Consumer perceptions and willingness to pay for cassava-wheat composite bread in Ghana

2017 ◽  
Vol 7 (2) ◽  
pp. 115-134 ◽  
Author(s):  
Victor Owusu ◽  
Enoch Owusu-Sekyere ◽  
Emmanuel Donkor ◽  
Nana Ama Darkwaah ◽  
Derrick Adomako-Boateng Jr
Keyword(s):  
Willingness To Pay ◽  
Wheat Flour ◽  
Import Substitution ◽  
Food Product ◽  
Composite Flour ◽  
Product Attributes ◽  
Cassava Flour ◽  
Content Type ◽  
Nutritional Benefits ◽  
Composite Bread

Purpose The purpose of this paper is to evaluate consumers’ willingness to pay (WTP) for composite flour bread produced with a blend of 15-40 per cent cassava flour blended with wheat flour in Ghana. Design/methodology/approach The analysis is based on interviews with 350 consumers in the Ashanti and Eastern Regions of Ghana to assess their awareness, perceptions and WTP for cassava-wheat composite bread. From these consumer interviews, a hedonic regression model was applied to evaluate consumers’ WTP for various attributes of composite flour bread. Price-related and health-related perceptions of consumers on cassava-wheat composite bread were investigated with perception indices. Multi-attribute preference-based contingent ratings that rate product attributes in terms of importance to consumers was employed. The implicit prices of the product attributes representing the contribution of the product attributes to the WTP amount were also computed. Findings The paper finds that consumers who are aware of cassava-blended flour bread and who like its taste and texture are willing to pay more than consumers who are unaware. This leads to a policy recommendation advocating increased advertising of the economic and nutritional benefits of cassava-wheat blended composite flour bread. Research limitations/implications Future studies should explore the choice experiments to examine preferences for the food product. Originality/value This paper evaluates consumers’ WTP for composite flour bread produced with a blend of 15-40 per cent cassava flour and wheat flour. Given widespread reliance on imported wheat flour and the simultaneously large volumes of locally available cassava, it is important to consider opportunities for import substitution (and possible cost reduction for consumers) of blended flour products such as cassava-wheat composite flours. Nigeria has imposed a 10 per cent blending requirement for this reason. Ghana has taken important measures recently for the development of high-quality cassava flour, and so research on its potential and actual uptake is welcomed and highly relevant to food security and agribusiness development.

Can product-information disclosure increase Chinese consumer’s willingness to pay for GM foods? The case of Fad-3 GM lamb

2017 ◽  
Vol 9 (3) ◽  
pp. 415-437 ◽  
Author(s):  
Qihui Chen ◽  
Gaoshuai Liu ◽  
Yumei Liu
Keyword(s):  
Willingness To Pay ◽  
Information Disclosure ◽  
Product Information ◽  
Contingent Valuation Method ◽  
Food Product ◽  
Chinese Consumers ◽  
Content Type ◽  
Gm Food ◽  
Valuation Method ◽  
Gm Foods

Purpose The purpose of this paper is to examine Chinese consumers’ level of perception of genetically modified (GM) foods and the determinants of their willingness to pay (WTP) for Fad-3 GM lamb, a newly developed GM product. Design/methodology/approach Based on a randomized choice experiment involving 576 consumers in Beijing, the authors adopt a double-bounded contingent valuation method to estimate consumers’ WTP for Fad-3 GM lamb, as well as the causal impact of (randomized) product-information disclosure on it. Findings The econometric result indicates that the randomly disclosed product information describing details about Fad-3 GM lamb, the potential risks associated with the consumption of it, and the related governmental regulation policies raised consumers’ WTP by 6.2 yuan per Jin (or US$2/kilogram). Originality/value This paper provides new experimental evidence of the effect of product-information disclosure on consumers’ WTP for a newly developed GM food product.

Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes

2019 ◽  
Vol 121 (6) ◽  
pp. 1413-1427 ◽  
Author(s):  
Concetta Nazzaro ◽  
Marco Lerro ◽  
Marcello Stanco ◽  
Giuseppe Marotta
Keyword(s):  
Willingness To Pay ◽  
Product Innovation ◽  
Design Methodology ◽  
Food Product ◽  
Traditional Food ◽  
Innovative Product ◽  
Food Sector ◽  
Web Based ◽  
Content Type ◽  
Structured Questionnaire

