Formulation and acceptability of L. togolana root as a nutraceutical food in securing family future for sustainability in retirement

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dc.contributor.authorOpaleke, D. O.
dc.contributor.authorSalami, L. I.
dc.contributor.authorUko-Aviomoh, E. E.
dc.date.accessioned2026-04-23T10:28:34Z
dc.date.available2026-04-23T10:28:34Z
dc.date.issued2022-10-05
dc.description.abstractThis study focuses on investigating the potential and acceptability of Landolphia togolana as a nutraceutical food through formulation techniques. Two (2) research questions were raised and two (2) hypotheses were formulated and tested at a significant level of 0.05. L. togolana root was prepared in the following ratios: 100:0% (A), 100:0% (B), 50:50% (C), 70:30% (D), and 80:20%(E). The panelists used for the study were comprised of thirty (30) mothers. The sensory evaluation considered parameters such as colour, taste, aroma, and overall acceptability. The Diphenyl-2-picryl-hydrazyl (DPPH) scavenging effect was also investigated at different concentrations (20, 40, 60, 80, and 100 μg/mL). From the results, the mean scores of formulated different levels of functional food showed that 20% of formulations were most preferred in all sensory parameters. There was a significant difference (p<0.05) in terms of the level of acceptance of the formulated soup as functional foods. Therefore, 20% of the level of L. togolana root was most acceptable as a functional food in terms of general acceptability. Further results revealed that the inhibition percentage was highest (100.2%) at 100 μg/mL concentration compared with the standard ascorbic acid, with an inhibition percentage of 98.53% at 60 μg/mL. L. togolana has a nutraceutical benefit, particularly for the elderly and retirees who struggle to pay medical bills. Its consumption should be promoted by home economists in order to bring its acceptability into prominence
dc.description.sponsorshipNILL
dc.identifier.citation9. Opaleke, D. O., Salami, L. I., & Uko-Aviomoh, E. E. (2022). Formulation and acceptability of L. togolana root as a nutraceutical food in securing family future for sustainability in retirement. Nigeria Journal of Home Economics, 10(6), 116–124. Published by Home Economics Professional Association of Nigeria (HEPAN).
dc.identifier.urihttps://www.hepan.org.ng/journal/index.php/njhe/issue/view/9
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/17574
dc.language.isoen
dc.publisherHome Economics Professional Association of Nigeria (HEPAN)
dc.relation.ispartofseries10; 6
dc.subjectFunctional Food
dc.subjectCulinary
dc.subjectEmployment
dc.subjectFormulation
dc.subjectColour
dc.titleFormulation and acceptability of L. togolana root as a nutraceutical food in securing family future for sustainability in retirement
dc.typeArticle

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