Correlating Texture Profile Analysis with Consumer Preferences in Pounded Plantain Dough ( <i>Ntuba Ekōn</i> ): Varietal Differences Driving Culinary Innovation for Urban Markets

Abstract

Abstract The consumption of Ntuba ekōn, a traditional Cameroonian dish made from pounded plantain, is decreasing in urban areas due to changing dietary habits. This study systematically evaluated the texture profile of Ntuba ekōn prepared from two commonly used plantain varieties, Big Ebanga and Mbouroukou N°3, and linked instrumental results to consumer sensory attributes to ascertain raw material qualities for potential product innovation. A mixed-method approach was used, combining texture profile analysis (TPA) of the finished products with a sociological survey conducted simultaneously among 599 urban consumers to document their sensory preferences and raw material selection criteria. Instrumental textural analysis results revealed significant differences (p &amp;lt; 0.05) between the two varieties. Big Ebanga exhibited a textural profile characterized by lower hardness (43.79 ± 5.14 N) and near-zero adhesiveness (-3.27 ± 2.83 N·mm), aligning closely with consumer preferences for a tender consistency (69.4%) and smooth texture (66.4%). Conversely, Mbouroukou N°3 showed significantly higher hardness (50.06 ± 2.40 N) and adhesiveness (-7.73 ± 3.02 N·mm), making it less suitable for the target consumer, particularly the elderly with chewing difficulties. While internal structure parameters such as cohesiveness (≈ 40%) and resilience (≈ 20%) were comparable across both varieties (p &amp;gt; 0.05), the Big Ebanga variety demonstrated lower variability and a composite similarity score (0.72 vs. 0.54) that quantitatively validates its sensory superiority. These findings provide a solid scientific basis for varietal selection and process optimization, demonstrating that managing hardness and adhesiveness is critical for preserving the culinary heritage of Ntuba ekōn in modern food systems.