Dan Barmawa, Dan Madagali, Dan Silver, Mother's Delight and Dan Bakalori. Data were collected on consumer demographics, consumer attitudes and sensory tests (Hedonic/Overall liking, Just About Right (JAR) and Check All That Apply (CATA). Demographic data showed that Kwara had slightly more women (51%) than men (49%) whereas Kano had significantly more men (78%) than women (22%). Consumers in Kwara were mostly of the Yoruba ethnic group (91%) while those in Kano were Hausa (92%). In both regions, they were mostly Muslims and married. Consumers were a balanced mix of youth, middle aged and elderly in both Kwara and Kano. Those in Kwara had secondary education (30%) and were mostly traders (41%) while in Kano more consumers had tertiary education (32%) and were salary workers (31%). Fried sweetpotato was consumed 2-3 times a week and, with pepper in both Kwara and Kano. In Kwara, fried sweetpotato from Alausa (7.7) and Aragbe (7.5) were most liked and were significantly different from the least liked Mother's Delight (6.2) while in Kano all the fried sweetpotato samples were liked and the overall liking scores were not significantly different. All the fried sweetpotato samples in Kwara and Kano were scored JAR by more than 50% of consumers for crispiness, mealiness, colour, sugariness and flavour. Regarding CATA, the most cited characteristics (>100 citations) in both regions were: 'Good smell', 'Good taste', 'Satisfying', 'Yellow', 'Filling Soft', 'Dry', 'Crispy', 'Light brown colour', and 'Less sugary'. Mapping of sensory characteristics by Principal Component Analysis in Kwara showed that the most preferred Alausa fried sweetpotato was linked with 'Filling', 'Satisfying', 'Dry', 'Good smell', 'Crispy' and 'Yellow'. The study showed that breeders need to take into consideration differences in preference by different end-users and gender in an effort to enhance adoption and utilisation of sweetpotato varieties
Consumer testing of boiled cassava in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkBoiled cassava is one of the most common consumption forms of cassava roots in both rural and urban areas of Benin, West Africa. The sensory quality of boiled cassava is very important for the acceptance of a new variety by consumers. As popular as boiled cassava is in Benin, there is a lack of information on consumers' demand for quality characteristics of this product. Hence, this study aimed at understanding the consumers' demand for quality characteristics of boiled cassava. Five cassava varieties (Adjaha, Alanmandou, Atinwéwé, Dossi and Koléahomè) were processed into boiled cassava pieces and tested by 240 consumers in rural (Bonou and Dangbo) and urban (Porto-Novo) areas. Consumer testing was performed using hedonic, JAR and CATA tests. The overall liking of boiled cassava varied widely between cassava varieties (from a score of 2.7 'dislike moderately' to 8 'like very much' for Koléahomè and Dossi respectively). For Atinwéwé and Alanmandou varieties, the mean overall liking depends also on the locations where consumer testing was conducted (rural and urban areas). Dossi and Atinwéwé varieties fulfilled the hedonic expectations of the majority of consumers, independently of the locations. High quality boiled cassava should be 'attractive' with 'white homogenous' or 'white outside' and 'yellow inside colour', 'crumbly in the mouth', 'easy to break with the hand', 'sticky between fingers', 'with no fibres', a 'sweet taste' (very or slightly) and a 'good cassava smell'. Irrespective of the cassava variety, the overall liking of boiled cassava was greatly penalized by 'too yellow colour', 'not easy enough to break with the hand', 'not crumbly enough in the mouth' and 'too bitter taste' and 'bitter aftertaste' attributes
Consumer testing of fried sweetpotato in rural and urban areas in Ghana. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkFried sweetpotato from four varieties namely; Obare, Purupuru, Amuskwera and Abija/Kuffour was subjected to consumer acceptability tests (n= 61) in Bawku, Upper East Region of Ghana. Data on consumer demographics, consumer attitudes and sensory tests (Hedonic/Overall liking, Just About Right (JAR) and Check All That Apply (CATA)) were collected. Majority of consumers were women (69%) in the youthful age group of 18-35 years (68%). Consumers of fried sweetpotato in Ghana mostly consumed it two to three times a week (52%), in salted form (23%) and at lunch (75%). Four distinct consumer segments were realised namely; Purupuru dislikers (31%), All likers (41%), Obare dislikers (13%) and those who