Acceptability And Sensory Evaluation Of Soup Using Young Cocoa Pods (Theobroma Cacao)
ABSTRACT
This study was carried out to evaluate the nutritive value
and chemical composition of young cocoa pods. The result revealed that
proximate composition; minerals, vitamins and phytochemical in cocoa were found
to be present in large quantities which makes it an indication of higher
nutritive value. There was no significance difference in the soup made from
young cocoa pods when compared to okra. Judges however preferred the soup made
from young cocoa pod. Also the result of ANOVA confirmed that levels of
proximate composition, minerals, vitamins and phytochemical, did not differ
significantly (P>O.05). Based on the result obtained, young cocoa pod is therefore
highly recommended as a better source of nutrients for human beings. In order
to achieve this, farmers should be encouraged to engage in massive farming of
cocoa and also the need to enlighten the rural dwellers on the health benefit
of cocoa is necessary.
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OCHOGU, S (2021). Acceptability And Sensory Evaluation Of Soup Using Young Cocoa Pods (Theobroma Cacao). Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/acceptability-and-sensory-evaluation-of-soup-using-young-cocoa-pods-theobroma-cacao-7-2
SAMUEL, OCHOGU. "Acceptability And Sensory Evaluation Of Soup Using Young Cocoa Pods (Theobroma Cacao)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Jul. 2021, https://repository.mouau.edu.ng/work/view/acceptability-and-sensory-evaluation-of-soup-using-young-cocoa-pods-theobroma-cacao-7-2. Accessed 23 Nov. 2024.
SAMUEL, OCHOGU. "Acceptability And Sensory Evaluation Of Soup Using Young Cocoa Pods (Theobroma Cacao)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Jul. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/acceptability-and-sensory-evaluation-of-soup-using-young-cocoa-pods-theobroma-cacao-7-2 >.
SAMUEL, OCHOGU. "Acceptability And Sensory Evaluation Of Soup Using Young Cocoa Pods (Theobroma Cacao)" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/acceptability-and-sensory-evaluation-of-soup-using-young-cocoa-pods-theobroma-cacao-7-2