Production of Traditional Swallow Blends from Cucumber, Carrot and Broccoli with Corn Flour

Abstract

Background: Swallow meals in Nigeria are usually starchy as they are very high in carbohydrate and eaten with different kinds of soups. Objectives: The study was carried out to determine the acceptability of traditional swallow produced from cucumber, carrot, and broccoli with corn flour blend at different ratios of sample A (70% cucumber & 30% corn flour), sample B (90% carrot & 10% corn flour) and sample C (65% broccoli & 35% corn flour) was evaluated. Methods: The samples were subjected to sensory evaluation using the 9-point hedonic scale with 1 and 9 expressed as dislike extremely and like extremely. The data collected was statistically analyzed with analysis of variance (ANOVA) to test for significant differences among means (P≤0.05) using Statistical Package for Social Science (SPSS) version 22. Results: It was revealed that presence of carrot increased the value of colour, texture, and flavor in sample B while presence of broccoli increased the value of taste. There was no significant (P<0.05) difference among samples in color, texture, taste, flavor, and overall acceptability. Sample C was more acceptable to the panelists. Conclusion: The study has shown that traditional swallow can be produced from cheap and locally available vegetables. It can be recommended for overweight and obese patients.