Culinary Properties Research Articles

Content of bioactive compounds and antioxidant activity in garlic (Allium sativum L.)

Garlic (Allium sativum L.) is highly regarded throughout the world for both its medicinal and culinary properties. With its bioactive compounds and sulphur containing compounds, high trace mineral content, garlic has shown anti-viral, anti-bacterial, anti-fungal and antioxidant abilities.This work has focused on the measurement and comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra and Bardejov, Slovak Republic. The highest content of monitored indicators (TPC, TSC, AOA) was measured in the area of Nitra. TPC was determined using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content were determined in the range 621.13 to 763.28 mg kg-1 in area of Nitra. The content of total sulphur compounds in the area of Nitra ranges from 0.562 to 0.800 % and in the second area ranges from 0.421 % to 0.658 %. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH. The value of antioxidant activity ranged from 12.01 % to 20.22 % in both monitored locations. The content of TPC, TSC and AOA beside the variety may be affected by the localitylinked factors like climatic conditions and the agrochemical composition of the soil.

Działanie olejku lawendowego (Oleum Lavandulae) na bakterie beztlenowe

Introduction. Therapeutical, cosmetical and culinary properties of lavender oil was valued from ancient. Lavandula angustifolia Mill. (Lavandula officinalis Chaix.) belonging to the family Lamiaceae. Lavender produced essential oil. It possess different property: hepatoprotective, antidiabetic, antispasmotic, antiulcers, antidepression, antioxidant, antireumatic, insect repellent and antimicrobial. Aim. The aim of this work was to investigate the susceptibility of anaerobes of oral cavity to lavender oil. Material and methods. The anaerobic bacteria were isolated from various infections of oral cavity. A total 32 strains of bacteria isolated from patients and 5 reference strains were examined. The susceptibility (MIC) anaerobes to lavender oil was determined by means of plate dilution technique in Brucella agar, supplemented with 5% defibrynated sheep blood, menadione and hemin. Stock solution of essential oil was prepared in dimethylsulfoxide (DMSO) and afterwords in distilled water. Concentration of oil used were: 0.12, 0.25, 0.5, 1.0 and 2.0 mg/ml. The inoculum contained 106 CFU per spot was seeded with Steers’ replicator upon the surface of agar with oil and without the oil (strains growth control). Incubation was performed in anaerobic conditions in anaerobic jars, at 37°C for 48 hrs. The MIC was interpreted as the lowest concentration of lavender oils inhibiting the growth of tested anaerobic bacteria. Results. The results indicated, that from all tested anaerobes 10 (31%) was susceptible in ranges < 0.12-0.5 mg/ml. The oil was active towards 53% strains in concentration = 1.0 mg/ml. The MIC for remaining strains was > 2.0 mg/ml. From the Gram-positive cocci the most susceptible were the strains Peptostreptococcus anaerobius. MIC of the strains were < 0.12 mg/ml. The Gram-positive rods were the lowest sensitive. The lavender oil inhibited growth of this bacteria in concentration = 1.0 mg/ml. Conclusions. The more susceptible to lavender oil, from Gram-negative bacteria were the genus Bacteroides vulgatus, Bacteroides uniformis and from Gram-positive cocci genus Peptostreptococcus anaerobius. The Gram-negative anaerobes were less susceptible to tested oil than Gram-positive anaerobic bacteria.

TerraRossa: A Mid-Season Specialty Potato with Red Flesh and Skin and Resistance to Common Scab and Golden Cyst Nematode

TerraRossa (POR01PG20–12) is a mid-season specialty potato, released by Oregon State University, and is a product of the Northwest Potato Variety (Tri-State) Development Program. This cultivar is unique among commercially available potato cultivars in that plants produce small- to medium-sized smooth, oblong- to long-shaped tubers with red skin and red flesh. Total tuber yields of TerraRossa are similar to Dark Red Norland and less than Red La Soda. Average tuber size (136 g) is less than both of the comparison cultivars, reflecting inherent differences in tuber size distribution. TerraRossa tubers have total antioxidant levels higher than traditional white fresh varieties and comparable to the All Blue purple potato, known for its high antioxidant levels. Sensory evaluations of TerraRossa tubers indicated that it has good culinary attributes following boiling, baking, and microwaving. Potato chips made from TerraRossa tubers retained their unique red color, which represents a novelty in the chipping industry. TerraRossa could be a good candidate for the organic sector due to its tolerance to common scab (Streptomyces scabies) and tuber late blight (Phytophthora infestans) and its resistance to golden cyst nematode (Globodera rostochiensis). Due to its high yields, high chipping quality, good culinary properties, high antioxidant content and disease resistance, TerraRossa is a good candidate for opening new specialty type markets, adding diversity to the marketplace.

