NUTRIENT AND SENSORY ASSESSMENT OF BOUILLION POWDER MADE FROM MUSHROOM AND THAUMATIN

ABSTRACT This study evaluated the quality of bouillon powder produced from Oyster and Shiitake mushrooms with thaumatin and vegetable oil. Two formulations were prepared and assessed for proximate, vitamin, mineral and microbial content using standard procedures. And sensory attributes of the samples (served with boiled white rice) were assessed by 20 panelists alongside a commercial bouillon powder (Maggi) for taste, texture, aroma, color and overall acceptability using a 9-point Hedonic scale. Data obtained were subjected to analysis of variance to determine significant differences among the samples. The findings revealed that the mushroom-based bouillon powders contained appreciable levels of nutrients and vitamins, with mineral and microbial analyses confirming their nutritional quality and safety. Sensory evaluation showed that the samples, particularly sample A, compared favorably with the commercial bouillon powder in terms of overall acceptability. Panelists generally rated the mushroom-based powders as satisfactory in flavor, aroma, color and texture. In conclusion, bouillon powders produced from mushrooms with thaumatin were nutritionally rich, microbiologically safe, and well accepted by consumers. The study emphasizes the significance of developing mushroom-based bouillon powders as potential healthier alternatives to conventional products. It also highlights the importance of investing in natural ingredients to enhance flavor, aroma, texture and consumer satisfaction while promoting innovative approaches in food product development.