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 |
Porridge, Yam-Cowpea-Soybean Flour, Sensory Evaluation, Consumer Preferences, Mixture Design
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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
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
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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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}
}
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 Y1 - 2014/03/30 PY - 2014 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 IS - 2 ER -
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