Sensory Evaluation of Quality Protein Maize in Kenya

Abstract

The paper analyses sensory attributes and acceptability of KH631Q and WSQI04, Quality Protein Maize varieties (QPM) and H513 and Embu Composite (EMCO) conventional varieties in the preparation of local food, githeri. KH631Q and H513 are commercial hybrids, while WSQI04 and EMCO are Open Pollinated Varieties (OPVs). The evaluations were conducted in November and December 2007 in one rural and two urban communities in Embu district, Eastern Kenya. 131 participants evaluated samples of each of the four treatments that were presented in randomized order, generated through a balanced design. The samples were evaluated on a Likert scale of I (very poor) to 5 (very good) on three attributes namely appearance, taste and texture. Overall score of the samples was also done. Ordinal regression model was used to analyse the data. There were differences (P<0.05) in the sensory attributes of the samples. Samples of WSQ 1 04 were more preferred to H513, the control. There were no differences in preferences between men and women. Similarly, preferences for the samples did not vary by age. Appearance, taste, and texture were all important in determining the overall evaluation. The study suggests that evaluation by an expert panel to explore more detailed criteria be done. It further suggests that conventional varieties should be compared with their QPM converted counterpart where possible to isolate the effect of QPM.