Studies on chemical composition and storage stability of cubed Okphe
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Science Education, Federal University of Technology, Minna
Abstract
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.
Description
Keywords
okpehe, fermentation, cubing, chemical composition, stability