The amino acid profile of the Synsepalum dulcificum berry was studied. Among the essential amino acid observed, leucine (2.35 g/100 g protein) was the highest while methionine (0.31 g/100 g protein) was the lowest. The nonessential amino acids were also discovered, with glutamic acid (3.43 g/100 g protein) being the highest and glycine (0.38 g/100 g protein), the lowest. The study of the oxidizable vitamins revealed that vitamin C (1.33 mg/100 g) was more abundant than vitamin A (2.54 µg) and vitamin E (0.78 mg/100 g). This information will hopefully enhance the fruits acceptability by more people and thus, generally promote its utilization and appreciation in our diets.
The microorganisms and compounds influencing the organoleptic properties of Ugba were studied. Ugba was produced by the fermentation of boiled and shredded seeds of African oil bean. The pure cultures of microorganisms responsible for Ugba fermentation were isolated from Ugba samples, produced by traditional method and were used in singles and in combination to ferment African oil bean shreds. The Ugba so fermented were analyzed organoleptically and sensory scores statistically analyzed using analysis of variance at P<0.5. Compounds in the samples of oil extracted from unfermented African oil bean shreds and Ugba samples fermented for 72 h with the microorganisms (in singles and in combinations) were analyzed by gas chromatograph. The result showed that the following microorganisms were involved in the fermentation of Ugba: Staphylococcus saprophyticus, Bacillus pumilus, Bacillus subtilis and Bacillus licheniformis. The organoleptic tests showed that in all parameters tested, the sample fermented by mixed starter culture of B. subtilis and B. licheniformis was generally liked, which implied 'overall best'. Compounds found in unfermented Ugba were nineteen in number. Out of this number, eleven were found in unfermented samples, while eight were in the fermented Ugba. The best sample contained the following compounds: ethanol, ethyl stearate, ethyl oleate, ethyl linoteate, ethyl phenol and ethyl octanoate (their percentage concentration ranged from 2.69% for ethyl octanoate to 67.85% for ethanol). These compounds influenced the perceived Ugba flavor but had no direct influence on color and texture of Ugba sample.
Food wastage as a result of postharvest losses is responsible for about one-third of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 µg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between March 2017 and August 2018. Methodology: Different ratios of corn starch to pawpaw or turmeric were used in the custard product while a commercial custard product was used as the control. The samples were evaluated for proximate composition, microbiological analysis, functional and sensory properties. Results: The water absorption capacity (1.44% to 1.64%), swelling index (5.27% to 6.77%), bulk density (0.68% to 1.55%) and gelation concentration (6.47% to 8.62%) of the turmeric treated custard and pawpaw treated custard were significantly different (P<0.05) from the control sample. The pawpaw treated custard had a higher protein and ash content compared to turmeric treated custard and control. With regards to the general acceptability of the custard products, the control was much accepted while the pawpaw sample was moderately accepted by the panellist. Microbial result showed that the pawpaw treated custard had an acceptable level of Streptococcus spp. The contamination level in the pawpaw treated custard, turmeric treated custard and the control were below the safety level recommended by International Microbiology Standard Limits for pseudomonas spp. Conclusion: The development of these custard products showed that pawpaw treated custard is acceptable and may compete favourably in the market since it has better aroma than some commercial custard present in Nigeria. It is also important to pay close attention to the handling and processing of these products so as to promote food product safety.
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