Comperative Evaluation Of Chemical And Sensory Properties Of "Ufuku" (Hilde Cjardia Barteri), "Achi" (Brachystegia Eurycoma), And "Akparata" (Afzelia Africana) Used As Soup Thickeners.

ABSTRACT

 Ufuku (Hilde gardia barteri), Achi (Brachystegia enUrycoma), and Akparata (Afzelia africana), were processed into flours. The were used to thicken soups coded S113 (ufuku), S285 (akparata) and S65 (achi). Proximate and mineral compositition of the samples were determined: Sensory evaluation was conducted on the soups prepared with the various thickeners using 40 panel members. The proximate composition of the thickeners showed that akparata and ufuku were very high in protein. Akparata h1 23.20±0.4% and ufuku had 26.1±0.28%, while achi was only high in carbolydrate. The high protein content of ufuku and akparata couft1be because the are oily seeds. The sensory evaluation of the soups showed that akparata was highly accepted in terms of colour, taste, flavour and consistency.