Nowadays the hospitality industry finds it necessary and inevitable to add food additives such as monosodium glutamate (MSG) to the main meal/dish they serve, in other to increase the taste and flavour in the meal prepared. This paper compared the use of monosodium glutamate (MSG) and spices, the positions of both sides and the response of the consumers and producers of food. The study employed the use of descriptive design to find out opinions of these characteristics (texture, taste, flavour, aroma, appearance overall acceptability) from students (as customers) and some hospitality industries (restaurants, fast food joints, chop bars, workers canteen). The reasons for using HCIM students a Download
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