EFFECT OF PRE-PROCESSING OPERATIONS ON SENSORY PROPERTIES OF CONDIMENTS FROM Prosopis Africana SEED
DOI:
https://doi.org/10.33003/fjs-2026-1002-4404Keywords:
Sensory, Condiment, Pre-processing, Prosiopis africana, boilingAbstract
The study is on the effect of pre-processing operations on sensory properties of soup made with condiments from Prosopis africana seed. Boiling, germination, soaking and roasting were the various pre-processing operations considered with boiling serving as control. Okpehe prepared from the different processing methods was used to prepare bitter leaves (olugbu) soups; the prepared soups were coded and presented to semi-trained thirty-member panel of judges who are familiar with the consumption of the product. Each panellist was provided with enough privacy to avoid biased result. The samples were scored for appearance, mouth feel, taste, and general acceptability using a nine-point Hedonic scale, where 9 indicated liked extremely and 1 indicated disliked extremely. The data obtained were represented in charts. The roasted sample was most preferred in relation to aroma and taste with 33.3 % and 20.0 % liked extremely respectively. The boiled sample (control) was most preferred in relation to appearance and texture with a value of 10.0 % and 13.3% liked extremely respectively. In overall acceptability the roasted sample was the most preferred with a score of 46.7 % liked extremely. The study had revealed that pre-processing operations had effect on the sensory properties of condiments from Prosopis africana seeds.
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