Comparative Analysis of the Acceptability and Nutritional Value of Fresh Tomato and Cucumber Stew among Households in Ekpoma, EDO

This research comparatively ranked the acceptability and nutritional value of fresh tomato and cucumber stews, popular vegetable-based sauces eaten by people in Nigeria. An experimental study design was implemented among 26 adult subjects from Ekpoma households, Edo State. 100% standardized preparations of 100% tomato stew and 100% cucumber stew were evaluated using sensory analysis on a 5-point hedonic scale and nutritional analysis conducted in a certified analytical laboratory using AOAC (2019) methodology. Results indicated that fresh tomato stew was rated as significantly more acceptable in flavor, odor, texture, and overall liking (p < 0.05). It contained more protein (50.6%) and carbohydrate (19.2%) and important micronutrient vitamin C and lycopene. Both stews contained lower nutritional values except that cucumber stew maintained appreciable protein (48.5%) and fat (20.1%) content as well as offered potential health effects from its hydration and low-calorie properties. The study recommends that although fresh tomato stew is the most acceptable option, cucumber stew is a good, nutritious alternative worthy of culinary creativity and public education. The research emphasizes dietary diversification using edible local resources as means of enhancing nutritional status as well as food acceptability among people residing in households of Nigeria.