Comparative Analyses of Selected Physicochemical and Organoleptic parameters on Ijakpo made from Underutilized Fresh Leaves from Pumpkin and Potato

Abstract

Ijakpo is an easy to prepare Yakurr traditional cassava leaf based diet that can meet malnutrition needs in various communities. A sample was prepared using other underutilized leaves: pumpkin(A) and potato(B). The products were subjected to sensory evaluation granted by 25 volunteer adult panelists consisting of individuals conversant with cassava Ijakpo but unaware to the specific modification till after the score. It was further subjected to physicochemical analysis. Values obtained were subjected to ANOVA using Ai assisted Microsoft Excel at p< 0.05. The result from sensory analysis indicated that the mean value for pumpkin is significant higher in the choice for appearance(5.84 against potatoes 4.16), aroma(5.12 against 3.7) , and mouthfeel(4.96; 3.75) but not significantly higher than potato Ijakpo in taste(4.92 versus 4.16) and general acceptance(5.56 versus 4.68). The physicochemical results indicated that pumpkin Ijakpo is higher than potato significantly in iodine test(which tests Vitamin C levels), Chlorophyl, but significantly lower than potato in browning index, wettability where as specific gravity, gelatin and and foam are not significantly different. This shows that although projected pumpkin Ijakpo has  better properties, potato leaf can serve as a alternative where access to pumpkin leaf is difficult and more costly or where cassava leaf is culturally not acceptable.