did not like Amuskwera (15%). In terms of hedonic test/overall liking, Obare (6.8) was most liked and closer to 'like moderately' and it was significantly different from the least liked Purupuru (5.7) which was in the region of 'like slightly'. All the four fried sweetpotatoes were rated JAR for mealiness, colour, sugariness and flavour by more than 50% of consumers however, only Obare (66%) and Abija/Kuffour (57%) had the appropriate crispiness. Regarding mapping of sensory characteristics using principal component analysis, the most liked Obare fried sweetpotato was described by the terms 'Good taste', 'Hard', 'Less sugary', 'Dry' and 'Crispy'. The information generated in this study can be used by breeders when developing new sweetpotato varieties with the required end-user characteristics for enhanced adoption
Consumer testing of fufu in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkConsumer testing of Fufu was conducted with 300 consumers in rural and urban areas in two states of South-East Nigeria (Abia and Imo). There were slightly more women than men among the consumers interviewed (n=300):59.3%were women and 40.7% were men. Four fufu products made by the processors from varieties with different quality characteristics during the Activity 4 “Processing diagnosis” were tested. The fufu products were made from the following cassava cultivars: TMS/01/1368 (improved), TMS/01/1412 (Iimproved), Nwaocha (local variety), and TMS/98/0505(improved).These samples were evaluated by hedonic, Just About Right (JAR) and Check-All-That-Apply tests. The most liked Fufu sample was Nwaocha, Frequency of citations of each quality characteristic by all the consumers followed by TMS 98/0505 and TMS 01/1368 with a mean overall liking score close to 7 (liked moderately) for Nwaocha and 6 (like slightly) for TMS 98/0505 and TMS 01/1368 each. The least liked was the TMS 01/1412 sample with a mean overall liking score of 4.5 (neither like nor dislike). Three clusters of consumers were identified namely Nwaocha & TMS 01/1412 likers' (C1), “All likers” (C2), and 'TMS 01/1412 dislikers' (C3). The cluster C3 is composed in the majority by men from Imo state while women from Abia state constituted the main consumers of cluster 1. Majority of the consumers were satisfied with the colour of all the Fufu samples, and also with the softness of the Fufu samples except for TMS 01/1412. Stretchiness was scored JAR by more than 50% of consumers for only Nwaocha. Other varieties were characterized as 'not stretchy enough'. The sensory characteristics associated to the high quality of Fufu were stretchy”, “white”, “draw little”, “heavy weight”, “smooth”, “easy to cut”, “moderately soft”, “easy to swallow”, “no fibre/dirt/particles” while “not easy to mould”, “sticky”, “watery”, “too soft”, “dark in colour” and “offensive odour” sensory characteristics were considered as drivers of disliking
Consumer testing of boiled cassava in rural and urban areas of Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkRecent developments with the CGIAR have led cassava variety development to increasingly focus on assessing clones based on end-user acceptance of the crop and of finished product(s). Consumer testing of boiled cassava was carried out in rural areas (Luweero and Apac) and urban areas (Kampala) of Uganda. Consumers were invited to test boiled products from several cassava varieties and give their opinion about the products using various methods including overall liking (9-point hedonic scale), Just-About-Right (JAR) and Check-All-That-Apply (CATA) tests. Using these methods, consumers indicated their preferred sensory attributes for boiled cassava. Results showed that consumers preferred local varieties Bao, Bwanjule and Nabwangu, which possessed good quality attributes namely; 'mealiness', 'sweetness', 'softness', 'nice aroma', 'whiteness', 'firmness' and 'sticky'. Newly improved varieties and Alanyo Deri- a local variety - were least preferred because boiled cassava product resulting had poor qualities such as; 'dry', 'bitterness', 'watery', 'hard', 'tastelessness', 'yellow', 'fibrous' and 'odourless'. This information gathered in this activity will be key for WP2 to determine appropriate physicochemical evaluations to assess cassava clones' qualities
