Temperature effects on cooked food in the tropics: A case study of local soups in Abraka, Delta State, Nigeria

Abstract

This study examined the effects of temperature on cooked food in Abraka, Delta State, Nigeria. It utilized the survey research design. Primary data about cooked food conditions between hours of reheating were generated from women in the area using copies of checklist. Temperature data were collected for a period of one year from Department of Geography and Regional Planning, Delta State University, Abraka. The data were analyzed using analysis of variance (ANOVA) and Pearson's product moment correlation (PPMC). Results indicate that, incidents of soup souring were related to temperature at p < 0.05, although the relationship was direct (r = 0.72), revealing that as temperature increases soup sours or as temperature reduces soup taste was sustained longer. Again, melon, banga, and owo soups went sour within 6 h of previous heating as temperature reaches 31°C, while, vegetable, okra, and ogbono soups stayed beyond 6 h at 31°C. The ANOVA revealed that, there was a significant difference in soup sour incidence at p < 0.05 (F = 274) at different seasons (December, January, and