Evaluation Of The Physical And Sensory Characteristics Of Ighu-A Cassava Based Product
ABSTRACT
Igbu samples Were collected trout lii ice beat ions (Isuochi,
Abia State Okigwe, Imo State, and Ugwuoba, lntigu Stale) and their physical and
sensory characteristics were studied. Physical parameters teasu red inc I tided
length, width, thickness and Cluster of' (lie dry strands of (lie samples.
Sensory evaluation of (lie texture, aroma, appearance and general acceptability
were studied by raiiking difference and 9 - j)oiilt I ledortic (preference)
iiielhods respectively. Results showed that (lie typical length, width and
thickness of' dry strand of' I gun saniplCS ranges froiti 3-8cm, I - 2cm, arid
0.8- I miii respectively. Sensory eva! nat iou showed that panelists prefer
creamy while saunples than grey sauiiples, hence (lie Ugwuoba and Isuochi I
samples were preferred iiiore than the lsuochii II and Okigwe sam p be S.
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NDU, A (2021). Evaluation Of The Physical And Sensory Characteristics Of Ighu-A Cassava Based Product. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-physical-and-sensory-characteristics-of-ighu-a-cassava-based-product-7-2
A, NDU. "Evaluation Of The Physical And Sensory Characteristics Of Ighu-A Cassava Based Product" Mouau.afribary.org. Mouau.afribary.org, 25 Oct. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-physical-and-sensory-characteristics-of-ighu-a-cassava-based-product-7-2. Accessed 25 Nov. 2024.
A, NDU. "Evaluation Of The Physical And Sensory Characteristics Of Ighu-A Cassava Based Product". Mouau.afribary.org, Mouau.afribary.org, 25 Oct. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-physical-and-sensory-characteristics-of-ighu-a-cassava-based-product-7-2 >.
A, NDU. "Evaluation Of The Physical And Sensory Characteristics Of Ighu-A Cassava Based Product" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-physical-and-sensory-characteristics-of-ighu-a-cassava-based-product-7-2