Physico-chemical properties of instant ogbono (Irvingia gabonensis) mix powder.
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.
Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria.
Oluwaseun P
OP
Bamidele
Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria.
Omotayo S
OS
Ojedokun
Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria.
Beatrice M
BM
Fasogbon
Acceptability; Ogbono soup; dika kernel powder; ingredients; nutrient; processing