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@article{194976,
        author = {Folalu A. A and Solanke Abayomi S. and Omoniyi A.O and Ogunkeye P.C and okparavero O.O},
        title = {SENSORY EVALUATION, CONSUMER ACCEPTABILITY AND PROXIMATE ANALYSIS OF SELF-DEVELOPED DRIED PEPPER FOR STEW, OFADA SAUCE AND PEPPER SAUCE.},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {6369-6378},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=194976},
        abstract = {This study focused on the sensory evaluation, consumer acceptability and proximate analysis of self -developed dried pepper for stew, ofada sauce and pepper sauce. The dried ingredient mixes were subjected to sensory evaluation, testing the sensory attributes (taste, aroma, texture, mouthfeel, colour, appearance and overall acceptability), and comparing these with already known fresh ingredients (control). Sixty (60) panelists were selected among staff of Federal Polytechnic, Ilaro. 9-point hedonic scale was used to rate the samples. Data were analyzed using SPSS and ANOVA, showing the following sensory mean ranges: Appearance (6.67–8.35), color (6.75–7.93), taste (6.80–7.57), aroma (7.02–7.65), texture (7.00–7.57), flavor (7.00–8.35), and overall acceptability (6.87–8.17) respectively. The proximate analysis showed mean values for moisture (52.12–89.43%), dry matter (10.58–54.22%), fat (2.93–
24.05%), ash (0.65–2.55%), fiber (0.47–1.17%), protein (5.27–20.17%), and carbohydrate (1.23–8.41%). Results indicated that dried pepper sauce (DOS 6) had the highest scores for appearance, aroma, and overall acceptability (7.50–8.35) among the samples. Additionally, Ofada sauce control (DOS 2) was the most nutrient-dense with protein, fiber, and fat levels between 10.68–24.05%. This suggests that dried ingredients can match the sensory and nutritional qualities of fresh ingredients, offering convenience without sacrificing quality. In conclusion, sample DOS 6 showed the best result in general with potential for use in traditional Nigerian sauces. It is therefore, recommended that ingredients used in the production of DOS 6 should be more frequently used in the food industry and also refining spice mixes for enhanced flavor and promoting dried ingredients for their ease of use having exhibiting unmatching and high  nutritional value among the samples tested in this research.},
        keywords = {Acceptability, consumer preference, dried ingredients, nutritional value, proximate analysis, proximate analysis.},
        month = {March},
        }