COMPARATIVE STUDY OF NUTRITIONAL VALUE AND ACCEPTABILITY OF „OGBONO‟â€�“IRVINGIA GABONESISâ€Â� AND „OKOHO‟ â€�“CISSUS POPULNEAâ€Â� SOUPS AMONG FAMILIES IN KADUNA STATE

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95 Pages 10,435 Words 431 Views PDF Format No. of Chapters: 1 to 5 Chapters
Reference/Bibliography: YES 5,000 NGN 3,500 NGN PROJECT
Abstract
The research work was on comparative study of the nutritional value and acceptability of Ogbono‘ ―Irvingia gabonesis and Okoho‘ cissus populnea soups among families inKaduna State, Nigeria. The study was guided by four specific objectives, four research questions and four null hypotheses.The researcher adopted experimental design. The population of the study was all families in Kaduna state. Nineteen (19) panelists were used as sample for the study. Okoho sample were collected from the southern part of Kaduna state while the Ogbono sample was brought from Opanda village in Apa Local Government Area of Benue state. Proximate analysis was used to obtain the nutritional compositions of Okoho and Ogbono while structured scorecard was used to obtain data on physical properties and acceptability of the food product under study (.adopted from Linn Svenson). Frequency and percentages were used to describe the bio-data of the respondents. Mean scores and standard deviation were used to answer all research questions and ANOVA statistic was used to test all the four null hypotheses at significant level of 0.05. Based on the findings the results revealed that Ogbono, dried Okoho and fresh Okoho contained varying percentages of moisture, ash, protein, lipids, fibre, carbohydrates and minerals but the variation is not significant (F=.001, P=.999). Ogbono, dried Okoho and fresh Okoho soups varied in the proximate composition but the proximate variation of the soups is not significant (F=12.00, P=.967). Ogbono, dried Okoho and fresh Okoho soups are different in physical properties and the difference that exists in the physical properties is significant (F=121.625, P=.000). There exists difference in the general acceptability of Ogbono, dried Okoho and fresh Okoho soups. Dried Okoho soup is more acceptable than fresh Okoho and Ogbono soups among family members in Kaduna state (F=23.820, P=.000).This study concluded that the nutritional compositions of Okoho and Ogbono are not significantly different and fresh Okoho soup is more acceptable among families in Kaduna. It was recommended that there should be awareness campaign on the nutritional contents and benefits of fresh Okoho and Ogbono as supplements that can cater for the nutritional deficiency of individuals.

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95 Pages 10,435 Words 431 Views PDF Format No. of Chapters: 1 to 5 Chapters
Reference/Bibliography: YES 5,000.00 NGN 3,500 NGN PROJECT

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