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.