Organoleptic characteristics of Sapal: A traditional fermented taro (Colocasia esculenta) corm and coconut cream mixture from Papua New Guinea.

Abstract

Sapal is a traditional food prepared from cooked and grated taro with coconut milk and allowed to ferment at ambient temperature. Sensory evaluation of this product showed that the coconut milk to taro ratio affected the acceptability of the final product. Four different coconut milk to taro ratios (1:1, 1:2, 1:3 and 1:4) were used to determine the most suitable in terms of texture, colour, odor and acceptability. Ratio 1:3 was significantly different (P<0.05) from 1:1 and 1:4 in colour and acceptability, and was also significantly different (P<0.05) from all the ratios in texture. There was no significant difference (P<0.5) in odor for all the different ratios used. A ratio of 1:3 (coconut milk to taro) produced sapal of the required quality in terms of texture, colour and acceptability.