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THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS

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RESEARCH INFORMATION

[icon type=”icon-pencil”]: THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS
[icon type=”icon-book”]: Chapter 1 – 5
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This study, THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS contains concise information that will serve as a framework or guide for your project work. The project study is well-researched for academic purposes and are usually provided in complete chapters with adequate References.

Keywords: THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS


RESEARCH BODY

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.

TABLE OF CONTENTS

CHAPTER ONE 

1.0       Introduction

1.1       Background of the Study

1.2       Statements of the Problems

1.3       Objectives of the Study

1.4       Significance the Study

1.5       Research Question

1.6       Delimitation or Scope of the Study

CHAPTER TWO

2.0       Literature Review

2.1       Opal Basil’s Colour

2.2       Genetic Variability of Opal Basil

2.3       Chemical Components of Opal Basil

2.4       Nutritional Value of Opal Basil

2.5       Culinary Uses of Opal Basil

2.6       Medicinal Uses of Opal Basil

2.7       Uses of Opal Basil

2.8       Benefits and Features of Opal Basil

2.9       Description/Taste of Opal Basil

2.10     Application of Opal Basil

2.11     Acceptability of Opal Basil

CHAPTER THREE

3.0       Material and Method

3.1       Research Design

3.2       Population of the Study

3.3      Sample and Sampling Technique

3.4       Research Instrument

3.5       Validity of Research Instrument

3.6       Method of Collection

3.7       Data Analysis

CHAPTER FOUR

4.0       Data Presentation and Analysis

CHAPTER FIVE

5.0       Summary, Conclusion and Recommendations

5.1       Summary of Findings

5.2       Conclusion

5.3       Recommendations

References

Appendix I: Score Card

Appendix II

CHAPTER ONE

INTRODUCTION

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.

  • 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
Keywords: THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS


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Keywords: THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS