ENHANCING THE USE OF PROCESSED COCOYAM FLOUR AS A THICKENER FOR TRADITIONAL SOUPS TO PROMOTE FOOD SECURITY, MEET GLOBAL CONSUMER DEMANDS, AND SUPPORT SUSTAINABLE ECONOMIC GROWTH FOR FAMILIES
Keywords:
Cocoyam flour, thickener, traditional soups, food security, global consumer family economicsAbstract
This research aims to evaluate the acceptability and use of processed cocoyam flour as a thickener for traditional soups in Nigeria and globally, focusing on food security,
sustainability, and revenue generation. The study is driven by two specific objectives and two research questions. An experimental research design employing laboratory techniques was utilized, assessing thickening consistency and conducting sensory evaluations based on appearance and taste from a panel of 35 judges selected through purposive sampling. Data was collected using a gray scale to assess changes in color and thickening consistency.
Statistical analysis involving mean and standard deviation was employed to address the research questions. Findings did not indicate significant level of suitability and acceptability for processed cocoyam flour in thickening soups, with a mean score of 3.0 or higher.
Sensory evaluations demonstrated that this flour enhances thickening consistency regarding hand feel, appearance, mouth feel, taste, aroma, and overall acceptability. The research concluded that processed cocoyam flour significantly improves the physicochemical properties and acceptability of traditional soups and serves as a viable substitute for fresh cocoyam dumpling, potentially alleviating the high costs during off-peak seasons. The study found no significant differences in acceptability between soups thickened with processed cocoyam flour and those thickened with fresh cooked and pounded cocoyam.