This study examined the effects of temperature on cooked food in Abraka, Delta State, Nigeria. It utilized the survey research design. Primary data about cooked food conditions between hours of reheating were generated from women in the area using copies of checklist. Temperature data were collected for a period of one year from Department of Geography and Regional Planning, Delta State University, Abraka. The data were analyzed using analysis of variance (ANOVA) and Pearson’s product moment correlation (PPMC). Results indicate that, incidents of soup souring were related to temperature at p < 0.05, although the relationship was direct (r = 0.72), revealing that as temperature increases soup sours or as temperature reduces soup taste was sustained longer. Again, melon, banga, and owo soups went sour within 6 h of previous heating as temperature reaches 31°C, while, vegetable, okra, and ogbono soups stayed beyond 6 h at 31°C. The ANOVA revealed that, there was a significant difference in soup sour incidence at p < 0.05 (F = 274) at different seasons (December, January, and February [DJF], May, June, and July [MAM], June July and August [JJA], September, October, and November [SON]) of the year thereby emphasizing the effects of weather on soup behavior after cooking. Based on these findings and dangers that soured soup can cause to human health and the loss of money, there should be proper kitchen ventilation in the absence of refrigerator and/or power supply. Choice of soup to cook should also be made with utmost consideration of prevailing air temperature in the tropics where air temperature is generally high.
Key words: Tropics, local-soup, sour, weather, cooked-food.
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