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Acceptability of Organoleptic Properties of Melon and Soya Beans Soup Blends Produced with Indian Spinach

dc.contributor.authorBabayeju, Nmom, I.O. A. A.,
dc.contributor.authorObalowu, Adebisi, T.T M. A
dc.contributor.authorGbadebo, Kolade, I. C.T
dc.description.abstractThe study investigated the acceptability of organoleptic properties of and consumption of melon (egusi) and soya bean soup blends produced with vegetable (Indian spinach) which was observed to be poorly accepted in consumption. The aim of this study was to analyze the organoleptic properties and the consumption level of melon and soya beans soup blends produced with Indian spinach. Descriptive research design and sensory evaluation was used. The study population comprised three hundred and fifty students from 100-500 level with a sample size of 40 respondents were randomly selected from each level. Panelist used ratios of melon and soya beans 20:80, 40:60, 60:40, 100:0 50:50, and 80:20 for the sensory evaluation and the result was analyzed using 9-point hedonic scale. A well-structured questionnaire was also used to assess the level of acceptability and consumption of soya bean; the results were statistical analyzed using mean, standard deviation and ANOVA and tested at 0.05 significant level. The findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability. The finding shows that the use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are set back in the acceptability and consumption of soya beans with melon in Nigeria. Therefore, it is recommended that Indian spinach has the potential of improving meal if included in the soup. Soya beans products should be properly processed to avoid constipation and other side effect. (J ARAHE 24 ( 2 ) :31-36, 2017)en_US
dc.publisherAsian Regional Association for Home Economics.en_US
dc.relation.ispartofseriesVOLUME 24;No 2 pg 31-36
dc.subjectorganoleptic properties,en_US
dc.subjectindian spinachen_US
dc.titleAcceptability of Organoleptic Properties of Melon and Soya Beans Soup Blends Produced with Indian Spinachen_US

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