Consumer testing of boiled yam in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkThe consumer testing for boiled yam was conducted in rural and urban areas of Ebonyi State, South-East Nigeria with 300 consumers including 37% women and 63% men. The variety names included: TDA 1100477, TDA 1100203, TDR 1100497, and TDR 11/0010. The urban areas were Onueke and Abakaliki; rural (Amagu Izzi and Umuebe Ezzamgbo) and a small town (Nkwagu). The most liked product samples was TDR 1100497 and this was explained by its good aroma, attractive appearance and hard texture. Sample TDR 11/0010 that was described as having the following characteristics: “sweet taste”, “heavy weight”, “smooth”, “high in starch”, while TDA 1100203 that was considered “easy to swallow”, “moderately soft”, “easy to break”, “with no spot”. The least liked was TDA 1100477 which was described as not having positive attributes. The less preferred traits in this study include: “dull/dark colour”,” threadlike lines” and “dark spots”, “texture too soft”, and “bad odour”
Consumer testing of eba in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkConsumer testing of Eba was conducted in rural and urban areas of Imo state in South-East Nigeria using hedonic, Just-About-Right (JAR) and CATA tests. A majority (69.3%) of the consumers interviewed (n=150) were women and only a third (30.7%) were men. Four Eba products were made from varieties with different quality characteristics during the Activity 4 “Processing diagnosis”, and were tested with consumers in Activity 5. The Eba products were processed from the following cultivars: improved varieties: TMS 01/1368, TMS 01/1412, TMS 98/0505 and local: Nwaocha. The most liked Eba samples were TMS 98/0505 with a mean overall liking score of 6.1 followed by Nwaocha and TMS 01/1412 with a medium score close to 5, 'neither like nor dislike' (5.4 and 4.8, respectively). The least liked was TMS 01/1368 sample with a mean overall liking score of 2.1 ('dislike very much'). TMS 01/1412 and 01/1368 were from recently developed biofortified yellow cassava varieties while Nwaocha and TMS 98/0505 were from white cassava varieties. The Agglomerative Hierarchical Clustering analysis of the mean overall liking scores identified three groups of consumers. No variety fulfilled the hedonic acceptability expectations for all groups of consumers (this means that there were no cluster of 'all likers') while TMS 01/1368 was scored lower than 3 for all groups of consumers. The graphic representation of sensory characteristics on PCA plan highlighted the high quality characteristics of eba in Y axis, while the poor quality characteristics were reported in X axis. The most liked Eba samples (TMS 98/0505 and Nwocha) were associated to the hig quality characteristics such as 'good aroma', 'yellow', 'stretchy', 'smooth', 'not mouldable', 'sour' but also 'fibre/dirt/particles'. An important observation was that the smoothness of the four eba samples evaluated was considered JAR by only 31.3 to 39.2% of consumers and could explain the low score i.e. 6.1 (like slightly) given to the highest quality Eba sample. Lack of smoothness and lumps in the product may highlight that the eba samples may not have been processed from gari in an optimal manner (i.e. inadequate water temperature, water amount, stirring time…)
Mesure de la dureté du maïs frit équatorien : mise au point d'un test instrumental et corrélation à l'analyse sensorielle
No full textL'étude porte sur le développement d'un test de mesure de dureté du mais frit équatorien. Un test au grain par grain est considéré et des mesures en compression-cisaillement de la force maximale (à la rupture) et du travail sont effectuées au TAXT2: parmi 4 dispositifs (couteau Craft, couteau en plexiglas, poinçons, cellule de Voldokevitch), le couteau Craft est retenu. Le grain est positionné germe en dessous et la mesure s'effectue dans le sens de la largeur à une vitesse de 1 mm/s, une pénétration dans le grain de 4 mm. 40 mesures sont nécessaires pour obtenir une précision de 85% avec le couteau. Les caractéristiques physiques des grains (largeur, épaisseur, masse) ne montrent pas d'influence sur la dureté pour le dispositif utilisé. La reproductibilité du test et sa répétitivité, sont vérifiées. Un panel de 12 personnes évalue la qualité des échantillons de mais frit provenant de variétés sélectionnées par l'INIAP et des échantillons commerciaux. Les variétés proposées par l'INIAP, après friture, s'avèrent beaucoup plus dures que les échantillons commerciaux. Des corrélations linéaires sont obtenues entre la dureté à l'analyse sensorielle et instrumentale (R2 = 0,8 pour 27 échantillons), elles démontrent que le test instrumental est fiable pour remplacer le panel sur le critère de dureté, et que les critères farineux et croquant ne sont pas pris en compte
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