acceptability of fortified garia cassava product in BeninL Adinsi1 L Prin2 N Kougblenou1 A Escobar3 C Sacca1 J Hounhouigan1 T Tran2D Dufour23 N Akisso1 G Fliedel21UAC Benin 2CIRAD France 3CIAT Colomb ID: 876604
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1 Consumersâ acceptability of fortified
Consumersâ acceptability of fortified gari , a cassava product in Benin L . Adinsi 1 , L. Prin 2 , N. Kougblenou 1 , A. Escobar 3 , C. Sacca 1 , J. Hounhouigan 1 , T. Tran 2 , D. Dufour 2,3 , N. Akissoé 1 , G. Fliedel 2 1.UAC, Benin; 2.CIRAD, France, 3.CIAT, Colombia World Congress on Root and Tuber Crops , China, Jan 21, 2016 Context The case study 3 of RTB project on cassava
2 has for objective to ensure t
has for objective to ensure that products resulting from new varieties and from both current and new processing technologies meet consumer taste . This project is divided in two groups of studies including sensory and consumer tests to know if a new or improved traditional process developed for making new or improved t
3 raditional products could be ado
raditional products could be adopted Five African countries are involved : Nigeria, Tanzania, Sierra Leone , Benin and Cameroon . Benin has chosen to work on Gari ï¶ Most popular staple food (a sort of semolina) made from cassava by peeling , washing , rasping , fermentation/pressing, and cooking/drying ï¶ Consumed dry , or
4 diluted into tap water added
diluted into tap water added with sugar, coconut, peanuts/cashew nuts, or as a cooked paste accompanied with a sauce Gari? Cassava Cooking gari Gari Rationale ï¶ Fortified gari (added with palm oil or/and soybean ) resulting from research and endogenous innovative actions was recently developed . ï¶ Large variability of tradition
5 al gari types depen ding on - D
al gari types depen ding on - Degree of fermentation (1 to 8 days ) : little to very fermented - Degree of cooking/ drying ; very dried to little wet in the heart - Particle size : fine to coarse particles - Homogeneity of particle size : homogeneous to heterogeneous - Presence of fibers : few or many fibers - Colour : white to brown ï¶ Up
6 to now, the consumption of
to now, the consumption of those new gari types is not still spread to all the regions in Benin . ï¶ Consumersâ perception of fortified gari , could be key information required to develop strategies for marketing it . Rationale ï¶ Consumption form : Dry ï¶ 5 samples : Three traditional gari ( Ahayoé . UF . Ik , S
7 ohia . F . Da , F . Dj ), two fort
ohia . F . Da , F . Dj ), two fortified with palm oil ( Palmoil . UF . Ou ) and soybean ( Soy . UF . Ou ) JAR scale ( colour , texture during chewing, degree of roasting, acidic taste, particle taste) CATA questions : 21 terms [sensory (16) and emotional (5)] Overall liking: 9 - point hedonic scale (1=Dislike extremely, 9=Like extremely) ï¶ 121 c onsumers Methodology Statistical
8 analysis ï¶ ANOVA and hierarchica
analysis ï¶ ANOVA and hierarchical cluster analysis were performed on overall liking consumer data ï¶ Penalty analysis was carried out on JAR test data ï¶ PCA was performed on CATA data ï¶ MFA was carried out on CATA and overall liking data 7.1 6.7 6.7 5.2 3 1 2 3 4 5 6 7 8 Soy.UF.Ou Ahayoé.UF.Ik Palmoil.UF.