Irrigation and seed-type effects on tuber yield, culinary attributes, and economic performance of French fry, chipping, and fresh market potato under short growing conditions of the Canadian Prairies

Irrigation and seed-type effects on tuber yield, culinary attributes, and economic performance of French fry, chipping, and fresh market potato under short growing conditions of the Canadian Prairies

Une Mauvaise Herbe

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Antiepileptogenic and Neuroprotective effects of Ziziphus jujuba leaves methanolic extract against pentylenetetrazole-induced kindling model in mice

Ziziphus jujubahas been used for many years for its medicinal and culinary properties. The present study aimed to investigate the antiepileptogenic activity of methanolic extract of Ziziphus jujubaleaves (MEZJ) and subsequently its neuro protective action against excitotoxicity and reactive oxygen species (ROS) generation in the brain of pentylenetetrazole (PTZ) –induced kindled mice. MEZJ was studied for its suppressive action on convulsion and seizure scores (antiepileptogenic effect) and protection of neurons against PTZ-induced oxidative stress injury (neuro protective effect) when given during kindling acquisition as a pretreatment before every PTZ injection. A major antiepileptic drug Diazepam was also tested for comparison. Both MEZJ and Diazepam showed antiepileptogenic activity as they caused reduction in development of seizure scores and reduced the sensitivity of kindled mice to the convulsive and lethal effects of PTZ. MEZJ and Diazepam significantly decreased oxidative stress injury in the mice brain as compared to PTZ-kindled group. MEZJ showed more neuroprotective action as compared to Diazepam as it enhanced the antioxidant enzyme levels more in the mice brain. The results obtained from the study support the hypothesis that neuro protective action of MEZJ not only correlate with its ability to inhibit ROS formation but also for its ability to suppress seizure generation.

A trait collection of spring groat barley

The goal of our research was to form a collection of groats barley, to search, to select and to evaluate starting material of spring barley for a set of valuable economic traits, technological properties and culinary qualities of barley groats. Results and Discussion. Basing on to the results of assessments, we identified selected 55 spring barley accessions, which were characterized by 17 traits and 75 expression levels. The collection includes accessions from 11 countries; the largest number of accessions (59) are from Ukraine; 39 – from Russia; 10 - from Belarus; 10 - from Germany; 6 - from France; 5 - from Kazakhstan; 4 - from Canada; 3 - from the Czech Republic; 2 – from Great Britain; 1 accesson is from Serbia; and 1 - from Austria. Accessions combining high levels of expression of different traits are the most valuable. They include the following accessions: Doridnyi, Vodohrai, Sviatomykhailivskyi, Svarozhych, Soka, Іlot (UKR). Naked accessions include: Akhilles (UKR), Mayskiy, Oskar, Golozyornyy 1, Omskiy Golozyornyy 1 (RUS), CDC Alamo, CDC Candle (CAN). These varieties can be starting material for creation of new modern high-performance spring groats barley varieties. Ten valuable accessions registered with the NCPGRU (Sovіra, Doridnyi, Soka, Vodohrai, Partner, Yukatan, Avhii, Svarozhych, Baskak, and Virtuoz) were included in the trait groats collection. Conclusions. Basing on the results of multiyear studies, we formed the trait collection of spring groats barley comprising 140 accessions from 11 countries. The collection includes 55 reference accessions that cover 17 traits (plant height, vegetation period, ear length, grain weight per ear, 1000-grain weight, grain shape, grain evenness, vitreousness, culinary qualities of barley groats, etc.) characterized by 75 levels of their expression. The collection is of considerable value for science and education. The accessions selected allow improving the efficiency of breeding to create new varieties with high technological and culinary properties as well as with a set of valuable economic characteristics.

