PREPARATION AND PRESENTATION OF SOME SELECTED LOCAL SOUTH EAST DISHES INTO NIGER TRAINING RESTAURANT, FEDERAL POLYTECHNIC, IDAH

This project aimed at the Preparation and presentation of some selected local south east dishes into Niger Training Restaurant, Federal Polytechnic, Idah. The researchers made use of taste panel questionnaire as the research instrument. Data were collected from both primary and secondary sources. The primary sources of data used are by means of sensory evaluation, questionnaires and interview, and the secondary data were collected from research materials such as textbooks, journals, internet, etc. Analysis of Variance (ANOVA) was used to test the hypothesis. The samples were tasted and accepted by academic staff in the Federal Polytechnic Idah, making a total of ten (10 taste panelists.) it was well observed that the Isi ewu was very much significant and very much accepted to be served in the following places, Hotel, Restaurants, snack bar and cocktail parties. The result obtained were as follows. Appearance ANOVA where F Ratio calculated shows (1.579 < 2.1479) it was conclude that appearance, colour, taste, aroma, overall acceptability and creativity were moderately accepted therefore the samples were recommended to be served in the Niger Training Restaurant, Federal Polytechnic, Idah. It was recommended that Since the selected dishes were largely accepted, the Niger Training Restaurant, Federal Polytechnic, Idah should ensure that they include the dishes on their menu, Having seen and known the nutritional value of the selected dishes in the study, it is therefore, recommended for all age groups.