Acceptability and Sensory Evaluation of Maize and Cowpea Products Stored with some Essential Oils
Abiodun A. Okunola*1; Caroline O. Okunola2 & Thomas Ofuya3
1Department of Agricultural and Bio-Systems Engineering, Landmark University, Omu Aran, Nigeria
2Department of Crop Production, Federal College of Agriculture, Akure, Nigeria
3Department of Crop, Soil and Pest Management, Federal University of Technology, Akure, Nigeria
Email: okunola.abiodun@lmu.edu.ng
ABSTRACT
The sensory evaluation and processing qualities of cooked maize paste (pap) and cooked cowpea paste(moinmoin) products from treated maize and cowpea grains stored with essential oils of three plant spices (Eugenia aromatica, Piper guineesis and Monodora myristica),were investigated. Essential oils were applied at dosage rate of 0, 5, 10, 15 and 20 ml/kg of stored grains for six months. The products were processed, cooked and evaluated for processing and sensory qualities to access the spices and concentration effects of the essential oils extracted with n-hexane. A 9- point hedonic scale was used to evaluate the sensory parameters of taste, aroma and appearance ranging from dislike extremely to like extremely. Panelists were administered well-structured questionnaires to assess the effect of the essential oils, from spices concentration and interaction between spice and concentration on the parameters assessed on the grains. Sensory evaluation data were subjected to 3×5 factorial arrangements. Paps from maize and moinmoin (cooked cowpea paste) from cowpea grains stored with dosage rate of 5 -10 ml/kg grains, were significantly accepted and preferred by the panelists. Nutmeg spiced products at 5 ml/kg for the grains products was ranked highest among other spices.
Key words: Sensory evaluation, essential plant oils, Maize, Cowpea and Acceptability
