Enhancing the Sensory and Nutritional Quality of Saka Saka: Optimisation and Physicochemical Characterisation

Abstract

This study focuses on optimising the sensory and nutritional quality of saka saka, a traditional dish made from cassava leaves, by evaluating the effects of key ingredient combinations. The research specifically investigates the influence of garlic, onion, sugar, and Maggi broth on the dish’s colour, odour, and taste. Using a simplex centroid mixture design, the optimal formulation was determined through sensory evaluations conducted by a panel of 8 to 10 non-experienced assessors. The study also included physicochemical analyses to assess moisture, ash, lipid content, and essential mineral composition (calcium, magnesium, phosphorus, and iron).

The findings indicate that garlic significantly enhances the sensory attributes of saka saka, particularly taste, with an optimal formulation consisting of 81% garlic and 19% onion. The combination of sugar and Maggi broth was also found to influence taste but had a lesser impact on colour and odour. Statistical analyses, including ANOVA and regression modelling using Minitab 17.3.1, confirmed the reliability of the optimised formulation, which was well accepted by assessors. Furthermore, the final product was found to be rich in protein and essential minerals, reinforcing its nutritional benefits.

This research highlights the potential of controlled ingredient combinations to improve both the sensory appeal and nutritional value of saka saka, contributing to food security and dietary diversity, particularly in regions where cassava leaves are a staple.