Acceptability of Organoleptic Properties of Melon and Soya Beans Soup Blends Produced with Indian Spinach
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Date
2017
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Published by ASIAN REGIONAL ASSOCIATION FOR HOME ECONOMICS
Abstract
ABSTRACT
T he 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)
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Keywords
Acceptability, soybeans, melon, organoleptic properties, indian spinach