Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter provides an overview of relevant related literature that can be

obtained at the introduction of studies. For the related studies, the overview is the abstract

of the chosen studies. synthesizes the overview of the review of related literature and

related studies and serves as the basis for the study.

Related Literature

According to Robin Asiedu, Lopez,& Extavouret (2018), the root and tuber crops

research and development programmed in the Caribbean focus on increasing the

production of root and tuber crops, through the introduction of new and improved

varieties, development and dissemination of improved and sustainable production

technologies, value addition and product development, supported by innovative market

penetration strategies. These packages of technologies are contributing to the

improvement of livelihoods along the root and tuber crop.

Moreover, according to Guiné, Florença, Barroca, João & Ofélia (2020) this

market expansion can have two dimensions: on one hand, to reach entirely new customer

segments, while on the other, being able to sell to existing customer segments more

customized products repositioned as premium options. Nevertheless, this positive result is

not automatic, and therefore, it must be evaluated. Variety is not necessarily always good,

and more product variants may not be the best for customers when making purchase

choices.

Also, Root and tuber crops, such as cassava, sweet potato and yam, taro are

important staple foods for millions of people and are grown in the tropical and
 14

semitropical regions of the world. Sweet potatoes and cassava are root vegetables which

are grown for their underground food reserves. Both the crops have excellent shelf life

and good transportability and handling characteristics. In developing countries, sweet

potato and cassava crops offer very high potential for income generation through small-

scale processing because they are efficient producers of carbohydrates (Saxena, Alok,

Maity, Tanushree & Raju 2018).

In addition, According to Klimczuk & -Kochańska, (2022) innovation means

change. In the case of food and agriculture, it can be the application of new proposals for

raw material processing technology, packaging of products, new food additives, and new

agricultural technologies. Innovation may lead to reducing or preventing adverse changes

caused by microorganisms, oxidation of food ingredients, and enzymatic and

nonenzymatic reactions, as well as ensuring safety by inhibiting the development of some

pathogenic microorganisms. Change can also provide healthier and more nutritious food.

Root and tuber crops, and cassava in particular, have global importance in food,

feed, and agro-industries. Production, processing of raw roots, preparation and marketing

of cassava-based food products are particularly important in Africa. The availability of

these cassava foods satisfies a high demand and consumption among transgenerational

and diverse populations (Guiné, Raquel, lorença & Anjos, 2020).

Moreover, new food technologies are increasingly and constantly introduced,

especially in developing regions. Although, in general, end consumers are aware of the

risks associated with food innovations and applications, massive food research is carried

out to analyze consumers’ fear of novel food. in order to foster new food technologies

market success that, in turns, depends on consumers’ behavioral responses, it is essential

 15

to focus on population segments that are food technology neophobic as well as early

adopters of such innovative technologies (Giordano, 2020).

Next, according to, Klimczuk & Klimczuk-Kochańska, (2019) crops can be more

abundant thanks to reduced exposure to diseases, adapted agricultural treatments, or

higher resistance to changing weather conditions. The above are examples of innovation

in food and agriculture. However, the literature about innovation in them is still

insufficiently developed compared to studies on innovation in the high-technology

sectors. A general definition of innovation says that it is the introduction of change to

something new.

Another is according to, Drewnowski & Moskowitz (2018) experimental

Psychologists have devised a variety of procedures to measure sensory aspects of food,

including measures of taste intensity, evaluations of flavor profile, and assessments of

food texture, consistency, and appearance. Additional Procedures are available to

measure the likes and dislikes of people for sensory stimuli, and for tracking food

preferences as well as purchase intent. It is the study of likes and dislikes, otherwise

known as taste hedonics, that is of greatest interest in the sensory evaluation of food

products. Sometimes it is not enough to know that a stimulus has a particular sweetness

intensity: what matters more is whether it is perceived as too sweet or not sweet enough.

Besides, based on Sirieix (2019) innovation of products and services is of

paramount importance to food production systems for various reasons. At the global level

product innovation is indispensable to produce sufficient food for a steadily increasing

world population. By contrast in Western countries product innovation has become an

 16

important competitive tool of food productions systems to maintain or increase market

share in a in terms of volume saturated market.

Product developers make use of many tools in the development of a product. It is

unfortunately possible for food products to reflect similar measurements or results when

these tools are applied individually, yet still result in different perceptions, acceptability,

or preferences on consumption of the product. Grading methods for food and beverage

products, traditionally involved one or two trained “experts” assigning quality scores on

the appearance, flavor and texture of the products based on the presence or absence of

predetermined defects (Singh-Ackbarali & Maharaj, 2019).

Also, according to Olayemi, Ajanaku & Babatunde (2018) the acceptance of

improved cassava varieties in any locality at any given time is as a result of the

interaction of various factors, including certain personal characteristics. There are some

constraints facing the rural cassava processor adoption of cassava varieties which include

failure of extension workers to reach them, lack of incentive to increase productivity,

limited access to credit inputs, lack of access to relevant technological information and,

and lack of access to membership in cooperatives and other rural organizations. Cassava

processors are almost entirely responsible for processing cassava which provides them

with additional income earning opportunity and enhances their ability to contribute to

household food security.

Moreover, Starchy root and tuber crops are second only in importance to cereals

as global sources of carbohydrates. Potatoes and yams are tubers, whereas taro and

cocoyam’s are derived from corms, underground stems, and swollen hypocotyls. Cassava
 17

and sweet potatoes are storage roots and canna and arrowroots are edible rhizomes

(Chandrasekara & Thamilini 2018).

Along with that, the development of the root and tuber crops value chains in the

Caribbean Community (CARICOM) is emerging as a key component of a strong regional

and diversified economy that can generate employment, contribute to food security,

promote sustainable export trade, sustain incomes, and reduce the high food import bill.

The root and tuber crops research and development programmes in the Caribbean focus

on increasing the production of root and tuber crops, through the introduction of new and

improved varieties, development and dissemination of improved and sustainable

production technologies, value addition and product development, supported by

innovative market penetration strategies ( Extavour & Asiedu 2018).

However, according to Darkwa (2018) there are other important roots and tubers

like sweet potatoes and taro which although have high nutritional value, are not often

eaten by Ghanaians. Taro can also be stored for a longer time than all other root crops,

without much change in quality and taste. Roots and tubers generally serve as a major

source of carbohydrate or energy and provide minor amounts of proteins, fats and oils,

minerals, and vitamins. In addition to promoting the consumption of Taro among other

roots and tubers in Ghana, it is essential to encourage people in post-harvest management

and agro-processing as a way of obtaining the most benefits from crop production outputs

in general by reducing losses and maintaining product quality and nutritional value.

Also, production of food in urban environments has been associated with a wide

range of complementary benefits such as fostering community pride, engaging youth and

volunteer workers, improving access to nutritious food, and providing skill development
 18

for job training programs. Despite interest in urban agriculture in the United States,

research and discussion have focused largely on the role of community gardens and the

social and political implications of the movement, with relatively little attention being

paid to the unique commercial production aspects of farming in urban areas. The

literature related to urban farming often emphasizes the social mission, such as

educational programs, job training, social justice and community development (Pfeiffer,

Silva & Colquhoun 2019).

