Sensory attributes and consumption of melon-soybean soup blends with Indian spinach vegetables in Ilorin, Kwara State Nigeria

Abstract

The study investigated the sensory attributes of melon-soybean soup with Indian spinach vegetables which was observed to be poorly accepted in consumption. Descriptive research design and sensory evaluation was used. The study population comprised three hundred and fifty students from 100-500 level with a sample size of 40 respondents that were randomly selected from each level. Ratios of melon and soya beans 20:80, 40: 60, 60: 40, 100:0 50:50, and 80:20 was used for the sensory evaluation .The samples were given to the panelist and the results were analyzed using 9-point hedonic scale. A well-structured questionnaire was also used to assess the level of acceptability and consumption of the soups; the data were statistically analyzed using Analysis of variance (ANOVA) at (p<0.05) level.

The findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability. The use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are no setbacks in the acceptability and consumption of melon-soybean soup with Indian spinach vegetables in Nigeria. It is recommended that Soya beans products should be included in the melon and soya beans soup blend to improve acceptability and consumption in Nigeria.

Keyword: Assessment, Soybeans, Sensory Qualities, Vegetable, Nutrition, Acceptability