Sensory Evaluation of Butter and Milk Derived from Oyster Nut

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dc.contributor.authorShayo, Philipina F.
dc.contributor.authorEmmanuel, John
dc.contributor.authorOscar, Allen
dc.contributor.authorBalole, Paul
dc.contributor.authorMlowe, Diana
dc.contributor.authorSangiwa, Veronica
dc.contributor.authorRunyoro, Joan
dc.contributor.authorAluko, Anjela
dc.date.accessioned2025-07-05T19:51:54Z
dc.date.available2025-07-05T19:51:54Z
dc.date.issued2025-03-31
dc.descriptionThis paper was Published by MUST Journal of Research and Development (MJRD) in March 2025
dc.description.abstractThis study explores the sensory evaluation of butter and milk made from oyster nuts (Telfairia pedata), a lesser-known but nutritionally rich seed. The evaluation involved a panel of trained assessors who assessed the products on the basis of key sensory attributes, such as appearance, texture, flavour, aroma, and overall acceptability. The oyster nut milk added with strawberry and oyster nut butter with cocoa, sugar, pumpkin seeds and chocolate had higher scores of 7.57 and 6.52, respectively, on overall acceptability. However, as a dairy-free product alternative, oyster nut milk and butter scored highly on sensory evaluations, suggesting a significant market potential and positive benefits for cardiovascular health. The two products exhibit potential, though further refinement in processing could enhance its acceptability. These findings suggest that oyster nut-derived products could serve as viable alternatives in the growing market for plant-based dairy substitutes, especially for consumers seeking unique and allergen-free options
dc.description.sponsorshipPrivate sponsorship
dc.identifier.urihttps://repository.must.ac.tz/handle/123456789/332
dc.language.isoen
dc.publisherMUST Journal of Research and Development (MJRD)
dc.titleSensory Evaluation of Butter and Milk Derived from Oyster Nut
dc.typeArticle
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