Groundnut spread likability, sensory properties, and intent to pay for quality certification

  • Ozgur Kaya
  • Wojciech J. Florkowski
  • Daniel Sarpong
  • Manjeet S. Chinnan
  • Anna V. A. Ressurrecion
Keywords: Groundnut, quality certification, untrained panel, likability, aroma, aflatoxin awareness


Quality-certified, nutritious novel groundnut spread has great commercialization possibilities due to evolving urban lifestyles in Africa, but lack of information about likability, sensory attributes, and consumer safety awareness is a severe barrier for small enterprises. This paper examines a novel groundnut spread, made of sorted kernels deemed free of aflatoxin, intended for use on bread in a fashion similar to groundnut paste or groundnut butter, but with modified sensory characteristics. In particular, it seeks to measure the effects of sensory attributes of the novel spread on the intent to pay for safety certification and the role of consumer awareness of aflatoxin. A novel spread was prepared with groundnut paste from sorted kernels (to eliminate the risk of aflatoxin contamination) and cocoa. Adults intercepted at Ghana’s International Fair in 2012 volunteered to sample the spread and complete a questionnaire. Results from a tasting panel of untrained participants established that sensory attributes and panellist characteristics are relevant to the intent to pay for quality certification. Spread likability, aroma, education, knowledge about aflatoxin, packaging and being married were identified as major factors increasing the probability of intent to pay for quality certification whereas young age and the presence of children in a household lowered the probability. Results also identified income, education level, and having young children at home as increasing the chances of knowing about aflatoxin. Groundnut paste available in Ghana is often contaminated by aflatoxin as it is in other countries in the region and consumers cannot visually assess paste quality. Under the circumstances, quality certification is necessary.


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How to Cite
Kaya O., Florkowski W. J., Sarpong D., Chinnan M. S., & Ressurrecion A. V. A. (2020). Groundnut spread likability, sensory properties, and intent to pay for quality certification. Food & Nutrition Research, 64.
Original Articles