Sesame ball (butchi) enriched with purple yam, purple sweet potato and moringa: An organoleptic study and nutrient analysis

The goal of this research was to develop and assess the consumer acceptability of sesame ball (butchi) enriched with purple yam, purple sweet potato and moringa, focusing on their organoleptic properties, nutrient content and cost-benefit analysis. The nutritious content of the sesame ball was increased by adding purple yam, purple sweet potato and moringa. Additionally, an organoleptic evaluation was conducted to assess the sensory attributes, including appearance, aroma, color, taste, texture and overall sensory quality; a 9 point hedonic scale was used in determining the level of acceptability. The study included three treatments and used varying amount of purple yam, purple sweet potato and moringa. Treatment 3 (75 % purple yam, purple sweet potato and moringa) has the highest overall acceptability followed by Treatment 2 (50 % purple yam purple sweet potato and moringa) and the least is Treatment 1 (25 % purple yam, purple sweet potato and moringa). Based on the findings, Treatment 3 is the most acceptable food product which proceeded to the nutrient content and proximate analysis. As the result, innovative food product is nutritious, making them a promising alternative for health-conscious individuals. The cost and return analysis of sesame balls provides high economic value when added with purple yam, purple sweet potato and moringa. The data revealed no significant variation in the level of acceptability of food products categorized by profile. Furthermore, the study discovered that sesame ball in the experimental treatments were both acceptable and healthy. Future research should look into the shelf life, market potential and health implications of these enriched sesame ball, as well as nutritional content optimization and product variety growth.