Assessing The Acceptability of Packaged Yam Strips as Convenient Food
DOI:
https://doi.org/10.26437/ajar.31.10.2022.27Abstract
Purpose: The aim of the study was to process, package and store yam strips as frozen food for use as convenient food. Two cultivars of white yam (Discorea rotundata), were used for the study.
Design/Methodology/Approach: The cultivars were processed into strips and packaged in a 1.5kg polyethylene bag which was designed and labelled for the purpose. The packaged product was frozen using an Ocean freezer at a temperature of -18oC for storage studies over four weeks at the chemistry laboratory of the CSIR- Food Research Institute Accra. The frozen yam strips were fried and presented to 50 evaluators every week for four weeks for assessment in order of preference concerning their sensory attributes (size, colour, aroma, taste, moistness, hardness, crispiness, sogginess and overall acceptability). Purposive and random sampling techniques were employed in selecting the respondents.
Findings: The result of the sensory evaluation showed that fried yam strips were found to be acceptable as most of the evaluators indicated that they were satisfied.
Research Limitation: Due to time factors and finance the laboratory analysis was carried out for only four weeks. However, it is ideal to conduct the storage studies over a year to determine the shelf life of the yam samples for at least one year.
Practical implication: Hotels, restaurants, and takeaway food operators including domestic users can benefit a lot since the yam is minimally processed and require no preparation before frying. It saves time and labour.
Social implication: The development of yam into a convenient food product and high-quality packaging can contribute immensely by adding value to the crop thereby increasing yam availability in all seasons. This can boost yam production and improve the livelihood of the people in rural and urban centres.
Originality/Value: This study is the creative work of the authors and it has not been conducted and published by any Technical university in Ghana. We are in an era where consumer demand for minimally processed food is high and the need for reduced preparation and cooking time of food, it is becoming unattractive to sell whole yam tubers to the working class since the yam could be processed and used as convenient food.
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