Sensory Characteristics and Consumers Acceptability of Nutri-Cassava Chips

Abstract

This study evaluated the sensory characteristics and consumer acceptability of Nutri-Cassava Chips developed using varying ratios of cassava and Nutriblend mixture. Three formulations were prepared using 500g cassava with 25g, 50g, and 75g of Nutriblend, respectively. A sensory evaluation was conducted with 15 semi-trained panelists who assessed each treatment for color, aroma, taste, texture, and general acceptability using a 9-point Hedonic scale. Statistical analysis revealed significant differences among treatments in color (p < 0.001), taste (p = 0.0015), texture (p = 0.0093), and general acceptability (p = 0.0219), with no significant difference in aroma (p > 0.05). Treatment 1 (25g Nutriblend) emerged as the most acceptable formulation and was further tested by 50 consumer respondents across five age groups. Results showed high acceptability across all demographics, particularly among adults and young adults. Proximate analysis of the most acceptable treatment revealed 3.46% crude protein, 2.57% crude fiber, 17.92% crude fat, 4.55% moisture, and 2.68% ash. These values indicate improved nutritional content compared to conventional cassava chips. The integration of Nutriblend improved the functional profile without compromising sensory appeal. Findings demonstrate the potential of Nutri-Cassava Chips as a nutritionally enhanced, consumer-preferred, and locally viable snack product. The study supports the use of fortified complementary foods in value-added product development and provides a model for transforming indigenous crops into health-promoting snack alternatives.