SHITO MADE FROM PREKESE (AIDEN FRUIT)

Abstract

This study explored the incorporation of Aiden fruit (prekese) into shito, a popular Ghanaian condiment, focusing on its phytochemical composition, sensory attributes, and consumer acceptability. The objectives of the study were to conduct a phytochemical analysis of prekese enriched shito, evaluate its organoleptic properties through sensory tests, and assess the general acceptability of the product among consumers. The research utilized an experimental design, where five different formulations of shito (including one control and four with varying levels of prekese) were prepared and analyzed. Phytochemical tests were conducted to assess key constituents such as moisture, total ash, acid insoluble ash, and acid value. A sensory panel evaluated the appearance, aroma, taste, texture, and overall acceptability of each formulation. Additionally, a survey was conducted among 30 respondents to gauge consumer interest in purchasing the prekese-enriched shito. Results from the phytochemical analysis showed that prekese significantly altered the chemical properties of shito, while the sensory evaluation revealed that Treatment D (with the highest concentration of prekese) was the most favorably rated. The survey further indicated strong consumer interest, with 100% of respondents expressing willingness to purchase prekese enriched shito. Based on the findings, three recommendations were made: 1) further research should be conducted on the nutritional benefits of prekese-enriched shito, 2) product development should focus on optimizing prekese concentration to balance flavor and health benefits, and 3) producers should consider introducing prekese-enriched shito to the market, given its high consumer acceptability and potential as a functional food product. The study demonstrates the potential of Aiden fruit (prekese) to improve both the phytochemical and sensory quality of shito, making it an appealing choice for health-conscious consumers