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In this deliverable the main results of sensory profile of reengineered products from group I are presented. Group I included Akpan and Gowé (Benin), Kenkey (Ghana) and Kishk Sa'eedi (Egypt). In this stage all products were submitted to reengineering process to overcome food safety and product quality issues (identified in the first stage of the project in traditional food) to facilitate their promotion and introduction to EU markets. Although all products were tested in Europe for consumer acceptance, in the case of SENSORY, for Kenkey and Akpan in Europe, the results although not obtained by a trained panel, were generated by Consumers through CATA test. The use of check-all-that-apply (CATA) questions for sensory product characterizations with consumers has been gaining acceptance by several authors (G. Ares and S.R. Jaeger, 2015) and for that we considered an equivalent test to replace the classical descriptive analysis by the trained panel that would take longer time. Due to the restrictions of delayed reengineering processes, we did not have an enough frame time to train adequately the panel. However, the characterisation of product attributes was also achieved. In the case of Gowe, due to restrictions in the productions of reengineered product due to contaminations of raw material, these results for sensory profile could not be obtained, but this was the only case in group I. However, the differences in main attributes were not so far from the traditional ones. In sensory studies of reengineered products, we´ve tried to integrate quantitative characterization of the perceivable product attributes and in consumer studies hedonic profiles (Worch, Lê, and Punter, 2010). So, in the sensory profiling of a specific group of reengineered products, once performed by a trained panel for a specific group of attributes by a specific African or European country panel, it must be considered unique and reproducible for all other panels that can test the product, afterwards. So in our sensory study of Kishk Sa'eedi as it was performed in Africa or Europe by a trained panel performing quantitative and reproducible characterization of the perceivable (Kishk Sa'eedi) attributes, herein will be used the same results for European sensory description of the product. Akpan: In terms of consumer perception of sensory attributes performed in Europe for the three Akpan products did not significantly. If we remove the terms such as “artificial”, “strong in taste”, “floral” due to a manufacturing error (use of a few drops of citronella essential oil instead of citronella infusion as a traditional flavouring of Akpan in Benin), it remains the terms “mealy”, “liquid” “drinking yoghurt” that better describe the product and were previously used for describing traditional Akpan product. This means that sensory properties of traditional Akpan were not totally improved during re-engineering to meet French consumer taste. Kenkey: The results of this study based on CATA testing allowed to provide a basis of understanding on how the reengineered Kenkey (RK) compares to standard commercial Kenkey (SK) in terms of its sensory properties. An interesting finding was that the sensory properties of RK were very different from that of the standard Ga Kenkey (SK): consumers scored differently the new product from the standard one. RK was globally perceived as too weak whilst SK was too strong. RK was perceived as bland and crumbly and SK as sour, salty and fermented. Kishk Sa'eedi (KS) was evaluated by a trained panel by QDA and analysed using QFD and PCA analysis. The results of KS sensory characteristics provide in depth understanding of the sensory quality criteria as perceived by the sensory trained panel. The present study showed that substantial differences in sensory character were noted between the traditional and re-engineered KS in particular, differences in colour, fresh odor, KS taste, fracutability and mouth coating. This work showed that the application of techniques could provide the useful information to KS and helped to identify the importance of product attributes. So in general, it can be observed that sensory properties of reengineered products of Akpan and Kenkey did not differed significantly from traditional ones, however the opposite was observed for the new KS compared to the traditional one.

