Sensory Evaluation of Butter and Milk Derived from Oyster nut

Abstract

This study explores the sensory evaluation of butter and milk made from oyster nuts (Telfairia pedata), a lesser-known but nutritionally rich seeds. The evaluation involved a panel of trained assessors who assessed the products on the basis of key sensory attributes such as appearance, texture, flavor, aroma, and overall acceptability. The oyster nut milk added with strawberry and oyster nut butter with cocoa, sugar, pumpkin seeds and chocolate had higher score of 7.57 and 6.52  respectively on overall acceptability. However, as a dairy free product alternative, oyster nut milk and butter scored highly ratings on sensory evaluations, suggesting a significant market potential and positive benefits on cardiovascular health. The two products  exhibits potential, though further refinement in processing could enhance its acceptability. These findings suggest that oyster nut-derived products could serve as viable alternatives in the growing market for plant-based dairy substitutes, especially for consumers seeking unique and allergen-free options.