Usefulness of sensory methods of analysis by a taste panel in differentiating the quality of cassava tubers under different manurial treatments

Abstract

Five kg. of cooked tubers from 4 treatment combinations from the two extreme levels of nitrogen and phosphorus in a fertiliser experiment conducted at Vellayani with 3 levels of nitogen (N0 = 0, N,-=75 N, = 150 kg P3O,,/ha) and 3 levels ofP <P0=0, Pj=50 and P2= 100kg P2O,/ha) were subjected to a quality evaiuatiou by a panel of 30 rural women. Taste was measured on a discrete scale with 5 points. The fresh tubers were analysed for their dry matter, starch, protein and HCN content. Quality assessed by the taste panel was found to be significantly influenced by the levels of N, higher levels reducing the quality, Higher levels of P significantly enhanced the quality. A balanced application of N and P2 O5 at a ratio of 3:2 had no deleterious effect on quality. The results of chemical investigation on qualtiy factors of the fresh tubers closely parallels the taste panel assessment. The effectiveness of the taste panel method of assessment for comparing quality is discussed emphasising, the usefulness of such a method for comparnig quality of varieties in veiw of its sensitiveness in adjuding. difference in quality of the same variety under different manurial treatments.