Acceptability of Novel and Underutilized Staple Foods in Nigeria: A Scoping Review of Sensory Evaluation Studies

Abstract Background Despite the nutritional advantages of novel and underutilized staple foods—such as sweet potato garri, biofortified cassava, and composite flours—their successful adoption depends critically on consumer acceptability. In Nigeria, sensory evaluation studies provide valuable insights into which product attributes drive acceptance or rejection. However, these studies have not been systematically synthesized to guide product development and public health messaging. Objective This scoping review maps available evidence on the sensory acceptability of novel and underutilized staple foods in Nigeria, identifies key drivers and barriers to acceptability, and derives recommendations for promoting sweet potato garri and similar innovations. Methods A systematic search was conducted in PubMed, Google Scholar, and African Journals Online for sensory evaluation studies of staple foods conducted in Nigeria. Studies reporting hedonic ratings (e.g., 9-point scale), preference rankings, or willingness to consume were included. Data were extracted on product type, sensory attributes tested, panel characteristics, acceptability scores, and factors influencing acceptance. Results Seventeen studies met the inclusion criteria. Products evaluated included biofortified cassava (provitamin A), composite flours (cassava–soy, wheat–sweet potato), fermented cereal beverages (kunu, ogi), and sweet potato products (boiled, fried, chips). Across studies, taste was the strongest predictor of overall acceptability, followed by texture (especially for granular products like garri) and color (yellow/orange hues were acceptable when explained). Familiarity and price were key external factors. Sweet potato products generally scored ≥ 6 on 9-point scales (like slightly to like moderately), with lower scores when products deviated significantly from traditional appearance or taste. No published study has directly evaluated the sensory acceptability of sweet potato garri in Nigeria. Conclusion Sweet potato garri is likely to be acceptable to Nigerian consumers if it closely mimics traditional cassava garri in texture and taste, while the natural yellow/orange color can be framed positively as a sign of vitamin A content. Sensory evaluation of sweet potato garri should be an immediate research priority. Successful promotion will require taste tests, positive messaging about health benefits, and price parity with cassava garri.