Consumers’ Acceptability of Fortified Soya-Millet-Yakeyake (“Somillyake”) and Its Nutritional Composition

Abstract

The study examined consumers’ acceptability of fortified soya-millet-yakeyake (“Somillyake”) and its nutritional composition in the Cape Coast Metropolis. This investigation was guided by six objectives which were transformed into three research questions and three hypotheses respectively. The pre-experimental design, specifically the static-group comparison design as well as the cross-sectional survey design were employed in the conduct of this investigation. The population of this study comprised yakeyake consumers within the Duakor community. Using a purposive sampling technique, questionnaires were administered to 75 panel members for the sensory evaluation test. Sixty-five (65) questionnaires were however filled and returned, this resulted in an 87% response rate. Hence, all the analyses on the sensory evaluation were based on 65 respondents. The data gathered were analysed using means and standard deviations as well as one-way repeated measures (ANOVA). It was discovered that respondents had high preference for food sample 3 (i.e., CSMY 2) as the most preferred somillyake endorsed by the panellists due to the savoury aroma and aftertaste of the product. It was therefore concluded that the endorsement of food sample 3 as the overall acceptable food sample was as a result of the fact that the product had savoury sensory attributes such as aroma and aftertaste which were most preferred by respondents. Dieticians, nutritionist, public health workers, and dietetics are therefore encouraged to educate and counsel yakeyake consumers and the general public on the importance of adding soya beans and millet to their diets since soya beans and millets have important sensory attributes and nutritional contents required for body growth and nourishment.