Nutrigenomic studies on hilsa to evaluate flesh quality attributes and genes associated with fatty acid metabolism from the rivers Hooghly and Padma

The Indian shad hilsa (Tenualosa ilisha), a commercially important food fish rich in oils, enjoys high consumer preference in the South Asian countries owing to its unique flavour and culinary properties. The present study was undertaken with the primary objective of determining the flesh quality attributes of hilsa in terms of nutritive value (gross chemical composition, amino acid, fatty acid and mineral composition), pH, water holding capacity (WHC) and expression of genes associated with fatty acid metabolism and flesh quality. Additionally, comparative studies on the flesh quality attributes in hilsa from two distributaries of river Ganga i.e. Hooghly and Padma were also carried out. A high WHC (>80%) suggested juicy and tender nature of hilsa meat. The protein content was 18–21% in hilsa from both the rivers and essential amino acid lysine, valine and functional amino acids leucine and arginine were significantly higher in Hooghly hilsa (P<0.05). The predominance of umami taste amino acids, glutamic acid and aspartic acid and sweet taste amino acids, serine, glycine and alanine in hilsa from both the rivers could be the contributing factors to its unique flavour. The fat content in hilsa from river Hooghly and Padma were found to be 9.94 and 7.84%, respectively. The concentration of flavouring fatty acids like saturated fatty acids (SFA) (myristic acid) and omega (ω)-3 polyunsaturated fatty acids (PUFAs) (linoleic acid, α-linolenic acid, arachidonic acid, eicosapentaenoic acid, EPA and docosahexaenoic acid, DHA) were significantly higher in Hooghly hilsa (P<0.05). Among the genes associated with fatty acid metabolism studied, expression of cluster of differentiation (CD36), acetyl CoA oxidase (ACO), fatty acid synthase (FAS), peroxisome proliferator activated receptor beta (PPARβ), peroxisome proliferator activated receptor gamma (PPARγ) and desaturase were significantly higher in Padma hilsa (P<0.05), and the change was <2 fold. Comparative gene expression profiling of flesh quality genes (actin, GAPDH, LDH, TPI) showed similar levels of expression in hilsa from both the rivers (P<0.05). The nutrigenomic information generated on various flesh quality attributes of hilsa has enriched the knowledgebase. Further, from comparative nutrient analysis on hilsa from river Hooghly and Padma, it was observed that Hooghly hilsa is superior in terms of oil content, ω-3 PUFAs EPA and DHA and essential amino acids; however, the expression profile of genes associated with flesh quality were found to be similar. Thus, within the scope of the present study, Hooghly hilsa (medium size category, 500–700g size) was found to be nutritionally superior.

Sensory Evaluation of Eleven Baked Russet-type Potato Varieties and Clones

Six hundred untrained panelists evaluated the baked sensory appeal of up to six varieties, three clones, and two Russet Norkotah (RN) strains. Panelists consumed small samples of plain baked potato and recorded their preference for aroma, flavor, texture, aftertaste and acceptance. After viewing photographs of two unidentified baked potatoes (RN and Classic Russet) sliced in half, they selected the photo that best described their visual preference of a baked potato; each potato was stored at 6.7 °C for 6 months prior to cooking. Eighty percent of panelists shown the photographs of the unidentified baked potatoes preferred the visual appearance of Classic R (white/cream - colored flesh) to that of RN (yellow/Gy - colored flesh). Mean scores for all culinary traits averaged > 5.0 on the 1-9 scale, which indicated that panelists generally liked the culinary attributes of all trialed varieties, however, panelists were able to detect differences among varieties. Flavor and texture were addressed in written comments from panelists more frequently than other attributes. On a texture scale of 1–7, with 1 = moist/dense and 7 = dry/crumbly, most panelists preferred baked potatoes with a texture of 3 (creamy/smooth).

Newly developed SSR markers reveal genetic diversity and geographical clustering in Paeonia suffruticosa based on flower colour

ABSTRACTTree peony (Paeonia suffruticosa Andr.), considered by many to be the national flower of China, is famous for its ornamental, medicinal and culinary attributes. In this study, a total of 8,663 Simple Sequence Repeats (SSRs) were detected by means of a microsatellite search of unigene sequences identified from the de novo assembly of sequence data from different genotypes of tree peony from the Zhongyuan group. Among 100 randomly selected SSR markers, 25 were successfully amplified and showed polymorphism in 31 tree peony accessions. The number of polymorphic alleles ranged from 3 to 11 for each locus and the polymorphism information content value (PIC) ranged from 0.58 to 0.85, with a mean of 0.73, indicating a high level of discriminative capability. To analyse the genetic diversity, a phylogenetic tree was constructed, which demonstrated that tree peonies of similar flower colour were clustered together. The large number of tree peony SSR markers identified in this study will be valuable in studies in genetic diversity and linkage map construction, in gene localisation and cloning and in molecular-marker-assisted breeding in tree peony.

