Sensory Profile and Consumer Acceptability of Ziziphus mauritiana and Processing Product in Savannah Region of Cameroon

Charles Touwang,Aurélie Bechoff,Pierre Biyanzi,Robert Ndjouenkeu,Keith Tomlins,Géneviève Fliedel,Dominique Pallet

doi:10.9734/jsrr/2015/14515

Abstract

Aim : Ziziphus mauritiana is an endemic fruit spread in the savannah region of Cameroon. The fruit, locally called Jaabi, is harvested dry and consumed as such or processed into a local cake named Yaabande, using three baking techniques (sun drying, steam baking and stifle baking). The aim of the study is to characterize the sensory profile and consumer acceptability of the fruit and its processed product, in order to evaluate the determinant of their quality attributes as influenced by ecotype, origin and processing method. Place of Study: The study was carried out in the Department of Food Science and Nutrition, University of Ngaoundere, Cameroon. Methodology: Physico-chemical analysis, sensory profile by a semi trained panel, and consumer acceptability of the fruits and their processed pro ducts were undergone through collection of two ecotypes of the fruit ( Jaabi Dakamji and Jaabi Lammuji ) from four areas (Garoua, Mora, Maroua and Mokolo). African and non African consumers were used for the consumer tests. Results: Sensory analysis differentiated the fruits by ecotype and origin, with the Dakamji ecotype appearing more homogeneous whatever the origin. The processed cakes differed mainly by their texture, depending on the baking method, with chewi ng texture for sun processed method, while samples from steam and stifle baking were more firm in mouth. Meanwhile, all samples were acceptable at comparable level corresponding to ple asant character, the sweet taste constituting the main criteria for consuming the products, both for African and non African consumers. In this respect Dakamji ecotype was sweeter, due to its higher sugar conte nt, while the sweetness of Lammuji ecotype was lowered by its acid content. Conclusion: Jaabi and Yaabande samples are globally acceptable by consumers, whatever the origin and the variety. Development of products emphasising the original taste of Jaabi and standardisation of processing techniques appear as some main aspects of the market development of the fruit. (Resume d'auteur)

Highlights

Jaabi is, in Cameroon, the local name of the fruit of jujube tree (Ziziphus mauritiana), an endemic tree, largely spread in the savannah region of the country
Since consumer acceptance is important in marketing strategy and economic viability for product development [4], the present study explore the sensory profile and acceptance of Jaabi and Yaabande harvested and processed in the savannah regions of Cameroon, assuming hypothetically that Jaabi variety and origin, and processing practices influence the acceptability of products
It should be noted that sweet and fruity tastes are almost common at relative equal value for the different samples, except for Lammuji Garoua (L-Ga) in which the sweet taste is lowered by high acidity

Summary

Introduction

In Cameroon, the local name of the fruit of jujube tree (Ziziphus mauritiana), an endemic tree, largely spread in the savannah region of the country. The fruit is harvested dry and mainly consumed as side-dish. The processing of the fruit into Yaabande represents a form of conservation of the product which is consumed throughout the dry season, and even thereafter. In spite of the fact that Jaabi and Yaabande are currently sold on local market during the harvesting season, these products have not attracted significant scientific interest. Jaabi is one of the underutilized plant species which has not received any benefit in terms of control of the cropping system or development for markets, contrary to the Asian practices where the jujube fruit is valorized into different foods and pharmaceutical products, with market, technology and quality development [1]

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Conclusion