This study was conducted to evaluate the effect of oven drying on the proximate composition and r... more This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.
Journal of Food Science and Engineering 9 (2019) 199-209, 2019
The aim of this study was to produce and evaluate table wine from two different varieties of pawp... more The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 106 cfu/mL for yellow pawpaw must and 4.0 × 106 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 107-l.5 × 107 cfu/mL for yellow pawpaw must and 5.2 × 107-1.2 × l07 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 106 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.
One kilogram of five brands of commonly used iodized salts such as Dangote (DT), Mr Chef (MC), Ma... more One kilogram of five brands of commonly used iodized salts such as Dangote (DT), Mr Chef (MC), Magic Time (MT), Anapuna (AP) and Uncle Palm (UP) salt were procured from local market (LMT) and supermarket (SMT). They were stored at a temperature of 28±2 o C for a period of six weeks and analysed to determine iodine loss over storage time. Iodine values at week 0 were used as the standard. The result showed that at week 0, salt samples had iodine content of 27.49 ppm, 39.65, 47.05, 47.60 and 92.55 ppm for UP, AP, MC, DT and MT, respectively for LMT salts with significantly lower (P < 0.05) value in AP and higher value in MT salts. Same LMT salts had moisture content of 1.72% UP, 1.09% AP, 0.71% DT, 0.53% MT and 0.46% for MC. SMT salts had significantly higher and lower iodine values of 94.15 and 31.15ppm (MT and UP), respectively. AP had 48.08 ppm, MC 49.70 ppm while DT had 51.25 ppm of iodine values. Moisture values recorded to be 2.07%, 1.13, 1.11, 0.61 and 0.46% for UP, DT, AP, MT and MC, respectively for SMT salts. During storage, iodine values of salt samples from the LMT were observed to decrease from 47.55 – 45.25 ppm with loss of 5.60% for DT salt, 47.05 – 41.05 ppm loss of 14.29% for MC, 92.55 – 84.65 ppm loss of 18.81% for MT, 39.65 – 38.08 ppm loss of 3.74% AP and 27.49 – 18.15ppm loss of 22.24% UP salt. Those from SMT equally decreased from 51.25 – 51.05 ppm loss of 0.48% (DT), 49.70 – 47.55 ppm loss of 5.12% (MC), 94.15 – 91.00ppm loss of 7.50% (MT), 48.05 – 42.50 ppm loss of 13.21% (AP) and 31.15 – 18.55 ppm loss of 30.00% for UP. Among all the salt samples, iodine values of those from SMT were better compare to those from LMT. It is then recommended to store salts away from direct sunlight.
Cookies were produced from wheat flour enriched with Moringa leaf powder derived from various dry... more Cookies were produced from wheat flour enriched with Moringa leaf powder derived from various drying methods (oven, sun and shade) and fresh leaves prior to milling and used in the formulations to evaluate the quality characteristics which included the physical, chemical and sensory properties of the resultant products. Cookies from 100% wheat flour were equally produced and used as the control sample. The results showed no significant differences in height of all the cookie samples with 10% Moringa leaf enrichment. Oven dried Moringa leaves showed the least height (0.65cm), greater diameter (4.01cm) and spread ratio (6.33). All Moringa enriched cookies had significantly lower (p<0.05) ash and fat contents than the control sample with ash and fat content of (2.06% and 20.32%), respectively. The protein content of the oven dried sample was significantly higher (10.43%) with 10% Moringa leaves powder enrichment compared to cookies produced with egg and milk devoid of Moringa leaf powder with protein content of (10.03%). Cookies produced with Moringa enrichment had significantly (p>0.05) higher fibre compared to the control sample. Moringa leaf enriched cookies had significantly higher carbohydrate than the control cookie sample (62.32%). Sensory scores showed highest acceptability with the control cookie samples (8.30). Drying techniques significantly decreased the general acceptability of the Moringa enriched cookies compared to sample E (fresh Moringa leaves) with score of 7.10. Oven dried cookie sample (6.05) scored significantly lower (p<0.05) acceptability compared to all other samples. The general acceptability score of 6.05 to 7.10 on a 9 point hedonic scale showed that Moringa enriched cookies was also accepted by the panelists.
