Acceptability of soup powders made from selected traditional leafy vegetables grown in Lindi, Tanzania
| dc.contributor.author | Abdallah, A. | |
| dc.contributor.author | Chove, L. M. | |
| dc.date.accessioned | 2023-03-07T11:43:38Z | |
| dc.date.available | 2023-03-07T11:43:38Z | |
| dc.date.issued | 2021 | |
| dc.description | Journal article | en_US |
| dc.description.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. | en_US |
| dc.identifier.issn | 2507-783X (print) | |
| dc.identifier.issn | 2591-6742 (electronic) | |
| dc.identifier.uri | http://www.suaire.sua.ac.tz/handle/123456789/4990 | |
| dc.language.iso | en | en_US |
| dc.subject | Traditional Leafy vegetables | en_US |
| dc.subject | Solar drying | en_US |
| dc.subject | Sensory evaluation | en_US |
| dc.subject | Acceptability | en_US |
| dc.title | Acceptability of soup powders made from selected traditional leafy vegetables grown in Lindi, Tanzania | en_US |
| dc.type | Article | en_US |