Moreover, Olaosebikan, Bello & de Sousa, (2023) root and tuber crops, and

cassava in particular, have global importance in food, feed and agro-industries.

Production, processing of raw roots, preparation and marketing of cassava-based food

products are particularly important in Africa. The availability of these cassava foods

satisfies a high demand and consumption among transgenerational and diverse

populations.

Furthermore, according to Skripko & Bodrug, (2022) he development of recipes

and technologies of such foods is based primarily on the enrichment of mass

consumption products with physiologically functional ingredients, by introducing

additional components or additives into their composition. The basis of modern state

development trends is ensuring the security and independence of the country. Food

security is the main link in ensuring the independence of the Russian Federation,

especially in economic sanctions.

Apart from that, these innovations radically changed the process of food

production, preparation, and storage, and hence, changed the dietary patterns of humans.

The introduction of mechanized farming in the 19th century increased food production,
 19

and reduced labor demand in agriculture resulted in the movement of populations from

rural to urban environments. The radical and often transformative innovations that

agricultural production and marketing have gone through has not always been unopposed

(Fischer & Van Loo, 2021).

Also, cassava a drought resistant root, is a subsistence crop for millions of people

in sub-Saharan Africa. A constraint of cassava however is that its overall nutritive value

is poor. The root is mainly composed of starch that is a good source of energy, but

contains few other nutritive elements such as proteins or micronutrients (Marchant 2018).

Besides, the development of the root and tuber crops value chains in the

Caribbean Community (CARICOM) is emerging as a key component of a strong regional

and diversified economy that can generate employment, contribute to food security,

promote sustainable export trade, sustain incomes, and reduce the high food import bill.

The root and tuber crops research and development programmers in the Caribbean focus

on increasing the production of root and tuber crops, through the introduction of new and

improved varieties, development and dissemination of improved and sustainable

production technologies, value addition and product development, supported by

innovative market penetration strategies (Robin & Extavour 2018).

Root crops include a few vegetables grown for their enlarged, edible storage

roots. The root crops discussed here are all hardy, cool season crops with a long storage

life. While they belong to several unrelated plant families, these crops have similar

cultural requirements ( Solomon& Okoth 2021).

In addition, according to Chukwu, Foguel & da Silva (2018) roots and tubers are

recognized as substantial contributors to global carbohydrate consumption and are second

 20

only to cereals. These crops are cultivated extensively in developing nations, that millions

of farmers rely on them for food security and economic prosperity. These crops are vital

to income generation, sustainable development, and household food security, particularly

in low-income countries.

Nevertheless, consumers also show resistance to the adoption of new food

products that are introduced into the market. This could be related to cultural habits, to

socio-demographic behavior, lifestyle, or the period of life one is living. It is also known

that some consumers are more traditional than others and these could be the ‘gatekeepers’

of innovation adoption in some societies (Dutra, Kluwe, Cardozo & Marques 2019).

The sensory quality of foods is one of the most important factors influencing a

consumer’s decision to buy, as this aspect makes an immediate impression. Sensory

testing as an approved testing method is therefore increasing in importance in many areas

of food production. This course provides you with an introduction to this field (Gamis,

Las, Labalan & Espedido 2022).

According to, Khan, Rahman & Shafiur (2018) Appearance, color, flavor, and

texture are critical factors for the sensory quality of food. Detection of food quality,

authenticity, and adulteration is a great concern among consumers and authorities.

Quality of food can often be associated with taste since undesired taste often indicates

degradation of foods.

Then, texture is a recognized attribute of food quality, but it is only recently that it

has taken the form of an organized sub- discipline of food science. Sensory test methods

can be divided into acceptance, differences, and descriptive tests. This presentation will

be confined to descriptive tests; they provide the most information and are the most
 21

useful for research purposes. The taste panel, five members, scored the steaks for

tenderness and overall acceptability on a 7-point hedonic scale (Szczesniak, 2018).

According to, Vieira (2019) Sensory quality is a combination of different senses

of perception coming into play in choosing and eating a food. This practical will focus on

the sensory evaluation of foods. We will see how the individual threshold for different

sensations varies from individual to individual.

Therefore, according to Sinesio, (2018) consumer reaction, as perceived by the

five senses, is considered a vital measure of food development. Because no apparatus can

substitute for the senses in evaluating food, humans are used as test subjects. Such studies

are becoming more prevalent, despite the potential biases of humans and the costs

involved. Sensory evaluation is a scientific method that evokes, measures, analyzes, and

interprets responses to products, as perceived through the senses of sight, smell, touch,

taste, and sound.

Then, root and tuber crops, and cassava in particular, have global importance in

food, feed, and agro-industries. Production, processing of raw roots, preparation and

marketing of cassava-based food products are particularly important in Africa. The

availability of these cassava foods satisfies a high demand and consumption among

transgenerational and diverse populations (Olaosebikan, Bello, Kauê & Adesokan 2023).

Next, cassava is one of the staple foods in addition to rice a maize in Indonesia

and is also a staple food for most of the population residing in tropical climates. Cassava

is also a source of food that plays an important role for food security in developing

countries, especially in addressing forms, such as cassava chips, cassava flour, fermented

cassava, and others ( Rawung, Indrasti & Bakrie 2022).

 22

In the study of, Asiedu & Extavour (2018), the development of the root and tuber

crops value chains in the Caribbean Community (CARICOM) is emerging as a key

component of a strong regional and diversified economy that can generate employment,

contribute to food security, promote sustainable export trade, sustain incomes and reduce

the high food import bill. The root and tuber crops research and development

programmers in the Caribbean focus on increasing the production of root and tuber crops,

through the introduction of new and improved varieties, development and dissemination

of improved and sustainable production technologies, value addition and product

development, supported by innovative market penetration strategies.

Furthermore, the global challenges for economic, social, and environmentally

sustainable development are currently more acute than ever before and call for immediate

actions to develop a healthier and more sustainable future of food. Innovative

technologies have the potential to improve food production and enhance the quality of

new food products to improve consumer acceptance. Gene editing is one of the emerging

technologies that have opened up many possibilities for generating crops and animals

with improved properties and desired traits (Henderson, 2018).

Another, according to Entures, (2019) innovation and new ventures have been

part of the food production and distribution industry for decades if not centuries. In recent

times, new ventures under the banner of value- added agriculture have become the mantra

for producers, politicians, and agri-businesses that are searching for better margins and

higher incomes than provided by traditional commodity production and distribution. But,

the commercial potential of value-added ventures and innovations is not obvious, often is

not realized, and may be frequently overestimated.

 23

Furthermore, farmers will also have a strong incentive to convert what cannot be

readily sold or consumed at harvest into marketable products. To realize the sizeable

potential of root and tuber crops for contribution to socioeconomic development in rural

areas, a combination of efficient, sustainable crop production with new or improved

products and markets is required. They therefore require specialized post-harvest

handling, storage and preservation techniques in order to minimize losses ( Santiago &

Rodríguez 2019).