Cocoyam (Colocasia esculenta) tubers were processed into flour and composite flour of wheat/cocoy... more Cocoyam (Colocasia esculenta) tubers were processed into flour and composite flour of wheat/cocoyam blends were formulated at the levels of 0, 10, 20, 30 40 and 50% and labelled A, B, C, D, E and F samples, respectively. The blends were used in the production of cakes and chin-chin to study the effect of substitution levels on the chemical, physical and sensory properties of the products. The chemical result of the cake samples showed that the substitution of Cocoyam Flour (CF) to Wheat Flour (WF) increased the moisture, ash and crude fibre content of the product from 28.83-35.10%, 1.43-1.70% and 1.10-1.33%, respectively. It was observed to decreased the protein, fat and carbohydrate content of the product from 16.19-9.64%, 13.91-10.41% and 37.36-28.70%, respectively. Increasing substitution level of cocoyam flour increased the bulk density of the flour blends from 0.65-0.93%, batter density (0.75-0.96%) and cake weight (35.65-42.21 g) while cake volume and volume index was observed to decreased at an increasing substitution levels from 261.45-235.28 cm3 and 115.72-100.25, respectively. The sensory result of the cake samples showed that the control sample had significantly higher (p<0.05) likeness in all the analysed attributes. The overall acceptability showed that the composite flour cakes were accepted by the panelists up to 30% level of CF substitution. The chemical result of chin-chin showed that the incorporation of CF to WF decreased the moisture and protein values from 11.65-6.75% and 15.57-9.99%, respectively. While ash, crude fibre, fat and carbohydrate content of chin-chin was observed to increase at increasing levels of substitution from 1.46-1.79%, 1.104.35%, 25.87-37.59% and 42.86-49.04%, respectively. The sensory result of control chin-chin sample was significantly preferred to those with CF substitution just as in cakes but the overall acceptability showed that up to 50% levels of substitution were accepted by the panelists.
Cashew (Anacardium occidentale L.) apple juice was processed using pasteurized apple (PA), pressu... more Cashew (Anacardium occidentale L.) apple juice was processed using pasteurized apple (PA), pressure treated apple (PTA), gelatine treated apple (GTA), carbonate treated apple (CTA), salt treated apple (STA), hot water treated apple (HWTA) and unpasteurized apple (UPA) was used as the control sample. Cashew kernels were also processed using oil frying and oven drying techniques and the imported cashew kernel served as the control. The effect of these treatments and techniques on the physical, chemical, tannin and sensory properties were studied. The result of the juice samples showed pH range of 4.06 – 7.28 (HWTA and CTA), colour 3.08EBC – 7.50EBC (CTA and GTA), total solid 12.76 – 24.83% (PA and GTA), titratable acidity 0.03 – 1.97% (CTA and STA), crude protein 0.22 – 8.52% (STA, HWTA and GTA), ash 0.24 – 3.72% (STA and CTA), carbohydrate 6.17 – 8.62% (GTA and STA) and tannin 0.07 – 2.84mg/100ml (HWTA and PA), respectively. Hot water treatment significantly reduced the tannin content of the juice by 96.20%. HWTA juice was observed to maintain significantly high (p<0.05) sensory attributes of colour, taste, flavour, desirability and general acceptability (4.65, 4.21, 3.60, 4.27 and 4.73, respectively) and effectively reduced the astringency of the juice with the score of 2.53. Oil frying and oven drying techniques significantly did not affect all the chemical properties of the produced cashew kernel compare to the imported sample. The reduction of tannin in the cashew kernel was achieved using oil frying technique as regards to the imported sample by 0.1%. There was no significant difference (p<0.05) in all the sensory attributes between the oil fried and imported cashew kernels. From the analysis, the reduction of tannin content in cashew apple juice and cashew kernel was achieved by immersing the apple in hot water before juice expression and by frying the kernels in hot oil before the remover of tasta, respectively and still maintain the physical, chemical and sensory properties of the products.
