ABSTRACT

 Mayonnaise is a stable emulsion of oil egg yolk and vinegar and lemon juice. Mayonnaise is commonly produced from soybean oil. Soybean is a very important legume which fifldS application in feed and food production. This wide utilization of soybean makes the oil expensive. Most oil seeds are underutilized as a result of little knowledge about their components, and their potentials. The microbial load, proximate composition, physiological and sensory properties of the mayonnaise samples was determined. The taste of the mayonnaise produced from pumpkin, melon and groundnut oil were slightly liked. From the analyisis carried out, the moisture content of soybean oil, groundnut oil, pumpkin oil, melon oil and the control (BAMA) mayonnaise are 17.38, 20.18, 20.08, 20.86 and 18.00 respectively. The moisture content of samples 400, 450, 500, 550 was lower when compared with Duke's mayonnaise produced with olive oil. This iodine •1' values determination of samples 400, 450, 500 and 550 are 52.03, 56.47, 53.94 and 51.13 respectively. This indicated that the values are at stipulated range. This iodine values showed that the oils are unsaturated. The sensory analysis carried out by twenty panelists on the general acceptability rated, like moderately (7.00 in the hedonic scale). While the control (BAMA), was like very much (8.00 in the hedonic scale). This showed that the mayonnaise produced with local oil had no significant differences. The colours of the samples were rated like moderately including the color of the control (BAMA. This "p showed there were no significant differences among the samples color. In the microbial analysis carried out, low number of microorganisms was observed which was at a tolerable level.