This study focuses on optimising the sensory and nutritional quality of saka saka, a traditional dish made from cassava leaves, by evaluating the effects of key ingredient combinations. The research specifically investigates the influence of garlic, onion, sugar, and Maggi broth on the dish’s colour, odour, and taste. Using a simplex centroid mixture design, the optimal formulation was determined through sensory evaluations conducted by a panel of 8 to 10 non-experienced assessors. The study also included physicochemical analyses to assess moisture, ash, lipid content, and essential mineral composition (calcium, magnesium, phosphorus, and iron).
The findings indicate that garlic significantly enhances the
sensory attributes of saka saka, particularly taste, with an optimal
formulation consisting of 81% garlic and 19% onion. The combination of sugar
and Maggi broth was also found to influence taste but had a lesser impact on
colour and odour. Statistical analyses, including ANOVA and regression
modelling using Minitab 17.3.1, confirmed the reliability of the optimised
formulation, which was well accepted by assessors. Furthermore, the final
product was found to be rich in protein and essential minerals, reinforcing its
nutritional benefits.
This research highlights the potential of controlled ingredient
combinations to improve both the sensory appeal and nutritional value of saka
saka, contributing to food security and dietary diversity, particularly in
regions where cassava leaves are a staple.
Author (s) Details
MIKOLO Bertin
Laboratory for the Valorization of Agroresources, National Polytechnic
School, BP 69, Brazzaville, Republic of Congo.
TSOUMOU Kedar
Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques,
Marien Ngouabi University, Brazzaville, Congo.
ELENGA Michel
Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques,
Marien Ngouabi University, Brazzaville, Congo.
Please see the book here:- https://doi.org/10.9734/bpi/rpbs/v3/4843
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