Résumé
The sensory profile and consumer acceptance of Kenkey, an indigenous Ghanaian fermented product made from maize, was explored.Kenkey sensory profile was performed with a panel (n= 9 )on three Kenkey samples purchased from UK producers, with fifteen attributes generated in consensus. PCA representation showed that there was a clear difference between the three samples. British consumer acceptability of Kenkey was performed with 100 consumers on the three samples. The mean overall acceptability of Kenkey was lower than 5(neither like or dislike). One way ANOVA showed that the least liked was Peckham Kenkey with a mean score of only 3.3 .It was described as brownish, sour, grainy, burnt and sticky. Wanis Kenkey was on average acceptance with a mean score of 4.9 and described as crumbly, less acidic and less sticky. Kenkey from Leytonstone was in between with a mean score of 4.0 (dislike slightly) and was described as harder but lighter and smoother. Three groups of consumers were identified using a Cluster Analysis: the Wan is“Kenkey likers” (43%), the “Kenkey dislikers” (42%) and the “Kenley likers”(15%). Consumption attitudes were analysed. A majority (65%) of Kenkey dislikers were women and British and a majority of Kenkey likers were men, post graduated, with another nationality than British. 74 % of all the consumers would not buy Kenkey, they are Kenkey dislikers but also Wanis Kenkey likers.A majority of consumers would not consume Kenkey with anything else; others (maily Wanis likers) would like to consume Kenkey in a sauce or in a stew and thought that Kenkey could replace mashed potatoes or bread. Kenkey dislikers would really change the aspect, the odour and the taste by adding colouring and flavouring. (Résumé d'auteur)