e-journal

Physico- chemical properties of instant ogbono ( Irvingia gabonensis ) mix powder

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The main objective of the research is to develop a recipe of instant dry soup mix for easy preparationof ogbono soup. Instant ogbono mix powder was processed using common locally ingredients.Dika kernel powder, dried ugwu leaf, crayfi sh, stock fi sh, and a mixture of locust bean, onion, seasoning and Cameroon powder were formulated at different ratios to fi nd the best acceptable ogbono mix powder. The samples were subjected to proximate, functional, vitamin, mineral, and sensory analyses. The formulated sample D with the highest ratio of crayfi sh and stock fi sh had the highest value of protein and carbohydrate (24.13 and 35.61%, respectively). The control sample (100% dika kernel powder) was low in moisture content (6.20%) but high in crude fat, other samples followed in this order (control > A > B > C > D) for crude fat. Ash, crude fi ber, and carbohydrate showed a signifi cant difference ( P < 0.05) in all the samples. The functional properties of the sample showed a signifi cant difference ( P < 0.05) in all the samples with the control having the highest value for the water absorption, swelling capacity, and bulk density which may be due to the high crude fi ber and low moisture content recorded for the control sample in the proximate analysis. The mineral content of all the samples were higher than the control with phosphorous having the highest value and iron the least value. Vitamin C was the main dominating vitamin in the sample followed by vitamin B 2 , vitamin A, and vitamin B 3. The sensory evaluation revealed that 100% dika kernel powder gave a good attribute of the soup but with less nutritional composition, while some formulated samples showed a similar attribute with higher nutritional value. Sample A with the highest overall acceptability had the best attribute of ogbono soup. Instant ogbono mix powder has higher nutritional value and easy to cook.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

Nigeria : Food Science & Nutrition published by Wiley Periodicals, Inc., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(4): 313–318

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.22

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(4)

Subjek

Food Science & Nutrition

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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