ACCEPTABILITY AND COMPARATIVE EVALUATION OF CHEMICAL PROPERTIES OF ENRICHEDWATER YAM BALLS (OJOJO) AMONG TOURISTS IN AGODI GARDENS, IBADAN

Abstract

This study employed the use of three common but underutilized protein supplement seeds (watermelon seeds, soybean and cowpea) in enriching ojojo (fried water yam balls) because of its high carbohydrate content and low protein content. A comparative evaluation of the chemical composition and acceptability level amongst tourists in Agodi Gardens was therefore conducted.
Four different samples of ojojo were mechanically prepared. WB served as the control (unfortified ojojo) while WBC, WBS, WBW were enriched with cowpea, soybean and water melon seed flours, respectively. The four samples were subjected to proximate and mineral
analysis. The samples were presented to 150 tourists for organoleptic assessment. Results were subjected to descriptive statistics and ANOVA at α0.05 using SPSS version 20. The fortified samples were found to be significantly different in their chemical composition from the control sample at p<0.05. The enriched ojojo samples had higher protein, ash, crude fibre, fat, moisture, calcium, magnesium, sodium, magnesium and phosphorus than the control. WBC was rated highest for the taste, compared to other samples. WB however had a significantly higher (p<0.05) overall acceptability than all enriched samples with respect to colour, flavour, aroma and texture. The study concluded that enrichment of ojojo with protein supplement seeds specifically watermelon seed, soybean and cowpea improved the nutritional quality but not the acceptability. It’s therefore recommended that inclusion of the underutilized seed flours should be made to prevent protein energy malnutrition in homes likewise among the indigenous snacks’ promoters and producers