In addition, people across the world, particularly Filipinos, have a strong desire

for food. “Food is life,” as the adage goes. They satisfy their hunger in any form and with

any delicacy by purchasing food based on its taste, appearance, price, and health

advantages, which is why restaurateurs in the restaurant sector should provide a unique

dining experience for their consumers from a one-of-a-kind cuisine taste to outstanding

service, a memorable ambiance, and a vintage interior design. Consumers believe the

food they buy or consume must be produced sustainably (Castro & Rysean, 2021).

According to Santiago, Prócel & Rodríguez (2019) roots and tubers play an

important role in the agro-economies of most African countries, contributing significantly

to basic food requirements in urban and rural areas as well as having some non-food. In

some localities, the marketing of these crops is poorly organized leading to substantive

losses due to post-harvest deterioration leading to poor revenue accruing to the farmers.

To meet the rising demand for food both on and off the farm, rural families will have to

exploit the production potentials of their crops to the utmost, partly by reducing the post-

harvest losses caused by dehydration, spoilage, and pest damage. Furthermore, farmers
 24

will also have a strong incentive to convert what cannot be readily sold or consumed at

harvest into marketable products.

In addition, root and tuber crops refer to any growing plant that store edible

materials in subterranean roots, corm, or tuber. Root and tuber crops play a very

important role in food security, as they are tolerant to environmental stress and produce

reasonable yields under marginal soil conditions. Root and tuber crops are basic to diets

of millions of people of temperate zones and vast areas of tropics and subtropics where

most of the world’s undernourished people live (Lyimo, Gimbi & Shayo 2019).

Therefore, according to Robin, (2018) the development of the root and tuber crops

value chains in the Caribbean Community (CARICOM) is emerging as a key component

of a strong regional and diversified economy that can generate employment, contribute to

food security, promote sustainable export trade, sustain incomes and reduce the high food

import bill. The root and tuber crops research and development programmers in the

Caribbean focus on increasing the production of root and tuber crops, through the

introduction of new and improved varieties, development and dissemination of improved

and sustainable production technologies, value addition and product development,

supported by innovative market penetration strategies.

Furthermore, according to Guiné, Ramalhosa & Valente (2019) Innovation

undoubtedly involves multiple aspects, such as science, technology, marketing and

organization, partnership, risk and social responsibility. Discoveries must be translated

into products, services or processes that are diffused and integrated into the economy for

society to benefit from those discoveries. Having this in mind, it is important that any

idea/invention can be replicable at an economical cost and satisfy a specific need to be

 25

called an innovation. So forth, the innovations do not correspond directly to the ideas, but

only to those ideas that are suitable for implementation.

In addition, according to Pobar, Balo & Pobar (2018) the researcher assumed that

Giant Swamp Taro flour can replace malagkit/glutinous rice flour in the recipe. The

researchers believed that in this study the Giant Swamp Taro farmers can get benefit from

the new recipes, their taro corms can be utilized as a snack item and not be left behind

unconsumed or unutilized or just as food for hogs. The rural community can also benefit

because they can use the new recipe as a new addition to their snack or dessert. The

entrepreneurs can mass produce these recipes and sell them for another income.

In line with the study of Klimczuk, Kochańska & Magdalena (2020) innovation

means change. In the case of food and agriculture, it can be the application of new

proposals for raw material processing technology, packaging of products, new food

additives, and new agricultural technologies. Change can also provide healthier and more

nutritious food. The food is tastier because of the prevention of adverse qualitative

changes in food composition, including organoleptic changes, and changes in the

perception and pleasures from eating food.

Furthermore, according to Santiago, Prócel, Rubén & Rodríguez (2019) farmers

will also have a strong incentive to convert what cannot be readily sold or consumed at

harvest into marketable products. To realize the sizeable potential of root and tuber crops

for contribution to socioeconomic development in rural areas, a combination of efficient,

sustainable crop production with new or improved products and markets is required.

Product development (value addition) means generating ideas for new or improved

products, selecting the best ideas, and developing these into commercially successful
 26

products. Agricultural produce can be used in different forms through the processes of

value addition in the conversion of the produce into more conversant, diversified, and

acceptable forms to the consumer.

Moreover, according to Fawzia, Karuri & Hagenimana (2020), Its utilisation is

currently very narrow; it is essentially consumed boiled in the fresh form. The limited

range of ways and availability on the market of adapted processing technologies in which

sweet potato is utilised in the region of East Africa seriously undermines the potential

benefits of the crop to farmers and consumers. It is unlikely that further development of

the crop will be successful unless full attention is paid to its end uses as food, animal feed

and as an industrial raw material.

In the conditions of the current global integration process, ensuring the country's

food security requires the industry to be edible to the changing external environment,

effective in various innovations and scientific and technical development, based on the

sustainable development of agriculture. Therefore, in many developed countries of the

world, the modern stage of agricultural development is described as the stage of transition

to an innovative model that ensures the systematic integration of the agrarian and

scientific-technical sectors to increase its efficiency. In particular, in order to "optimize

production and distribution systems and implement new business models, which allow us

to effectively use land, energy and other natural resources, and at the same time pay more

attention to the needs of the world's poor population, we will introduce "smart

agriculture" there is a need to create " (Pfeiffer, Silva & Colquhoun 2019).

Lastly, according to Lopez,Extavour & Asiedu (2018) the development of the root

and tuber crops value chains in the Caribbean Community (CARICOM) is emerging as a
 27

key component of a strong regional and diversified economy that can generate

employment, contribute to food security, promote sustainable export trade, sustain

incomes and reduce the high food import bill. The root and tuber crops research and

development programmed in the Caribbean focus on increasing the production of root

and tuber crops, through the introduction of new and improved varieties, development

and dissemination of improved and sustainable production technologies, value addition

and product development, supported by innovative market penetration strategies. These

packages of technologies are contributing to the improvement of livelihoods along the

root and tuber crop.

Therefore, this will briefly introduce some drivers that influence consumers in

2020 to make choices, change choices, or decide on the desirability of innovations in the

food market. Reference to a specific time frame is related to the trend that, especially in

developed countries, high levels of food security and food safety combined with rising

welfare levels resulted in more focus on health and sustainability since the 1990s (Fischer

& Van Loo, 2021).

Related Studies

In the study of Maina, (2018), entitled “Analysis of the factors that determine

food acceptability” food acceptability directly relates to the interaction food has with the

consumer at a given moment in time. The factors that affect food acceptability, which is

covered in this paper include customer characteristics, sensory characteristics of food and

the ‘feel good' factor. Through research, this paper confirms that sensory characteristics

of food are considered the key area in which food manufacturers can successfully use to

differentiate their products to help enhance their acceptability. Under sensory

 28

characteristics, the paper extensively discusses the influence of aroma, appearance, taste,

and texture on food acceptability. For instance, it confirms that food texture controls the

belief about satiation effects of beverage or foods which ultimately influence food

acceptance at a particular period. Regarding the "feel good" factor, the paper explains that

consumers are more inclined to accept foods that satisfy their need in terms of enjoyment

as opposed to those they consider to be less tasty. Also covered are consumer

characteristics, knowledge, innovativeness, attitude, belief, and perception of particular

food products.

