SENSORY ANALYSES OF CORN-SOYA GRITS MEAL FOR OPTIMAL UTILIZATION, CONSUMERISM OF SOYA BEANS AND SUSTAINABILITY OF ADEQUATE FAMILY DIET AMID SOCIAL- ECONOMIC CHALLENGES

Abstract

This research explored the acceptability of maize-soya grits meal pottage, emphasizing its optimal
nutritional balance and affordability. The study aimed to provide insights into the potential
nutritional benefits and cost-effectiveness of incorporating soya bean grits into maize grits meals.
These insights are crucial for families looking to make informed dietary choices during
economically challenging times. Sensory evaluations, assessing factors such as taste, texture, and
aroma, were conducted with semi-trained panelists from the Faculty of Agriculture at the Federal
University of Gashua, Yobe State. The results indicate that maize-soya grits meal pottage, created
from a blend of legumes and cereal grits, not only enhances the meal's nutritional value but also
improves its taste. This study holds significant implications for family nutrition, efficient use of
soya beans, and the sustainability of a well-balanced family diet amid economic hardships.