Consumer Acceptability of Orange Fleshed Sweet Potato Fortified Gari

Abstract

The purpose of the study was to explore the effect of different proportions of Cassava – Orange Fleshed Sweet Potato (OFSP) on the physical, chemical and sensory properties of gari produced from cassava roots and OFSP tubers. A factorial experimental design was employed to obtain seven samples of cassava and OFSP gari of different proportions of the traditional production method for gari. Convenient sampling technique was also employed to describe consumer acceptability of the developed products using a panel of 50 volunteers who were used for the evaluation phase of the study. The result from the chemical properties of Cassava – OFSP gari showed that, there was a significant difference (𝑝<0.05) among the Cassava – OFSP gari samples and an increase in the level of moisture content was observed as the level of OFSP addition increased was observed. The results showed a swelling index range of samples ranged from 340−400% , with 0% Cassava gari having the highest value and that of 100% OFSP the least. The results of the sensory evaluation showed that the OFSP fortified gari samples assessed in their dry particulate form differed significantly (𝑝<0.05) in all the sensory attributes (aroma, taste, texture, colour, soakability and overall acceptability) evaluated. The study showed that 30% OFSP can traditionally be added to cassava for quality gari production. A research needs to done on Cassava – OFSP gari to evaluate the nutritional composition for recommended dietary allowance and also to deduce its suitability for consumption by all groups. More so, a research into technologies of improving upon the traditional gari processing method in order to increase the quantities of gari produced is recommended.