Local varieties of cassava: conservation, cultivation and use in Uganda

The study explored the theory that on-farm conservation of cassava germplasm is influenced by farmers’ traditional and cultural preferences of particular varieties. Traditional knowledge practices that are used for on-farm conservation of cassava germplasm as well as cassava attributes for selection were assessed. The findings obtained from the study indicated that farmers use traditional knowledge to select and preserve cassava germplasm for future use. It was also clear that farmers have their preferences such as culinary attributes, storability in the ground, early maturity and cooking quality to mention but a few that influence the decisions taken to retain or abandon cultivation of varieties. Therefore, by planting varieties in multiples plots, replanting immediately after harvesting, sharing with others in the community and planting disease-free materials, farmers ensure that they preserve varieties of interest for decades. The information generated during this study could inform development policies tailored toward ensuring sustainable on-farm conservation of cassava genetic resources.

Volatile compounds in hilsa (Tenualosa ilisha , Hamilton) as detected by static headspace gas chromatography and mass spectrometry

Tenualosa ilisha (Hilsa) is a commercially important food fish in countries around the Bay of Bengal and enjoys high consumer preference for its unique flavor and culinary properties. Fish flavors, an important factor for consumer acceptance are largely characterized by the volatile compounds. Static headspace gas chromatography mass spectrometry was used to investigate the volatiles in hilsa. A total of 41 compounds were identified: 12 alcohols, 1 ketone, 2 aldehydes, 4 furans, 3 acids, 7 esters, 5 alkadienes, 3 alkynes, 3 aromatic compounds, and 1 epoxide derivative. Principal component analysis showed gradual changes in the volatile composition with increasing storage time. The volatile substances present in hilsa which could be contributing to its flavor were identified. 2,4-Pentadiene-1-ol, 3-ethyl-(2Z), and 2,4-hexadienal were identified as possible freshness indicators and 7-Heptadecyne-17-chloro and 2-methyl-1, 5 hexadiene as possible spoilage indicators which could be useful in assessing the quality of the fish. Practical applications Hilsa is a commercially important food fish and is known for its unique flavor and culinary properties; the flavor is perhaps attributed to the volatile compounds present. Hilsa is transported for import/export purpose in large scale in ice packaging, especially in South East Asian countries; therefore, there is a need to access the quality of frozen fish during ice storage, both freshness and spoilage. In this context, the volatile compounds in hilsa could be useful in characterizing its unique flavor as well as freshness and spoilage status during transport/storage. Static headspace GC-MS combined with a statistical multivariate approach could be a useful method to identify volatile compounds and characterize fish freshness and spoilage. As the consumers are now more conscious about food safety and quality issues; freshness and spoilage markers would be useful in quality management in fish trade.

Culinary properties of groats of spelt wheat cultivars and lines

Goal. To study culinary properties of spelt wheat grain groats depending on cultivar or line.Methods. Technological and culinary properties for five spelt wheat cultivars and eight lines derived from crossing bread wheat with spelt wheat were determined comparing with the cultivar Zoria Ukrainy as standard. The prepared whole groats were flattened on laboratory roller workbench. Culinary evaluation of porridge from flattened groats was carried out on a scale of 1 to 9 according to the methods of State scientific and technical examination of plant varieties being modified at the Department of Technology of Grain Storage and Processing of Uman National University of Horticulture. Grain vitreousness and protein content were also measured.Results. It is established that technological properties of grain of spelt wheat cultivars and lines varied significantly as influenced by weather conditions. The protein content in spelt grain varied between 11.0 and 21.3%, and the vitreousness ranged from 35 to 84%, depending on the cultivar or the line. The cultivars Zoria Ukrainy, Schwabenkorn, Australian 1, NSS 6/01 and the line LPP 3218 had the highest values of these indices, while the cultivar Swedish 1 and the line LPP 3117 had the lowest ones.The culinary ratings (marks) of flattened groats of the spelt grain varied significantly depending on the cultivar or the line too. The total culinary rating of porridge from flattened groats ranged between 7.4 and 9.0 points. The porridge from flattened groats of the cultivar Zoria Ukrainy and the line LPP 3132 have got the highest culinary rating (9.0 points), while the ratings of the cultivar Swedish 1 (7.4 points) and the lines LPP 1424 and LPP 3117 (7.8 points) were the lowest. The culinary ratings of porridge for the other cultivars were 8.2–8.4 points.Conclusions. Resulted from crossing bread wheat with spelt, it is possible to obtain lines with high organoleptic rating of porridge. The total culinary rating of porridge from flattened groats of spelt was of 7.4 to 9.0 points. The cultivar Zoria Ukrainy and the line LPP 3132 were assessed with the maximum total culinary rating of porridge from flattened groats, which makes them suitable for making cereal products.The indices of vitreousness and protein content in grain as well can be used to assess the culinary properties of the spelt groats.

