Abstract
The study determined the organoleptic attributes and proximate
composition of two locally consumed dishes in Edo State namely Ukpo Ogede
and Uloka. Ukpo Ogede and Uloka. The proximate analysis were determined
using AOAC (2005) method. Organoleptic evaluation revealed the dishes
were highly rated in terms of color, flavour, appearance, texture and general
acceptability. The selected proximate analysis results revealed that Ukpo
Ogede and Uloka are rich source of carbohydrate (28.64 and 47.35
respectively) but Ukpo Ogede is low in protein while Uloka is average (2.24
and 5.31 respectively), Ash (0.34 and 1.89). The fat content of Uloka is
relatively high, while that of Ukpo Ogede is low with high moisture content
also Ukpo Ogede has high significance than Uloka.