A SENSORY EVALUATION OF NUTRITIONAL CONTENTS OF SELECTED LOCAL DISHES IN OGUN STATE OF NIGERIA ALABA, K.E

Abstract

The eating tradition of every country and culture are the results of millennia of history. Geographical location and climatic conditions play a predominant role in the growing, harvesting and availability of food products influencing the food habits of the ethnic populations (Finch C.F. & Cracknell, H.L. 1997). This study evaluated the proximate composition and sensory properties of selected local dishes in Ogun state. The specific objectives are to know the level of acceptability of the local dishes using organoleptic evaluation of the dishes, to know the nutritional content of the dishes using proximate analysis and to know the adequacy of the local food. A well-structured sensory evaluation sheet was developed to elicit information from twenty taste panelists and the chemical composition of each food was determined. All the samples in this work have significant differences of (p<0.05) in the nutritional composition in terms of moisture, ash, fiber, protein, fat and carbohydrates content and this could be attributed to the different food stuffs used. However, this showed that there was no evidence of difference in nutrient quality between organically tasted food stuffs. Most (65-70%) of the taste panelists likes the appearance and colour of sample E (Ota/Eko), like the (60%) of the taste panelists like the taste of sample A, most (60%) of the taste panelists like the texture and aroma of sample E. The overall acceptability of the dishes tasted shows that 70% of the respondent accepted sample A and E. No statistical difference (p<0.05) were found with the values ranging from 7.45 to 8.70 for colour, appearance, taste, aroma, texture, and overall acceptability among the products respectively. In conclusion the nutritional composition of local dishes consumed in Ogun state as shown in this study are good sources of carbohydrate, moderate sources of protein, fat and fibre. There is urgent need for Nigerian to put in place food composition table for local foods especially those rich in protein, carbohydrate, crude fiber and vitamins.