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Comparative Studies on Organoleptic Properties of Ogiri- Ahuekere and Ogiri-Egusi Condiments

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Document pages: 9 pages

Abstract: The production and sensory evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Linn) and ogiri-egusi-fermented melon seed condiments were studied. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 8–10 days while the 5 days fermented ogiri-egusi was used as a control. The effects of fermentation time on the organoleptic characteristics of fermented condiment samples were evaluated. The best 3 ogiri-ahuekere samples were compared to 5 days fermented ogiri-egusi (as control) by sensory evaluation. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey’s test at 95 level of confidence. Comparison of ogiri-egusi (control) with 8-10 days fermented ogiri-ahuekere samples showed that the overall acceptability of organoleptic properties of ogiri-egusi was liked very much (approximately 8.0) while ogiri-ahuekere fermented for 10 days was liked moderately (approximately 7.0). Soup prepared with 5 days fermented ogiri-egusi was more acceptable than 8-10 days fermented ogiri-ahuekere soup samples by the panelists.

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