SENSORY EVALUATION AND PROXIMATE ANALYSIS OF DISHES DEVELOPED FROM VARIETIES OF POTATOES AVAILABLE IN THE LOCAL MARKET IN YEWALAND, OGUN STATE
OGUNYEMI, O. AND ADEBAYO, J. A., Volume 4 Issue 1, 2020 Pages 40-53, Published: 2021-10-10
Abstract
The research was carried out to determine the sensory evaluation of dishes that were developed from four varieties of potatoes available in the local market in terms of colour, appearance, texture, flavour, taste and overall acceptability. In order to achieve this, 9-point hedonic scale sensory evaluation forms were used to collect data from 50 taste panelist who are mainly academic and non-academic staff of the Federal Polytechnic Ilaro. Convenient sampling method was used in selecting the taste panelists. The data collected was subjected to descriptive and inferential statistics using SPSS version 20.0. The result shows that there is no significant difference in the colour, appearance, texture, flavor, taste, and overall acceptability of the samples. Associayion of Official Analytical Chemists, AOAC (2000) was used in analyzing the proximate composition of the dish samples and it was recommended that since there is no difference in the varieties of potatoes used in this study, the potatoes should be used to prepare the various dishes