The study entitled “Transforming Traditional Food Crops” product

Development for Roots and Tubers Recent trends in production and utilization of roots

and tubers point to a growing interest in new product development. This paper outlines

the factors that have influenced the growing importance of product transformation of

roots and tubers in developing countries over the last three decades. In addition, (Scott &

Ferguson, 2019) after a review of the agronomic and bio-chemical characteristics for

cassava, potato, and sweet potato, tile paper analyzes global and regional patterns for

production and use of these commodities. Sharp increases in potato production for fresh

consumption; explosive growth in cassava processing in particular countries; and, the use

of sweet potato for animal feed in China and Brazil are highlighted. Development trends

including demography, income growth and government policies are noted as key factor,

influencing prospects for expanded processing.

In line with the previous study entitled “Consumer Acceptance of an

Agricultural Products Traceability System: Evidence from China” agricultural products

and food traceability systems are implemented in many countries or regions for
 29

preventing food safety risk. Pioneering studies confirm consumers in different countries

have different perceptions and attitudes towards food traceability systems. However,

(Marchant, 2019) few studies focusing on consumer acceptance of an agricultural

products traceability system implemented in China, called Meat and Vegetable

Distribution Traceability System (MVDTS). In this paper, we constructed a technology

acceptance model (TAM) by including subjective norm, perceived trust, perceived ease

of use (PEOU), perceived usefulness (PU), attitude toward using, and intention to use.

Moreover, Moreover, we analyzed and identified the main factors influencing consumers'

acceptance of MVDTS, based on survey data from 406 consumers in Wuxi, China using

confirmatory factor analysis and structural equation model. This study revealed that

consumer intention to use the MVDTS was positively correlated with attitude toward

using (path coefficient 0.89); attitude toward using was positively correlated with PU and

PEOU (path coefficients 0.55 and 0.23, respectively). It was demonstrated in this study

that enhanced perceived trust and subjective norms could increase consumers’ perceived

usefulness of the MVDTS and increase their intention to use MVDTS. Our findings may

contribute to the development and promotion of food traceability systems in China.

Base on the study entitled “Drivers of consumer acceptability of cassava gari-

eba food products across cultural and environmental settings using the triadic

comparison of technologies approach (tricot)” nigeria and Cameroon are multi-ethnic

countries with diverse preferences for food characteristics. The present study aimed to

inform cassava breeders on consumer-prioritized eba quality traits. Consumer testing was

carried out using the triadic comparison of technologies (tricot). Diverse consumers in

villages, towns and cities evaluated the overall acceptability of eba made from different
 30

cassava genotypes. Data from both countries were combined and linked to laboratory

analyses of eba and the gari used to make it. There is a strong preference for eba with

higher cohesiveness and eba from gari with higher brightness and especially in

Cameroon, with lower redness and yellowness. Relatively higher eba hardness and

springiness values are preferred in the Nigerian locations, whereas lower values are

preferred in Cameroon. Trends for solubility and swelling power of the gari differ

between the two countries. The study also reveals that the older improved cassava

genotype TMS30572 is a benchmark Geno- type with superior eba characteristics across

different regions in Nigeria, whereas the recently released variety Game changer

performs very well in Cameroon. In both locations, the recently released genotypes

Obansanjo-2 and improved variety TM14F1278P0003 have good stability and overall

acceptability for eba characteristics (Olaosebikan, Bello, de Sousa, Ndjouenkeu, Alamu,

Agbona, Kégah, Dufour, Bounio &Teeken 2023).

According to the research entitled “Processing of Root Crops and Functionality

of Their Biocomponents 7 Processing of Root Crops and Functionality of Their

Biocomponents” sweet potato and cassava are the two root crops which can tolerate

harsh environmental conditions and can grow in specific regions where other crops fail to

grow. Both these crops are considered as cash crops for farmers. These crops are high

yielding and drought tolerant with wide adaptability to various climates and farming

systems. One of the challenges faced by most of the developing countries is the lack of

storage facilities, resulting in significant amount of the loss of root crops due to improper

storage. In order to reduce such losses, value addition to these root crops in the form of

other useful products is necessary. Moreover, (Saxena, Maity & Raju 2018) cassava
 31

roots have a short shelf-life of only one to three days due to post-harvest physiological

deterioration which can cause significant economic losses. The color of sweet potato

varies from white to deep orange, whereas cassava is a white root. Sweet potato could be

considered as an excellent novel source of natural health-promoting compounds such as

carotenoids and anthocyanins, for the functional food market. Sweet potatoes are

consumed fresh or after cooking/baking. They can also be dehydrated or canned. Cassava

roots are processed into various traditional forms in different regions of the world. Both

roots can be dried and milled into flours. Sweet potato and cassava flours can be used in

various baked products. Starch from sweet potato and cassava is a raw material for

manufacturing sugar, alcohol, citric acid etc. Starch processing from sweet potato and

cassava can create new economic and employment activities for farmers and rural

households and can add nutritional value to food systems. The functional properties of

the components present in these crops could increase utilization by consumers and the

food industry.

In the study of, Giri, Ambedkar & Sakhale (2019), entitled “ Sweet potato

(Ipomoea batatas L.): A valuable tropical tuber crop” tropical root and tuber crops play

vital role in food security, nutrition and climate change adaptation. Root and tuber crops

are essential components of diet in many countries. Tropical tuber crops comprise of

major and minor (underexploited) plant species. Sweet potato is one of the nutritious,

healthy, and underutilized tropical tubers crops whose significance as a food is getting

less. The importance of sweet potato tubers as a health food is realized now due to their

nutritional composition having low glycemic index as an additional health benefit for

diabetics. It is used as a new ingredient for the development of gluten free products. A
 32

few value-added food products are being developed using sweet potato with functional

ingredients. Sweet potato tubers could be processed into different primary products such

as flour, chips, puree etc and secondary products like biscuits, pasta, noodles etc. The

present article discussed the potential benefits of sweet potato as a miracle and promising

food crop.

The study entitled “Sensory Descriptive Evaluation of Food Products” sensory

descriptive analysis of food products provides an understanding and control of the key

attributes for consumer satisfaction and for market success. The present review describes

the main application fields of this technique and the most significant studies. Particularly,

it focuses on food quality, nutrition and health fields treating few other areas in which

sensory analysis is applied as well. Moreover, (Maria Sirangelo, 2019) the work

highlights how, in many cases, sensory evaluation is used in combination with other

methods, mostly chemical and microbiological, and how this integrated approach

increases its potentialities and improves the quality of the results. The review also

underlines how the most recent demand trend of consumers, based on more natural and

functional food, led to the need to develop new products, for which a sensory testing

phase is highly advised. Consequently, accurate sensory analysis methods have

significatively risen in importance.

