Consumers’ responses to traditional custard mix comprising orange fleshed sweet potato, maize and sorghum

Abstract

Pap is a plain porridge prepared from cereals and water and low nutritive value, protein and low energy density. It is needful to add other food sources like Vitamin A rich foods to improve its nutritional value. Sweet potato especially orange fleshed sweet potato (OFSP) was used to fortify and raise the nutritional content. The mixes of 50% maize + 50% sweet potato; 50% sorghum + 50% sweet potato, 50% sorghum + 50% maize, 100% maize and 100% sorghum. Fresh OFSP roots were washed, sliced to constant weight. Sorghum and maize grains were cleared by removing dirt, washed and dried to constant weight. Data were collected with questionnaire administered to 50 respondents. Information was obtained on the socio-economic characteristics of the population,
consumers’ perception and sensory evaluation of the mixes in respect of taste, flavour, colour of powder and prepared pap, mouth feel and overall acceptability. Majority of the respondents were middle aged (33.2 years) and 59.4% female. Most respondents had a form of formal education.
More (56.4%) of the respondents consume pap because they love it, while 45.4% prepare their mix from maize and sorghum only. On sensory evaluation, respondents prefer the taste, sourness and flavour of maize or sorghum mix with OFSP. Generally, most respondents accepted the mix with OFSP than 100% maize or 100% sorghum. In all, a traditional custard mix with OFSP was the most preferred. Therefore, such mix should be promoted.