Table 7.

Summary of studies investigating sensory acceptability of provitamin A-cassava via hedonic score testing

Population, N	Hedonic scale	Varieties investigated	Food product	Acceptability resulta for biofortified food products	Reference
Adult men in rural Nigeria, N = 20	9-point	TMS 1358	Gari paste Eba fermented 1 d–4 d	Acceptable	Abiodun et al (2020)67
Adults in rural Nigeria, N = 50	9-point	High-quality yellow cassava starch	Gruel with 60%–100% cassava starch and 0%–40% partially defatted soybean flour	Acceptable	Alake et al (2016)68
Staff and graduate students at university in Nigeria, N = 12	9-point	NR	Ogi gruel with 88%–94% cassava root starch and 0.3%–12% whole egg	Acceptable	Awoyale et al (2016)69
Semi-trained panelists in rural Nigeria, N = 12	9-point	TMS 01/1368 TMS 419 (controlb)	Bread (20% cassava, 80% wheat)	Acceptable	Awoyale et al (2019) (pre-print)70
Adults (18-83 years) in suburban Nigeria	9-point	TMS 01/1368 TMS 01/1371 TME 419 (control)	Eba with or without red palm oil or Fufu	Acceptable	Bechoff et al (2018)71
Adult consumers in Nigeria, N = 30	9-point	TMS 07/0593 White conventional (control)	Pasta with or without amaranth vegetables	Acceptable without amaranth vegetables	Lawal et al (2021)72
Adults in Brazil, N = 134	9-point	BRS Dourada BRS Gema de ovo BRS Jari Hybrid 2003 1411	Dehydrated chips, ± onion and parsley flavoring	Acceptable: BRS Jari and Hybrid 2003 1411 with onion and parsley flavor and plain Hybrid 2003 1411	Oliveira et al (2017)66
Adults in rural Nigeria, N = 671	5-point	Light yellow Very deep yellow Local variety (control)	Gari Eba	Acceptable	Oparinde, Banerji, et al. (2016)65

^aFoods were considered acceptable if they had an overall sensory acceptability score of ≥70%.

^bControl refers to a nonbiofortified, non-industrially fortified, conventional crop. Abbreviations: NR, not reported.