Résumé
Sensory evaluation and consumer testing of Hibiscus, Baobab and Jaabi (Yaabande) was undertaken with African and EU consumers in Senegal and Cameroon. The sensory profile and consumer acceptance of Bissap (Hibiscus sabdariffa L.) drink (commercial and traditional) made from infusions of red calices of either local or Sudanese origin, pure or mixed, and either as syrup or a juice (infusion) was explored. There were significant correlations between the sensory perceptions of the drink by panellists. The acceptability of the drink was tested by two consumer groups: Europeans (n=60) and Africans (n=100) in Dakar. Three classes of behaviour from the consumers were identified. There were a) those who preferred syrup (syrup likers; 43% of consumers) b) those who prefer juices (juice likers; 36% of consumers) and c) those who preferred all of the samples (indifferent likers; 21% of consumers). The liking by African and EU consumers was similar but European consumers were more likely to prefer syrup, consume bissap the least often and purchase bissap juice in bottles. African consumers were more likely to prefer juice, consume bissap more frequently and purchase it in sachets. Both groups preferred to purchase natural bissap drinks rather than ones with added flavour. The sensory characteristics important to each class of consumers differed. There were significant correlations between acceptability, bissap taste for the cluster of the group of the juice likers. There were significant correlations between acceptability, sweet taste, acidic taste for the syrup likers. The study shows that the distinctions between the acceptability groups are very clear from a sensory perspective. The market study should take these preference groups into account when launching Hibiscus drinks on a new market. The sensory profile of seven samples of bouye (baobab) drinks (syrup and juice) was evaluated by 17 panellists. Consumer testing was investigated at four different locations in Dakar using the central location metho. These were the following: ESP high school (n=32); Grand Yoff (n=36), Guediawaye (n=12), and Gueule Tapée (n=26) areas. The acceptability of the drink was tested by African consumers (mainly Senegalese) (n=104) in Dakar who tested five different drinks from the seven first samples. A cluster analysis demonstrated that consumers behave differently with respect to acceptability. Three classes of behaviour from the consumers were identified. There were a) those who clearly preferred the juice from FWS (27% of consumers) b) those who preferred all of the samples (indifferent likers) (31% of consumers), c) those who liked the juices but not the syrups (juice likers) (42% of consumers). With respect to acceptance, the reengineering approach appears to have two options being products suited to a) milk taste or b) taste and odour characteristic of baobab with a good concentration for the two products. The reengineering approach should also explore ways to increase the shelf life with optimum quality regarding the sensory attributes and consumer acceptance. Optimizing scales for pasteurization shall be conducted in order to have a product without caramel smell. Sensory profile and consumer acceptability was undertaken for Jaabi, a wild fruit commonly used in savannah region of Africa, and its processed product, a cake locally called: Yaabande. The study took in the northern part of Cameroon through collection of two varieties of Jaabi (Dakamji and Lamouji) from four origins (Garoua, Maroua, Mokolo, Mora), and processed Yaabande from these samples, using three baking techniques (Sun baking, vapour cooking, under earth stewing). Sensory and consumers tests indicated that the taste of the products constitutes the main criteria for consuming the products. The Dakamji variety of Jaabi appeared more homogenous whatever the origin than the Lamouji variety. Meanwhile, all samples were acceptable at comparable level corresponding to pleasant character. With respect to acceptance, the main option of reengineering approach is based on standardisation of process procedures in order to guarantee the taste of the products. Inclusion of therapeutic aspects of the products may be coupled to this option for market development. (Résumé d'auteur)