EFFECT OF TRADITIONAL PROCESSING METHOD AND LEAF-PACKAGING ON SENSORY CHARACTERISTICS OF OLÈLÈ, A STEAMED COWPEA PASTE

Musa paradisiaca, Tectona grandis and Thalia geniculata leaves used in the past as wrapping materials of Olèlè (steamed dough cowpea enriched to shrimps other condiments), are being abandoned favor metal cans. This situation contributes lost identity this traditional food product. Two processing methods which differ dehulling techniques practiced obtain also called Magni magni or Moin moin. The objective study was determine effect on sensory characteristics their consumer acceptability. For purpose, difference overall acceptability tests a profile analysis were conducted. Thus, differently wrapped produced day evaluation appreciated by panelists. Panelists clearly distinguished according method. Sixteen representative descriptors identified Olèlè. for had significant its noted panel with distinct profiles (p ≤ 0.05). test revealed that paradisiaca is most appreciated, followed respectively those leaves, one packaged recycled tin