Sensory Acceptance of Quality Protein Maize Dishes

The study was aimed to identify consumer¿s sensory preference for quality protein maize and conventional maize traditional dishes and then try to estimate the willingness to pay for quality protein maize grain in Jimma Zone. It used sensory evaluation techniques like central location test modified home use test and triangular test; and Becker-De Groote- Marschak method as an experimental auction mechanism. The treatment products used in the experiments was white and yellow quality protein maize and the control products used was white and yellow conventional maize. Finally, the study recommended concerning bodies to use quality protein maize sensory superiority and market potential to adopt and disseminate the technology.