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.