Influence of biophysical attributes and locations on the consumer acceptability of backslopped fermented gari

The backslopped fermentation method was used to produce gari to reduce the variability in the sensory attributes and their composition. The relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba) has been reported. There is presently no information on the drivers of the consumer acceptability of the BFG based on locations. Hence, this study aimed to evaluate the influence of biophysical attributes and locations on the consumer acceptability of BFG. The BFG was produced using an established method with the traditional spontaneous fermentation used as a control in each location. The consumer acceptability of the gari samples was carried out using a well-structured questionnaire in each location, and the biophysical attributes were analyzed in the laboratory using standard methods. The principal component analysis results showed that the consumers prefer the BFG in the Tse-Hom community because of their starch and sugar contents, bulk density, and peak time. The consumer acceptability of the 24 hrs and 48 hrs BFG in the Amatta community and the 24 hrs BFG in the Ubomiri community was associated with the trough and final viscosities and sugar content of the product. Also, the gari consumers in the Obaagun community accepted the 48 hrs BFG due to the water absorption capacity, pasting temperature, and the peak time of the product. Therefore, the consumer acceptability of the BFG is attributed to its biophysical traits but differs between locations.