Comparison of Organoleptic Properties of Egusi and Efo Riro Soup Blends Produced with Moringa and Spinach Leaves

Abstract

The organoleptic properties of  melon, “egusi” (Citrullus colocynthis var. Lanatus seed) and efo riro (Spinach; Amaranthus spinosus) soup blends produced with Moringa (Moringa oleifera) and spinach leaves were compared. Three soup blends were produced for egusi soup: Spinach: Egusi (60:40; Control), Moringa: Egusi (60:40), Moringa: Spinach: Egusi (30:30:40). Also, three soups blends were produced for efo riro: Moringa: Spinach (Moringa only) (100:0;Control), Moringa: Spinach (MS) (50:50), Moringa: Spinach (Spinach only) (0:100). The soup blends were subjected to organoleptic tests using a 7-point hedonic scale. Data obtained were statistically analyzed. The control Spinash:Egusi soup had the highest acceptability  in terms of colour, aroma, texture and general acceptability, this was closely followed by the soup blend with Moringa: spinach: egusi (30:30:40) and the Moringa: egusi (60:40)  was least accepted. In the efo riro group, the 100% spinach had the greatest acceptability, while the 100% Moringa had the least acceptability.  However, most of the respondents (60%) on realizing that Moringa leaf was included in the samples indicated their preference and higher rating for the Moringa soup blends. These studies show that a 30% or lower level of inclusion of Moringa leaves in traditional vegetable soup recipes is acceptable to consumers irrespective of whether content of the soup is declared/indicated, and a higher level of inclusion is acceptable when “Moringa” is declared/revealed as a recipe ingredient. Therefore, traditional soups can be used as vehicles or carriers of the nutritional/medicinal qualities of Moringa that are preserved during cooking, thereby circumventing negative psychological feeling of using medicines whilst gaining attendant benefits.

Key words: Soups, Efo Riro, Egusi, Moringa/Spinach Blend