Evaluation of antioxidant effect of various Extracts ofleucasaspera in vitro

Lamiaceae herbs known for their culinary properties are a rich source of potentially health-beneficial antioxidant polyphenols. The objective of this investigation was to evaluate and prove the in vitro antioxidant activity of five different extracts of aerial parts of the plant Leucas aspera, belonging to the family Lamiaceae on different models namely the DPPH free radical scavenging assay, Fe 2+ - ascorbate induced lipid peroxidation, Nitric oxide scavenging activity, Total antioxidant equivalence and Hydroxyl radical scavenging activity by standardized methods. The results showed the ethanolic and hydroalcoholic extracts of Leucas aspera (EELA and HAELA) to exhibit maximum inhibition of free radical formation followed by EAELA, the ethyl acetate extract. The least antioxidant potential was exhibited by HELA and CELA, the n-hexane and chloroform extracts of Leucas aspera. The potential antioxidant activities in vitro may indicate their therapeutic and related beneficial properties in oxidative stress, a condition underlying many disorders.

Genetic diversity and structure of Brazilian ginger germplasm (Zingiber officinale) revealed by AFLP markers.

Ginger is a vegetable with medicinal and culinary properties widely cultivated in the Southern and Southeastern Brazil. The knowledge of ginger species' genetic variability is essential to direct correctly future studies of conservation and genetic improvement, but in Brazil, little is known about this species' genetic variability. In this study, we analyzed the genetic diversity and structure of 55 Brazilian accessions and 6 Colombian accessions of ginger, using AFLP (Amplified Fragment Length Polymorphism) molecular markers. The molecular characterization was based on 13 primers combinations, which generated an average of 113.5 polymorphic loci. The genetic diversity estimates of Nei (Hj), Shannon-Weiner index (I) and an effective number of alleles (n e ) were greater in the Colombian accessions in relation to the Brazilian accessions. The analysis of molecular variance showed that most of the genetic variation occurred between the two countries while in the Brazilian populations there is no genetic structure and probably each region harbors 100% of genetic variation found in the samples. The bayesian model-based clustering and the dendrogram using the dissimilarity's coefficient of Jaccard were congruent with each other and showed that the Brazilian accessions are highly similar between themselves, regardless of the geographic region of origin. We suggested that the exploration of the interspecific variability and the introduction of new varieties of Z.officinale are viable alternatives for generating diversity in breeding programs in Brazil. The introduction of new genetic materials will certainly contribute to a higher genetic basis of such crop.

Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (Artocarpus altilis) Blends

ABSTRACTWheat flour and modified-starch from African breadfruit (MS) were used in ratios of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 to produce noodles. Chemical composition, culinary and sensory attributes of the noodles were investigated. The protein, fat, ash, crude fiber, moisture and calorific values of the flour noodles ranged from 4.76 to 0.33%, 0.35 to 0.57%, 0.83 to 0.57%, 0.53 to 0.57%, 8.03 to 0.15% and 349.51 to 355.81 kcal/100 g respectively. Moisture content increased with increasing addition of MS and later reduced. Addition of MS flour up to 30% had no significant effect on the overall acceptance of noodles. The results showed that MS flour can be incorporated up to 30% for noodles to improve the nutrient value without affecting the acceptability. There were no significant difference (p < 0.05) in the sensory attributes of the noodles up till 30% level of inclusion with MS.

&lt;p&gt;High Frequency Pulsatile Electromagnetic Fields and Ultrasound Pulsatile Fields Impact on Germination Dynamic at &lt;i&gt;Ocimum basilicum&lt;/i&gt; L. and &lt;i&gt;O. basilicum&lt;/i&gt; var. &lt;i&gt;purpurascens&lt;/i&gt; Benth., Observed with Open Source Software’s&lt;/p&gt;