Nevertheless, according to García, Mera, Lerma, Palencia & Mercado (2019),

entitled “Sweet potato, batata or camote’ (Ipomoea batatas): An overview about its

crop, economic aspects and nutritional relevance” sweet potato is one of the root crops

with economic and nutritional relevance in poor regions of many developing countries in

Asia, Africa, America, and the Caribbean. This crop contributes to the food security of
 33

these regions and is widely used in food preparations and pharmaceutical recipes,

competing with other important root crops, such as cassava, potatoes, and yams. In this

review, we sought to expose the most relevant aspects associated with the sweet potato

crop, including a general morphological description, development characteristics, and

varieties. Subsequently, the most relevant statistics in terms of sweet potato production,

yield, and harvested area in the world were discussed. At this point, a distinction was

made in the continents and countries with the highest participation, including a discussion

of the importance of sweet potatoes in Colombia and the Caribbean Region. Finally, the

nutritional, medicinal, and applicative relevance of the tuberous roots, leaves and other

parts of the sweet potato plant were exposed. Its content of carbohydrates, proteins,

minerals, and vitamins, especially vitamin A, was highlighted, which allows sweet

potatoes to be considered as a substitute for basic food crops, such as potatoes. Through

this, the potential productive, economic, and application development that sweet potatoes

could have with greater research, technological, and political focus was highlighted.

In the study of, Belyaev & Donskova, ( 2021), entitled “Food Sector New

Technologies And Innovations: Priorities for Vector Development” the authors

consider the engineering and consumer archetypes of food industry enterprises innovative

development. Publication activity testifies the increased interest to food sector innovative

development; researchers point that the innovation development drivers are the tools of

Industry 4.0 and Agriculture 4.0, many of which are already contributing to the

transformation of industry in the world community. The main scientific message of this

study is that new technologies and innovations in the food sector should be aimed at
 34

solving the global problems of hunger and malnutrition, at the production of high quality

and safe food, with an increased focus on conscientiousness

towards consumers, society and environment. Since it is the food sector, the main food

chain formation entity, is responsible for making decisions regarding the level of the

product quality, authenticity, naturalness and safety. The authors also defend traditional

technologies that can help build a national food system. Research results can serve to

identify target areas for innovative development of the food sector in the new economy

and can be useful for the business community as an idea of possible investments.

The study entitled “Feasibility, Acceptability, and Production Costs in Nairobi,

Kenya” it is one of a myriad of products that can be made by using sweet potato roots. In

this report, we assessed the feasibility, consumer acceptability, and cost of production for

the ketchup sauce made by substituting tomatoes by sweet potatoes. The final product,

where up to 80% tomatoes were substituted by sweet potato, was found to be

organoleptically acceptable. Moreover, Fawzia, Karuri & Hagenimana (2020) the yellow

flesh color of the sweet potato had a good influence on the final consumer preference of

the end product. Adding sweet potato in the ketchup formulation had little influence on

the final pH, which ranged from 3.8 to 4.1. Treatable acidity values ranged from 0.36 to

0.60 g acetic acid per 100 g sauce. The shelf life test indicated that the ketchup sauce

incorporating sweet potato could safely be stored for 2 to 3 months. The addition of sweet

potato in the ketchup formulation significantly reduced the production cost of the sauce.

In the study of, Lei, Lin & Tai (2023), entitled “Research on the innovation

mode of agricultural product circulation system under the background of the

construction of a unified national market” the circulation system of agricultural

 35

products is related to the national economy and people's livelihood. Problems in

circulation affect people's livelihoods, increase farmers' income and hinder rural

revitalization. China's agricultural circulation system currently has issues such as a low

information level, an unsound market system, a small main scale, and an imperfect

supply chain. How to construct a modernized agricultural circulation system under the

back- ground of the national unified extensive market construction is the urgent need to

solve the problem. In this paper, by making the agricultural products trade and industrial

park, the circulation of agricultural products supply chain traceability system, urban

wisdom digital platform as the core of circulation system innovation model of farm

products, ensure food safety, improve circulation efficiency of agricultural products,

promote the supply chain and agriculture structural re- form, achieve precise scientific

management, finally complete the construction of modern agricultural products

circulation system, We will help revitalize rural areas.

In the study, entitled “Taro (Colocasia esculenta)” colocasia esculenta is a

tropical plant grown primarily for its edible corms, the root and vegetables. It is most

commonly known as taro and is widely cultivated in the high rainfall areas under flooded

condition usually by small farmers. This study details about morphological characters of

taro and their use as food and; region and season of cultivation (Rashmi, Raghu,

Gopenath & Palanisamy, 2018).

In addition, the study of Chernova, Kocherbaeva & Savin (2019) entitled

“Commercialization of innovations and leadership in agricultural industry” in today’s

highly competitive, globalized and dynamic world, the agro-industrial industry can only

become a leader thanks to the commercialization of its innovations. This paper focuses on
 36

the growth of commercialization and inventions in the agro-industrial industry that

enables good management and smooth access to the world market of agro-industrial

goods. The paper provides in-depth evaluations the current state-of-the art and analyses

the main tasks that are required for the successful commercialization of inventions. This

paper shows that the successful commercialization of innovations relies upon eight

important factors: i) degree of resource assistance; ii) anticipated efficiency of executing

the inventions; iii) good management and responsibility within the venture; iv)

accessibility of an expert outsourcing firm in the market which satisfies the demands of

the producer of advanced products; v) accessibility of the middle of obligation; pooling

of assets; vi) expanding the market share; vii) consulting services; and viii) creation and

marketing the trademark. This paper also provides some requirement that are essential for

the improvement of the infrastructure and the commercialization of innovations in the

agro-industrial policy of the state. The results of this paper might be of some interest for

the experts and policy-makers in the fields of rural development, agricultural policy, and

economic growth.

Next, in the study entitled “Product development for root and tuber crops”

Processing of root and tuber crops is the focus of increasing interest by farmers, traders,

researchers, and policymakers in many parts of Asia. This publication includes a wealth

of information on the progress made to date with new or improved products and

processes that utilize cassava, sweet potato, or potato. Individual papers discuss work

underway in China (including Taiwan), the Philippines, Indonesia, Thailand, Vietnam,

Korea, India, and-in the case of aroids-the countries of the South Pacific. Particular

attention is given to production, marketing, and consumption trends that either have
 37

facilitated or resulted from the growth in processing. In addition, (Scott & Ferguson,

2019) an overall approach to product development is outlined followed by specific papers

on each of the components including: assessing processing potential; research in support

of product and product development; pilot plants; and expansion to commercial

operation. Examples are provided for each of these components based on experiences in

the countries represented. Case studies outlining the knowledge acquired and lessons

learned include cassava processing for animal feed, new snack foods from sweet

potatoes, and village-level potato processing for flours and mixes. The document also

contains an overview of country needs; recommendations for future horizontal

collaboration; and specific proposals for added support from the International Potato

Center (CIP) and the Centro International de Agricultura Tropical (CIAT) for work on

product development for roots and tubers in Asia.

