ABSTRACT
ACCEPTABILITY OF OPAL BASIL IN NIGERIAN SOUPS. This the study was designed acceptability of opal basil in Nigerian soups, and possible observation based on the outcome of the study, score card was used as instrument for the study, which was administered to 50 respondents in Home – Economics department of Federal College of Education, Osiele, Abeokuta. Results from the findings shows that 70% respondent accepted Sample A (mixture of opal basil and efo tete), 40% respondent accepted Sample B (efo tete), while 40% respondents accepted Sample C (opal basil), so in conclusion, opal basil had taste, Aroma, Flavor and it is also delicious in another soup. Recommendations were also provided for possible solution to the acceptability of Opal basil in Nigeria Soups, thus, the study suggest that there should good lectures seminars, conference, teachings on the nutritional value of Opal basil, they should also recommend mass enlightenment of the populace usage of opal basil.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Opal Basil or sweet basil is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints), sometimes known as Saint Joseph’s wort in some English speaking countries.
Basil is native to India, China South east, Asia and New Guinea. It south was originally domesticated in India, having been cultivated there for more than 5,000 years, but was through familiar to Theophratus and Dioscordies. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in south east Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, and the cuisine of Taiwan. Depending on the species and cultivar the leaves may taste somewhat like Anise, with a strong, pungent, often sweet smell.
The word “Basil” comes from the Greek (basileus) meaning “king” as it has come to be associated with the feast of the cross commemorating the finding of the emperor St. consterntine. Alternatively the herbalist John Gerrard noted of basil that those stung by scorpions would feel no pain, if they ate basil, and Nicholas Culpeper note of basil that “it is an herb of mars and under the scorpion” and therefore called “Basilicon”, relating it to basilisk.
Sweet basil (Ocimum basilicum) is a commonly used spice. The constituent estragole is naturally found in sweet basil and is used in fragrances and flavorings
Although laboratories study has found that estragole may be associated with cancer, and human study is lacking,. Laboratory have investigated sweet basil for its antiviral, anti cancers and antibacterial effects. However, currently, there is not enough evidence in human to support the use of sweet basil for any medication.
Dark Opal basil is a cultivar of Ocimum basilicum (sweet basil), developed by John Scarhuk and Joseph lent at the university of Connecticut in the 1959s’ with deep purple, sometimes mottled leaves, it is grown as much for its decorative appeal as for its culinary value. Opal bail was a 1962 winner of the Alt American selection Award.
1.2 STATEMENTS OF THE PROBLEMS
This project is interested in finding solution to the problem of Opal basil
1. According to Ajayi (2009), Opal basil is not well known in the society, because, it is not on sales and most people in Nigeria don’t recognize it and they don’t eat it, but they only use it as medicine, because it is herb.
2. Opal basil is one of the most popular and widely grown herbs in the world today.
3. Opal basil is also the favourite culinary herb of today’s chef, most chef use it because it has a lot of flavor
4. Opal basil is the least satisfactory herb to freeze as it is inclined to discolor and become bitter
5. Opal basil is best stored in oil, vinegars or frozen paste
1.3 OBJECTIVES OF THE STUDY
The objectives of this study is to prepare and evaluate the acceptability of Opal basil in soups.
This experiment is carried out to know the importance and uses of Opal basil.
1.4 SIGNIFICANCE THE STUDY
It is hoped that this study will enable the reader to know the benefits of Opal basil in soups.
Equally, it will serve as useful guide or tool to other researchers who may tool to other researchers who may be interested in carrying out a similar research and further broaden readers knowledge’s in the economic department
1.5 RESEARCH QUESTION
1. What are the ways of using opal basil?
2. What is the nutritional value of opal basil?
3. What are the acceptability of opal basil in soup?
4. What is the taste of opal basil?
1.6 DELIMITATION OR SCOPE OF THE STUDY
The researcher work is restricted to Home-economics laboratory in carrying out practical at Federal College of Education Abeokuta.