All Title Author
Keywords Abstract

Publish in OALib Journal
ISSN: 2333-9721
APC: Only $99

ViewsDownloads

Consumer Preference and Quality Expectation of Oyster Mushroom Black Hot Pepper Sauce “Shito

DOI: 10.4236/oalib.1109468, PP. 1-11

Subject Areas: Food Science & Technology

Keywords: Oyster Mushroom, Consumer Preference, “Shito”, Black Hot Pepper Sauce, Quality Expectation

Full-Text   Cite this paper   Add to My Lib

Abstract

This study was aimed at determining consumer preference and quality expectation of black hot pepper sauce “shito” in general as a basis for developing oyster mushroom black hot pepper sauce. A structured questionnaire was administered to 103 respondents in Takoradi Technical University, Takoradi, Ghana. Respondents preferred onion (4.94), oil (4.86), powdered pepper (4.50), mixed spices (4.51) ginger (4.50), salt (4.46), garlic (4.27) and tomato puree (3.99) as their ingredient to be used for their black hot pepper sauce. Respondents expected their sensory quality attributes of black hot pepper sauce to be after taste (4.18), tastiness (3.17), spiciness (3.11) and mouthfeel (2.93). Conclusively respondents are willing to patronize black hot pepper sauce “shito” produced from oyster mushroom (81%) and recommended that oyster mushroom black hot pepper sauce be produced in commercial quantities.

Cite this paper

Opoku, H. , Adi, D. D. and Fenteng, R. A. (2022). Consumer Preference and Quality Expectation of Oyster Mushroom Black Hot Pepper Sauce “Shito”. Open Access Library Journal, 9, e9468. doi: http://dx.doi.org/10.4236/oalib.1109468.

References

[1]  Asafo-Adjaye, G. (2018) Water Activity Profile and Microbial Safety of Hot Pepprt Sauce “Shito”. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
[2]  Thakur, M.P. (2020) Advances in Mushroom Production: Key to Food, Nutritional and Employment Security: A Review. Indian Phytopathology, 73, 377-395. https://doi.org/10.1007/s42360-020-00244-9
[3]  Osarenkhoe, O.O., Okhuoya, A.J. and Theophilus, D.A. (2014) Ethnomycological Conspectus of West African Mushrooms: An Awareness Document. Advances in Microbiology, 4, 39-54. https://doi.org/10.4236/aim.2014.41008
[4]  Shirur, M., Ahlawat, O.P. and Manikandan, K. (2014) Mushroom Consumption and Purchasing Behaviour in India: A Study among Selected Respondents. Mushroom Research, 23, 225-231.
[5]  Afetsu, J.A. (2014) Postharvest Losses in Oyster Mushroom (Agaricus ostreatus) Produced in the Ho Municipality of the Volta Region of Ghana. Master’s Thesis, Kwame Nkrumah University of Science and Technology, Ghana.
[6]  Tuno, N. (2015) Mushroom Utilization by the Majangir, an Ethiopian Tribe. Mycologist, 15, 78-79. https://doi.org/10.1016/S0269-915X(01)80087-2
[7]  Guissou, K.M.L. Lykke, A.M., Sankara, P. and Guinko, S. (2018) Declining Wild Mushroom Recognition and Usage in Burkina Faso. Economic Botany, 62, 530-539. https://doi.org/10.1007/s12231-008-9028-5
[8]  Kumah, P. and Olympio, N.S. (2016) Postharvest Physiology of Horticultural Crops. Institute of Distance Learning, Kumasi, Ghana.
[9]  Bempah, B. (2011) Mushroom in Ghana Project. https://mushroomsforwellbeing.org/mushrooms-in-ghana/
[10]  Gürgen, A., Yildiz, S. and Yildiz, U.C. (2018) Determination of Mushroom Consumption Preferences by Using Fuzzy Analytic Hierarchy Process. Eurasian Journal of Forest Science, 6, 25-34. https://doi.org/10.31195/ejejfs.433353
[11]  Kortei, J.N.K. (2016) Growing Oyster Mushrooms (Pleurotus ostreatus) on Com-Posted Agrowastes: An Efficient Way of Utilizing Lignocellulosic Materials. Lap Lambert Academic Publishing, Germany.
[12]  Bamwesigye, D. Akwari, N.F. and Hlavackova, P. (2019) Forest Product Export Performance in Tropical Africa: An Empirical Analysis of the Forest Sector. Forum of Science and Oeconomia, 7, 73-83.
[13]  Krejcie, R.V. and Morgan, D.W. (1970) Determining Sample Size for Research Activities. Educational and Psychological Measurement, 30, 607-610. https://doi.org/10.1177/001316447003000308
[14]  Abayomi, L.A., Terry, L.A., White, F.S. and Warner, P.J. (2006) Development of a Disposable Pyruvate Biosensor to Determine Pungency in Onions (Allium cepa L.). Biosensors and Bioelectronics, 21, 2176-2179. https://doi.org/10.1016/j.bios.2005.10.024
[15]  Asekun, O. and Adeniyi, B. (2004) Antimicrobial and Cytotoxic Activites of the Fruit Essential Oil of Xylopia aethopia from Nigeria. Fitoterapia, 75, 368-370. https://doi.org/10.1016/j.fitote.2003.12.020
[16]  Dzokoto, L., Donkor-Boateng, N.A. and Antwi, E.A. (2016) “Jenal Soy Shito” an Alternative Source of Protein. Food Science and Quality Management, 58, 77-79.
[17]  Graham, L.D. (2020) Substituting of Protein in Shrimp and Fish Powder for Snail Powder in the Preparation of “Shito”. Research Journali’s Journal of Agriculture, 7, 1-9.
[18]  Adebayo, E.A. and Oloke, J.K. (2017) Oyster Mushroom (Pleurotus species); A Natural Functional Food. Journal of Microbiology, Biotechnology and Food Sciences, 7, 254-264. https://doi.org/10.15414/jmbfs.2017/18.7.3.254-264
[19]  Li, Y., Ngadi, M. and Oluka, S. (2008) Quality Changes in Mixyures of Hydrogenated and Non-Hdrgenated Oils during Frying. Journal of the Science of Food and Agricultural, 88, 1518-1523. https://doi.org/10.1002/jsfa.3239
[20]  Chen, W.-A., Chiu, C.P., Cheng, W-C., Hsu, C-K. and Kuo, M-I. (2013) Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods. Journal of Food and Drug Analysis, 21, 58-65.
[21]  Esfarjani, F., Khoshtinat, K., Zargaraan, A., Mohammadi-Nasrabadi, F., Salmani, Y., Saghafi, Z. and Bahmaei, M. (2019) Evaluating the Rancidity and Quality of Discarded Oils in Fast Food Restaurants. Food Science & Nutrition, 7, 2302-2311. https://doi.org/10.1002/fsn3.1072

Full-Text


comments powered by Disqus

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133

WeChat 1538708413