The study was undertaken to determine the effect of drying methods on the physicochemical and sen... more The study was undertaken to determine the effect of drying methods on the physicochemical and sensory properties of wheat flour cookies produced with Moringa powder fortification. Cookies were produced with Moringa leaf powder derived from various drying methods (shade drying, sun drying and oven drying) and fresh leaves prior to milling and used in the formulations. The physical properties, proximate compositions and sensory attributes of the cookies were analysed. The results showed significant differences in weight of all the cookie samples from various drying methods while there was no significant difference in the fresh leaves and control cookie samples. Oven dried sample was the least in height (0.67), higher in diameter (3.80) and spread ratio (5.79) compared to other drying methods studied. All Moringa supplemented cookies had significantly lower (P<0.05) ash and fat contents than the control sample with ash and fat content of (2.06mg/100g and 20.32mg/100g), respectively. There was no significant difference between the protein content of the control cookie samples and cookies prepared from various drying methods studied. All the Moringa fortified cookies had significantly (p>0.05) higher fibre compared to the control sample. Sensory scores showed highest acceptability with the control sample (8.30) but there was no significant difference between the general acceptability of shade and sun dried samples (6.95 and 6.70), respectively. The findings suggest preliminary prospects for the development of Moringa fortified cookies for potential nutritional health benefits.
Physico-chemical and sensory attributes of wheat/cashew-apple (Anacardium occidentale L.) fibre r... more Physico-chemical and sensory attributes of wheat/cashew-apple (Anacardium occidentale L.) fibre residue composite cookies were investigated. Cashew-apple fibre (CAF) was produced by sun-dried method (samples A, B, C, D), oven-dried method (samples F, G, H, I) and milled. Composite flour of wheat/ CAF was prepared using different levels of substitution from 0 – 20%, with 0% (sample E, 100% wheat flour) as the control. Cookies were produced using the composite flour blends, physical and sensory characteristics of the cookies evaluated within 48h of production.Physical attributes evaluated includes cookie weight, height, diameter and spread ratio. The incorporation of fibre affected significantly (p≥0.05) cookie height and weight using both methods compared to thecontrol while values for cookie diameter and spread ratio of the control sample were significantly higher compared to those with CAF addition. In all the sensory attributes studied, there were significant reductions compared to the control. However, the aroma, taste and general acceptability of cookies were found to improve with increase in the levels of CAF added.Chemical composition of the cookies showed that protein and carbohydrate decreased with increase in the levels of CAF while moisture, fat, ash and fibre increased significantly (p≥0.05) compared to the control. The fact that the overall acceptability rating of CAF incorporated cookies were close to the control sample (8.3) with 0% CAF and that crude fibre content of the cookies produced with CAF addition increased showed that cashew-apple residue can actually be used as a source of fibre in the food industry. This demonstrates a potential for cookie production using CAF supplementation in a productive exploitation of the currently wasted resources as a raw material source for cookie production.
Two hundred and ten (210) structured questionnaires which comprised three sections (A, B and C) w... more Two hundred and ten (210) structured questionnaires which comprised three sections (A, B and C) were distributed to selected fast food/restaurants in G.R.A Phase II, Rumuogba and Trans-Amadi Industrial Layout. A 4-point Likert scale was used to score the customers’ food preferences and factors that influence food preferences. The sample population was chosen at random. One hundred and ninety one (191) respondents were collected back and analysed in simple percentage and bar chart. Section A (demographic characteristics) showed that customers who were identified to patronize fast food/restaurants most frequently were male (66.0%), those between ages of 31 – 40 (64.4%), B.Sc. degree holders and married people (78.5% and 83.8%), respectively and finally 70.7% customers dine outside their homes more frequently during lunch period. Section B presented different kinds of dishes prepared at fast food/restaurants. Among all the dishes, the result showed that vegetable soup, gari, fried chicken, fried rice and supreme ice-cream were highly preferred by 90% fast food/restaurant’s customers each. Dishes such as; assorted meat, tilipia fish, isie-ewu, cow tail pepper soup (3% each) and ogbono soup, banga soup, amala and goat meat (2% each) were rated not preferred by the fast food/restaurant customers. Section C depicted factors that influence customers’ food preference such as restaurant environment (90%) with the highest respondent who perceived it as the most important factor. The least was food quality rated by 40% customers as the factor that influences their dining experience.
Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple (Anana... more Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple (Ananas comosus) fruit and pasteurized at 80°C for 10 min. Packaged mixed fruit juice was purchased from the open market and used as a reference sample to study the physical, chemical and sensory properties of the juices. The physical properties studied included pH, titratable acidity, total sugar and total solid with value ranges of 3.50 – 3.97, 0.47 – 1.27%, 10.20 – 14.88% and 11.75 – 17.53%, respectively. Chemical composition of the juice blends and the reference sample showed moisture content with a range of 82.48 – 88.35% (E and F samples), crude protein 0.81 – 1.17% (samples B and A), ash 0.42 – 2.68% for samples F and A, carbohydrate 8.16 – 16.19% (A and E samples) and vitamin C with a range of 33.45 – 66.55mg/100g for samples E and A, respectively. Sensory evaluation result showed a significant difference (p<0.05) in the attributes of colour, flavour, taste and overall acceptability of the orange/pineapple juice blends compared to the reference sample. This indicates that homemade fruit juices were more acceptable than the packaged mixed fruit juices already in existence in the market. Though the values for pH and titratable acidity occurred in a reversed case which showed that these juices have the advantage of being stored for a long time, there is need to carry out further investigation to determine its shelf-life stability.
Beetroot (Beta vulgaris) tubers were processed into juice and treated with 0, 5, 10, 15 and 20% s... more Beetroot (Beta vulgaris) tubers were processed into juice and treated with 0, 5, 10, 15 and 20% sugar syrup and pasteurized at 85°C for 10min to determine the level that will make a positive impact on the sensory attributes. The result showed that increasing levels of sugar syrup in the treated beetroot juices enhanced the sensory attribute of color; flavor and general acceptability up to 20% while sensory attribute of taste got to its peak at 15% sugar concentration and they were significantly higher than the control sample. Twenty percent (20%) sugar syrup was further used with lemon (30%), ginger (0, 2, 4 and 6%), ehuru (Mondora myristica) (0, 2, 4 and 6%) and a blend of ginger and ehuru (1:1) in the treatment of beetroot juice samples labelled A – H to study the effect of these treatments on the physical and sensory properties. The result showed that viscosity ranged between 0.065 – 0.100pa.S (E and D samples), pH 4.47 – 6.45 for samples D and A, sugar content 19.30 – 20.00% (D and multiples of A, F and G samples), total solid 19.82 – 21.65% for A and D samples, respectively. Sensory result of beetroot juice samples treated with indigenous spices showed that 4% ginger and 2% " ehuru " successfully improved all the sensory attributes more than the control sample.
Selected fast foods, restaurants and hotel restaurants were assessed for customers " perceptions ... more Selected fast foods, restaurants and hotel restaurants were assessed for customers " perceptions and expectations of food service quality in Port Harcourt municipality using five dimensions of service quality (tangible, reliability, responsiveness, assurance and empathy). Questionnaires were distributed to customers during lunch and dinner period for two weeks. The data were analysed using descriptive statistical methods. The study revealed that hotel restaurants customers were satisfied with the service while casual restaurants customers prefer busy environment. Fast food customers were not satisfied with the quality of food, service and atmosphere. It also showed that the customers were conscious of time the waiter/waitress takes in serving their food or give bills. The study also showed that there is a relationship between quality attributes of food, service, environment and customer " s perception and satisfaction.
Moringa oleifera leaf powder was processed using oven, sun and shade drying techniques to study t... more Moringa oleifera leaf powder was processed using oven, sun and shade drying techniques to study the effect of drying on the proximate and mineral properties. Chin-chin was enriched with 1% dried Moringa leaf (DML) powder samples. Chin-chin without Moringa enrichment was equally produced and used as the control sample. Proximate analysis of the DML powder samples showed that oven drying technique effectively decrease the moisture and fat contents of the powder to 1.65% and 9.12%, respectively and increased the fibre value to 6.34%. The highest protein value (32.14%) was observed on the sun dried sample and there was significant difference (p<0.05) in all the DML powder samples. Mineral content of the DML powder showed that there was no significant effect (p<0.05) in the magnesium content of the samples while there was in the calcium, iron and zinc contents. Oven dried sample had the highest calcium (190.5mg/100g), sun dried highest zinc (7.1mg/100g) and shade dried highest iron content of 51.3mg/100g. Proximate composition of the produced chin-chin samples showed that shade dried had significantly lower moisture (2.5%), highest protein (11.21%) and fibre (2.56%) compared to other chin-chin samples. Apart from ash content of the chin-chin samples, a significant effect was observed in all the proximate composition of the products. Sensory evaluation of the DML powder enriched chin-chin showed that there was no significant effect in all the sensory attributes analysed. Control chin-chin sample (A) had significantly higher likeness in all the organoleptic attributes. For the fact that general acceptability score of Moringa enriched chin-chin ranged between 7.1 – 7.2 on a 9 point hedonic scale, is an indication that they were equally accepted by the panelists.