Moreover, the study entitled “Small-scale agricultural product marketing

innovation through BUMDes and MSMEs empowerment in coastal areas” a region’s

economic growth depends on the development policies based on the wealth determined

from the potential of human, institutional and local resources. Furthermore, the

development needs to link primary sectors with future processing to increase agricultural

products’ added value and marketing competitiveness. This study develops an innovative

marketing model in agricultural products for small-scale farmers through village-owned

enterprises (BUMDes) and micro, small, and medium enterprises (MSMEs)

empowerment in coastal areas. One way of realizing this program is by building

agribusiness and agro-industry partnerships that are well-planned and associated with

other economic sectors' development. The partnership involves community economic

 38

institutions, including BUMDes, credit institutions, farmer entrepreneurs, as well as

Micro, Small, and Medium Enterprises. BUMDes is a rural-based business with a legal

entity managed by the village government to create added value for the community’s

agricultural products. Together with MSMEs, these businesses need to support the

agribusiness subsystem's development, including trading in agricultural production

facilities and business activities. Furthermore, they need to promote agricultural

production, support services, a source of market information for rural communities, the

main actors of appropriate technology for agricultural products (Syahza, Savitri, Asmit &

Meiwanda 2020).

In addition, the study of Ukwuru & Egbonu (2022) entitled “Recent

development in cassava-based products research” cassava is a plant that has been

processed into many products and there are still emerging new products from cassava.

These products have fed millions of people and others have economic value. This has

elicited interest in cassava-based products. This paper therefore reviews recent

development in cassava-based product research. Biofuel production, starch production

and industrial utilization of cassava starch are treated. Similarly, glucose production and

animal feed from cassava are reviewed. The paper highlights, the production of high

quality cassava flour (HQCF) and their derivatives as well as iodine supplementation and

protein enrichment of cassava product. This research attention on cassava-based products,

has high potential for industrialization.

Also, in the study which entitled “Analysis of the factors that determine food

acceptability” food acceptability directly relates to the interaction food has with the

consumer at a given moment in time. The factors that affect food acceptability which is
 39

covered in this paper include customer characteristics, sensory characteristics of food and

the ‘feel good' factor. Through research, this paper confirms that sensory characteristics

of food are considered the key area in which food manufacturers can successfully use to

differentiate their products to help enhance their acceptability. Under sensory

characteristics, the paper extensively discusses the influence of aroma, appearance, taste,

and texture on food acceptability. For instance, (Maina,2018) it confirms that food

texture controls the belief about satiation effects of beverage or foods which ultimately

influence food acceptance at a particular time period. With regard to the "feel good"

factor, the paper explains that consumers are more inclined to accept foods that satisfy

their need in terms of enjoyment as opposed to those they consider to be less tasty. Also

covered, are consumer characteristics; knowledge, innovativeness, attitude, belief, and

perception of particular food products and their impact on food acceptability.

However, in the study, entitled “Food product quality, environmental and

personal characteristics affecting consumer perception toward food” food industries are

developing new processing technologies, resulting in the emergence of new product

categories, including ready-to-eat meals, functional foods and beverages, and plant-based

foods. Rapid globalization, changes in lifestyle, consumer awareness, and perception

toward food drive further technical advancements. However, (Rai, Wai, Koirala &

Bromage 2023) consumer perception remains the prime factor for food marketing and

technological development. Consumer perception is a trifecta of sensory properties,

personal and environmental factors. Sensory and personal factors include consumer age,

attitude, health condition, nutrition awareness, and religion which directly influence

consumer choice. Whereas environmental factors consist of regional variation in the food
 40

process, national economic status, and consumer purchasing power. All these factors

affect consumers’ decisions to accept or reject foods. Additionally, consumers are more

willing to taste innovative food products that assure the safety and quality of the product.

Moreover, in the study of Fischer & Van Loo (2021) entitled “Social

acceptability of radical food innovations” radical and disruptive innovations have

always been front and center of food production. In the last centuries, and especially

since the mid-1900s, societal concerns about such innovations have been increasing. It

appears that consumers balance a desire for authenticity related to traditional production

systems, with convenience and an ever more digital lifestyle. In the current chapter,

several generic insights into how the public responds to disruptive and radical food

innovations are presented. After that, we focus on the current knowledge of how the

public responds to several currently emerging innovations that can roughly be divided

into the search for novel proteins and the convergence of information technology and

microelectronics with food production and marketing.

According with the study, entitled “Current situation and future direction of

traditional foods” abstract Innovation of traditional foods become a new paradigm in the

food industry as an effort to prolong the shelf life of the food following the changes in the

society’s life style. The innovation was also supported by the current advance study on

packaging technology, microbiology, biotechnology, metabolomics, medicinal properties

and health as well as computational methods. Furthermore, Fibri, Utami & Muhammad

(2022) this review covers various definition of traditional foods and some terms closely

related to traditional foods, including ethnicity and ethnoecology, the progress of

innovation of traditional foods as well as the risk of the traditional food innovation in
 41

terms of product identity, culture and continuity. Geographical Indications (GI) as a

strategy of protection and standardization of traditional food are, therefore, discussed in

this review. At the end, a recommendation for the direction of traditional food in the

future is given in order to create a paradigm on the future action for protecting traditional

foods.

In the study of, Fibri2, Utami & Muhammad (2022) entitled “Consumer

acceptance of technology-based food innovations: Towards an integrated framework

of the consumer acceptance process and effective communication approaches” the

food industry is facing major challenges against the background of current developments

in the environment and society. Therefore, especially through scientific and

entrepreneurial research and development, new concepts and innovative food products

are driven to address these challenges. And although not only companies but also society

can benefit from the advantages of innovations, especially technology-based innovations

are rarely used in the food industry because their application is often met with initial

skepticism and lack of acceptance in society. Effective communication approaches are

therefore needed to reduce the barriers to a successful implementation of innovations in

the food sector and to promote the acceptance of consumers. In this context, a

comprehensive understanding of the factors involved in the initial perception of

innovative food products, as well as the actions and decisions associated with acceptance,

is essential.

In the study of, Klimczuk & Klimczuk-Kochańska, (2019) entitled

“Acceptability and perception on usage of organic food in food establishments” today,

organic food became more relevant as the importance of sustainability expanded, both in
 42

terms of consumer impact and long-term viability. Due to popularity of organic products,

green crops have been cultivated and harvested in an environment free of pollution and

hazardous situations. Innovative foods are said to be beneficial to consumers, farmers,

and the environment. Because some of the features people may consider are neither

evident nor easily verifiable, organic foods are considered "credence goods."

