Influence of biophysical attributes and locations on the consumer acceptability of backslopped fermented gari
Loading...
Date
2024-03-20
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The backslopped fermentation method was used to produce gari to reduce the variability
in the sensory attributes and their composition. The relationship between the quality
attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture
profile of the cooked dough (eba) has been reported. There is presently no information on
the drivers of the consumer acceptability of the BFG based on locations. Hence, this study
aimed to evaluate the influence of biophysical attributes and locations on the consumer
acceptability of BFG. The BFG was produced using an established method with the
traditional spontaneous fermentation used as a control in each location. The consumer
acceptability of the gari samples was carried out using a well-structured questionnaire in
each location, and the biophysical attributes were analyzed in the laboratory using
standard methods. The principal component analysis results showed that the consumers
prefer the BFG in the Tse-Hom community because of their starch and sugar contents,
bulk density, and peak time. The consumer acceptability of the 24 hrs and 48 hrs BFG in
the Amatta community and the 24 hrs BFG in the Ubomiri community was associated
with the trough and final viscosities and sugar content of the product. Also, the gari
consumers in the Obaagun community accepted the 48 hrs BFG due to the water
absorption capacity, pasting temperature, and the peak time of the product. Therefore, the
consumer acceptability of the BFG is attributed to its biophysical traits but differs between
locations.
Description
Keywords
Citation
Awoyale, W., Oyedele, H., Adenitan, A. A. and Maziya-Dixon, B. (2024). Influence of biophysical attributes and locations on the consumer acceptability of backslopped fermented gari. Food Research, 8(2): 120 – 137. https://doi.org/10.26656/fr.2017.8(2).233