Evaluation of the Organoleptic and Proximate Properties of Nigerian Pepper Mix Processed and Preserved Using Different Techniques


Afuye, Oluseeke Folake

Department of Hospitality Management, The Federal Polytechnic Ilaro, Ogun State, Nigeria

Corresponding Author E-mail: oluseeke.afuye@federalpolyilaro.edu.ng


Pepper mix, which is also known as Nigerian stew, is a popular cuisine made with fresh tomatoes, red bell pepper, scotch bonnet pepper and onions. The irregular power supply in Nigeria has made preservation of processed pepper mix for stew difficult for housewives to manage. The study identified different processing and preserving techniques for Nigerian pepper mix, and evaluated the sensory qualities and proximate composition of seven (7) varieties of processed and preserved pepper mix samples, which were prepared as stew. These include sample processed with grinding stone then, cooked immediately; sample processed with grinding machine then, cooked immediately; sample processed with grinding machine then, frozen for some days; sample processed with grinding machine then boiled for some days till the water evaporates to form a thick paste; sample processed with the use of blender then, cooked immediately; sample processed by steaming the peppers whole for some days before blending; and sample processed by freezing the peppers whole for some days then blended with a blender. The proximate composition of these samples were analysed using predetermined standard procedures while the sensory evaluation was conducted with twenty trained taste panelist. Data obtained was analyzed using the Statistical Package for the Social Sciences (SPSS) version 20.0 alongside One way Analysis of variance (ANOVA) to determine the differences between the means and the significant differences which were separated at 5% probability level using Duncan’s Multiple Range Test. The result of the study revealed that, stew prepared while making use of grinding stone and cooked immediately has the lowest moisture content. The lower moisture could be an advantage thereby increasing its shelf-life. It was also revealed that it increased in carbohydrate, protein, fat, ash and fibre contents therefore making it contain highest level of diet nutrition compared to other stew samples. Sensory qualities revealed highest values in appearance, flavour and aroma. Findings from the analysis of varieties of stew samples showed that these samples were found to be acceptable since there is no significant difference in the samples with respect to the sensory attributes. Result also indicated that the choice of the samples was highly influenced by appearance, taste and flavour among others as evidenced from the perceived sensory characteristics. Similarly, the proximate analysis showed that there is no significant difference in the samples in respect to moisture content, dry matter content, fat content, ash content, crude fibre content, crude protein content carbohydrate content and phytate content. However, it was observed that the choice of a sample was being influenced by the moderate level of moisture, moderate level of phytate content, moderate carbohydrate content, high level of dry matter content, high level of moisture content, low level fat content, low level of ash content, low fibre content, low crude protein content. The researcher recommends stew prepared by steaming the peppers whole and blended immediately is not a common method of processing pepper mix, though in some attributes it has the least value but it is highly recommended. it is an efficient way of preserving and processing pepper mix, as it saves time and cooking energy where there is no or irregular power supply.

Keywords: Pepper Mix Properties, Nigeria Pepper, Preservation Techniques, Organoleptic qualities, Pepper mix, Proximate composition