SENSORIAL TEXTURE ATTRIBUTES AND CONSUMER ACCEPTABILITY OF SWEET-POTATOBASED AMALA AS INFLUENCED BY DIFFERENT PROCESSING METHODS
| dc.contributor.author | Wasiu Awoyale, Elizabeth Abisola Aremu, Lateefat A. Oyafajo and Lateef Oladimeji Sanni | |
| dc.date.accessioned | 2025-07-21T09:38:05Z | |
| dc.date.available | 2025-07-21T09:38:05Z | |
| dc.date.issued | 2025-06-19 | |
| dc.description.abstract | Sweet potato tuber is an important staple food in many developing countries, with research on the fermented flour spanning from characterization to value addition, but with little or no study on the textural attributes and consumer acceptability of the amala as influenced by different processing methods. This study aimed to close this research gap. The flour was produced using steeping temperatures of 30±2 oC (cold water) and 60 oC (warm water) for 24, 48, and 72 h, respectively. It was dried at 60 °C for 48 h in a dryer, milled, cooled, sieved, and packaged for further study. The flour (100 g) was reconstituted in boiling water (195 mL) to get the amala. The amala was evaluated for sensorial texture attributes using a well-structured questionnaire with 15 trained panelists, and the consumer acceptability was conducted in three locations (Malete, Asomu, Elemere) of Kwara State. Nigeria is using a well-structured questionnaire with 50 panelists in each area. The result showed that the softness and stretchability of the amala were significantly different, while the stickiness and mouldability were not significantly different (p>0.05). The 48 h warm water fermented sweet-potato-based Amala was preferred in Malete, Asomu, and Elemere by the consumers, due to its mouldability as shown in the principal component biplot. Therefore, the consumer acceptability of the fermented sweet-potato-based amala is linked to its mouldability. | |
| dc.identifier.citation | Wasiu Awoyale, Elizabeth Abisola Aremu, Lateefat A. Oyafajo and Lateef Oladimeji Sanni (2025). SENSORIAL TEXTURE ATTRIBUTES AND CONSUMER ACCEPTABILITY OF SWEET-POTATOBASED AMALA AS INFLUENCED BY DIFFERENT PROCESSING METHODS. PROCEEDINGS OF THE 11TH REGIONAL FOOD SCIENCE AND TECHNOLOGY SUMMIT (ReFoSTS), EKITI KETE, 2025, 16TH-19TH JUNE, 2025. Pp. 118-122. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/5750 | |
| dc.language.iso | en | |
| dc.publisher | NIFST | |
| dc.relation.ispartofseries | 11 | |
| dc.title | SENSORIAL TEXTURE ATTRIBUTES AND CONSUMER ACCEPTABILITY OF SWEET-POTATOBASED AMALA AS INFLUENCED BY DIFFERENT PROCESSING METHODS | |
| dc.type | Presentation |