RECIPE STANDARDISATION AND SENSORY PROPERTIES OF SELECTED INDIGENOUS DISHES OF ANAMBRA STATE, NIGERIA
OLAWALE OGUNYEMI, Volume 5 Issue 1, 2021 Pages 94-113, Published: 2022-10-02
Abstract
Nigeria is richly blessed with diverse food and culture among numerous tribes and natives across her 932,768sq km landmass. It is however unfortunate that in domestic and industrial preparation of food, also in different ethnic cooking, and many food practitioners have failed to use standard recipe which will make the food to be acceptable globally especially the local ones. This study has been able to identity and prepare various indigenous dishes of Anambra State origin using local weights, but, which recipes were standardized in this research work. A convenience sampling method was used in the selection of 50 taste panelists who were the research respondents. the instrument for data collection was sensory evaluation form which was based on 9-Point heldonic scale rating. The data gathered were analyzed using Statistical Package for Social Science (SPSS) version 20.0 The result shows that appearance for IES (Igbo Egusi Soup) can be recommended for hotels and different ethnic groups. All the dishes except OS (Oha Soup) and BS (Bitterleaf Soup)were found to have the best texture while all the dishes prepared using standardized recipe except BS and OS were found to have very good aroma. In conclusion, it was ascertained that having standardized recipe will promote and enhance the preparation and acceptability of local dishes in homes, among different ethnic groups and in hospitality industry globally.