Show simple item record

dc.contributor.authorKaya, Ozgur
dc.contributor.authorFlorkowski, Wojciech J.
dc.contributor.authorSarpong, Daniel
dc.contributor.authorChinnan, Manjeet S.
dc.contributor.authorRessurrecion, Anna V. A.
dc.date.accessioned2021-04-27T09:47:36Z
dc.date.available2021-04-27T09:47:36Z
dc.date.issued2020
dc.identifier.citationKaya, O., Florkowski, W. J., Sarpong, D., Chinnan, M. S., & Ressurrecion, A. V. A. (2020). Groundnut spread likability, sensory properties, and intent to pay for quality certification. Food & Nutrition Research, 64. https://doi.org/10.29219/fnr.v64.3600en_US
dc.identifier.issn1654-661X
dc.identifier.urihttp://hdl.handle.net/11073/21455
dc.description.abstractQuality-certified, nutritious novel groundnut spread has great commercialization possibilities due to evolving urban lifestyles in Africa, but lack of information about likability, sensory attributes, and consumer safety awareness is a severe barrier for small enterprises. This paper examines a novel groundnut spread, made of sorted kernels deemed free of aflatoxin, intended for use on bread in a fashion similar to groundnut paste or groundnut butter, but with modified sensory characteristics. In particular, it seeks to measure the effects of sensory attributes of the novel spread on the intent to pay for safety certification and the role of consumer awareness of aflatoxin. A novel spread was prepared with groundnut paste from sorted kernels (to eliminate the risk of aflatoxin contamination) and cocoa. Adults intercepted at Ghana’s International Fair in 2012 volunteered to sample the spread and complete a questionnaire. Results from a tasting panel of untrained participants established that sensory attributes and panellist characteristics are relevant to the intent to pay for quality certification. Spread likability, aroma, education, knowledge about aflatoxin, packaging and being married were identified as major factors increasing the probability of intent to pay for quality certification whereas young age and the presence of children in a household lowered the probability. Results also identified income, education level, and having young children at home as increasing the chances of knowing about aflatoxin. Groundnut paste available in Ghana is often contaminated by aflatoxin as it is in other countries in the region and consumers cannot visually assess paste quality. Under the circumstances, quality certification is necessary.en_US
dc.language.isoen_USen_US
dc.publisherSwedish Nutrition Foundationen_US
dc.relation.urihttps://doi.org/10.29219/fnr.v64.3600en_US
dc.subjectGroundnuten_US
dc.subjectQuality certificationen_US
dc.subjectUntrained panelen_US
dc.subjectLikabilityen_US
dc.subjectAromaen_US
dc.subjectAflatoxin awarenessen_US
dc.titleGroundnut spread likability, sensory properties, and intent to pay for quality certificationen_US
dc.typePeer-Revieweden_US
dc.typeArticleen_US
dc.typePublished versionen_US
dc.identifier.doi10.29219/fnr.v64.3600


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record