The Ege University team has performed a sensory evaluation on our proposed novel food dishes including:
- Dandelion & tomato salad,
- Buckwheat and grass pea stew with eggplant,
- Baked eggplant and potato a lapapa,
- Lentils as an appetizer,
- Buckwheat pockets filled with walnuts and dried fruits.
Evaluation was done with more than 20 respondents in EGE University campus area. Respondents were university students, administrative and academic staffs. The results will be announced soon!