Abstract
Sensory qualities that are perceptible to the human senses such as appearance, flavor, texture, scent, taste, and general acceptability of food are commonly used to evaluate the quality of food product. This study was carried out to analyze the sensory properties of blends of aerial yam and soybean flours. The aerial yam bulbs and soybean seeds were processed into flour. The flours were then blended at different ratios, in percentage of (aerial yam flour: soybean flour) 25.00:75.00 (sample A); 37.50:62.50 (sample B); 50.00:50.00 (sample C); 62.50:37.50 (sample D); and75.00:25.00 (sample E), respectively. Sensory properties of the blended flour samples were assessed using a 9-point Hedonic scale. The results obtained showed that sample ‘A’ recorded 8.00, 8.50, 8.60, 7.00, 6.80 and 7.80 scores for appearance, aroma, color, texture, taste and overall acceptability, respectively. Sample ‘B’ recorded 7.50, 8.20, 8.80, 8.00, 7.00 and 8.00 scores for appearance, aroma, color, texture, taste and overall acceptability, respectively. Sample ‘C’ had 8.30, 7.80, 7.10, 7.50, 8.00 and 7.74 scores for appearance, aroma, color, texture, taste and overall acceptability, respectively. Sample ‘D’ recorded 7.00, 6.90, 7.00, 7.20, 7.60 and 7.14 scores for appearance, aroma, color, texture, taste and overall acceptability, respectively. Sample ‘E’ had 7.80, 7.00, 6.80, 6.80, 7.90, and 7.26 scores for appearance, aroma, color, texture, taste and overall acceptability, respectively. The flour blend samples were generally accepted by the panelist, indicating that they possessed good and acceptable sensory properties. Aerial yam flour- soybean flour blend at the right proportion could be useful in new food products formulation/development in the confectionery food system and the pasta industry.
References
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