The effect of modern cooking equipment on the taste and quality of local dishes Department:Food Science Technology By: sifypatprojects Project ID: 9027 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractThe preparation of local dishes is an integral aspect of cultural heritage, nutrition, and social identity. With the increasing adoption of modern cooking equipment such as gas stoves, induction cookers, pressure cookers, microwave ovens, and food processors, there is a growing interest in understanding how these technologies affect the taste, quality, and nutritional value of traditional meals. This study examines the impact of modern cooking equipment on selected local dishes, comparing them with traditional cooking methods. The research employed a mixed-method approach, combining questionnaires administered to 100 respondents—including home cooks, food vendors, and consumers—with sensory evaluation panels that assessed taste, aroma, texture, and presentation. Data analysis involved descriptive statistics, comparative evaluation, and interpretation of respondents’ preferences. Findings indicate that modern cooking equipment significantly reduces cooking time and, in some cases, enhances nutrient retention. However, traditional methods tend to produce richer, deeper flavours and textures preferred by the majority of older consumers. The study also revealed that younger consumers value convenience and speed, often accepting minor taste differences in favor of efficiency. The research concludes that modern cooking equipment can complement traditional methods if properly utilized, suggesting that training and awareness are essential to maintain the authenticity and quality of local dishes. Recommendations include encouraging culinary professionals and households to integrate modern techniques without compromising taste, and further studies on optimizing cooking parameters for nutrient retention and flavour enhancement....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Production of fruit squash from different local fruits»Assessing the impact of air humidity on the drying of freshly harvested corn»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»The nutritional evaluation of biscuit produced from potato and plantain flours»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Effect of fermentation time on the quality characteristic of cassava flour»Production and quality evaluation of cake produced from wheat flour and sweet potato flour