Purpose -Chocolates imported into Nigeria melt at tropical room temperature, causing bloom formation in storage. This situation may be responsible for the low consumption of chocolate in Nigeria. This study therefore focused on the production and evaluation of thermo-resistant chocolate that is not heat labile at tropical ambient temperature. Design/methodology/approach -Studies were carried out in two stages. The first stage was the incorporation of cornstarch at different percentages of 2.5, 5.0, 7.5 and 10.0 per cent and the second stage was the use of gelatin at 2.5, 5.0, 7.5 and 10.0 per cent. Findings -At 10 per cent inclusions of cornstarch and gelatin, the two non-conventional chocolates melted at temperatures between 40-508C, compared to that of conventional milk chocolate which melts at temperatures between 25-338C. Originality/value -The two non-conventional chocolates compared favourably with the conventional milk chocolate in terms of colour, taste, smoothness and overall acceptability. However, the non-conventional chocolate was found to be thermo-stable at tropical ambient temperatures. The production of these thermo-resistant chocolates will allow the wide distribution, display and consumption of chocolate in the tropics, especially Nigeria.
An attempt to partially replace cocoa with kola in beverage production was investigated. This was achieved by varying the level of kola in the beverage at ratios of 10:0, 7.5:2.5, 5.0:5.0, 2.5:7.5, 0:10. These ratios of beverage were all characterised physicochemically as well as organoleptically and they have all proved satisfactory and acceptable; hence making kola‐cocoa beverage a feasible instant beverage.
Four agricultural by-products namely Cocoa pod husk (CPH), Kola pod husk (KPH), Plantain peel (PP), and Orange peel (OP) were examined for their potential as alternative source of potash for soap production. These materials were ashed and the samples were subjected to hot aqueous extraction. Extracts from the ashed samples were characterized of their inorganic elements viz calcium, sodium, potassium and magnesium. Results indicated that these samples contains appreciable amount of potassium, a precursor material for soap production with CPH giving the highest value (41%).The percentage amount of the potash is of the order CPH > KPH > PPA > OPA. Liquid soaps were thus prepared from the extracts of CPA, KPH, PPA and OPA. Physical and chemical characteristics of the resulting soap products were carried out. The overall quality of the products compared well with that of the standard with exception of OP which showed little variations. Indications therefore abounds that these agricultural residues are suitable material or alternatives for convectional alkalis for soap production.
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