A SENSORY EVALUATION AND NUTRITIONAL CONTENTS OF SELECTED LOCAL DISHES IN (RIYE) OGUN STATE OF NIGERIA.

Alaba, K.E (2008) A SENSORY EVALUATION AND NUTRITIONAL CONTENTS OF SELECTED LOCAL DISHES IN (RIYE) OGUN STATE OF NIGERIA. Journal of Research in Tourism, (NIHOTOUR), 6. pp. 1-15. ISSN 1462-8016

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Abstract

The eating tradition of every country and culture are the result of millennia of history. Geographical location and climatic conditions play a predominant role in the growing, harvesting and availability of food product influencing the food habits of the ethnic populations. (Finch C.F & Cracknell H.L, 1997). The study evaluated the proximate composition and sensory properties of selected local dishes in Ogun state. The specific objectives are to know the level of acceptability of the local dishes using organoleptic evaluation of the dishes, to know the nutritional content of the dishes using proximate analysis and to know the adequacy of the local food. A well-structured sensory evaluation sheet was developed to elicit information from twenty taste panelists and chemical composition of each food were determined. The result obtained showed that moisture content has the lowest value of 59.41% in sample A (Ofada rice/Stew) and highest value of 81.22% in (Ota/Eko). Crude fibre 4.51% is the highest value for sample D (Ebiripo/Egusi) and 2.21% is the lowest in sample E (Ota/Eko). Protein content ranged from 5.41-10.91%, highest value of 10.91% in sample E (Ota/Eko) and lowest value of 5.41% was recorded in sample A (Ofada rice/Stew). Fat content ranged from 2.42 -8.54%, sample D (Ebiripo/Egusi) had the highest followed by sample B (Ikokore), sample A (Ofada rice/Stew) and lowest value recorded in sample E (Ota/Eko). Carbohydrate content ranged from 2.67 -26.36%, sample A had the highest value and sample E had the Journal of Research in Tourism, (NIHOTOUR) VOL.6.2008 pp 1- 15 ISBN:1462-8016 2 lowest content. All the samples in this present research work have significant differences of (p<0.05) in the nutritional composition in terms of moisture, ash, fiber, protein, fat and carbohydrate content and this could be attributed to the different food stuffs used. However, this showed that there was no evidence of difference in nutrient quality between organically tasted food stuffs. Most (65-70%) of the taste panelists likes the appearance and colour of sample E (Ota/Eko), most (60%) of the taste panelists like the taste of sample A, most (60%) of the taste panelists like the texture and aroma of sample E. The overall acceptability of the dishes tasted shows that 70% of the respondent accepted sample A and E. No statistical differences (p<0.05) were found with the values ranging from 7.45 to 8.70 for colour, appearance, taste, aroma, texture, and overall acceptability among the products respectively. In conclusion the nutritional composition of local dishes consumed in Ogun state has shown in this study are good sources of carbohydrate, moderate sources of protein, fat and fibre. There is urgent need for Nigerian to put in place food composition table for local foods especially those rich in protein, carbohydrate, crude fiber and vitamins. Government needs to help increase farmer’s capacity by providing adequate farm input and curtail Fulani herdsmen grazing on people’s farmland.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	19 Jun 2020 14:04
Last Modified:	19 Jun 2020 14:04
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/637

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