STANDARDISATION, ACCEPTABILITY AND PROXIMATE ANALYSIS OF TAROH TRADITIONAL RECIPES FROM LIVING STONE POTATOES (PLECTRANTHUS ESCULENTUS)

Abstract

This study examines the ingredients and preparation methods of Taroh traditional recipes from Plectranthus esculentus (Livingstone potatoes), locally known as “Ananjol.” Data were collected through oral interviews in three villages of Langtang North Local Government Area, Plateau State, Nigeria. The study standardized three dish types—traditional, seed-based, and legume-based—based on mean ingredient quantities. Proximate analysis revealed crude protein levels of 5.23–9.66%, high carbohydrate content, and moderate moisture levels. Sensory evaluation using a 9-point hedonic scale indicated acceptable ratings for texture, flavor, appearance, and overall acceptability. The findings confirm the nutritional value and cultural importance of these standardized recipes.