Formulation, analyses, and acceptability of wild sour bouillon

The rising demand for natural and innovative food products has led researchers to explore alternative sources of flavor and nutrition. To contribute to sustainable food practices and promote the use of underutilized local resources, this study developed wild sour bouillon using wild sour leaves as a natural souring agent. This also aimed to: formulate and evaluate the sensory qualities of the bouillon, such as appearance, aroma, taste, and sourness; determine consumer acceptability; assess differences in sensory attributes; and evaluate the shelf life at room and chilled temperatures. The best product underwent microbial and proximate analyses. The experimental-developmental method of research, using a Completely Randomized Design (CRD) was used. This study included three replications, ten semi-trained panelists, and 100 evaluators. A 9-Point Hedonic Scale was used for evaluation, and data were analyzed using mean and ANOVA. The sensory qualities of the wild sour bouillon were evaluated by semi-trained panelist with three different treatments, showed that Treatment B (15 grams of wild sour powder) was the best in all three quality attributes. The sensory evaluation of the wild sour bouillon when applied to pork dishes showed that Treatment B (15 grams of wild sour powder) was the best in all three quality attributes. The consumers’ acceptability of wild sour bouillon considering the sensory qualities that all the products were Liked Extremely as evaluated by one hundred (100) evaluators, however, Treatment B (15 grams of wild sour powder) got the highest result in all quality attributes. There was no significant difference found in the sensory and consumers’ acceptability of wild sour bouillon when applied to pork dishes among the three treatments. Upon testing the proximate analysis of the best product, it was found out that there was a substantial amount of nutrients needed for human body. The wild sour bouillon was safe for human consumption as the results of microbial analysis of the product and based on the BFAD standard for microorganism test for products belonging to the dry mixes for soup and sauces Food category.