Product Development: Okra (Abelmoschus Esculentus) Chips with Localized Fish Powder

This study explores the development and consumer acceptance of okra chips with localized fish powder, evaluating their sensory attributes across three different treatments: plain okra chips, okra with powdered sugar, and okra with fish powder. The primary objectives were to assess the acceptance level of these variations and identify significant differences in consumer preferences. Sensory evaluations were conducted to measure taste, appearance, texture, and aroma, with mean scores calculated for each attribute. Generally, the study aimed to determine the level of development of lady’s finger chips (okra) fortified with fish powder. Specifically, the study sought to answer the following questions: (1) What is the acceptance level of okra chips in varying flavors (T1, T2, T3) in terms of taste, color, texture, and aroma? (2) Is there a significant difference in the acceptance level of okra chips between and among the treatments (T1, T2, T3) in terms of taste, color, texture, and aroma? Results indicated that okra chips with powdered sugar received the highest acceptance overall, particularly excelling in taste (4.3), appearance (4.5), and aroma (4.0). Okra chips with fish powder showed the highest texture rating (4.7) and were also well-received in taste (4.0) and aroma (4.0). Plain okra chips, while highly rated for appearance (4.4) and texture (4.6), showed moderate acceptance in taste (3.7) and aroma (3.8). The study concludes that flavor enhancements significantly improve the acceptance of okra chips, with powdered sugar being the most preferred variant, followed by fish powder which offers a unique savory option. Recommendations for further product development include focusing on flavor diversification, enhancing packaging and marketing strategies, and continuously refining the products based on consumer feedback to cater to various market segments. By introducing these flavor-enhanced okra chips to the market, there is potential to increase consumer satisfaction and expand the market presence of okra-based snack products.