Edwin Chigozie Nwokorie & Olawale Ogunyemi

The research evaluates the sensory attributes and acceptability of Egbo enhanced with Ụgba, Efolo and Ụtazi, in relation to the conventionally prepared Egbo. Two different portions of Egbo dish were prepared for comparison, and presented for sensory assessment to a group of taste panelists. A sensory assessment checklist prepared in a nine-point hedonic scale was used to collect data from 44 taste panelists, made up of year three Hospitality Management students of The Federal Polytechnic Ilaro, Nigeria. The data collected was subjected to descriptive and inferential statistics using SPSS (Version 20). The results show there is no significant variation in the appearance, color, texture, flavor, and aroma of the food samples. However, there is significant variation in the taste and overall acceptability of the food samples, while proximate analysis revealed a greater content of micronutrients in the enhanced sample of Egbo. The study presents an upward trajectory for gastronomy tourism in the local restaurant industry wherein culinary experts could harness new opportunities to create a niche for sustainable traditional cuisine production and marketing across ethnic backgrounds. Recommendation includes a careful selection and handling of the food ingredients, and a gradual introduction of the food product into the local restaurant industry. Keywords: Efolo, Egbo, gastronomy tourism, indigenous foods, Ụgba, Ụtazi. 0150