African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12484

Full Length Research Paper

Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves

Bertin MIKOLO
  • Bertin MIKOLO
  • Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
  • Google Scholar
Fanny GANONGO-PO
  • Fanny GANONGO-PO
  • Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
  • Google Scholar
Michel ELENGA
  • Michel ELENGA
  • Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
  • Google Scholar
Kedar TSOUMOU
  • Kedar TSOUMOU
  • Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
  • Google Scholar


  •  Received: 11 February 2024
  •  Accepted: 26 March 2024
  •  Published: 31 May 2024

Abstract

The goal was to improve Saka Saka's sensory quality. The study analyzed Saka Saka samples by pre-treating cassava leaves, mixing ingredients, and optimizing color, odor, and taste. The data was analyzed using Minitab 17.3.1 software, with replicates varying. The sensory evaluation of Saka Saka samples showed acceptable characteristics, with scores ranging from 5 to 8. The most appreciated characteristic was color, followed by odor and taste. Garlic had a greater influence on color and taste. The study found that sugar and maggi broth components did not significantly influence smell or taste at tested doses. The optimal Saka Saka sample had scores ranging from 5 to 9, with the most appreciated quality characteristic being taste. The product contained 7.69% protein, 0.34% calcium, 0.09% magnesium, 0.013% iron and 0.12% phosphorus, confirming its nutritional importance.

 

Key words: Cassava leaves, sensorial, evaluation, optimization.