9 Ou Sohia.F.Da F.Dj Consumer accept
Ou Sohia.F.Da F.Dj Consumer acceptability (score) Fortified gari ( with soybean or palm oil ) was as liked as one traditional gari ( Ahayoe ) Acceptability scores Besides Ahayoe gari ( traditional ), fortified gari ( added with palm oil or soybean ) was accepted by 92% of consumers 1 2 3 4 5 6 7 8 Cluster 1 (56%) Cluster 2 (36%) Cluster 3 (8%) Me
10 an acceptability Ahayoé.UF.Ik Sohia.
an acceptability Ahayoé.UF.Ik Sohia.F.Da Palmoil.UF.Ou Soy.UF.Ou F.Dj Mean consumer acceptability by consumer segment 0 1 2 3 Particle size Acidic taste Degree of roasting/drying Texture during chewing Colour Mean drops Too weak Too strong â Colour ts â and âacidic taste ts â received higher mean decreases ( � 2.5) in overall consumer acceptance. Mean drop
11 s in liking for the "too weak ( tw )" a
s in liking for the "too weak ( tw )" and "too strong ( ts )" Objective : Identify potential directions for product improvement on the basis of sensory attributes presented to consumers Particle size Too weak Particle size Too strong Acidic taste Too weak Acidic taste Too strong Degree of roasting Too strong Texture during chewing Too strong Colour Too strong 0 0,25 0,5
12 0,75 1 20 22 24 26 28 30
0,75 1 20 22 24 26 28 30 32 34 Penalty % of consumers The highest penalties (penalty higher than 0.75 and more than 25% of cases) were observed for acidic taste and colour Significant penalties according to the proportion of consumers Ahayoé.UF.Ik Sohia.F.Da Palmoil.UF.Ou Soy.UF.Ou F.Dj Coarse particle Small particle Yellow White Dirty white Heterogeneous Homog
13 eneous Fibrous Crusty Less dry
eneous Fibrous Crusty Less dry Dry Palm oil odour Fermented odour Acidic taste Sweet taste Grilled taste - 2 - 1,5 - 1 - 0,5 0 0,5 1 1,5 2 - 3 - 2,5 - 2 - 1,5 - 1 - 0,5 0 0,5 1 1,5 2 2,5 F2 (25,78 %) F1 (49,15 %) Relationship between CATA descriptors and gari samples Ahayoé.UF.Ik Sohia.F.Da Palmoil.UF.Ou Soy.UF.Ou F.Dj Good
14 taste Flavorless Attracting Nouri
taste Flavorless Attracting Nourishing Good for health - 2 - 1 0 1 2 - 4 - 3 - 2 - 1 0 1 2 3 4 F2 (4,22 %) F1 (95,04 %) Relationship between CATA descriptors and gari samples Coarse particle S mall particle Yellow White Dirty white H eterogenous H omogeneous Fibrous Crusty Less dry Dry Palm oil odour Fermented odour Acidic taste Sweet taste
15 Grilled taste Good taste Flavorles
Grilled taste Good taste Flavorless Attracting Nourishing Good for health Overall liking - 1 - 0,75 - 0,5 - 0,25 0 0,25 0,5 0,75 1 - 1 - 0,75 - 0,5 - 0,25 0 0,25 0,5 0,75 1 F2 (20,20 %) F1 (59,61 %) Sensory descriptors Perceptions Overall liking Sweet taste, white, yellow, crusty, dry, palm oil odour , small particle and homogeneous were the main sensory a
16 ttributes drivers of liking CATA desc
ttributes drivers of liking CATA descriptors responsible for consumer liking y = 17,457x - 1537 R² = 0,9452 20 30 40 50 60 70 80 90 100 110 88 90 92 94 Crusty Dry matter content (%) y = - 105,34x + 545,37 R² = 0,8474 0 20 40 60 80 100 120 4,2 4,5 4,8 5,1 5,4 Acidic taste pH Correlations between sensory descriptors and physico - chem
17 ical characteristics Objective :
ical characteristics Objective : Validate the consumer study ï¶ Lower production and consumption of these new gari types could not be explained by an overall disliking by Beninese consumers . CONCLUSION ï¶ New strategies for marketing fortified gari will be developed on basis of descriptors that drive consumers' liking .