ORGANOLEPTIC STUDY OF ALIMENTARY PASTA EN RICHED WITH PALM OIL-BASED YEAST FOODS

After optimization of the production of single cell proteins using Can dida rugosa cultures from crude palm oil used as carbonated substrate, these yeast foods were added at the rates of 3 %, 7 % and 10 % into e xperimental alimentary pasta of hard wheat semolina to enhance the pro teic density of the basic product. The organoleptic evaluation was car ried out by a metropolitan testing panel. The hedonistic appreciation test shows that the acceptability decreases with yeast enhancement rat e. The descriptive test results give good utterance to this appreciati on. However, the process simplicity and the nutritional qualities of t he yeasts obtained make this study a project applicable to most countr ies with deficient protein diet.