Basil (Ocimum sp.), generally knowned as 'king of herbs' due to its pharmaceutical and culinary properties, is considered to be a native plant derived from Africa and Asia. Ocimum sp. grows in tropical and sub-tropical regions with more than 50 species knowned till present time. Germination percent of Ocimum sp. is considered to be between 85-95%. Even though Ocimum sp. are considered to have fast germination velocity index (GVI), short mean germination time (MGT) and increased seedling vigor index (SVI) values, their experimental monitoring is done with specialized software's that are expensive. Low cost scientific solutions are keen on open source software germination protocols. For observing the accuracy of open source C.A.D. software's Ocimum sp. seeds where submitted to high frequency pulsatile electromagnetic fields (300 impulses/3 peak penetrance - 293 W) and ultrasound pulsatile fields (1/2 pulses by 0.5 W/cm2). All sequence images where taken using a positive/negative photo filter enhancing differences in seed development. At the end of the experiment all images where transformed into vector formats (dwg). On the dwg extension, selective free plug-ins such as Face Centroid and Area Properties help to collect data like seed development on X/Y scale, area, perimeter, no. of germinated seeds, length of seedling root, hypocotyl length.

High Frequency Pulsatile Electromagnetic Fields and Ultrasound Pulsatile Fields Impact on Germination Dynamic at Ocimum basilicum L. and O. basilicum var. purpurascens Benth., Observed with Open Source Software

Basil (Ocimum sp.), generally knowned as 'king of herbs' due to its pharmaceutical and culinary properties, is considered to be a native plant derived from Africa and Asia. Ocimum sp. grows in tropical and sub-tropical regions with more than 50 species knowned till present time. Germination percent of Ocimum sp. is considered to be between 85-95%. Even though Ocimum sp. are considered to have fast germination velocity index (GVI), short mean germination time (MGT) and increased seedling vigor index (SVI) values, their experimental monitoring is done with specialized software's that are expensive. Low cost scientific solutions are keen on open source software germination protocols. For observing the accuracy of open source C.A.D. software's Ocimum sp. seeds where submitted to high frequency pulsatile electromagnetic fields (300 impulses/3 peak penetrance - 293 W) and ultrasound pulsatile fields (1/2 pulses by 0.5 W/cm2). All sequence images where taken using a positive/negative photo filter enhancing differences in seed development. At the end of the experiment all images where transformed into vector formats (dwg). On the dwg extension, selective free plug-ins such as Face Centroid and Area Properties help to collect data like seed development on X/Y scale, area, perimeter, no. of germinated seeds, length of seedling root, hypocotyl length.

Should culinary tourism and hospitality service attributes be defined as primary tourism drivers? An expectancy-fulfillment grid approach

ABSTRACTThe study investigates the importance of culinary attributes and hospitality services attributes as tourism drivers. Specifically, it considers the relationship between pre-visit expectations and post-visit expectation fulfillment using an expectancy-fulfillment grid approach. Using this grid approach, five tertiary attributes, two secondary attributes, and seven primary attributes were identified. The seven primary tourism attribute drivers included nature and landscape, traditional dishes of the region, regional wines, friendliness of staff in the hotels and restaurants, friendliness of staff in wineries, competencies of staff in hotels and restaurants, and competencies of staff in wineries. Research implications and limitations are discussed.

Perception of Nigerian Consumers on the Culinary, Social, and Health Attributes of Pepper Soup

ABSTRACTThis study evaluated the perception of consumers on the culinary, social, and health attributes of pepper soup. A structured questionnaire was used to identified reasons for taking pepper soup, the preferred type of pepper soup, social environment for the consumption of pepper soup, beverage accompaniment preferred with pepper soup, and types of food preferred as accompaniment with pepper soup. It also evaluated the perception about the claimed health benefits of the constituents of pepper soup. The survey indicated that pepper soup was mostly a weekly and occasional diet taken by respondents for enjoyment (68.3%) and relaxation (55.8%). About 90.2, 85.9, 90.2, and 92% of the respondents preferred catfish, goat meat, chicken, and cow tail, respectively, as the flesh components in their pepper soup. The preferred color, texture, and flavor was either light or dark brown, viscous or light, and peppery and spicy. Hot and warm pepper soup was preferred by 97% and 65.8% of the respondents, respectively. The respondents (66.3 and 79%) preferred to take their pepper soup with beer and wine, while 75.9 and 90.7% of respondents that have preference for non-alcoholic beverage as accompaniment preferred carbonated beverages and juices or mineral water, respectively. The majority of respondents (60.5 ± 8.52%) disagreed significantly (p > 0.05) that pepper soup possessed most of the health benefits associated with herbs, spices, and other constituents of pepper soup, implying that pepper soup may not be consumed for its perceived medicinal value.