Abstract
This study investigated proximate analysis and sensory evaluation of garden egg
chilli sauce. There were two specific objectives. It was an experimental research.
Garden egg and chilli sauce were mixed at different ratios for five-blend samples
(A, B, C, D, and E). Proximate analysis and sensory evaluation were carried out.
The sensory result showed that sample D (20:80) was the most acceptable in
terms of colour, flavour, texture, and general acceptability. The protein content
across the blends ranged between 3.19 to 3.54%. The crude fat content also
ranged between 0.47 to 0.54%. The moisture content across the blend ranged
from 89.33 to 90.77%. This may encourage the growth of micro-organism, except
otherwise properly sterilized. The PH and TTA ranged between 4.60 to 4.66 and
0.75 to 1.12% respectively. This indicates some degree of acidity which helps
prevent growth of micro-organism. It was therefore recommended for regular
use at home and further research on how to produce it as a powder to be used at
will.