Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges

Abstract

This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to investigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples. Chia seeds flour was developed and blended with cassava flour at varying proportions (0, 5, 10, 15, 20, and 25%) to make six composite porridges labelled CF, CCSF1, CCSF2, CCSF3, CCSF4, and CCSF5. The control cassava porridge (CF) formulation had significantly (p 0.05) from other composite porridge blends (sample CCSF1, CCSF3, and CCSF4). Consumer preferences for porridge formulations were largely driven by colour, texture, and oiliness attributes. Thus, mixing up to 25% chia seeds flour with cassava flour produces a composite porridge with enhanced sensory properties and, hence, more consumer appeal than non-mixed cassava porridge. Significantly, this study creates an opportunity for small to large-scale food processors to valorise cassava flour by producing cassava-chia seeds composite flour to benefit the broader population in terms of food security and nutritional enhancement.

Keywords

• Quantitative descriptive analysis
• Consumer test
• Porridge
• Cassava flour
• Chia seeds flour