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The aim of this study was to determine the impact of oral communication in improving the marketing and financial management skills of sweet potato farmers.

The study used a quasi-experimental design with a pre- and post-test approach. The sample was 540 sweet potato farmers that were randomly assigned to training (n = 270) and no-training groups (n = 270) with analysis of covariance (ANCOVA) as the method of data analysis. While the training group received oral training sessions for three farming seasons beginning in 2019, 2020 and 2021, the no-training group did not receive any intervention.

Before the training sessions, all the sweet potato farmers scored low on marketing skills like advertising, sales promotion and sales forecasting. Both groups also scored low on financial management skills like budgeting, investments, saving and controlling expenditures. Their annual income level was also low and both groups did not significantly differ. However, after the training and during the follow-up evaluation, the participants in the training group reported a significant improvement in their marketing skills and financial management skills. There was also an improvement in their income level from $238 (N109,480) at baseline to $523 (N240,580) after the training and $782 (N359,720) after the follow-up evaluation. On the other hand, the no-training group reported a staggered fluctuation in their income of $241 (N110,860) at baseline, $371(N170,660) during post-training evaluation and $214 (N98,440) at follow-up assessment.

The first limitation is that the study examined only one crop. There is a need to pay attention to farmers of other crops for better understanding. Another limitation of the study is that the researchers examined only oral communication. There is a need to compare more than one training to understand which is more effective. Finally, the current study did not consider the moderating effect of other factors like the source of labour and expenses.

This study has shown that oral communication is an effective tool for promoting the acquisition of marketing and financial management skills and enhancing agribusiness.

This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This would ensure food security, enhanced health, combat malnutrition problems and improve the production of the crops.

Cookies were prepared by the method reported by Okaka and Isieh (1990), Abayomi et al. (2013), Onabanjo and Ighere (2014) with modification. Flour (200 g) from each sample of different flour blends was used for the experiment. Sugar (80 g) was creamed with margarine (100 g) until light and fluffy constituency was obtained using Kenwood chef with initial minimum speed, and the speed increased stepwise until the mark of 6 on the chef indicator was attained. Whole egg (60 g) was added, then followed by flour (200 g), powdered milk (20 g), baking powder (0.1 g) and salt (1 g) were added and mixed until a stiff paste (batter) was obtained. The batter was rolled on a floured board using a rolling pin to a thickness of 0.2-0.3 cm. The rolled batter was cut into circular shapes with a cutter and arranged on a greased tray and baked at 1500°C for 20 minutes. The cookies were brought out, cooked and packaged in cellophane bag until used for laboratory analysis.

The results revealed that substitution of sweet potato flour with maize flour significantly (p < 0.05) reduced the protein from 6.8-4.4 per cent, moisture from 5.3-5.0 per cent, crude fibre from 3.4-2.5 per cent and fat from 9.8-8.5 per cent of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8 per cent for ash and 2.1-3.9 per cent for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397 cal/100 g as the percentage of sweet potato flour increased in the maize flour cookies. Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p < 0.05) with increase in sweet potato flour substitution. The optimum substitution level was 40 per cent; above this, the product becomes less acceptable to the consumer.

Fabrication and production processing machines that use sweet potato will be a great challenge.

This research is of value to the bakery industry or retailers. The optimum substitution level of sweet potato flour was 40 per cent, and it appears to be a promising measure from the view of practicability. The relative ease of getting sweet potato flour makes it superior to other imported flour like wheat and in reducing cost of importation of wheat to Nigeria.

The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread.

Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p <0.05. Results were reported as mean ± SD.

The nutritional and sensory quality of bread made from wheat flour supplemented with sweet potato flour at 5, 10, 15, 20 and 25 percent was investigated. Blending of sweet potato flour with wheat flour had significantly decreased the protein content (4.76–7.78 percent) while the ash (1.35–3.07 percent), crude fiber (0.24–1.03), carbohydrate contents (88.39–90.45 percent), iron, zinc, phosphorus and vitamin A contents were significantly increased ( p<0.05) with increasing sweet potato flour in the formulations. The tannin and phytate contents of the composite breads were low. Sensory evaluation of the breads revealed a mild reduction of the bread’s general acceptability with increase in the substitution level by sweet potato flour.

This study showed that the wheat flour used in making breads could be substituted with up to 15 percent sweet potato flour without compromising its nutritional quality, with only a mild reduction in sensory quality.

The purpose of this study was to compare the nutrient and antinutrient content of two improved sweet potato varieties released for drought prone areas of eastern Ethiopia.

