Level of Acceptability of Banana Inflorescence (Musa Paradisiaca) Pickle

Abstract

Browsing the literature, it was appeared that utilization of Banana inflorescence has found to have limited reference as to its utilization, although there is already evidence that people used the former to make pickles, the foregoing study believe s that it is best to document it so as it will be added on the pool of knowledge. Specifically, the study aimed to assess the level of acceptability of Banana inflorescence (Musa Paradisiaca) as a pickle. With the use of consumer preference test among the 75 consumers, it was shown that the new product has no difference with the available product in the market. However, its aroma and taste, Aroma A and Taste A both have a significant difference with the available pickle on the market. Perhaps this may due to a much enhance flavor and ingredients used were all locally available from the producer’s kitchen. When it comes to the consumer’s willingness to buy the product, data have shown that it has no significant difference with the product already available in the market. This implies that people tend to buy whatever is available in the market provided that it is safe to consume and nearly similar to what they previously buying. (Most of the time it’s out of curiosity). On the Over-all Taste Acceptability assessment, the data shows a significant difference between the two products, where code A (Banana Inflorescence Pickle) is much more acceptable than the product subjected for comparison. This argument is supported by the qualitative assessment of the participants on the new product (Banana Inflorescence Pickle).