PRODUCTION, SENSORY EVALUATION AND INSTRUCTIONAL MANUAL DEVELOPMENT FOR HOMEMADE SUYA SPICE IN HOSPITALITY EDUCATION
Keywords:
Suya spice, indigenous spices, sensory evaluation, instructional manual, hospitality education, NigeriaAbstract
This study developed and evaluated a homemade suya spice formulation using indigenous Nigerian ingredients and an accompanying instructional manual for hospitality education. Three formulations were prepared from uda, cloves, calabash nutmeg, pepper, dates, ginger, and kuli kuli: F1 (equal proportions), F2 (doubled pepper and ginger), and F3 (doubled uda and calabash nutmeg). Thirty semi-trained panelists evaluated the formulations using a 9-point hedonic scale. F2 achieved the highest overall acceptability (8.2±0.3), significantly outperforming F1 (6.8±0.4) and F3 (7.1±0.3) (p<0.05). Based on F2, an instructional manual with six modules was developed following the ADDIE model and evaluated by five hospitality education experts using a 4-point rating scale. The manual received a mean score of 3.68±0.21 (87.6% approval), indicating suitability for hospitality curricula. The findings suggest that homemade suya spice offers a viable alternative to synthetic commercial seasonings, and the instructional manual provides a practical resource for hospitality educators.
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