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

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationKwame Nkrumah University of Science and Technologyen
cg.contributor.affiliationInternational Potato Centeren
cg.contributor.affiliationUnited States Department of Agricultureen
cg.contributor.affiliationNational Root Crops Research Institute, Nigeriaen
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.donorBill & Melinda Gates Foundationen
cg.coverage.countryGhana
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2GH
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierEdward Carey: 0000-0003-1007-2529
cg.creator.identifierReuben SSALI Tendo: 0000-0002-8143-6564
cg.creator.identifierJan Low: 0000-0001-8170-6045
cg.identifier.doihttps://doi.org/10.1111/ijfs.14847en
cg.isijournalISI Journalen
cg.issn1365-2621en
cg.issue3en
cg.journalInternational Journal of Agricultural Sustainabilityen
cg.subject.cipBIOFORTIFICATIONen
cg.subject.cipBREEDINGen
cg.subject.cipFOOD SYSTEMSen
cg.subject.cipSWEETPOTATOESen
cg.subject.cipSWEETPOTATO AGRI-FOOD SYSTEMSen
cg.volume56en
dc.contributor.authorDery, E.en
dc.contributor.authorCarey, E.E.en
dc.contributor.authorSsali, R.T.en
dc.contributor.authorLow, Jan W.en
dc.contributor.authorJohanningsmeier, S.D.en
dc.contributor.authorOduro, I.en
dc.contributor.authorBoakye, A.en
dc.contributor.authorOmodamiro, R.M.en
dc.contributor.authorYusuf, H.L.en
dc.date.accessioned2020-11-18T03:06:41Zen
dc.date.available2020-11-18T03:06:41Zen
dc.identifier.urihttps://hdl.handle.net/10568/110216
dc.titleSensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africaen
dcterms.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
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.audienceCGIARen
dcterms.available2020-11-05
dcterms.bibliographicCitationDery, E., Carey, E.E., Ssali, R.T., Low, J.W., Johanningsmeier, S.D., Oduro, I., Boakye, A., Omodamiro, R.M., Yusuf, H.L. (2020). Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa. International Journal of Agricultural Sustainability. ISSN 1365-2621. First published 15Oct2020en
dcterms.extentpp. 1419-1431en
dcterms.issued2020-11-05
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherWileyen
dcterms.subjectsweet potatoesen
dcterms.subjectbreedingen
dcterms.typeJournal Article

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