Browsing by Author "Wasiu Awoyale, Lateefat Oluwakemi Saliu, Lateef Oladimeji Sanni"

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    Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)
    (2024-08-22) Wasiu Awoyale, Lateefat Oluwakemi Saliu, Lateef Oladimeji Sanni
    Ojojo is a fried food made by grating Dioscorea alata tuber, adding salt and spices, and deep-frying in hot oil. However, the frying temperature and time have not been studied, as they affect the textural attributes and consumer acceptability. In this, Dioscorea alata tuber was processed into flour and then fried into Ojojo with different frying temperatures and times (180℃ for 4 min, 160℃ for 3 min, and 170℃ for 5 min) and fresh Ojojo was used as a control sample. The sensory and instrumental texture attributes were assessed using a well-structured questionnaire with 20 panelists and a texture analyzer, respectively. In contrast, consumer acceptability was assessed in three locations (Safari, Malete, and Ilorin) using 50 respondents per location. No significant differences were found in the textural attributes of Ojojo samples except for sensory gumminess. Consumer acceptability varied significantly between the other two locations and Ilorin, with instrumental adhesiveness and hardness being key factors. The consumer acceptability of the Ojojo produced from 160℃ for 3 min and 170℃ for 5 min was attributed to the instrumental adhesiveness and hardness. The study suggests that fresh Dioscorea alata tuber can be processed into flour and used for Ojojo production at frying temperatures and times of 160℃ for 3 min or 170℃ for 5 min, to reduce the drudgery involved in using fresh Dioscorea alata tuber.