INFLUENCE OF SENSORY ATTRIBUTES ON THE ACCEPTABILITY OF INDIGENOUS SOUPS PREPARED WITH SELECTED GREEN-LEAFY VEGETABLES IN FOOD SERVICE ESTABLISHMENT IN KOGI STATE, NIGERIA

Abstract

This study evaluated the influence of sensory attributes on the acceptability of indigenous soups prepared with selected green-leafy vegetables in food service establishment in Kogi State, Nigeria. The soups were prepared with Vitex doniana, Ipomea batatas and Talinum triangulare leaves. The objectives of the study were to evaluate the sensory attributes of soups prepared with the selected green-leafy vegetables and to determine the influence of these sensory attributes on the overall acceptability the soup samples in food service establishment in Kogi State. The study adopted a sensory evaluation research design. Sensory evaluation was conducted using 35 customers as panelists, who were randomly selected from Niger Restaurant located in Federal Polytechnic Idah. The instrument for data collection was a sensory evaluation form based on a 9-Point hedonic scale. Data collected were analysed using one-way ANOVA and multiple linear regression. The sensory evaluation result showed that none of the soups was rated as most acceptable above the others, as all three soups - Ejiji, Emi-uchaomu and Gbogroguin – recorded high acceptability scores of 8.49±1.04, 8.31±1.02, and 8.57±0.81, respectively. The mean scores for the sensory attributes of taste, aroma, appearance and colour indicated that the soups were liked very much by the panelists. The results on the influences of sensory attributes revealed that the taste, texture, and aroma significantly influenced the overall acceptability of Ejiji soup (R2 = 0.811). The overall acceptability of Emi-uchaomu soup was influenced mainly by sensory aroma (R2 = 0.748). Appearance, colour, taste, and texture influenced the overall acceptability of Gbogroguin soup (R2 = 0.700). In conclusion, given the remarkable medicinal and nutritional benefits associated with the consumption of green leafy-vegetables, soups prepared from indigenous leafy vegetables could complement exotic vegetables in menus featured in food establishments in Kogi State. It is therefore recommended that these indigenous soups be promoted and featured in the menus of various hospitality outlets across Kogi State to increase culinary varieties for consumers and to the preservation of cultural heritage.