Consumer testing of pounded yam in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

Otegbayo Bolanle Omolara, Oroniran Oluyinka, Fawehinmi Olabisi, Tanimola Abiola, Bolaji Tomilola, Fliedel Geneviève, Adinsi Laurent, Bechoff Aurélie. 2022. Consumer testing of pounded yam in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Iwo : RTBfoods Project-CIRAD, 21 p.

Résumé : Quality attributes are perceived differently by various individuals, and sensory perceptions can be influenced by consumers' different demographic characteristics. Sensory preference among rural and urban consumers for yam varieties and those varieties made into pounded yam was the focus of this field survey. The aim was to incorporate the best quality attributes into new breeders' lines. Consumption habits of consumers, their form and frequency of consumption as well as their preferences for pounded yam quality were assessed. In order to understand consumers' demand for pounded yam sensory characteristics, a clear and visual mapping of the most liked and least liked pounded yam varieties associated with high and low quality characteristics and high and low overall liking scores, respectively, was examined using statistical analysis (XLSTAT software). In this field study, 180 consumers were assessed for pounded yam quality preferences using 4 pounded yam samples prepared from identified yam varieties in Iwo, Osun state, Nigeria. Yam varieties which are less preferred by the consumers were classified as less preferred because of their 'not too good' quality pounded yam characteristics and compared favourably with pounded yam from the highly preferred yam varieties. Good quality pounded yam samples were described as 'stretchable', 'soft', 'smooth', 'mouldable', 'not sticky', 'white/yellow' depending on the yam flesh colour, 'sweet taste' and 'good aroma'. These described pounded yam varieties Lasinrin (269), Gbongi kamilu (386) and Awana (752). The least liked pounded yam sample was Ewura. Consumers described its pounded yam as 'lumpy', 'not mouldable', 'not stretchable' etc. when touched and perceived it as 'too dark' in appearance and having a 'bitter' taste in the JAR test results. In conclusion, high quality characteristics related to a high mean overall liking and associated with the most liked pounded yam samples with the terms: 'smooth', 'mouldable', 'good aroma', 'stretchable', 'sweet taste', 'soft'. The most liked varieties were Lasinrin, Awana, and Gbongi Kamilu. Conversely, the low quality characteristics related to a low mean overall disliking by the consumers and associated to the least liked pounded yam sample, Ewura, which rated as a low quality variety with attributes such as 'grey'/'too dark', 'bitter taste', 'sticky', 'not stretchable', 'lumps', and 'too hard'.

Mots-clés libres : Consumer acceptability, Hedonic preference, Check-all-that-applies, Just-about-right, Pounded yam, Preferred quality characteristics, Gender

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

Auteurs et affiliations

• Otegbayo Bolanle Omolara, Bowen university (NGA)
• Oroniran Oluyinka, Bowen university (NGA)
• Fawehinmi Olabisi, Bowen university (NGA)
• Tanimola Abiola, Bowen university (NGA)
• Bolaji Tomilola, Bowen university (NGA)

Contributeurs et affiliations

• Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Adinsi Laurent, UAC (BEN) - collaborateur
• Bechoff Aurélie, NRI (GBR) - collaborateur

Source : Cirad-Agritrop (https://agritrop.cirad.fr/602098/)

Métriques

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