Influence of variety and processing methods on the sensory characteristics and consumer acceptance of stiff porridge prepared from sorghum (Sorghum bicolor L. Moench)

Abstract

Introduction Sorghum is an underutilised and neglected crop in Malawi. The study assessed how sorghum varieties and processing methods affect the sensory characteristics and consumer acceptance of stiff porridge. Methods Three sorghum varieties, namely Wayawaya , Naliyeti and Pilira 1 , were processed into flour as whole grain, dehulled and soaked in water for 6–12 h. This resulted in Nd-S6, Nd-S12, Wd-S6 and Wd-S12 flours, among others. Sensory evaluation of stiff porridge was conducted using a trained panel for the descriptive test and a nine-point hedonic scale to assess consumer acceptance. Results Both variety and processing methods significantly influenced consumer acceptance and sensory attributes of sorghum stiff porridge. Stiff porridges prepared from Nd-S6, Nd-S12, Wd-S6 and Wd-S12 were highly acceptable compared to the other stiff porridges ( P < 0.001). While variety affected specific sensory attributes, such as colour, aroma, and softness, it did not significantly affect overall consumer acceptance. Soaking, regardless of time, influenced individual consumer liking of stiff porridge attributes, including appearance, taste, texture, and mouthfeel. In contrast, dehulling significantly influenced appearance attributes and not the acceptance of stiff porridge. Discussion The results of this study provide guidance for researchers, food processors, and extension workers on selecting appropriate sorghum varieties and processing techniques to enhance sorghum appeal, increase acceptability, and improve utilisation. Further research should examine the effects of processing and variety on the functional properties, digestibility, and shelf life of sorghum flour to determine its potential for promoting the utilisation of this cereal.