Acceptability of Roast Dioscorea Rotundata with Fortified Gongronema Latifolium Sauce for Consumption in Nigeria Restaurants

Consumption of roast Dioscorea rotundata with palm oil sauce is an age long practice by the Ibo traditional society. Over the years, this delicacy is seen as peculiar to the Ibo nation, as little attention has been paid to the nutritional and health benefits of the delicacy by non-Ibo consumers, hence production and consumption of the delicacy has been referred to the Ibo populace to date. This study examined the pattern of acceptability and consumption of roast D. rotundata using palm oil sauce fortified with assorted ingredients (including G. latifolium leaves and stockfish) by consumers other than those of the traditional Ibo society, to observe whether (or not) it will be marketable in the hospitality industry in Nigeria. Related literature was reviewed to find out the nutritional and health benefits of the product constituents. Sample of raw D. rotundata was roasted and served with fortified palm oil sauce of G. latifolium leaves and other constituents including dried stockfish. The product was subjected to sensory analysis for palatability factors including appearance, colour, stability, odour desirability, flavour, and overall acceptability by twenty non-Ibo respondents. Results were presented in tables and bar charts, while data was analyzed in means and standard deviation; hence the product was ranked acceptable for consumption by respondents. It was recommended that the product be integrated for production and marketing in the hospitality industry through a gradual process in order to achieve the desired result