Assessing the effect of dawadawa stored under different temperature regimes in cooking.

Abstract

Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.