Katunzi-Kilewelaa, AshuraMongi, RichardKaale, Lillian DKibazohi, OscarFortunatusa, Roman MRweyemamu, Leonard MP2024-06-192024-06-192021-12-26https://repository.udsm.ac.tz/handle/123456789/6089This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to inves- tigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples. Chia seeds flour was developed and blended with cassava flour at varying propor- tions (0, 5, 10, 15, 20, and 25%) to make six composite porridges labelled CF, CCSF1, CCSF2, CCSF3, CCSF4, and CCSF5. The control cassava porridge (CF) formulation had significantly (p <0.05) higher sweetness and aroma intensities than the composite formulations. Conversely, the CCSF4 (20%) and CCSF5 (25%) composite formulations had significantly (p < 0.05) higher colour, mouthfeel, and oiliness intensities than the control for- mulation (CF). Furthermore, when compared to cassava porridge, the overall acceptability of composite porridge samples was significantly (p <0.05) much greater. Consumer preference for CCSF5 was much greater than for CF, although sample CCSF5 did not differ significantly (p > 0.05) from other composite porridge blends (sample CCSF1, CCSF3, and CCSF4). Consumer preferences for porridge formulations were largely driven by colour, tex- ture, and oiliness attributes. Thus, mixing up to 25% chia seeds flour with cassava flour produces a composite porridge with enhanced sensory properties and, hence, more consumer appeal than non-mixed cassava porridge. Significantly, this study creates an opportunity for small to large-scale food processors to valorise cassava flour by producing cassava-chia seeds composite flour to benefit the broader population in terms of food security and nutritional enhancement.enQuantitative descriptive analysis, Consumer test, Porridge, Cassava flour, Chia seeds flourJournal Article, Peer Reviewed