Abstract:
Makuea poo-ung is a perishable vegetable which can only be transformed to prolong the usability and also get access to it during the lean season. The processing of perishable products prevents conspicuous change in the content of nutrients and sensory properties. The main objective of the study is to use an untried technique to process Makuea poo-ung into a convenience food item. An experimental research was used to assess a suitable method of producing makuea poo-ung puree for domestic and commercial use. Results revealed that the use of ascorbic acid and lemon juice for the inhibition of enzymatic browning experienced slight uniform discolouration when it was boiled so colour turned to jade green. In conclusion puree can be portioned into cubes and stored in the freezer up to six months. It is recommended that home makers should adopt the recipe for domestic production of puree for convenience use and also for easy access during the lean season