PurposeThe purpose of this paper is to investigate consumer’s acceptance toward product innovation in the agri-food sector, uncovering consumers’ characteristics able to encourage food innovation acceptance.Design/methodology/approachThe analysis was carried out by administering a web-based structured questionnaire to a convenient sample of 443 Italian consumers. The study relies on consumers’ willingness to pay (WTP) to assess consumers’ acceptance toward the innovative product, while the Food-Related Lifestyle scale was applied to perform a cluster analysis aiming at detecting the attitude of consumers toward innovations in a traditional food.FindingsThe study findings showed a clear openness of consumers toward product innovation. Indeed, consumers’ WTP for the innovative product was far higher than the traditional one. Further, two out of three consumers’ groups detected (i.e. pro-innovation and rational adopters) exhibit a broad correlation between the innovative product attributes and consumers’ psychographics characteristics, revealing the existence of a large number of potential consumers.Originality/valueThe contribution of the paper to the current literature is twofold. First, it focused on an emerging topic for the agri-food sector (i.e. product innovation) whereby research works are still scarce. Second, product innovation was addressed toward a traditional food that is mostly reluctant to innovation due to consumers’ resistance and skepticism.

scholarly journals Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

2019 ◽  
Vol 7 (2) ◽  
pp. 488-495
Author(s):  
Adeyeye S. A. O ◽  
Bolaji O. T ◽  
Abegunde T. A ◽  
Adebayo-Oyetoro A. O ◽  
Tiamiyu H. K ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Composite Flour ◽  
Loaf Volume ◽  
Moisture Contents ◽  
Sensory Analyses ◽  
Composite Bread

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

scholarly journals Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

2018 ◽  
Vol 8 (9) ◽  
pp. 438
Author(s):  
Wasiu Awoyale ◽  
Adebayo Abass ◽  
Bussie Maziya-Dixon
Keyword(s):  
Vitamin A ◽  
Human Body ◽  
Dry Matter ◽  
Composite Flour ◽  
High Quality ◽  
Cassava Flour ◽  
Cassava Root ◽  
Bread Production ◽  
Β Carotene ◽  
Composite Bread

Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. Methods: The YHQCF was produced from TMS01/1368 cassava variety. The bread loaves consisted of 20% and 100% YHQCF and were produced by mixing the sugar, margarine, yeast, improver, and salt with the composite flour and YHQCF respectively, after which water was added and mixed to get the homogenous dough. The dough was proofed for 2.5 hours, kneaded, cut into shape, placed in a lubricated baking pan, and baked at 200oC for 30 min. Analyses of the pro-vitamin A (cis and trans-β carotene) and dry matter content were carried out on all the samples, including samples from the YHQCF production steps using standard methods. The samples from the YHQCF production steps were chosen and analyzed for pVAC in order to check the levels of degradation of the pVAC from the raw cassava root to using the root for flour production and the quantity of pVAC retained when 100% of the YHQCF is used for bread production compared to 20% composite. The β-carotene nutrient retention of the bread was also calculated.Results: The results demonstrated how the total pVAC content of the raw yellow-fleshed cassava root was 16.83 µg/g dry basis with 29% dry matter (DM) content. Subsequent processing by peeling, washing, grating, and dewatering into granules (56% DM) caused 48% reduction in the pVAC content which was reduced to 40% after drying and milling the dried grits into YHQCF (97% DM). Preparation of recipe for bread demonstrated how the 20% composite flour dough (61% DM) contained 0.29 µg/g db pVAC representing 1.72% retention, which was later reduced to 0.25 µg/g db pVAC or 1.49% retention after baking (62%DM). On the other hand, bread loaves baked from 100% YHQCF (67% DM) retained 0.74 µg/g db pVAC representing 4.40% of the 16.83 µg/g db pVAC in the starting raw material.  Conclusions: The bread produced from 100% YHQCF may contribute to the pro-vitamin A status of bread consumers in SSA more than the 20% YHQCF composite. However, both bread samples are low in pVAC. In order to attain the required retinol equivalent level after bioconversion in the human body, consumption of other foods rich in vitamin A would be required to attain the required retinol equivalent level after bioconversion in the human body but can be enhanced if consumed with other foods rich in vitamin A.Keywords: High quality cassava flour; composite flour; Bread; Pro-vitamin A carotenoid; Nutrition

scholarly journals Social media exploration for understanding food product attributes perception: the case of coffee and health with Twitter data

2020 ◽  
Vol 122 (12) ◽  
pp. 3815-3835 ◽  
Author(s):  
Antonella Samoggia ◽  
Bettina Riedel ◽  
Arianna Ruggeri
Keyword(s):  
Social Media ◽  
Online Community ◽  
Coffee Consumption ◽  
Food Product ◽  
Well Being ◽  
Daily Basis ◽  
Product Attributes ◽  
Context Analysis ◽  
Content Type ◽  
Software Analysis

