Evaluation of consumer acceptability of selected food products from improved maize among farmers and non-farmer groups in Oyo state

Abstract

Quality Protein Maize (Zea mays L.) (QPM) and High Protein Maize varieties (HPM) are nutritionally- enhanced maize varieties with potential of improving nutritional status especially among the poor. Improved maize varieties were promoted and their acceptability as traditional diets was tested among farmers and non- farmers in Oyo state. Quality Protein Maize ART-98-SW-6-OB(QPM1) and ILE-1-OB (QPM2). Quality Protein Maize - ART-98-SW-6-OB (QPM1) and ILE-1-OB(QPM2),in comparison with ART-96-SW-1 (High Protein Maize) and SUWAN-1-SR (farmer's variety) were processed into traditional (ogi, eko, abari, cowpea- maizeporridge)dietsthatthefarmerswerefamiliarwith. Consumeracceptabilityresultsindicateogiandeko from improved maize varieties were preferred to products from farmer's variety among farmers. Ogi,eko and maize-cowpea porridge from the two improved varieties had similar acceptability among farmers. Ogi as sifted or unsifted from HPM or QPM had high acceptability for all the qualities tested. High acceptability of the traditional products from improved maize varieties among potential consumers as farmers and non-farmers group is an indication of possibility of high adoption rate of the improved varieties. The high acceptability of the products will hence aid the popularisation of the improved varieties.