Abstract

The study investigated the consumer acceptability of okra calyx flour soup. Four okra calyx flour samples were used to prepared soups and its sensory acceptability was evaluated. The result showed that values of difference test of the soups ranged from 5.45 – 5.80, 5.20 – 5.61, 6.05 – 6.83 and 5.45 – 5.90 for sliminess, aroma, colour and taste respectively. The results showed that the sliminess, aroma and taste of okra calyx soups prepared from all the varieties were rated as “equal to” the sliminess, aroma and taste of okra soup while the colour of all okra calyx flour soups was slightly deeper than the colour of okra soup. The result of preference test of okra calyx soups showed that there were significant differences (p < 0.05) in the values obtained for sliminess, aroma, colour, taste and overall acceptability with mean sensory score ranged from 6.74 – 7.90, 6.90 – 7.72, 6.26 – 7.60, 6.80 – 7.76 and 6.76 – 7.58 for sliminess, aroma, colour, taste and overall acceptability respectively. The results showed that the sliminess, aroma and overall acceptability of okra calyx flour soups prepared from Ex-kwadon, Solar and Syria varieties were rated ‘like moderately’ while the colour of soups prepared from Ex-kwadon and Syria varieties were rated ‘like moderately’. Also, taste of okra calyx flour soups prepared from Ex-kwadon, Chalawa and Syria varieties were rated ‘like moderately’. The study showed that all attributes of okra calyx flour soups were acceptable by the consumers and utilization of okra calyx flour in the preparation of soup is practically possible.