This deliverable concerns the sensory evaluation of the reengineered group 1 African products in the AFTER project. Specifically, it related to reengineered akpan and gowe from Benin, kenkey from Ghana and Kishk Sa'eedi in Egypt. Concerning reengineered akpan from Benin, the sensory evaluation was undertaken in Montpellier, France. Re-engineering of akpan has focused primarily on improvement of sanitary properties of the product, which was a great achievement and will allow producing Akpan on a larger scale in SMEs in Africa. Sensory evaluation of the Akpan products was carried out using CATA and JAR techniques that have been developed for use with consumers instead of a trained panel. Three Akpan products were tested by 102 consumers: Akpan added with 10% sugar (AS10), Akpan added with 3% spray-dried milk and 8.7% sugar (AMS8.7) and Akpan added with 3% spray-dried milk and 15% sugar (AMS15). Independently of the Akpan tasted, Acidity or Sweetness attributes were scored “Just About Right, as I like” by 56 to 77% of consumers. Odour perception was perceived differently, depending on consumers. However, Texture was found “Too weak”, too liquid by the majority of consumers (49 to 55%) and Taste “too strong” (46 to 54%). The most frequently CATA descriptors checked by consumers which better described Akpan products were: “Artificial”, “Floral”, “New/Different”, “Strong in Taste”, “Mealy”, followed by “Liquid”, “Drinking yoghurt”, “Sweet”, “Acidic”, and “Rough”. At the opposite, an ideal-yoghurt was described as Creamy, Natural, Good for health, Refreshing, Homogeneous, with a texture of a Bulgarian yoghurt-type, Thick, Sweet, Attractive, Nutritious and Milk taste. In terms of sensory evaluation, the three Akpan products did not significantly. If we remove the terms such as “artificial”, “strong in taste”, “floral” due to a manufacturing error (use of a few drops of citronella essential oil instead of citronella infusion as a traditional flavouring of Akpan in Benin), it remains the terms “mealy”, “liquid” “drinking yoghurt” that better describe the product and were previously used for describing traditional Akpan product. This suggests that sensory properties of the reengineered Akpan may not be acceptable to French consumers who prefer a product with a creamy, homogeneous, Bulgarian yoghurt-type taste. Gowe in Benin was not tested using sensory evaluation. Sensory testing of Gowe in Benin was not undertaken because this was planned to be undertaken in Europe. The reason is because the methodology used in sensory evaluation is independent of the location provided the samples are the same. However, the particular samples provided for French sensory testing contained a concentration of aflatoxin that was higher than the minimum EU allowable limit. It was not possible to repeat the sensory test in France because it would have taken too long to obtain a replacement supply from Benin and to repeat the processing (takes one week). In which case the samples would have been took different to enable a comparison. The sensory evaluation of kenkey was carried at the Food Research Institute, Ghana. Current trends in urbanization, and the increasing popularity of kenkey among consumers, require larger scale production with consistent quality. Testing was conducted to determine the sensory profile of white reengineered kenkey made using the optimum pre-process conditions of steeping time (30 and 45h), steeping temperature (30ᵒC and 35ᵒC) and dough fermentation time of 12 hours. The qualitative descriptive analysis showed that the sensory profile of white kenkey was dependent on preprocessing variables. Thus merely optimizing the pre-processing variables with regards to acid production and other readily measurable constituents though could shorten the production process could not guarantee the best product sensory quality. The results show that all the descriptors generated were appropriate for differentiating sensory qualities among samples and could be used for basic research and product development for white kenkey. Soft and sticky texture in white kenkey was highly appreciated. Sensory evaluation of Kishk Sa'eedi (KS) was undertaken in Egypt. KS is an Egyptian indigenous wheat-based fermented food prepared traditionally according to the method applied by Upper Egyptians. This work is done to characterize sensory properties and sensory profile of the reengineered KS. Quantitative descriptive analysis (QDA) coupled with principal component analysis (PCA) was used to study the interrelationship among and between sensory attributes. 14 terms regarding appearance, odour, flavour and texture of the samples, was selected and a glossary describing each descriptor was developed. Three KS samples were profiled by 11 assessors using the chosen 14 sensory descriptors. Mean intensity ratings of the descriptive attributes showed that there were significant differences (p

