Proposed cooking method for satisfactory flavour of Nigerian broiler consumers

Abstract

Degrees of consumer flavour acceptability and overall palatability of 8–10 weeks old broiler chickens cooked by boiling and by roasting (the most commonly used cooking methods) were evaluated to know their influence, if any, which can be explored for satisfaction of consumers. A 6-member trained and experienced consumer sensory panel participated in the evaluation. Panelists scored samples from each cooking method for flavour desirability and overall acceptability on a 5–point descriptive scale. Scores of each individual panelist were used for statistical analysis. The results for evaluation showed that both cooking methods produced acceptable flavour. Boiled chickens however, had a significant higher overall palatability when compared with roasted chicken meat. It is concluded that although either method of cooking could provide satisfactory flavour and overall palatability, boiled broilers would provide better preference to roasted one and this could be explored to provide more consumer satisfaction.

Keywords: flavour, broiler, consumers, cooking method, acceptability

Nigerian Food Journal Vol. 23 2005: 248-251