PRODUCTION OF MAGGI USING LOCUST BEANS

Abstract

This study examined production of maggi using locust beans .The production of Maggi seasoning, a popular flavor enhancer widely used in culinary preparations, has come under scrutiny due to several concerns surrounding its conventional formulation. The study assess the sensory attributes (taste, flavor, and aroma) of Maggi seasoning fortified with locust beans and compare them to conventional Maggi seasoning. The study also analyze and compare the nutritional profile, including protein, dietary fiber, and mineral content, in locust bean fortified Maggi seasoning and conventional Maggi seasoning. The research employed a mixed-methods approach, combining both quantitative and qualitative research methods to address the study's objectives comprehensively. The results shows that Sample A is the focus of the analysis, demonstrating positive sensory attributes, particularly in color, aroma, taste, nutrient content, appearance, and overall acceptability. The study concluded that the nutritional analysis revealed a balanced composition in Sample A, with moderate protein levels, low fat content, and the presence of essential minerals, emphasizing potential health benefits.