Sensory characteristics and consumer segmentation of fried sweet potato for expanded markets in Africa

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dc.contributor.authorDery, Eric K
dc.contributor.authorCarey, Edward E.
dc.contributor.authorSsali, Reuben T.
dc.date.accessioned2023-04-30T11:40:49Z
dc.date.available2023-04-30T11:40:49Z
dc.date.issued2020-10-06
dc.descriptionInternational Journal of Food Science & Technology, 56(3), 1419-1431.en_US
dc.description.abstractPrepared foods are increasing in popularity in West Africa alongside rapid urbanisation. Growing demand for fried products calls for targeted breeding efforts to meet consumer needs, but little is known regarding consumer preferences. This research identified the sensory attributes of fried sweetpotato preferred by different consumer groups using a combination of consumer acceptance testing and descriptive sensory analysis. Market and community surveys identified three consumer segments in Ghana and Nigeria with contrasting preferences for fried sweetpotato sensory attributes. One group preferred crispy, crunchy, mealy and sweet fried sweetpotato; another preferred characteristic yam flavour and dry texture; and the third preferred uniform orange colour appearance, ripe plantain flavour and palm nutty flavour. Such consumer segmentation can help emerging West African fried sweetpotato industries identify target markets and provides valuable information to breeders, growers and retailers to prioritise attributes in their breeding, growing or product sourcing decisions.en_US
dc.description.sponsorshipACE Impact: Dryland Agriculture, CDAen_US
dc.identifier.citationDery, E. K., Carey, E. E., Ssali, R. T., Low, J. W., Johanningsmeier, S. D., Oduro, I., ... & Yusuf, H. L. (2021). Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa. International Journal of Food Science & Technology, 56(3), 1419-1431.en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.14847
dc.language.isoenen_US
dc.publisherInstitute of Food Sciences and Technologyen_US
dc.subjectJan W. Lowen_US
dc.subjectSuzanne D. Johanningsmeieren_US
dc.subjectIbok Oduroen_US
dc.subjectAbena Boakyeen_US
dc.subjectRachael M. Omodamiroen_US
dc.subjectHauwa L. Yusufen_US
dc.subjectBreedingen_US
dc.subjectcrispnessen_US
dc.subjectfriesen_US
dc.subjectIpomoea batatasen_US
dc.subjectprofileen_US
dc.subjectsweet potatoen_US
dc.subjectCDAen_US
dc.subjectBayero University, Kanoen_US
dc.subjectNigeriaen_US
dc.titleSensory characteristics and consumer segmentation of fried sweet potato for expanded markets in Africaen_US
dc.typeArticleen_US
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