Penina Muoki, Jacob Wambaya, Sammy Agili
International Potato Centre, Kisumu-Kenya
P.O BOX 1745, Kisumu
Corresponding Author P.email@example.com
Acceptance and preference of sensory properties is a key determinant of food choice. Four sweetpotato varieties (Vita, Kabode, Chebolol and SPK031) were subjected to consumer sensory evaluation following an on farm trail in Kericho County, a relatively new zone in commercial sweetpotato production. Seven sensory descriptors (Colour, sugar level, softness, mouthfeel, Smell and aftertaste) were used to rate the four varieties of sweetpotato after steaming, while still warm. Consumers were rural residents neighboring the sweetpotato trial plots and were divided into four treatments; depending on the information received before tasting.
Sweetpotato is consumed at least once in a day throughout the year by 87% of the respondents. There was no significant difference due to age of the respondent nor gender regarding frequency of sweetpotato consumption. Male consumers however tendered to rate the acceptance of the orange fleshed varieties higher than the female consumers.
Overall, the local variety, that is white fleshed was the most preferred variety in all the attributes although in some attributes rating was not significantly different from the orange fleshed varieties especially Kabode. Provision of either agronomic, nutrition, sensory or a combination of the messages, did not significantly influence the overall rating of the sweetpotato. Consumers were willing to pay more for the orange fleshed sweetpotato-vita and Kabode as compared to the white fleshed sweetpotato.
About 65% of the respondents had heard about vitamin A. Of these, 45% could mention at least 3 functions of Vitamin A. The sensory ratings of vita and Kabode varieties were closely related to the ratings of the local white fleshed variety; an indication of wide acceptance by adult population in Kericho county.
Subjects: MPU CoP
Publication Date: 2017
Rights: Attribution 4.0 International (CC BY 4.0) - You can copy, distribute, display and perform the work and evolved versions of it. You must give the original creator credit for the work.