Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends

Abstract

Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans.

Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack

“…The traditional mkarango is light brown. A study by Ng'ong'ola‐Manani, Mwangwela, Schüller, Østlie, and Wicklund (2014) also established that brown color in a soy fortified maize‐based fermented snack was one of the major drivers for dislike by consumers. Similarly, Otegbayo, Adebiyi, Bolaji, and Olunlade (2018) reported decreased general acceptability of soy enriched bread with increased level of soybean substitution.…”

Public perception of algal consumption as an alternative food in the Kingdom of Bahrain

“…Sensory factors including appearance, colour, texture, taste and smell are important for the evaluation of food products, affecting perception and food acceptance (Grunert, Bredahl, & Scholderer, 2003;Ng'ong'ola-Manani, Mwangwela, Sch€ uller, Østlie, & Wicklund, 2014). Sensory quality is necessary for the success of a product (Grunert, 2005).…”

Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges

“…Different researchers have also investigated the utilization of flours from dried maize–soy blends (CSBs) in local diets for children and found them well acceptable (Achidi et al., 2016 ; Alamu, Maziya‐Dixon, Popola, Gondwe, & Chikoye, 2016; Amegovu et al., 2014; Cheryan, Mc Cune, Nelson, & Ferrier, 1979; Chukuma et al., 2016; Emire & Buta, 2015; Fikiru, Bultosa, Forsido, & Temesgen, 2016; I‐Brockdorf et al., 2015; Kalimbira, Mtimuni, & Mtimuni, 2004; Kehlet, Kæstel, Hausner, Bredie, & Allesen‐Holm, 2011; Muhimbula, Issa‐Zacharia, & Kinabo, 2011; Ng'ong'ola‐Manani et al., 2014). This study is the first of its kind to formulate and test the acceptability and preference of porridges prepared from smoked and dried fresh maize–soy blends.…”

“…To improve the protein quality, maize is consumed together with other protein sources such as legumes, milk, soybeans, and amaranth seeds and leaves, which are relatively rich sources of lysine and tryptophan, but are low in sulfur amino acids contained in maize (Food and Agriculture Organization of the United Nations, 1992). In Malawi and other countries in sub‐Saharan Africa, maize–soy blends are produced commercially and locally promoted by governments and their development partners for feeding young children and adults in schools, hospitals, orphanage centers, and refugee camps (Ng'ong'ola‐Manani, Mwangwela, Sch€uller, Østlie, & Wicklund, 2014; Lawless & Heymann, 2010).…”