Preparation And Sensory Evaluation of Ghanaian Vegetable Soups Base
Keywords:Soup base, local vegetables, sensory attributes, micro organism, Plate count
This study was conducted to produce three varieties of Ghanaian vegetable soup bases to reduce the drudgery in food preparation and to curb postharvest losses of farm produce during the bumper time. Sample 1 consisted of garden eggs, tomatoes, onions, turkey, berries, and prekese. Sample 2 was carrots, garden eggs, tomatoes, onions, and prekese. Sample 3 consisted of garden eggs, tomatoes, onions, turkey, berries, and carrots. An experimental design with a mixed method was adopted for this study. The three product samples, that is, Sample 1, Sample 2, and Sample 3, were subjected to room temperature (20 degrees Celsius) and freezing temperature (-18 degrees Celsius), respectively. The Ash content was significantly 3.5%,3.2%, and 2.5%, respectively, in samples 1,2 &3. With the Plate count, Sample 1 did not show any significant number of colonies, at the dilution of 10ˉ1 had three (3) colonies, 10ˉ2 had one (1) colony, and 10ˉ3 had zero. Sample 2 at dilution had similar results as sample 1, at 10ˉ1 had 5, 10ˉ2 had 2, and 10ˉ3 had 1. Sample three (3), however, had colonies within the countable rate, 10ˉ1 had 35 colonies, 10ˉ2 had 20 colonies, and 10ˉ3 had eight (8) colonies. Sample three had more moisture content and less ash content, which confirmed the number of colonies in the three processes of dilution. Fungi were not present in the samples. The sensory analysis conducted indicated that consumer acceptability of sample 2 was ranked the highest in terms of taste, colour, consistency, texture, and overall acceptability.