which could be attributed to the
trona used. Trona as a catalyst had helped to soften
the cotyledon of these samples thereby enhanced
their texture. Sample cooked without trona was
rated lowest (5.36) by the panelist. The texture was
observed to be harder than the other samples. Trona
(Na2CO3.NaHCO3.2H2O) has been reported to be
the most abundant sodium alkali mineral used as a
tenderizer in cooking of food materials to facilitate
their fermentation (Ameh et al., 2009).