EFFECT OF TRADITIONAL PROCESSING METHOD AND LEAF-PACKAGING ON SENSORY CHARACTERISTICS OF OLÈLÈ, A STEAMED COWPEA PASTE

Musa paradisiaca, Tectona grandis and Thalia geniculata leaves used in the past as wrapping materials of Olèlè (steamed dough of cowpea enriched to the shrimps and other condiments), are being abandoned in favor of metal cans. This situation contributes to the lost of identity of this traditional food product. Two traditional processing methods which differ in the dehulling techniques are practiced to obtain Olèlè also called Magni magni or Moin moin. The objective of this study was to determine the effect of processing methods and wrapping materials on sensory characteristics of Olèlè and their consumer acceptability. For this purpose, sensory difference and overall acceptability tests and a sensory profile analysis were conducted. Thus, Olèlè differently wrapped was produced the day of the sensory evaluation and appreciated by sensory panelists. Panelists clearly distinguished Olèlè according to the processing method. Sixteen representative descriptors were identified to profile Olèlè. The leaves used for wrapping Olèlè had a significant effect on its sensory characteristics noted by the consumer panel with clearly distinct sensory profiles (p ≤ 0.05). The overall acceptability test revealed that the Olèlè wrapped in Musa paradisiaca leaves is the most appreciated, followed respectively by those wrapped with Tectona grandis leaves, Thalia geniculata leaves and one packaged in recycled tin cans.