STANDARDIZING THE BIROM GWATE (ACHA GRUEL) RECIPE FOR USE IN THE HOSPITALITY INDUSTRY

ABSTRACT This study investigated the production process, sensory attributes, nutritional value, and cost implications of plain acha porridge (Gutei) compared with acha porridge garnished with vegetables. The objectives were to examine the method of preparation, evaluate the sensory qualities (taste, texture, aroma, and appearance), and assess the cost difference between the two variants. The research employed an experimental design involving ten respondents who participated in both the preparation and sensory evaluation processes. Structured questionnaires were used for data collection, and responses were analyzed using mean and standard deviation. Findings revealed that while both types of porridge share a similar base preparation process, the garnished version required additional ingredients such as vegetables, onions, and seasonings, thereby enhancing its nutritional content and sensory appeal. The sensory evaluation showed higher ratings for the garnished acha porridge in terms of taste, color, texture, and aroma, indicating better consumer preference. However, the cost analysis revealed that the garnished version was more expensive to prepare due to the inclusion of vegetables and condiments. The study concluded that although the addition of vegetables increases the cost of production, it significantly improves the nutritional and sensory qualities of acha porridge. It was recommended that consumers adopt the vegetable-garnished version for improved health benefits, and local producers be encouraged to promote acha-based meals as nutritious and affordable options for household consumption.