Sensory Acceptability of Partially Defatted Dikanut (<i>Irvingia gabonensis</i>) Flour in Ogbono Soup

Idowu, Mopelola Abidemi; Omoniyi, Saheed Adewale; Henshaw, Folake O.; Olayiwola, Ibiyemi

doi:10.1080/15428052.2013.798607

Cited by 5 publications

(5 citation statements)

References 4 publications

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“…The values obtained are quite higher than those reported by Idowu et al. () and this may be as a result of the kernels used in this study which are nondefatted. Crude fiber contents of all the samples were lower than the control.…”

Section: Resultscontrasting

confidence: 79%

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

Bamidele

Ojedokun

Fasogbon

2015

Food Science & Nutrition

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The main objective of the research is to develop a recipe of instant dry soup mix for easy preparation of ogbono soup. Instant ogbono mix powder was processed using common locally ingredients. Dika kernel powder, dried ugwu leaf, crayfish, stock fish, and a mixture of locust bean, onion, seasoning and Cameroon powder were formulated at different ratios to find 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 crayfish and stock fish 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 fiber, and carbohydrate showed a significant difference (P < 0.05) in all the samples. The functional properties of the sample showed a significant 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 fiber 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 B2, vitamin A, and vitamin B3. 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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Section: Resultscontrasting

confidence: 79%

“…The crude fat content of the control sample was higher when compared to the formulated samples, this is because dika seed has been classifi ed as an oil seed (Idowu et al 2013 ). 56.41% crude fat was recorded for the control sample followed by sample A, B, C, and D (34.62, 28.40, 25.40 and 20.13%) respectively.…”

Section: Add Oil Into a Cooking Potmentioning

confidence: 99%

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

Bamidele

Ojedokun

Fasogbon

2015

Food Science & Nutrition

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“…and B4 had the least value (1.47%). The values obtained are a bit lower than those reported byIdowu et al (2013), and this may be as a result of the variety of kernels used in this study. The crude fat content ranged from (4.91-17.59%), with sample B4 having the least value (4.91%) and sample B1 having the highest (17.59%).…”

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confidence: 82%

Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties

Orisa,

Amadi,

Fyne-Akah

et al. 2024

Res. J. Food Sci. Nutr.

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The objective of this study was to determine effects of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties- Irvangia gabonensis var. gabonensis and Irvingia gabonensis var. wombolu. Four processing methods (boiling, soaking, blanching and defatting) were used to treat the samples. The treated and untreated African mango locally called ‘ogbono’ in Nigeria were processed into flours, and used to prepare soups, and results analyzed. Proximate, viscosity and sensory properties of the soups were determined, as well as the proximate, mineral and phytochemical contents of the flours. The moisture, ash and crude fibre content of the flours ranged from 6.20-8.91%, 1.25-1.98% and 1.10-1.70%, respectively. The mineral content of the flours ranged from 262.79-801.25 mg/100g for calcium, 1.48-6.90 mg/100g for iron, 255.13-754.24 mg/100g for sodium and 173.14-285.69 mg/100g for magnesium. Results revealed that the various treatment methods reduced the phytochemical contents of the treated flours. Hydrogen cyanide content of the untreated flours ranged from 3.66-4.06 mg/kg as against the treated samples which ranged from 2.23-3.76 mg/kg. The sensory properties of the soups were evaluated. Sample A0 recorded the highest (7.61) for taste, 7.50 for thickness, and overall acceptability of 7.48. The highest sensory score for drawability was recorded by sample A2 with 7.45, while sample B4 had the lowest sensory score (2.40) for drawability. Sample B4 also recorded the least sensory score for thickness (2.65), while the least score for appearance (3.40) and overall acceptability (3.76) was recorded in sample A4. Sample A2 had the highest viscosity (76.71 Pa.s) while sample B4 recorded the least viscosity (19.63 Pa.s). This study reveals that processing methods like boiling, soaking, blanching and defatting on the seeds improved the proximate and mineral compositions of the flours, reduced the phytochemical contents of the flours and maintained the drawability of the soups prepared with the two varieties.

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“…Table I shows the proximate composition of dikanut kernel as reported by Eka (1980), Ejiofor et al (1987), Onimawo et al (2003), Ogunsina et al (2012), Idowu et al (2013) and Ibezim (2015). The proximate composition ranged from 2.10 to 11.90 per cent, 7.70 to 9.24 per cent, 51.32 to 70.80 per cent, 0.86 to 10.23 per cent, 2.26 to 6.80 per cent and 10.72 to 26.02 per cent for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate content, respectively.…”

Section: Chemical Composition Of Dikanut Kernelmentioning

confidence: 96%

Chemical composition and industrial benefits of dikanut (irvingia gabonensis) kernel oil

Omoniyi

Idowu

Adeola

et al. 2017

NFS

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Purpose This paper aims to review the chemical composition and industrial benefits of oil extracted from dikanut kernels. Design/methodology/approach Several literatures on chemical composition of dikanut kernels, methods of oil extraction from dikanut kernels and chemical composition of oil extracted from dikanut kernels were critically reviewed. Findings The review showed that proximate composition of dikanut kernels ranged from 2.10 to 11.90 per cent, 7.70 to 9.24 per cent, 51.32 to 70.80 per cent, 0.86 to 10.23 per cent, 2.26 to 6.80 per cent and 10.72 to 26.02 per cent for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate contents, respectively. The methods of oil extraction from dikanut kernels include soxhlet extraction method, novel extraction method, enzymatic extraction method and pressing method. The quality attributes of dikanut kernel oil ranged from 1.59 to 4.70 g/100g, 0.50 to 2.67 meq/Kg, 4.30 to 13.40 g/100g, 187.90 to 256.50 mg KOH/g and 3.18 to 12.94 mg KOH/g for free fatty acid, peroxide value, iodine value, saponification value and acid value, respectively. Also, the percentage compositions of oleic, myristic, stearic, linolenic, palmitic, lauric, saturated fatty acids, monosaturated fatty acids and polyunsaturated fatty acids ranging from 0.00 to 6.90, 20.50 to 61.68, 0.80 to 11.40, 0.27 to 6.40, 5.06 to 10.30, 27.63 to 40.70, 97.45 to 98.73, 1.82 to 2.12 and 0.27 to 0.49 respectively. The results showed that dikanut kernels has appreciable amount of protein, carbohydrate and high level of fat content while oil extracted from dikanut kernels have high saponification value, high myristic acid and high lauric acid. Research limitations/implications There are scanty information/published works on industrial products made from oil extracted from dikanut kernels. Practical implications The review helps in identifying different methods of extraction of oil from dikanut kernels apart from popular soxhlet extraction method (uses of organic solvent). Also, it helps to identify the domestic and industrial benefits of oil extracted from dikanut kernels. Originality/value The review showed that oil extracted from dikanut kernels could be useful as food additive, flavour ingredient, coating fresh citrus fruits and in the manufacture of margarine, oil creams, cooking oil, defoaming agent, cosmetics and pharmaceutical products.

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Sensory Acceptability of Partially Defatted Dikanut (Irvingia gabonensis) Flour in Ogbono Soup

Cited by 5 publications

References 4 publications

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

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

Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties

Chemical composition and industrial benefits of dikanut (irvingia gabonensis) kernel oil

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