Integrating sensory evaluation into biofortification breeding: assessing consumer acceptance and market segmentation of porridge made from biofortified pearl millet cultivars
Published: 2025
Frontiers Nutrition, Volumw 2, 26 August 2025
ISBN/ISSN: 2296-8601
Introduction
Sensory evaluation is a crucial tool in biofortified pearl millet
breeding, influencing consumer acceptance and market expansion. This study
aimed to evaluate the sensory attributes and consumer acceptability of stiff
porridge (Aceda) prepared from biofortified pearl millet and its blends with
traditional Sudanese cultivars to inform breeding and market strategies.
Methods
This study was conducted in 2023 at the Gadarif Research Station,
Agricultural Research Corporation (ARC), Sudan. It evaluated the sensory
attributes of stiff porridge (Aceda) made from biofortified pearl millet (Aziz),
two widely adopted Sudanese cultivars (Ashana and Bayoda), and their blended
formulations. To analyze consumer segmentation and preference patterns,
28 semi-trained assessors conducted hedonic scoring and rapid descriptive
profiling. The data were analyzed using internal preference mapping (IPM),
panel analysis, product characterization, and partial least squares regression
(PLSR) using XLSTAT.
Results and discussion
The results revealed significant variation among the five
Aceda products (analysis of variance (ANOVA), F = 11.84, p < 0.001), with the
Bayoda + Aziz blend receiving the highest liking score (mean = 7.7) and Aziz alone
the lowest (mean = 5.8). Principal component analysis (PCA) explained 71.47%
of total variation in consumer preference, while PLSR identified taste, firmness,
aroma, and texture as key drivers of acceptance. Panel analysis revealed that
firmness (F = 13.22, p < 0.0001), color, and appearance exhibited the highest
discriminative power among the descriptors. Short-term recommendations
include blending biofortified cultivars with preferred local varieties to enhance
adoption. Long-term strategies should integrate omics-enabled breeding with
sensory and market-oriented selection.
Conclusion
This study provides the first quantitative evidence of consumer
sensory preferences for biofortified Aceda, emphasizing that blending strategies
significantly enhance acceptability. Integrating sensory evaluation into early
stage breeding, alongside artificial intelligence (AI) and rapid sensory tools,
will accelerate the adoption of biofortification and support nutrition-sensitive
breeding.