In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group. These products were widely different and tested in differing cultures and situations. A common feature, however, is that all products are already commonly consumed by the communities and accepted, particularly with respect to the baseline products. Some products were found to be more acceptable (Gowe and Akpan in Benin, Kenkey in Ghana, Kong and Lanhouin in Senegal, Bissap and Baobab in Senegal), some of similar acceptance (Kitoza in Madagascar) and some were less acceptable (Kishk Sa'eedi in Egypt and Jaabi in Cameroon). Ways forward are discussed in all cases. Group 1: The reengineered group 1 products had mixed acceptance to consumers. Ones that were highly accepted were the reengineered Akpan which was highly accepted regardless of age, gender, socio- professional category and possessions (goods) and the majority (84.9%) expressed an interest for purchasing the reengineered Akpan and the reengineered gowe (n=100 consumers) in Benin, which was strongly accepted and more so than the traditional gowe. However, the reengineered Kenkey in Ghana while being comparable acceptance to the traditional white kenkey this would only meet a niche market. However, for the reengineered Kishk Sa'eedi, it was less acceptable and the difference was due to sour taste and spicy flavour. Group 2:The group 2 products had mixed acceptance among consumers. In the case of Kong in and Lanhouin in Senegal, the reengineered products had improved acceptance while for kitoza in Madagascar, there was no improvement in acceptance apart from those in terms of quality and safety. More specifically, Kong made using liquid smoke novel technique (RLK) had by far the highest acceptance and could easily be integrated as part of the Senegalese cuisine. This shows that there is a potential for RLK on the Senegalese market. Two types of reengineered Lanhouin types (Lanhouin dry powder, Lanhouin dry fillet) were greatly acceptable and the powdered form more than the fillet. In the case of Kitoza, consumer acceptance studies showed that there was no significant difference between all samples tested. Group 3: Group 3 reengineered products had mixed acceptance among consumers. Re-engineered bissap (hibiscus drinks) in Senegal were positively appreciated by consumers in Senegal and better accepted than the traditional commercial infusion used as baseline comparison. However, the new drinks were not perceivably different from the baseline drink to consumers concerning both the traditional character and the nutritional and healthy attributes. The reengineered baobab drinks were positively appreciated by consumers in Senegal and significantly better appreciated than the traditional commercial ones earlier tested. Jaabi (Ziziphus mauritiana). The result is the proposition of a reengineered Yaabande presenting fine texture well appreciated by consumers. However, particle size was critical and this needed to be lower than 125μm. Due to this limit, processors have adopted the manual production of flour of particle size 250μm>Ø>125μm, which is less tiresome, though it appears in second rank in the preference of consumers. The detailed methodology for each product is given for Groups I, II and III respectively. Common to all of the methodologies is the Ethical assessment and consent which is listed as follows: Ethical assessment and consent. The studies have been assessed and approved by the University of Greenwich Research Ethics Committee and the Ethics Committee at CIRAD. Consent was sought from sensory panellists and from adult consumers participating in this study. Enumerators informed participants about the study and explained that their participation was entirely voluntary, that they could stop the interview at any point and that the responses would be anonymous.

Concerning re-engineering, based on deliverables from WP1 (D1.1.2.1-survey results, D1.2.4.1-results for sensory, physical and textural analysis) and WP5 (D5.1.2.1- marketing and regulatory opportunities, D 5.3.2.1 – sensory and consumer tests), a first diagnostic of product opportunities, processing problems and re-engineering options has been obtained for each product (gowé, akpan, kenkey and Kishk Sa'eedi “KS”). The main objectives and actions that will be followed for re-engineering are listed in Annexes. First results concerning re-engineering are then presented, followed by a plan of work for each product The main conclusions for reengineering options are as follows: (a) re-engineering will with in particular deal improving shelf life and sanitary level of the traditional products. This will go through controlling fermentation by using in particular specific functional inoculums combined with re-engineering of the other unit operations (malting, milling pre-cooking, etc) that interfere with fermentation control. (b) Several options of re-engineering will be targeted: improvement of the “homemade” processes and traditional products, involving low capital investment processes and few modifications of the form of the original products that are targeted to the local market, and deeper process modifications and new formulations and ways of presentations of the products for larger processors and national and international markets; this includes in particular ready to prepare dried Akpan, Gowé and kenkey and new ready to drink/eat products (for all products).