Matured roots of two sweet potato varieties, namely, Berkume and Adu, were collected from Haramaya University, Toni Research Farm, Ethiopia. The sweet potatoes were ground into flour following standard procedure. Thereafter, proximate, dietary minerals and β-carotene were determined by official methods of analysis. The tannin and phytate contents were determined by colorimetric methods.

The moisture, protein, fat, fiber, ash, utilizable carbohydrate and gross energy varied from 6.23-6.61 per cent, 2.07-2.76 per cent, 1.25-1.52 per cent, 1.04-1.16 per cent, 3.38- 5.32 per cent, 90.03-91.45 per cent and 382.18-388.07 Kcal/100 g in both the sweet potato varieties. Potassium content (176.17 mg/100 g) was reported to be the highest and registered in Berkume variety, while the lowest mineral content (2.18 mg/100 g) determined was zinc in Adu sweet potato variety. The highest total carotenoid content (3.39mg/100 g) was recorded in Berkume sweet potato variety. The tannin and phytic acid contents ranged from 9.98 to 12.94 mg/100 g and from 0.24 to 0.31 mg/100 g in Berkume and Adu sweet potato varieties, respectively.

This study showed that the Berkume sweet potato variety has high nutritional potential and less antinutrient contents as compared with the nutritional value of many other roots and tuber crops documented in the FAO database and hence can contribute to reducing malnutrition in resource-poor settings of Ethiopia. Further work needs to be carried out on developing value-added products from Berkume sweet potato variety for its extensive utilization.

In this farm‐to‐fork trial, genetically engineered (GE) Bt sweet‐corn and Bt potatoes were grown side‐by‐side with conventional varieties in the 2000 growing season at a farm and market in Hillsburgh, Ontario, Canada. The Bt sweet‐corn required no insecticides. From an economic perspective, only the first planting had pest pressure high enough to warrant the higher seed cost of the GE variety. The sweet‐corn harvested throughout the trial was segregated and labeled, and direct consumer evaluation of purchasing preferences was conducted. Overall, the Bt sweet‐corn outsold the conventional sweet‐corn by a margin of 680 dozen (or 8,160 cobs) to 452.5 dozen (or 5,430 cobs). A limited number of intercept interviews were conducted after consumers made their purchasing decision. The majority of consumers interviewed said they were more concerned about pesticides than genetic engineering; however, taste and quality also had a strong influence on purchasing decisions.

This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental data to study associations and their reflections between music and taste.

The experiment design addresses the multidisciplinary approach by using cultural, chemical and statistical analysis methods.

The paper provides further evidence that exposure to the “sweet” or “sour” musical pieces influences people’s food-related thinking processes and behaviors. It also demonstrates that sweet or sour elements in the music may reflect to actual sweetness (as measured by sugar content) and sourness (as measured by organic acid content) of foods developed in association with music carrying similar taste characteristics.

The findings should be replicated and expanded using larger consumer samples and wider repertoires of “taste music” and dependent variables. Also, the level of experimental control should be improved; e.g., the “sweet” and “sour” music were produced using different instruments, which may have an influence to the results.

Ambient “taste music” that is congruent with the basic flavors of the dishes can be played in restaurants to highlight guests’ sensory experience.

By carefully considering the symbolic meanings of the music used in different social situations, it is possible to create multimodal experiences and even subconscious expectations in people’ minds.

Cross-modal associations are made between the tastes and music. This can influence on perception of food and provide new ways to build multimodal gastronomic experiences.

To better understand fruit consumption and its determinants this paper aims to explore the relationship between the consumption of different types of fruit and other snacks and consumer taste preferences for sweet, salty and sour is explored.

Respondents (n=2,083) from Poland, Greece, Spain and The Netherlands filled out an online questionnaire in which the consumption of fresh fruit, sweet snacks, salty snacks, orange juice and dried fruit was measured as well as consumer self‐reported taste preferences and personal orientations towards health, convenience, price and routine behaviours.

A total of 29 percent of the total sample preferred salty tastes, whereas 21 percent preferred sweet tastes; 1 percent preferred sour tastes, and 39 percent indicated no preference. In contrast with the expectation that people who preferred sweet tastes consume more fruits and fruit products, the results imply that consumers with a sour taste preference consume more fruits and fruit products. In addition, consumers with a sour taste preference seem to be less convenience‐oriented and have more routine behaviours with regard to fruit. In contrast, consumers with a sweet taste preference eat more chocolate bars and are more convenience‐oriented.

