PRODUCTION AND ACCEPTABILITY OF MEALS PREPARED WITH HERBS AND SPICES

ABSTRACT This research titled “Production and Acceptability of Meals Prepared with Herbs and Spices” was conducted to evaluate consumers’ acceptance of meals seasoned naturally with herbs and spices compared to those prepared with artificial seasonings. The problem identified was the excessive use of chemical additives and seasoning cubes, which, though they enhance taste, may have adverse health effects and limit the nutritional and aromatic benefits of natural seasonings. The study therefore aimed to promote the use of herbs and spices as healthy and flavourful alternatives. An experimental design was adopted, and four samples of Jollof rice were prepared using different seasoning formulations: Sample A (spices only), Sample B (herbs only), Sample C (herbs and spices), and Sample D (seasoning cubes). Fifteen (15) semi-trained panelists from the Department of Hospitality Management, Federal Polytechnic Bauchi, evaluated the samples based on appearance, texture, taste, aroma, and general acceptability using a 5-point hedonic scale. Data collected were analyzed using simple tables and percentages. Findings revealed that Sample C (Jollof with herbs and spices) received the highest overall mean score (4.51), followed by Sample A (4.13), Sample D (3.53), and Sample B (2.82). This shows that combining herbs and spices produces a synergistic effect that enhances colour, aroma, taste, and overall acceptability, whereas herbs alone were least preferred. The study recommends that chefs, caterers, and households should adopt natural herbs and spices in meal preparation, as they offer superior sensory and nutritional quality compared to artificial seasonings. It concludes that meals produced with both herbs and spices provide the best sensory satisfaction and are therefore highly recommended for healthy and flavourful cooking.