Published in Volume 4, Issue 1
The role of tasty food in optimum satisfaction cannot be overemphasized. However, the use of
artificial spices in food preparation has been worrisome globally as shown in the high rate of
organ failure attributed to artificial food sweeteners. Sourcing for natural alternatives has been
prioritized in biomedical researches. This study was carried out to evaluate sensory
characterization and acceptability of Arachis hypogeae-Lactobacillus paracasei prepared
seasoning. Groundnut seeds (Arachis hypogeae) and dried tilapia fish were purchased at Eke
Awka, Awka South L.G.A, Anambra State. The natural seasonings were prepared using solid
state fermentation process while the fermenter was Lactobacillus paracasei obtained from
Zaharm Analytical and Research Laboratory, Amawbia, Anambra State. The physical
characteristic features of the prepared seasonings (colour, taste, odour, texture, shape, surface, weight, specific gravity, and water activity) were evaluated using physical method and
microbiological standard equipment. The sensory characteristics of the prepared seasoning were
evaluated using 9-point hedonic scale and team of twenty (20) validated panelists. The result
revealed seasonings that had ideal and accepted physical characteristics while the sensory
evaluation panelists liked the product moderately. Therefore, the seasoning is recommended to
the general public in food preparation in place of artificial spices that are injurious to the body.
Ogonna Friday Okereke,, 2Ikechukwu Harmony Iheukwumere, Bright Obidima Uba, Onyekachi Joy Ogbonna,, Odinakachi Happiness Ogwuegbu, Chigozie Ebuka Mgbemenam, Kelechi Omende, Uchenna Happy Ndom (2026). SENSORY CHARACTERISTICS AND ACCEPTABILITY OF ARACHIS HYPOGEAE- LACTOBACILLUS PARACASEI PREPARED SEASONING. Tropical Journal of Applied Natural Sciences, Volume 4, Issue 1, 65-79.
Ogonna Friday Okereke,, 2Ikechukwu Harmony Iheukwumere, Bright Obidima Uba, Onyekachi Joy Ogbonna,, Odinakachi Happiness Ogwuegbu, Chigozie Ebuka Mgbemenam, Kelechi Omende, Uchenna Happy Ndom. "SENSORY CHARACTERISTICS AND ACCEPTABILITY OF ARACHIS HYPOGEAE- LACTOBACILLUS PARACASEI PREPARED SEASONING." Tropical Journal of Applied Natural Sciences, vol. Volume 4, Issue 1, 2026, pp. 65-79.
Ogonna Friday Okereke,, 2Ikechukwu Harmony Iheukwumere, Bright Obidima Uba, Onyekachi Joy Ogbonna,, Odinakachi Happiness Ogwuegbu, Chigozie Ebuka Mgbemenam, Kelechi Omende, Uchenna Happy Ndom. "SENSORY CHARACTERISTICS AND ACCEPTABILITY OF ARACHIS HYPOGEAE- LACTOBACILLUS PARACASEI PREPARED SEASONING." Tropical Journal of Applied Natural Sciences Volume 4, Issue 1 (2026): 65-79.
@article{sensorycharacteristicsandacceptabilityofarachishypogeae-lactobacillusparacaseipreparedseasoning2026,
author = Ogonna Friday Okereke,, 2Ikechukwu Harmony Iheukwumere, Bright Obidima Uba, Onyekachi Joy Ogbonna,, Odinakachi Happiness Ogwuegbu, Chigozie Ebuka Mgbemenam, Kelechi Omende, Uchenna Happy Ndom,
title = SENSORY CHARACTERISTICS AND ACCEPTABILITY OF ARACHIS HYPOGEAE- LACTOBACILLUS PARACASEI PREPARED SEASONING,
journal = Tropical Journal of Applied Natural Sciences,
year = 2026,
volume = Volume 4, Issue 1,
pages = 65-79
}
Download BibTeX