IPS Applied Journal of Nutrition, Food and Metabolism Science

Proximate Composition, Storage Stability, and Sensory Properties of Table Spread Produced from African Elemi (Canarium schweinfurthii)

Wed, 14 Aug 2024 00:00:00 -0600

The proximate composition, storage stability and sensory properties of table spread produced from African elemi pear was evaluated. The fully ripened African elemi pear were purchased from a local market in Obolo, Enugu State, Nigeria and used in the production of table spread with varying quantity of guar gum- 0.5g (sample B), 1.0g (sample C) and 1.5g (sample D). African elemi pear produced without guar gum addition served as the control (sample A). Proximate composition results showed that moisture content of the table spread ranged from 51.69-54.25%, Ash content of the spreads ranged from 2.48-2.60%. Fat content of the samples ranged from 8.80-10.80%, Crude protein content ranged from 1.75-3.50%. Carbohydrate content of the samples ranged from 21.24-25.92%. There was significant difference (p<0.05) between samples in their moisture, fat, crude protein and carbohydrate contents. The initial free fatty acid (FFA) values of African elemi spread ranged from 3.91-5.73%. The African elemi pear spread during shelf storage at weeks 1 and 2, recorded FFA values ranging from 5.43-6.05% and 6.50-7.15% respectively, and ranged from 6.48-7.7.68% at week 3. At the end of the 4th week, the FFA value ranged from 7.35-8.15%. The initial peroxide value (PV) of the samples ranged from 4.49-8.98 mEq/kg. At weeks 1 and 2, the PV were observed to range from 5.43-10.65 mEq/kg and 5.50-9.60 mEq/kg respectively. At week 3, the PV ranged from 7.33-15.52 mEq/kg, and ranged from 8.27-19.74 mEq/kg at the end of the 4th week. Mean sensory scores of the table spread showed overall acceptability of the spreads ranging from 6.38-7.33, and there was significant difference (p<0.05) between samples. Microbial analysis result showed that the total bacterial and mould counts increased with storage. By week 3, the samples were above the 10⁵ bacterial count for ready-to-eat foods. This study have shown that the incorporation of guar gumim the preparation of African elemi spread decreased the moisture and fat content while increasing ash, crude protein and carbohydrate contents. This study therefore demonstrates the potential of African elemi for the production of healthy spread as well as the use of guar gum in improving the quality of the spread.

Nutrient Composition and Sensory Properties of African Yambean (Sphenostylis stenocarpa) and Malted Red Rice (Oryza glabberima) Yoghurt Analogue

Thu, 21 Mar 2024 00:00:00 -0600

This paper evaluated the nutrient and sensory properties of blends of African yambean (Sphenostylis stenocarpa) and malted red rice (Oryza glaberrima) yoghurt analogue. The proximate analysis of the yoghurt shows that the moisture and protein content was significantly (P<0.05) higher than the values obtained for the control. There was no significant difference (p>0.05) observed in the ash contents of both samples. The yoghurt recorded mean scores that were significantly different (P<0.05) in all tested attributes with the control. The mean scores for the sensory attributes of the AYB and malted red rice yoghurt were 8.1± 0.71, 7.9±0.4, 8.7±0.11, 7.50±0.63 and 8.08±0.69 for colour, aroma, taste, mouthfeel, sourness and overall acceptability while the control scored 9.0 in all attributes. Notwithstanding, the sensory overall acceptability of the African yambean/malted red rice yoghurt analogue was liked by the panelists. The African yambean/malted red rice yoghurt is therefore recommended for the development of a novel non-dairy probiotic yoghurt analogue.

Moisture Sorption Characteristics of Lafun Flour

Uche Capulet Anyaiwe, Kennedy Ahamefula Okoronkwo, Taiwo Ayodele Aderinola — Wed, 03 Jul 2024 00:00:00 -0600

Understanding the relationship between relative humidity and equilibrium moisture content (EMC) of any food material assist in maintaining good keeping quality. The adsorption isotherms for lafun supplemented with soy cord and residue were investigated. Six saturated salts were used which are Lithium chloride (RH: 11% a_w, 0.22); potassium (RH: 93%, a_w: 0.38); Magnesium chloride (RH: 33%, a_w0.56); Potassium chloride (RH: 86%, a_w: 0.40); Potassium acetate (RH: 23%, a_w: 2.81); Potassium carbonate (RH: 43%, a_w: 1.15) providing constant relative humidity environments ranging from 11 – 93%. The experimental data were compared with five widely recommended models in the literature for food adsorption isotherms (GAB, Oswin, Modified Oswin, BET and Henderson). The moisture adsorption isotherm were sigmoidal in shape and was influenced by temperature. Oswin model was best fits for all the samples at different temperatures. The monolayer moisture values for BET model of commercial ‘lafun’ sample are 0.040, 0.036 and 0.034 kgkg^-1, ‘lafun’ enriched with curd 0.036, 0.038 and 0.031 kgkg^-1, control ‘lafun’ 0.057, 0.038 and 0.025 kgkg^-1, and ‘lafun’ enriched with residue 0.030, 0.036, 0.029 kgkg^-1 at 10, 30 and 40ºC respectively while GAB model gave monolayer moisture values of 0.0682, 0.063 and 0.053 kgkg^-1 for commercial ‘lafun’ sample, 0.045, 0.042 and 0.039 kgkg^-1for ‘lafun’enriched with curd, 0.065, 0.042, 0.039 kgkg^-1for ‘lafun’ commercial sample 0.081, 0.066 and 0.061 kgkg^-1for ‘lafun’ enriched with residue at 10 ºC, 30ºC and 40 ºC respectively

Nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat

Thu, 04 Jul 2024 00:00:00 -0600

This study aims to evaluate the nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat. Walnut flour was used to substitute wheat flour while the Justicia carnea flour was used at a constant percentage as an enrichment in the ratio of (A) 100:00:0 (B) 88:10:2 (C) 78:20:2 (D) 68:30:2 of Wheat, walnut and Justicia carnea. Proximate composition of the cookies ranged between 0.65 – 1.45% for moisture, 2.15-2.80% for ash, 22.44 – 29.07% for fat, 9.19 – 11.25% for protein, 4.88 – 7.66% for crude fiber and 50.37 - 59.98% for carbohydrate. Moisture content decreased significantly (P 0.05) as walnut substitution increased while fat, protein, crude fiber and ash content increased as walnut substitution increased. The functional properties showed that water and oil absorption capacities ranged between 0.56 – 1.19 ml/g and 0.59 – 1.27ml/g respectively. Bulk density from 0.68 – 0.79ml/g, solubility and swelling power from 14.95 – 17.89% and 6.53 – 7.57g/g respectively. Mineral composition for Sodium, Potassium, Magnesium, Calcium and Phosphorus ranged between 465.16 – 507.29 mg/100g, 176.36 – 436.36mg/100g, 16.60 – 89.86mg/100, 23.69 – 60.80mg/100g and 9.40 – 11.40mg/100g respectively. Sodium, Potassium, magnesium and Phosphorus contents increased significantly (P<0.05) while Calcium decreased with increase in walnut flour substitution. The physical properties ranged between 0.50 – 0.60cm, 5.45 – 5.50cm and 9.16 -10.80cm for height, diameter and spread ratio respectively. Only sample D showed significant increase (P<0.05) in spread ratio. Sensory scores showed crumb colour, crust thickness, crumb homogeneity, crumb moisture, crumb cohesiveness, fresh cookies odour, crumb consistency and overall acceptability reduced with increase in walnut flour. The study revealed that nutritious and acceptable cookies could be produced from addition of African walnut and Justicia carnea flour blend.