African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 899

Full Length Research Paper

Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices

Keswet Larai A.
  • Keswet Larai A.
  • Department of Science and Technology Education, University of Jos, Plateau State, Nigeria.
  • Google Scholar
Abia Florence O.
  • Abia Florence O.
  • Department of Home Science and Management, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
  • Google Scholar


  •  Received: 21 November 2019
  •  Accepted: 04 March 2020
  •  Published: 31 May 2020

References

Ajayi OB, Akomolafe SF, Akinyemi FT (2013). Food value of two varieties of ginger commonly consumed in Nigeria. ISRN Nutrition. ArticleID359727,5 p.
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Bouba AA, Njintang NY, Foyet HS, Scher J, Montet D, Mbofung CMF (2012). Proximate composition, mineral and vitamin content of some wild plants used as spices in Cameroon. Food and Nutrition Sciences (3):423-432.
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Jiang TA (2019). Health benefits of culinary herbs and spices. Journal of AOAC International, 102(2), 395-411.
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Keswet LA, Abia FO (2015). Production and nutritional analysis of Itsekiri pepper soup spices. International Journal of Development Research 5(87):4905-4907.

 
 

Otunola GA, Oloyede OB, Oladiji AT, Afolayan AJ (2010). Comparative analysis of the chemical composition of three Spices-Allium sativum, L. Zingiber officinalerocs and Capsicum frutescens L commonly consumed in Nigeria. African Journal of Biotechnology 9(41):6927-6931.
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Salmon T (2016). Immaculate Bites. 

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Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, Fazio VA, Inge KE (2006). Health benefits of herbs and spices: the past, the present, the future. Medical Journal of Australia 185(S4):S1-S2.
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