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Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area

Received: 4 March 2014     Published: 30 March 2014
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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.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)
DOI 10.11648/j.ijnfs.20140302.27
Page(s) 127-132
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Porridge, Yam-Cowpea-Soybean Flour, Sensory Evaluation, Consumer Preferences, Mixture Design

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Cite This Article
  • APA Style

    Charles Tortoe, Paa Toah Akonor, Charles Tortoe, Paa Toah Akonor, Stephen Nketia, et al. (2014). Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area. International Journal of Nutrition and Food Sciences, 3(2), 127-132. https://doi.org/10.11648/j.ijnfs.20140302.27

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    ACS Style

    Charles Tortoe; Paa Toah Akonor; Charles Tortoe; Paa Toah Akonor; Stephen Nketia, et al. Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area. Int. J. Nutr. Food Sci. 2014, 3(2), 127-132. doi: 10.11648/j.ijnfs.20140302.27

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    AMA Style

    Charles Tortoe, Paa Toah Akonor, Charles Tortoe, Paa Toah Akonor, Stephen Nketia, et al. Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area. Int J Nutr Food Sci. 2014;3(2):127-132. doi: 10.11648/j.ijnfs.20140302.27

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  • @article{10.11648/j.ijnfs.20140302.27,
      author = {Charles Tortoe and Paa Toah Akonor and Charles Tortoe and Paa Toah Akonor and Stephen Nketia and Margaret Owusu and Stephen Nketia and Margaret Owusu and Mary Glover-Amengor and Lynda Hagan and Mary Glover-Amengor and Lynda Hagan and Alice Padi and Alice Padi},
      title = {Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {2},
      pages = {127-132},
      doi = {10.11648/j.ijnfs.20140302.27},
      url = {https://doi.org/10.11648/j.ijnfs.20140302.27},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.27},
      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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area
    AU  - Charles Tortoe
    AU  - Paa Toah Akonor
    AU  - Charles Tortoe
    AU  - Paa Toah Akonor
    AU  - Stephen Nketia
    AU  - Margaret Owusu
    AU  - Stephen Nketia
    AU  - Margaret Owusu
    AU  - Mary Glover-Amengor
    AU  - Lynda Hagan
    AU  - Mary Glover-Amengor
    AU  - Lynda Hagan
    AU  - Alice Padi
    AU  - Alice Padi
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    N1  - https://doi.org/10.11648/j.ijnfs.20140302.27
    DO  - 10.11648/j.ijnfs.20140302.27
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 127
    EP  - 132
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140302.27
    AB  - 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.
    VL  - 3
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Author Information
  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

  • Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, Ghana

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