It is a common observation that when a person is offered a food or viand new to him, his first question is: "Is it delicious or tasty?" seldom do we encounter someone who would say first: "Is it nutritious or good for my health?"
Ideally, according to research, food must have the following qualities;
1. it is safe to eat. It is prepared under sanitary conditions, aesthetically and scientifically.
2. it is nourishing or nutritious.
3. its palatability factors ( color, aroma, flavor, texture, etc. ) satisfy the consumer.
4. it has satiety value.
5. it offers variety and planned within the socio-economic context.
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