The self‐reported measurement of taste preferences requires further justification to be used as a measurement instrument, e.g. formulation of the items, different cultures and linkage with preferences based on sensory testing.

These findings show that the sweet tooth hypothesis is much more complicated if we consider not only consumption, but also self‐reported taste preferences.

The paper explores self‐reported taste preferences, the sweet tooth hypotheses and fruit consumption.

Sugar consumption in Morocco is high, which is involved in triggering serious health conditions. Hence, assessing the recognition threshold of sweet taste among Moroccans is strongly needed. This study aims to determine the threshold of sweet taste recognition and to evaluate differences by sex, age and body mass index among a sample of Moroccan population.

This single-blind trial was conducted among 199 healthy participants to determine the sweet taste. Age and anthropometric characteristics were registered. Nine sucrose solutions of the following concentrations (0; 0.111; 0.333; 1; 3; 9; 27; 81; 243 mmol/L) were prepared. Sweet taste perception thresholds were determined based on the validated 3-alternative forced choice test method.

The average age of the sample population was 21.5 ± 26.1. And more than half (51.7%) detected the taste at the concentration of 9 mmol/L, while 91.9% recognized it at a concentration of 27 mmol/L. In terms of sex, the recognition of taste was not different between females and males (p > 0.05). The mean values of the threshold among women were significantly lower (20 ± 20.8 mmol/L) compared to men (23.9 ± 33.2 mmol/L). The age group 49–59 years old had the lowest threshold with a mean of 13.4 ± 10.2 mmol/L, and the groups with BMI in the overweight category had mean of 16.9 ± 18.2 mmol/L. However, no statistical difference was observed among either age groups or BMI categories.

The sweet recognition threshold among the studied population is high. Therefore, it is strongly recommended to educate the population about the necessity of a progressive reduction of sugar in food items to combat non-communicable disorders.

Due to the need and interest of gluten-free products for celiac disease (CD) patients, the study aims to estimate the effect of the substitution of rice flour with millet flour in the presence of sweet lupin and sweet potato powder in gluten-free blends and the impact of the produced blends on gluten-free flat bread quality.

Seven gluten-free blends (B1, B2, B3, B4, B5, B6 and B7) were prepared with different percentages of rice flour (50–80%) and millet flour (5–35%), 10% sweet lupin and 5% sweet potato powder. Physicochemical analysis and particle size of gluten-free blends were evaluated. The resulted gluten-free bread samples were analyzed for chemical composition, color parameters and staling as well as sensory evaluation.

Results indicated that substitution of rice flour with millet flour increased protein, fat, ash, crude fiber, calcium, zinc and iron contents of flour blends, while total carbohydrates content, water holding capacity (WHC) and oil holding capacity (OHC), bulk density, L*, a* and b* values were decreased with increasing millet flour substitution. In addition, substitution with millet flour significantly increased (p < 0.05) protein, fat, ash and crude fiber contents and affected color parameters and staling of produced bread.

As a researchers, the authors need more statistical data about type, needs, age and numbers of CD patients in worldwide and in Egypt to create a specific products for each of them. Besides, the collaboration between researchers, breeders, nutritionist and food manufactures are very vital to add new gluten-free crops.

New gluten-free products will be launched in markets with affordable price.

The children with CD, especially Egyptians suffer from a shortage of varied, inexpensive and suitable gluten-free bread to achieve their needs. So the current work may help them to be satisfied.

Rice flour could be substituted up to 10% with millet flour without adverse effect on the sensory attributes of gluten-free bread and this may assist CD patients to discover a diversity of gluten-free blends.

In this study, phytic acid was extracted from Jamaican sweet potato, which has been reported to contain a high phytic acid to zinc ratio and fed to Wistar rats for three weeks. Animals were then sacrificed and blood glucose, intestinal amylase activity and faecal minerals were determined. Blood glucose levels in all the groups fed phytic acid extract from sweet potato or commercial phytic acid were reduced compared to their controls. This lowering was more pronounced in the groups fed phytic acid extract from sweet potato or commercial phytic acid plus zinc supplement. Faecal zinc was significantly higher in the groups fed phytic acid extract from sweet potato compared to the controls in weeks 1 and 2. Supplementation of the diets with phytic acid extract from sweet potato or commercial phytic acid resulted in an increase in the faecal output of iron except for the group that was fed commercial phytic acid plus zinc. Overall, the supplementation of the rat diet with phytic acid extract from sweet potato resulted in a general increase in the output of these faecal minerals.