Drivers of the consumer acceptability of sweet potato poundo produced from different steaming temperatures and times

Abstract

This study aimed to evaluate the drivers of the consumer acceptability of sweet potato poundo (SPP). The SPP was produced using different steaming temperatures and times (80℃: 5mins, 84 ℃: 9 mins, 90 ℃: 7.5 mins, and 104 ℃: 7.5 mins), and then analyzed for biophysical and textural attributes and consumer acceptability in three locations (Safari, Malete and Asomu) of Kwara State. The principal component analysis shows that the 90 oC: 7.50 min SPP was in the same quadrant with the water absorption capacity, zinc content, sensory hardness and mouldability, instrumental hardness and gumminess, and the consumer acceptability of the dough in all the locations. Also, the consumer acceptability of the SPP was negatively correlated (p<0.05) with the carbohydrate (r=-0.88) and amylose (r=-0.94) contents, and the sensory stickiness (r=-0.95) of the cooked dough, while a positive correlation was observed with the water absorption capacity of the SPP (r=0.97), and the sensory hardness (r=1.00) and mouldability (r=0.76), as well as the instrumental hardness (r=0.89) and gumminess (r=0.84) of the cooked dough. Thus, the drivers of the consumer acceptability of the 90 oC: 7.50 min SPP may be the sensory hardness and mouldability, and the instrumental hardness and gumminess, which might have been influenced by the positive contribution of the water absorption capacity of the SPP.