Virtual Conference
Nutrition 2022

Charlotte Oduro-Yeboah

CSIR-Food Research Institute, Ghana

Title: Sensory profile and acceptability of Kenkey and other fermented maize products in Ghana


The sensory profile and consumer acceptance of different types of Kenkey and other fermented maize products in Ghana were investigated. In the quantitative descriptive analysis, a PCA bi-plot grouped the products based on colour, odour, taste and texture into five classes; (i) Ga Kenkey, (ii) Fanti  Kenkey, (iii) Normal Banku, FRI Banku, Neat Banku, (iv) Sweet Kenkey, White Kenkey–Atim, White Kenkey–Senchi, and (v) Kafa.  The acceptability of the grouped products was tested by two consumer groups: 110 Ghanaians and 90 Caucasians in Accra and Tema. Sweet Kenkey and White Kenkey were the most preferred by the Caucasians, whilst Sweet Kenkey and Ga Kenkey were the most preferred by the Ghanaians. Socio-economic factors such as level of education, ethnicity, nationality, age, gender, occupation, residential status in Ghana and marital status of the consumers did not significantly influence (p>0.05) the acceptability of all samples tested. Three classes of behaviours of consumers were identified. Those who liked all the products ‘all likers’ (36%), those who preferred the white Kenkeys ‘white likers’ (30%) and those who preferred Banku ‘banku likers’ (34%). 48% of the Caucasian consumers were white likers, 43% banku likers and 9% all likers, whilst 54% of the Ghanaians were all likers, 31% banku likers, and 15% white likers. 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. All likers and banku likers were not very discerning consumers; whilst only salty taste correlated significantly with acceptance for the banku likers, none of the sensory attributes correlated with acceptance for the all likers. Based on these considerations two products will be re-engineered one targeting the white likers and another targeting the banku and the all likers. 


Charlotte Oduro-Yeboah is a fifty (51 years) Principal Research Scientist working at CSIR-Food Research Institute. She pursued doctural degree in Food Science at University of Ghana/ CIRAD, Montpellier-France (2011-2015), She have worked in CSIR-Food Research Institute for the past twenty-four (24) years and risen from the rank of Assistant Research Grade to my current grade as principal Research scientist and acting Deputy Director. She served as the Head of Division of Food Technology Research Division (2016-2018). Charlotte is a Food Technologist specializing in (food product development and enhancement)- roots and tubers, fruits and vegetables, cereals and legumes.   He has over 100 publications that have been cited   She has been serving as an editorial board member of several reputed journals.  She won 2010 African Women in Agricultural Research and Development (AWARD) Fellowship and 2018 Award winner for Partnership for Enhanced Engagement in Research. Women in Science Mentorship program. U.S. Agency for International Development (USAID). She has been  involved in several EU, Bill and Mellinda Gates foundation and other donor funded projects. She served as a consultant for Millennium Development Authority as part of the Millennium Challenge Account.