Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area

Deep-fried crisps snack developed from yam (Dioscorearotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colour, crispiness, aroma, taste and overall acceptability. Subsequently, the two most preferred yam seasoned crisps were selected for a consumer acceptability survey using 158 respondents. In the sensory evaluation, significant difference (p 0.05), although more respondents preferred the ginger seasoned crisps. Preference for the two seasoned crisps was markedly different among males and females but quite akin, considering other demographic parameters.