PurposeFood companies and consumers are increasingly interested in healthy food and beverages. Coffee is one of the most commonly consumed beverages worldwide. There is increasing consensus that coffee consumption can have beneficial effects on human body. This paper aims at exploring Twitter messages' content and sentiment towards health attributes of coffee.Design/methodology/approachThe research adopted a utilitarian and hedonic consumer behaviour perspective to analyse online community messages. A sample of 13,000 tweets, from around 4,800 users, that mentions keywords coffee and health was collected on a daily basis for a month in mid-2017. The tweets were categorized with a term frequency analysis, keyword-in-context analysis and sentiment analysis.FindingsResults showed that the majority of tweets are neutral or slightly positive towards coffee’s effects on health. Media and consumers are dynamic Twitter users. Findings support that coffee consumption brings favourable emotions, wellness, energy, positive state of mind and an enjoyable and trendy lifestyle. Many tweets have a positive perception of coffee health benefits, especially relating to mental and physical well-being.Research limitations/implicationsThe high number of users and tweets analysed compensates the limited amount of time of data collection, Twitter messages' restricted number of characters and quantitative software analysis limitations.Practical implicationsThe research provides valuable suggestions for food and beverage industry managers.Originality/valueThis work adds value to the literature by expanding scholars' research on food product attributes perception analysis by using social media as a source of information. Moreover, it provides valuable information on marketable coffee attributes.

Maximizing the incorporation of cassava flour as an adjunct in bread baking in Nigeria

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Egg White ◽  
Absorption Capacity ◽  
Food Sources ◽  
Wheat Bread ◽  
Cassava Flour ◽  
Composite Flours ◽  
Acceptable Quality ◽  
Composite Bread

Bread is popular around the world and is one of the world’s oldest foods. Bread is usually made from common wheat-flour dough. Till date most people are not familiar with other types of bread apart from that made from 100% wheat flour. When a part of wheat flour is replaced with flours from other food sources (yam, cassava, etc) the wheat gluten is automatically reduced. This study aimed at re-examining the approval of ten percent (10%) cassava flour inclusion in bread baking in Nigeria and evaluating higher % substitutions, with a view to increasing cassava carrying capacity for producing acceptable bread. The water absorption capacity (WAC) of wheat, cassava and composite flours ranged from 62.7 to 79% while oil absorption capacity (OAC) ranged from 4.5 to 72%. As cassava percent inclusion increased both WAC and OAC increased. Bread loaves produced from 10-20% inclusions without egg white had sensory scores of 3.2 to 3.9 and were significantly (p < 0.05) better than 25-30% wheat cassava composite bread loaves. In all sensory attributes, 10-20% cassava inclusion, with added egg white, produced bread loaves which were as good as 100% wheat bread. In terms of taste, colour, odour and texture 25-30% composite bread loaves had identical sensory values. This study showed that bread of acceptable quality can be produced from wheat flour substituted with up to 30% cassava flour.

scholarly journals Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar

2016 ◽  
Vol 4 (1) ◽  
pp. 55-62
Author(s):  
Nanik Hamidah ◽  
Anang M Legowo ◽  
Syaiful Anwar
Keyword(s):  
Wheat Flour ◽  
Protein Digestibility ◽  
Composite Flour ◽  
White Bread ◽  
Cassava Flour ◽  
Modification Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Volume Characteristics

Backround: Bread was a carbohydrate source’s food, was made from wheat flour.  Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient.  Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.

scholarly journals Millet (Eleusine coracana) Flour Fortification in Composite Bread

2014 ◽  
Vol 7 ◽  
pp. 86-89
Author(s):  
Ishwar Subedi ◽  
Christina Harnisch ◽  
Gerhard Kater ◽  
Tulashi Adhikari
Keyword(s):  
Wheat Flour ◽  
Eleusine Coracana ◽  
Composite Flour ◽  
Composite Bread

Composite bread prepared by wheat our (550 types, moisture 10.85%) and millet (Eleusine coracana) flour (moisture 10.8%) were determined to evaluate bread qualities by 2 methods. The first method included application of raw millet flour, where as the second methods included cooked (gelatinized) millet flour before baking. The breads were named as (0MB) only from wheat flour followed by (10CCMB), (20CCMB) and (30CCMB) using 10, 20 and 30 % coarse (669µm) cooked millet flour respectively where as (10FCMB) and (10FUMB) were named as fine (431µm) sized millet flour. The former was gelatinized where as the later wasn’t. These composite breads were made from a blend of 90, 80 and 70 parts of wheat flour with 10, 20 and 30 parts of millet flour respectively. The bread with 10, 20 and 30% composite flour were similar in crumb porosity, texture, smell and taste where as 30% millet flour had higher dough and bread yield. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10614  J. Food Sci. Technol. Nepal, Vol. 7 (86-89), 2012

scholarly journals Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hasmadi Bin Mamat ◽  
Yeoh Wan Chen ◽  
Mansoor Abdul Hamid ◽  
Jahurul Md Haque Akanda ◽  
Arif Kamisan Pusiran ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Kappaphycus Alvarezii ◽  
Composite Flour ◽  
Tolerance Index ◽  
Rheological Characteristics ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Stability Time

PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.Originality/valueThis study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

scholarly journals Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Abiodun Adekunle Olapade ◽  
Mary Abimbola Adeyemo
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Composite Flour ◽  
Manihot Esculenta Crantz ◽  
Nutritional Factors ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Composite Flours

Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

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