ArticleInternational journal of food science & technology2021
Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa.
Article in International journal of food science & technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis.Journal of food science and technology · 2026Article
- Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties.Comprehensive reviews in food science and food safety · 2025Review
- Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi.Frontiers in sociology · 2024Article
- Recommendations for validating hierarchical clustering in consumer sensory projects.Current research in food science · 2023Article
- Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda.Food quality and preference · 2022Article
- Effects of Roasting Sweet Potato (Foods (Basel, Switzerland) · 2021Article
- Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa.International journal of food science & technology · 2021Review
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Authors and funding
9 authors.
Funding
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Abstract
Prepared 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.
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