Sensory Attributes and Consumptin of Melon Soya Beans Soup Blends with India Vegetables in Ilorin, Kwara State. Nigeria.
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Date
2017
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Publisher
Faculty of Agriculture University of Ilorin.
Abstract
ABSTRACT
The study investigated the sensory attribute of melon-soybean soup with Indian spinach vegetables which was observed to be poorly acted in consumption. 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 that were randomly selected from each level. Ratio of melon and soya beans 20:80, 60, 60:40, 100:0, 50: 50, 5and 80.20 was used for the sensory evaluation. The samples were given to the panelist and the results were analyzed using 9-point hedonic scale. A well- structure questionnaire was also used to assess the level of acceptability and consumption of the soups; the data were statistically analysed using using Analysis of variance (ANOVA) at (p<0.5)leveThe findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability . The use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are no setbacks in the acceptability and consumption of melon- soyabean soup with Indian spinach vegetables in Nigeria. it is recommended that Soya beans products should be included in the melon and soya beans soup bend to improve its acceptability and consumption in Nigeria.
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Keywords
Asssessment, Soybeans, Sensory Qualities, Vegetable, Nutrition, Acceptability