Sensory quality of agbelima - a fermented cassava product

Abstract

An investigation was carried out to identify the relevant sensory quality attributes consumers and producers associate with 'agbelima', the relative importance of these attributes in determining product acceptability, and the most adequate objective indicators of these attributes. A swvey was conducted to identify the relevant attributes. colour, smoothness, cohesiveness, aroma, sourness and degree of wetness, were identified as the most important attributes. Three of these attributes - colour, smoothness, sourness - were assessed by objective and subjective methods, using four different samples of agbelima. Instrumental methods (the Minolta Chroma Meter Model CR-200; and the Coming pH Meter Model 240) were used to objectively measure colour intensities and pH of the products. A chemical determination method was uscd to determine titratable acidity as a measure of sourness, whilst a physical separation method of classification was used to determine the particle size and uniformity index of the products, as indicators of smoothness. A ranking test employing a 36-member sensory panel was used to subjectively assess the three sensory attributes for differences in intensity characteristics and preference, simultaneously. Linear and multiple regression analysis of the data showed that colour was the most important attribute in determining product acceptability, with sourness being the least. The most adequate objective indicators of colour were found to be the 'b' parameter of the L*a*b* colour system, and the 'C' parameter of the L*C*Ho colour system. For sourness, both pH and titratable acidity were excellent indicators, whilst smoothness was most adequately reflected by the average particle size rather than by the uniformity index