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Formulation, Proximate Composition, and Sensory Evaluation of Organic Condiment Cubes from Traditional Nigerian Ingredients (Soya Beans, Daddawa, Crayfish, and Stockfish) as an Alternative to Commercial Seasoning Cubes

Fatima S. Mohammed(1),


(1) Federal University of Health Sciences
Corresponding Author

Abstract


This study formulated and evaluated organic condiment cubes from traditional Nigerian food ingredients, including soya beans, daddawa, crayfish, stockfish, olive oil, and iodised salt. The cubes were produced through ingredient processing, blending, compression, drying, and packaging, then compared with a commercial seasoning cube. Proximate analysis showed that the organic condiment cube had higher crude protein, crude fiber, carbohydrate, and energy values, while the commercial seasoning cube had higher sodium and ash contents. Sensory evaluation indicated that the organic cube received higher scores for aroma, taste, aftertaste, and overall acceptability. The findings suggest that condiment cubes made from traditional ingredients can provide a nutritionally improved and acceptable alternative to commercial seasoning cubes.

Keywords


Daddawa; Nigerian food; Organic condiment cube; Proximate composition; Sensory evaluation; Soya beans; Traditional food ingredients.

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