Evaluation of the sensory characteristics and consumer acceptability of deep- freied crisps of two varieties of Ghanaian yam (Dioscorea rotundata) in the Accra metropolitan area

Abstract

Deep-fried crisps snack developed from yam (Dioscorea rotundata) was evaluated on its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess color, crispiness, aroma, taste and overall acceptability. Subsequently, the two most preferred yam seasoned chips were selected for a consumer acceptability survey using 158 respondents.In the sensory evaluation, significant difference (p<0.05) was established for crispiness, taste and overall acceptability of the crisps. Ginger and shrimp seasoned chips from pona variety was the most preferred.Regression analysis showed that taste and crispiness significantly influenced the selection of the most preferred products. In the consumer acceptability campaign, the two differently seasoned chips were rated similarly(p>0.05), although more respondents preferred the ginger seasoned chips. Preference for the two seasoned crisps was markedly different among males and females but quite akin, considering other demographic parameters