Another, the study entitled “Sensory Evaluation as a Tool in Determining

Acceptability of Innovative Products Developed by Undergraduate Students in Food

Science and Technology at The University of Trinidad and Tobago” this paper

discusses the comprehensive and practical training that was delivered to students in a

university classroom on how sensory evaluation can be used to determine acceptability of

food products. The report presents how students used their training on sensory evaluation

methods and analysis and applied it to improving and predicting acceptability of new

innovative products that they developed. Students were exposed to and trained on

performing some of the major sensory test methods, including discrimination,

descriptive, and affective tests. They were also exposed to exercises which involved them

physically setting up a test area, presenting samples that were coded and properly

displayed, collating data from sensory evaluation questionnaires, statistical analysis of

data collated and the use of the results of the analysis to make decisions on product

acceptability and improvement. Students successfully applied their training and were able

to not only get feedback on the specific food characteristics of their products that could

be improved but were also able to conclude that the products they presented to the

panelists were acceptable and that the panelists had a highly positive attitude towards

eating the products and even purchasing if these were to become available in the market.
 43

Since appropriate statistical analysis was applied for the different sensory evaluation

methods used for each of the different products, valid information and conclusions that

can prove product quality and acceptability was gathered and can be presented to any

product development and marketing departments in any food and beverage company that

may wish to adopt and produce these products (Singh-Ackbarali & Maharaj, 2019).

In line of the study, Otálora, García & Lerma (2021) entitled “Sweet potato,

batata or camote’ (Ipomoea batatas): An overview about its crop, economic aspects

and nutritional relevance” sweet potato is one of the root crops with economic and

nutritional relevance in poor regions of many developing countries in Asia, Africa,

America, and the Caribbean. This crop contributes to the food security of these regions

and is widely used in food preparations and pharmaceutical recipes, competing with other

important root crops, such as cassava, potatoes, and yams. In this review, we sought to

expose the most relevant aspects associated with the sweet potato crop, including a

general morphological description, development characteristics, and varieties.

Subsequently, the most relevant statistics in terms of sweet potato production, yield, and

harvested area in the world were discussed. At this point, a distinction was made in the

continents and countries with the highest participation, including a discussion of the

importance of sweet potatoes in Colombia and the Caribbean Region. Finally, the

nutritional, medicinal, and applicative relevance of the tuberous roots, leaves and other

parts of the sweet potato plant were exposed. Its content of carbohydrates, proteins,

minerals, and vitamins, especially vitamin A, was highlighted, which allows sweet

potatoes to be considered as a substitute for basic food crops, such as potatoes. Through
 44

this, the potential productive, economic, and application development that sweet potatoes

could have with greater research, technological, and political focus was highlighted.

Also, in the study entitled “Consumer Acceptance Toward Functional Foods”

many studies have investigated the factors that may predict consumer acceptance of

functional foods, and a wide range of influential factors have been reported. However,

studies conducted in different contexts pose challenges to gaining a clear understanding

of the factors influencing consumer acceptance. Therefore, (Baker, Parrella & Leggette

2022) the purpose of our scoping review was to synthesize the possible determinants of

consumer acceptance toward functional foods and provide a resource that describes

global trends regarding consumers’ functional foods behavior. We identified 75 articles

published with varying populations around the globe that empirically investigated

consumers’ acceptance of functional foods. We identified and categorized a wide range

of determinants related to consumer acceptance of different types of functional foods.

The five categories of determinants were product characteristics, socio-demographic

characteristics, psychological characteristics, behavioral characteristics, and physical

characteristics. Each of the determinants were more fully described by sub-determinants

in our scoping review. These determinants should be considered and used by leaders and

scientists in product development to aid decision making and, ultimately, the successful

launch of novel functional foods.

Moreover, in the study entitled “Analysis of the factors that determine food

acceptability” food acceptability directly relates to the interaction food has with the

consumer at a given moment in time. The factors that affect food acceptability, which is

covered in this paper include customer characteristics, sensory characteristics of food and
 45

the ‘feel good' factor. Through research, this paper confirms that sensory characteristics

of food are considered the key area in which food manufacturers can successfully use to

differentiate their products to help enhance their acceptability. Under sensory

characteristics, the paper extensively discusses the influence of aroma, appearance, taste,

and texture on food acceptability. For instance, (Maina 2018) it confirms that food

texture controls the belief about satiation effects of beverage or foods which ultimately

influence food acceptance at a particular time period. Regarding the "feel good" factor,

the paper explains that consumers are more inclined to accept foods that satisfy their need

in terms of enjoyment as opposed to those they consider to be less tasty. Also covered,

are consumer characteristics, knowledge, innovativeness, attitude, belief, and perception

of food products and their impact on food acceptability.

According to, Gamis, Labalan & Espedido (2022), entitled “Research on the

innovation mode of agricultural product circulation system under the background of

the construction of a unified national market” the circulation system of agricultural

products is related to the national economy and people's livelihood. Problems in

circulation affect people's livelihoods, increase farmers' income and hinder rural

revitalization. China's agricultural circulation system currently has issues such as a low

information level, an unsound market system, a small main scale, and an imperfect

supply chain. How to construct a modernized agricultural circulation system under the

back- ground of the national unified extensive market construction is the urgent need to

solve the problem. In this paper, by making the agricultural products trade and industrial

park, the circulation of agricultural products supply chain traceability system, urban

wisdom digital platform as the core of circulation system innovation model of farm
 46

products, ensure food safety, improve circulation efficiency of agricultural products,

promote the supply chain and agriculture structural re- form, achieve precise scientific

management, finally complete the construction of modern agricultural products

circulation system, We will help revitalize rural areas.

Base on the study entitled “Test marketing for value-added root and tuber-

based products in ikwuano local government area of abia state, nigeria” the study was

conducted at different markets in Ikwuano LGA of Abia State to test-market selected

value-added root and tuber based products, developed at National Root Crops Research

Institute, Umudike. Its specific objectives were to assess acceptability of the products by

the consumers; identify the marketing channels for the products; estimate the profit

margins of value addition in selected root and tuber products and determine the benefit

cost ratio of value addition. The products were prepared in the Post-Harvest Technology

Programme of the Institute, using the recommended recipe developed for each of the

products. The products were properly packaged, placed at variety shops and taken to

Ndoro market for sale on market days, usually once a week for six (6) weeks. Local

vendors were also used in the marketing. A simple questionnaire was used to elicit

information from consumers. The results were determined with the use of descriptive

statistics and gross margin analysis. Burger and meat pie were accepted by more

consumers among the baked products while meat pie and ginger drink gave the

consumers the highest levels of satisfaction. All the products were profitable; however,

meat pie gave the highest profit margins while ginger drink had the least cost advantage.

In terms of percentage volume of sales, Chin-Chin ranked 1st followed by ginger drink

and cocoyam crisps at 2nd and 3rd respectively. It is therefore recommended that value-
 47

added products of root and tuber crops should be commercialized since they are

profitable and likely to be accepted by consumers. This will create markets and increase

demand thereby eliminating wastage of root and tuber crops in Nigeria (Ankrah &

Kwapong 2018).

