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No address on recordPart of Replication Data for: Consumer acceptance of foods derived from blended wheat flour in Nairobi, Kenya
The catalogue this record was harvested from did not include an address for this resource. The data can be reached through the dataset's page at the source.
CIMMYT Ethiopia
This dataset was collected in 2023 as part of a consumer research study conducted in Nairobi, Kenya, aimed at assessing the acceptance of wheat flour blended with underutilized crops—sorghum, millet, and cassava. A total of 1,871 consumers participated in structured sensory evaluations of chapati and bread prepared using wheat flour blended at varying ratios (up to 20%). The study employed both blind and informed tasting approaches to assess product preferences and willingness to pay. After the sensory tests, participants were given a one-kilogram package of blended flour for home use, followed by a phone-based survey capturing their real-life cooking experiences and post-use perceptions. The dataset provides comprehensive details on participants' demographics and socioeconomic profiles, along with individual preferences for each food product, including sensory evaluation scores and rankings. It also includes data on participants' willingness to pay, based on different information treatments. In addition, the dataset captures responses from a follow-up survey, offering insights into participants' experiences, satisfaction, and acceptance of the blended flour products after using them at home.