Recipe Development and Sensory Evaluation of Cassava-Based Puddings

This study evaluated the sensory attributes of cassava-based puddings.
Cassava-based puddings in the ratio 60:40 and 70:30 of cassava and cowpea
flour as well as the control (100% cowpea flour) were prepared and subjected to
sensory and proximate evaluation using standard procedures. Data were
analysed using descriptive statistics and analysis of variance (ANOVA) at 0.05
level of significance. The puddings had appreciable proximate values. The
colour and flavour of the two cassava-based puddings were significantly
(p<0.05) lower than the control. Taste, texture and general acceptability, showed
no significant difference (p>0.05) between the control and the cassava-based
pudding in the ratio of 60:40. Since cassava-based pudding in the ratio of 60:40
compared favourably with the control, it could be accepted at household level.