In the study of Masha, Abong & Solomon (2021), entitled “Acceptability

evaluation and determination of nutritional value” cassava is an important food crop

grown for its roots to supply daily needed calories to households in the cassava growing

communities including coastal Kenya. The region contributes up to 30 % of the national

cassava production though it remains food insecure with high prevalence of malnutrition.

Cassava roots are deficient in most nutrients except carbohydrates while the leaves are

rich in a range of nutrients including protein but are moderately consumed as vegetables.

The study sought to establish the most acceptable cassava root-leaf blend/s with

improved nutrients’ content. This involved formulation of blends of cassava flakes

through mixing roots and leaves in varied levels ranging from 0 % to 50 % that led to 18

different blends, with most accepted being 20%. Fermented and unfermented flakes were

developed. A total of 18 formulations were developed before consumer acceptability and

nutritional content were determined in the most preferred blends. The results showed

cassava root - leaf flakes were best accepted when fermented root material is blended

with 20% leaf component. Percent leaf content above 40% was unacceptable as such

blends exuded poor smell. A calculation from the nutrients contained in blend 100 5

cassava roots against the blend that contained leaf material showed that the nutritional

value showed that cassava root-leaf flakes has vitamins A and C improved by 353% and

53%, minerals- iron and zinc by 5.6% and 85% respectively and protein by 430% when
 48

compared with flakes processed from 100% cassava root. It is recommended that more

studies be carried out to determine bioavailability and nutritional effect of consumption

of the flakes on children and pregnant women.

Base on the study entitled “Taro Roots: An Underexploited Root Crop” taro

(Colocasia esculenta) is a root crop that remains largely underutilized and undervalued

despite its abundance and affordability. In comparison to other root vegetables, such as

potatoes, yams, carrots, and cassava, taro stands out as a plentiful and low-cost option. As

global hunger increases, particularly in Africa, it becomes essential to address food

insecurity by maximizing the potential of existing food resources, including taro, and

developing improved food products derived from it. Taro possesses a wealth of

carbohydrates, dietary fiber, vitamins, and minerals, thereby making it a valuable

nutritional source. Additionally, (Ferdaus & Chukwu 2023) while not a significant

protein source, taro exhibits higher protein content than many other root crops.

Consequently, utilizing taro to create food products, such as plant-based milk

alternatives, frozen desserts, and yogurt substitutes, could play a crucial role in raising

awareness and increasing taro production. Unfortunately, taro has been stigmatized in

various cultures, which has led to its neglect as a food crop. Therefore, this review aims

to highlight the substantial potential of taro as an economical source of dietary energy by

exploring the rich fiber, potassium, vitamin C, protein, and other micronutrient content of

taro, and providing a foundation for the formulation of novel food products. Furthermore,

this paper assesses the nutritional benefits of taro, its current utilization, and its

antinutritional properties. It emphasizes the need for further research to explore the
 49

various applications of taro and improve on-farm processing conditions for industrial

purposes.

In the study of, Giordano (2020) entitled “Test marketing for value-added root

and tuber based products” the study was conducted at different markets in Ikwuano

LGA of Abia State to test-market selected value-added root and tuber based products,

developed at National Root Crops Research Institute, Umudike. Its specific objectives

were to assess acceptability of the products by the consumers; identify the marketing

channels for the products; estimate the profit margins of value addition in selected root

and tuber products and determine the benefit cost ratio of value addition. The products

were prepared in the Post-Harvest Technology Programmed of the Institute, using the

recommended recipe developed for each of the products. The products were properly

packaged, placed at variety shops and taken to Ndoro market for sale on market days,

usually once a week for six (6) weeks. Local vendors were also used in the marketing. A

simple questionnaire was used to elicit information from consumers. The results were

determined with the use of descriptive statistics and gross margin analysis. Burger and

meat pie were accepted by more consumers among the baked products while meat pie

and ginger drink gave the consumers the highest levels of satisfaction. All the products

were profitable; however, meat pie gave the highest profit margins while ginger drink had

the least cost advantage. In terms of percentage volume of sales, Chin-Chin ranked 1st

followed by ginger drink and cocoyam crisps at 2nd and 3rd respectively. It is therefore

recommended that value-added products of root and tuber crops should be

commercialized since they are profitable and likely to be accepted by consumers. This
 50

will create markets and increase demand thereby eliminating wastage of root and tuber

crops in Nigeria.

In the study of, Drewnowski & Moskowitz, (2018) entitled “Sensory

characteristics of foods: New evaluation techniques” new product development requires

the integration of sensory attributes including product taste, texture, and appearance with

consumer attitudes and health biases. Both sensory and attitudinal variables determine

food preferences, product purchase and food consumption. This review paper describes

novel mathematical procedures that allow for study of real foods rather than model

systems. Application of the Response Surface Method (RSM) to sensory evaluation of

salted snacks is described.

Synthesis

The Related Literature is all about exploring the role of food technology in

creating innovative delicacies and how technological advancements influence consumer

perceptions. This could include discussions on food processing methods, preservation

techniques, and ingredient innovations. Also, investigate how these factors impact the

acceptability of innovative food delicacies. Consumers are often more receptive to

products.

This focuses on the acceptability of food prepared using innovative cooking

techniques. Understanding consumer preferences for foods. Furthermore, the way

innovative food products are marketed and communicated to consumers can influence

their acceptability. Literature may explore effective strategies for promoting and

introducing novel food items to the market. Researchers may conduct studies that

evaluate the sensory attributes of innovative delicacies, including taste, aroma, texture,
 51

appearance, accuracy, and consistency. Consumers may be more likely to embrace new

delicacies that are new to the market.

The Related Studies it’s all about Agricultural products include a diverse array of

root crops such as sweet potato, taro, yam, and Cassava. Each crop has its unique

characteristics and contributes to global dietary diversity. Literature related to agricultural

products used in food delicacies. This could include studies on traditional farming

practices, the nutritional value of agricultural products and cultural aspects of food

preparation. Economic considerations are also a focal point, with research evaluating the

market dynamics, competition, and profitability of introducing innovated agricultural-

based food products. These studies contribute insights into the challenges and

opportunities associated with bringing such products to market. This contributes to

enhancing agricultural productivity and ensuring a stable supply of root crops to meet

growing global demand. These studies delve into the sensory attributes of the products

such as taste, texture, and nutritional content, to understand their impact on consumer

acceptance.

Furthermore, related studies focus on the agronomic aspects of root crop

cultivation, addressing topics such as optimal growing conditions, crop management

practices and the development of resilient varieties. According to this research

contributes to enhancing agricultural productivity and ensuring a stable supply of root

crops to meet growing global demand the related studies highlight the multidimensional

nature of successfully introducing innovated food delicacies from agricultural products,

considering sensory appeal, cultural context, marketing strategies and economic viability.

This research explores the nutritional composition of various root crops, emphasizing
 52

their rich content of essential vitamins, minerals, and dietary fiber. Studies also delve into

the potential health benefits associated with the consumption of these crops, highlighting

their contribution to a balanced diet and potential preventive effects against certain

diseases.