Browsing by Author "Adiamoh, H"

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    Studies on chemical composition and storage stability of cubed Okphe
    (Department of Science Education, Federal University of Technology, Minna, 2013) Balogun, Mutiat; Kolawole, Fausat; Oyeyinka, Samson; Joseph, John; Adiamoh, H
    Prosopis africana seeds were fermented (okpehe) and cubed (whole and ground) with the addition of 20% corn starch as a binder. The chemical composition of the products was studied for a period of 4 weeks. The proximate composition, pH, Titratable acidity (TTA), sensory assessment and total bacterial count were studied. The proximate composition of whole and ground cubed okpehe decreased slightly with increase in the storage period. Whole cubed okpehe had a range of (11.90 - 11.96%) for moisture content, (33.12 - 33.17%) for protein, (14.11 - 14.19%) for fat, (3.94 - 3.99%) for fibre, (2.67 - 2.71%) for ash and (33.98 - 34.26%) for carbohydrate, while ground cubed okpehe had a range of (10.52 - 10.55%) for moisture content, (32.52 - 32.56%) for protein, (12.39 - 12.44%) for fat, (3.74 - 3.78%) for fibre, (2.58 - 2.62%) for ash and (38.05 - 38.75%) for carbohydrate. Generally, ground cubed okpehe had relatively lower pH and TTA values than whole cubed okpehe. Bacterial count ranged between (4.6 - 4.8×104) cfu/g) and (4.5 - 4.6×104 cfu/g) for whole and ground cubed okpehe respectively. Sensory evaluation revealed that whole cubed okpehe was more preferred since it had higher ratings for aroma, appearance, texture and overall acceptability than ground cubed okpehe. This study has shown the possibility of improving the quality and extending the shelf life of okpehe through cubing for increased utilization.