An agronomic study was conducted to evaluate three Musa hybrids (BITA-3, a cooking banana, FHIA-21 and CRBP-39 both hybrid plantains) with 500 farmers in the two Assin districts in the Central region of Ghana. At harvest sensory evaluation was carried out on the three hybrids to access their acceptability at four locations in the two districts. The study was conducted to assess the consumer acceptability of the hybrids for use as fufu, ampesi and fried ripe plantain. A total of 360 untrained taste panelists from four communities (Assin Foso, Adiembra, Bremang and Amoanin) all in the two Assin districts of the Central region of Ghana comprising both males and females were used in the study. At each location, panelists were presented with two coded samples (A and B) of fufu, ampesi and fried plantain comprising of Apantu (for fufu and fried plantain), Apem (for ampesi) and Musa hybrids (FHIA-21, BITA-3 and CRBP-39). Assessors were asked to compare the two coded samples on the bases of texture, taste, colour and overall acceptability, using the hedonic descriptive scale of 1-5. The results indicated that there were no significant differences (p<0.01) between FHIA-21 and CRBP-39 and the local Apantu across the location, across the parameters and the recipes assessed. FHIA-21 and CRBP-39 were the most preferred and compared favourably with the local triploids (Apantu and Apem) with BITA-3 the least preferred. The hybrids were accepted for ripe fried at stages 3 and 4 of ripening. Beyond these stages of ripening, the hybrids could only be used for other processed food recipes. Some panelists who claimed to be diabetic indicated their preference for the hybrids especially BITA-3 as their glucose level was normal after eating meals made from the hybrids. The results showed that the food habits of the people are important in the introduction of new hybrids.