Production Of Sauce From Coconut, Sorghum And Bambara Groundnut

ABSTRACT.

The sauce from soybean fermented with Aspergillus .spp. and Rhizopus spp, Bambara fermented with Aspergillus spp. And Rhizopus spp. and coconut fermented with Aspergilhts spp. and Rhizopus 5pp. were analyzed for proximate composition, sensory evaluation and pH. The soy sauce fermented with Aspergillus spp. and Rhizopus spp. consisted of Moisture (81.08% ), 80.93%, Fat: 2.20% and 3.00%; protein: 3.68% and 0.18%; Ash: 6.55% and 7.80%; carbohydrate: 6.49% and 8.09% respectively. For Bambara sauce fermented with Aspergillus spp. and Rhizopus spp. Moisture 85.66% and 75.77%, fat 3.60% and 2.80%, protein 2.10% and 4.90%, Ash 5.45% and 9.00%, carbohydrate 3.19% and 7.53%. for coconut sauce fermented with Aspergillus spp. and Rhizopus spp. Moisture 60.57% and 6.88%. the sensory evaluation of the sauce using colour, taste, flavour and general acceptability showed significant difference. Sauce made from coconut fermented with aspergillus spp. was mostly preferred. All the sauces were acidic.