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

How to cite this article

APA /
Keswet, L. A., & Abia, F. O. (2020). Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices. African Journal of Food Science, 14(4), 98-101.
Chicago /
Keswet Larai A. and Abia Florence O.  . "Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices." African Journal of Food Science 14, no. 4 (2020): 98-101.
MLA /
Keswet Larai A. and Abia Florence O.  . "Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices." African Journal of Food Science 14.4 (2020): 98-101.