Nutritional and Sensory Characteristics of Ready-to-use Chevon and Stockfish Fortified Cocoyam-Based Soup Thickeners

Fortified foods are among the most effective methods for increasing nutrient intake in humans. The aim of the study is to develop cocoyam flour (dry) and balls (semi moist) fortified with varying levels of chevon and stockfish as ready-to-use soup thickeners. The experiment was carried out in the Faculty of Agriculture, the Departments of Animal Science and Food Science and Nutrition Laboraties at the Ugbowo Campus of the University of Benin, Benin City, Edo State, Nigeria. This study investigated the potential for fortifying cocoyam-based soup thickeners with chevon (goat meat) and stockfish (dried cod/hake) to combat widespread malnutrition in Nigeria. Ready-to-use cocoyam flour and semi-moist balls were formulated with varying inclusion levels of chevon and stockfish (10%, 20%and 30%) of protein sources. Suitable quantities of Cocoyam tubers Colocasia esculenta, fresh Chevon Capra hircus, and dried Stockfish Merluccius spp. were purchased. The experiment was laid out as a 2×2×3 factorial arrangement in a Completely Randomized Design (CRD) with three replications. Proximate analysis revealed that fortification was highly effective, significantly boosting the crude protein, ash, and fat content across all treatments. Crude protein in the cocoyam flour increased substantially from 5.81% (control) to a peak of 15.25% (30% stockfish fortification), while in cocoyam balls, protein content increased from 2.56% to 11.84%. These results demonstrate the successful transformation of a carbohydrate-dense staple into a nutrient-rich, balanced food product. However, sensory evaluation by semi-trained panelists indicated a critical trade-off. While nutritionally superior, higher fortification levels negatively impacted organoleptic properties. Unfortified control samples consistently scored highest in overall acceptability, colour, and texture. As the proportion of chevon and stockfish increased, sensory scores decreased, suggesting that the added ingredients altered the preferred traditional characteristics. Therefore, fortifying cocoyam thickeners is a technically viable strategy for nutritional enhancement, but optimization is required to balance these gains with consumer-preferred sensory attributes for widespread adoption.