Sensory Evaluation of Ogbono (Irvingia Gabonensis) Soup Formulations

Abstract

Particle size of dikanut seeds milled using attrition and hammer mills were submitted for sensory evaluation in three ogbono soup formulations.   Sensory attributes of the freshly prepared ogbono soup classified by the three formulas, percent dikanut concentration and temperature of soup preparation were assessed.   Consumer test showed preference for Oguntona’s formula and consumer’s acceptability was optimized when dikanut concentration lies between 10 – 11%.  Objective measurement (consistency index) correlated well with subjective response (overall acceptability).   A model was developed relating consistency index to temperature of preparation and dikanut concentration.

Keywords: Dikanut seeds, soup, sensory formulations