The sensory profiles and acceptability of Akpan, Gowe, Akpan and Kishk Sa'eedi were tested using a focus group discussion, a quantitative descriptive panel and consumer panels comprising African and/or European consumers as indicated in the table below. It should be noted that consumer testing of Kishk Sa'eedi was delayed because of the current social unrest in Egypt. The number of consumers interviewed by product and country is summarised in the table below. Consumer Class (and number): Country Benin Product Akpan African: 103Non-African74 Country Ghana Product Kenkey African: 110 Non-African90 Country Benin Product Gowe African: 141Non-African- Country Egypt Product Kishk Sa' eedi : African- Non-African- Sensory testing indicated that for each product, the sensory profiles widely differed. This was influenced by the raw material (Kenkey, Gowe, Akpan, KS), process (Kenkey, Akpan and KS) and addition of sugar/milk (Akpan and Gowe). The products also differed according to acceptance. Akpan - African and non-African consumers behaved differently with respect to acceptability. Europeans generally had a lower acceptability of Akpan products compared to Africans. This was probably due to the fact that most Europeans were not familiar with the product since when Europeans did report consuming Akpan, there were no differences in acceptability. Consumers' acceptance was significantly associated with fermented odour and milky taste. African consumers were more sensitive to the thick/concentrated texture and cereal taste whilst Europeans were more positively influenced by sweet taste but negatively by acidic taste. Kenkey – African and non-African consumers differed in acceptance of Kenkey. Non- African consumers mostly preferred the white kenkey and to a lesser extent banku. Ghanaian consumers generally liked all of the samples or preferred banku. Sensory attributes important for the white likers were whitish colour, fruity odour, smooth and non-sticky texture, a less sour product without a pronounced fermented odour, and a bland taste. Salty taste correlated significantly with acceptance for the banku likers, Gowe - The commonly consumed gowe were sensorially distinct products with differences between the sorghum and maize samples of gowe, but no significant difference was noted with sugar was added. Regarding consumer testing, three distinct patterns of consumer acceptability were observed, which were grouped as 'Sugary Gowe likers' or “Natural sorghum Gowe dislikers” (63.1%) followed by 'Sugary sorghum Gowe likers' (20.6%) and 'Indifferent Gowe likers' (16.3%). Saccharified malted and no-malted sorghum Gowe without sugar were the least preferred. Kishk Sa'eedi (KS) has distinct sensory attributes and variation. Consumer acceptance has still to be completed. The conclusions for reengineering are as follows: Akpan – there are two options being products suited to a) Akpan from Maize Ogi containing Sugar and Milk (OMsm) or b) Akpan from Ogi Sorghum containing Sugar and Milk (OSsm). However, since they are representative of classes of akpan type, any of these two classes could be suited for the reengineering. That is the case of OMs or OSs membership of OMsm and OSsm respectively. Kenkey - Two products should be considered, one adapted to both the European and the Ghanaian consumer 'white likers' and the second adapted to only the Ghanaian consumer 'all likers and 'banku likers'. Important sensory attributes which should guide re-engineering of the first product are whitish colour, fruity odour, smooth and nonsticky texture, a mildly sour product, and a bland taste. This may be achieved by a combination of processing factors including dehulling of maize kernels, use of mixed lactic acid bacteria/yeast starter culture containing high concentration of yeasts cells (for fruity odour), reduced fermentation period (to reduce sourness and fermented odour) and elimination of the aflata step (to reduce sticky texture). The second product should be a refinement of Ga/Fanti Kenkey and should also focus on improved packaging. Gowe - Gowe made from saccharified malted sorghum with sugar (SSaSFs) was the most accepted and appears to be the most promising for reengineering. KS – the consumer testing will take place later in 2012 These findings should be considered in combination with other AFTER deliverables relating to market and regulatory issues and technical feasibility.