Digital Knowledge Collection:

Nutrient composition and sensory evaluation of selected Nigeria’s traditional Soups.

Tue, 01 Jan 2008 00:00:00 GMT

Title: Nutrient composition and sensory evaluation of selected Nigeria’s traditional Soups. Authors: Koyade, OF; Okafor, jane; Adeyoju, OA; Etoamaihe, MA; Ozumba, AU Abstract: Some Nigerian indigenous soups were prepared and evaluated chemically for their nutritive composition and organoleptically for acceptability. Chemically, ‘Edikang-ikong’ soup had the highest protein content of 14.34g/100g, iron content of 6.30mg/100g and potassium content of 710mg/100g, while bitter leaf soup (Onugbu) commonly consumed by the Igbo speaking Nigerians followed closely with protein content of 9.60g/100g, phosphorous of 770mg/100g and calcium of 320mg/100g. ‘Nsala soup’ ranked pari-passu Onugbu soup with protein content of 9.23g/100g, lowest fat content of 2.29g/100g, phosphorous of 800mg/100g and calcium of 290 mg. ‘Egusi’ soup (with ugu vegetable) consumed by all and sundry within the country had the highest calorific value of 168.80 Kcal/100g, fat content of 9.36g/100g, protein content of 6.44g/100g and ranked next to ‘Edikang-ikong’ in iron content(3.00mg/100g). All the soups had adequate levels of mineral contents except bitter leaf soup (Oriwo), which recorded highest calcium content of 470mg/100g compared to soups but, lower than RDI. Sensory evaluation results indicated acceptability of all the traditional soups. However, significant difference (P < 0.05) exists between the soups in colour/appearance, taste, mouthfeel, flavour, aroma, consistency and overall acceptability. All the traditional soup samples, except ‘oriwo’ soup had significantly high ratings for all the quality attributes analysed. Nevertheless, ‘Egusi’ soup was the most acceptable of all the soups.

Chemical microbiological and sensory properties of weaning foods from blend of Nigerian foodstuff.

Tue, 01 Jan 2008 00:00:00 GMT

Title: Chemical microbiological and sensory properties of weaning foods from blend of Nigerian foodstuff. Authors: Okafor, JNC; Ozumba, AU; Osibanjo, I; Onu, LK; Daudu, AM; Olatunji, O Abstract: Three weaning food formulations(A, B and C) were produced by blending varying proportions of corn, bambara nut, sesame and soyabean. The formulated weaning food mixes were analysed for proximate, microbiological and organoleptic qualities using a cereal based commercial brand as standard for proximate composition and sensory properties. The moisture content of the weaning mixes ranged from 6.43-7.32%, crude protein content(15.71-16.49%), fat(8.33-10.60%), Ash(2.01-2.80%), crude fibre(2.87- 3.79%), carbohydrate(61.18-62.46%) and energy content from 388-406 calorie per 100g of the mixes. Formulations A and B had similar values in protein, fat and energy content like the commercial brand, and met the SON standard for these parameters. Total bacterial counts were 1.3 x 10 for formulation(A), 3.1 x 10 (B) and 2.1 x 10 (C). 2 3 2 Except for formulation B with 0.2 x 10 mould contamination. There were no mould growth 1 in formulations A and C. Equally, coliform and E-coli were not detected in the weaning mixes. Sensory analysis revealed acceptability of all the weaning mixes and preference for weaning mix A that compared favourably well with the standard in all the quality attributes analysed except in mouthfeel.

Defects and contaminants in Nigerian tiger-nut varieties (cyperus esculentus)

Sun, 01 Jan 2006 00:00:00 GMT

Title: Defects and contaminants in Nigerian tiger-nut varieties (cyperus esculentus) Authors: Mordi, JI; Okafor, JNC; Ozumba, AU; Solomon, HM; Olatunji, O Abstract: Three varieties of tiger-nut had sorting yields of 85–95% and contained 5–14% of broken nuts, stones, animal droppings and other extraneous materials.

Effect of roasted bambara groundnut (voandzeia subterranea) fortification on quality and acceptability of biscuits

Thu, 01 Jan 2015 00:00:00 GMT

Title: Effect of roasted bambara groundnut (voandzeia subterranea) fortification on quality and acceptability of biscuits Authors: Okafor, JNC; Okafor, GI; Leelavathi, K; Bhagya, S; Elemo, GN; Abstract: Biscuits were produced from refined wheat flour and roasted Bambara Groundnut (BGN) flour (140°C for 20 min) at ratio: 100:0, 80:20, 70:30, 60:40 and 50:50 respectively. The physical, chemical and organoleptic properties and acceptability of the biscuits were evaluated. The BGN fortified biscuits contained high quantities of crude protein (11.42-13.96%), total fat (14.30- 15.46%) and carbohydrate (64.85- 74.04%). The moisture content (3.42-3.74%) and the caloric value (451.94-454.38 kcal/100 gm) were similar in all the blends, while crude ash (0.56-2.13%) significantly (p<0.05) differed from each other. No significant difference (p>0.05) was observed between weight, thickness and spread ratio of the 100:0 wheat (control) and BGN fortified biscuits. However, there were significant differences (p<0.0.5) between the control and the fortified biscuits in breaking strength with the 100:0 ratio wheat flour biscuit having the higher value of 1.41. Sample with 50:50 ratio roasted BGN flour was significantly (p<0.05) darker in color than the control (100:0 wheat flour biscuit) and those fortified with 80:20 and 70:30 BGN flour. Sensory evaluation result indicates that all the fortified biscuits had high sensory ratings for the attributes evaluated. There were no significant (p>0.05) differences between biscuits with 80:20, 70:30 and 60:40 BGN flour and the control sample in crust color, crust surface characteristics and taste. Although, biscuits with ratio 50:50 BGN flour had lower mean scores in crumb color, texture and taste, they were generally acceptable to the panelist. In all, biscuits with up to 70:30 wheat flour/roasted BGN flour ratio blend compared favorably well with the control in all the evaluated quality attributes.