gari, a cassava product in Benin

Consumers’ acceptability of fortified

gari, a cassava product in Benin

L. Adinsi1_{, L. Prin}2_{, N. Kougblenou}1_{, A. Escobar}3_{, C. Sacca}1_{, J.}

Hounhouigan1_{, T. Tran}2_{, D. Dufour}2,3_{, N. Akissoé}1_{, G. Fliedel}2

1.UAC, Benin; 2.CIRAD, France, 3.CIAT, Colombia

Context

The case study 3 of RTB project on cassava has for objective to ensure that products resulting from new varieties and from both current and new processing technologies meet consumer taste.

This project is divided in two groups of studies including sensory and consumer tests to know if a new or improved traditional

process developed for making new or improved traditional

products could be adopted

Five African countries are involved: Nigeria, Tanzania, Sierra Leone, Benin and Cameroon.

 Most popular staple food (a sort of semolina) made from cassava by peeling,

washing, rasping, fermentation/pressing,

and cooking/drying

 Consumed dry, or diluted into tap water added with sugar, coconut, peanuts/cashew nuts, or as a cooked

paste accompanied with a sauce

Gari?

Cassava

Cooking gari Gari

Rationale

Fortified gari (added with palm oil or/and soybean) resulting from research and endogenous innovative actions was recently developed.

 Large variability of traditional gari types depending on

-Degree of fermentation (1 to 8 days) : little to very fermented -Degree of cooking/drying ; very dried to little wet in the heart -Particle size : fine to coarse particles

-Homogeneity of particle size : homogeneous to heterogeneous -Presence of fibers : few or many fibers

 Up to now, the consumption of those new gari types is not still spread to all the regions in Benin.

 Consumers’ perception of fortified gari, could be key information required to develop strategies for marketing it.

 Consumption form : Dry

 5 samples : Three traditional gari (Ahayoé.UF.Ik, Sohia.F.Da,

F.Dj), two fortified with palm oil (Palmoil.UF.Ou) and soybean

(Soy.UF.Ou)

JAR scale (colour, texture during chewing, degree of roasting,

acidic taste, particle taste)

CATA questions

: 21 terms [sensory (16) and emotional (5)]

Overall liking: 9-point hedonic scale (1=Dislike extremely, 9=Like extremely)

 121 consumers

Statistical analysis

ANOVA and hierarchical cluster analysis were

performed on overall liking consumer data

Penalty analysis was carried out on JAR test data

PCA was performed on CATA data

MFA was carried out on CATA and overall liking

data

7.1 6.7 6.7 5.2 3 1 2 3 4 5 6 7 8

Soy.UF.Ou Ahayoé.UF.Ik Palmoil.UF.Ou Sohia.F.Da F.Dj

Con sume r a cce pta bili ty (scor e)

Fortified gari (with soybean or palm oil) was as liked as one traditional gari (Ahayoe)

Besides Ahayoe gari (traditional), fortified gari (added with palm oil or soybean) was accepted by 92% of consumers

1 2 3 4 5 6 7 8

Cluster 1 (56%) Cluster 2 (36%) Cluster 3 (8%)

Mean a

cc

epta

bil

ity

Ahayoé.UF.Ik Sohia.F.Da Palmoil.UF.Ou Soy.UF.Ou F.Dj

Mean consumer acceptability by consumer

segment

0 1 2 3

Particle size Acidic taste Degree of roasting/drying Texture during chewing

Colour Mean drops

Too weak Too strong

“Colour ts” and “acidic taste ts” received higher mean decreases (> 2.5) in overall consumer acceptance.

Mean drops in liking for the "too weak

(tw)" and "too strong (ts)"

Objective : Identify potential directions for product improvement on

Particle size Too weak Particle size Too strong Acidic taste Too weak Acidic taste Too strong Degree of roasting Too strong Texture during chewing Too strong Colour Too strong 0 0,25 0,5 0,75 1 20 22 24 26 28 30 32 34 Pe na lty % of consumers

The highest penalties (penalty higher than 0.75 and more than 25% of cases) were observed for acidic taste and colour

Significant penalties according to the

proportion of consumers

Ahayoé.UF.Ik Sohia.F.Da Palmoil.UF.Ou Soy.UF.Ou F.Dj Coarse particle Small particle Yellow White Dirty white Heterogeneous Homogeneous Fibrous Crusty Less dry Dry Palm oil odour Fermented odour Acidic taste Sweet taste Grilled taste -2 -1,5 -1 -0,5 0 0,5 1 1,5 2 -3 -2,5 -2 -1,5 -1 -0,5 0 0,5 1 1,5 2 2,5 F2 (2 5 ,7 8 % ) F1 (49,15 %)

Relationship between CATA descriptors

and gari samples

Ahayoé.UF.Ik Sohia.F.Da Palmoil.UF.Ou Soy.UF.Ou F.Dj Good taste Flavorless Attracting Nourishing Good for health -2 -1 0 1 2 -4 -3 -2 -1 0 1 2 3 4 F2 (4 ,2 2 % ) F1 (95,04 %)

Relationship between CATA descriptors

and gari samples

Coarse particle Small particle Yellow White Dirty white Heterogenous Homogeneous Fibrous Crusty Less dry Dry Palm oil odour Fermented odour Acidic taste Sweet taste Grilled taste Good taste Flavorless Attracting Nourishing Good for health

Overall liking -1 -0,75 -0,5 -0,25 0 0,25 0,5 0,75 1 -1 -0,75 -0,5 -0,25 0 0,25 0,5 0,75 1 F2 (2 0 ,2 0 % ) F1 (59,61 %)

Sensory descriptors Perceptions Overall liking

Sweet taste, white, yellow, crusty, dry, palm oil odour, small particle and homogeneous were the main sensory attributes drivers of liking

CATA descriptors responsible for consumer liking

y = 17,457x - 1537 R² = 0,9452 20 30 40 50 60 70 80 90 100 110 88 90 92 94 Crusty

Dry matter content (%)

y = -105,34x + 545,37 R² = 0,8474 0 20 40 60 80 100 120 4,2 4,5 4,8 5,1 5,4 Acidic taste pH

Correlations between sensory descriptors and

physico-chemical characteristics

 Lower production and consumption of these new gari types could not be explained by an overall disliking by Beninese consumers.

CONCLUSION

 New strategies for marketing fortified gari will be developed on basis of descriptors that drive consumers' liking.