Acceptability of soup powders made from selected traditional leafy vegetables grown in Lindi, Tanzania
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Date
2021
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Abstract
A study was conducted to assess the acceptability of soup formulated from traditional leafy
vegetables (TLVs) grown in Lindi, Tanzania. Three TLVs, Amaranth hybrids known as
amaranthus leaves (AML), Manihortesculenta known as cassava leaves (CAL) and
Ipomeabatatas known as sweet potatoes leaves (SPL) which had been optimized for Iron content,
were used to prepare 4 vegetable soup formulations (F1– 60.0:7.5:22.5); (F2 –70.0:5.0:15.0);
(F3 –80.0:2.5:7.5) and (F4 –40.0:10.0:40.0) respectively. Descriptive sensory analysis was
performed by10 trained panelists who used 5 descriptors to quantitatively describe the sensory
characteristics of four soup formulations. Thirty consumers assessed the degree of liking of
products’ sensory attributes using a 7-point hedonic scale. External preference mapping was
performed by relating sensory data with hedonic responses. Mean intensity ratings of descriptive
attributes of the soup showed that F1, F2 and F3had significantly higher(p<0.05) mean intensity
scores in colour, aroma, and mouth feel than F4. The consumer study showed that, with
exception of mouth feel, consumers showed significant differences (p<0.05) between samples in
colour, aroma, taste and overall acceptability. It was thus concluded thatF1 was the most liked
by consumers due to colour, aroma and mouth feel followed by F2 and then F3 and finally F4.
Furthermore, the preference mapping results showed that colour, aroma and mouth feel
attributes were the main drivers for positive consumer preference for vegetable soup. Thus,
selection and processing of vegetables, which retain these attributes, is of greater importance for
consumer acceptability and hence increased utilization for consumer’s health and well-being.
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Keywords
Traditional Leafy vegetables, Solar drying, Sensory evaluation, Acceptability