Cashew (Anacardium occidentale L.) apple juice was produced and pasteurized at 80oC for 15 min in... more Cashew (Anacardium occidentale L.) apple juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (28oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the colour and sensory qualities of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the values of colour (5.6 – 8.3EBC) of the juice stored at 30±1oC as compared with those stored at 4oC. Samples B and G retained more colour (7.0 and 7.2EBC) at refrigeration temperature when compared with samples W and S. Sensory qualities (colour and general acceptability) of CAJ stored with various packaging materials was significantly affected while taste and flavour of CAJ packaged with G and B samples were not significantly affected at the room temperature up to the fourth month. At 4oC, there was no significant difference (p>0.05) in all the sensory qualities of CAJ between the first two months in all the packaging materials studied. At third and fourth months, samples W and S was significantly affected while there was no significant effect between G and B samples at these months. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink and to reduce the 90% wastage of cashew-apples in the orchard.
Abstract: Beetroot (Beta vulgaris) juice was produced and pasteurized at 85oC in a hot water bath... more Abstract: Beetroot (Beta vulgaris) juice was produced and pasteurized at 85oC in a hot water bath; 10% sugar syrup was added to the juice samples to study the influence of drying methods (oven and sun drying) on the sensory, physical, chemical properties and mineral composition of beetroot juice. The sensory properties analysed included taste, aroma, colour, mouth feel and overall acceptability. Drying methods showed no significant effect (p<0.05) in all the sensory attributes of sun and oven dried juice samples compared to fresh juice except sun dried sample with significantly lower taste value. Total solids, pH, viscosity and sugar content were the physical properties studied with values which ranged between 8 – 10%, 6.9 – 7.4, 0.1 – 0.3pa.S and 29.3 – 34.2%, respectively with showed no significant effect. In terms of the chemical properties such as moisture, ash, protein and carbohydrate studied, a significant influence (p<0.05) was not also recorded as a result of the drying methods. Mineral composition of the juice ranged from 228.4 – 874.7mg for potassium, 14.4 – 19.0mg iron, 3.3 – 4.2mg and 33.2 – 99.2mg for calcium and magnesium, respectively and all were significantly affected by drying method. Nitrate had the same value of 0.005mg in all the juice samples. Keywords: Beetroot, juice, drying methods, sensory, physical, chemical, mineral properties
Abstract: Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for... more Abstract: Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
This study was conducted to evaluate the effect of oven drying on the proximate composition and r... more This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.
Journal of Food Science and Engineering 9 (2019) 199-209, 2019
The aim of this study was to produce and evaluate table wine from two different varieties of pawp... more The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 106 cfu/mL for yellow pawpaw must and 4.0 × 106 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 107-l.5 × 107 cfu/mL for yellow pawpaw must and 5.2 × 107-1.2 × l07 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 106 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.
One kilogram of five brands of commonly used iodized salts such as Dangote (DT), Mr Chef (MC), Ma... more One kilogram of five brands of commonly used iodized salts such as Dangote (DT), Mr Chef (MC), Magic Time (MT), Anapuna (AP) and Uncle Palm (UP) salt were procured from local market (LMT) and supermarket (SMT). They were stored at a temperature of 28±2 o C for a period of six weeks and analysed to determine iodine loss over storage time. Iodine values at week 0 were used as the standard. The result showed that at week 0, salt samples had iodine content of 27.49 ppm, 39.65, 47.05, 47.60 and 92.55 ppm for UP, AP, MC, DT and MT, respectively for LMT salts with significantly lower (P < 0.05) value in AP and higher value in MT salts. Same LMT salts had moisture content of 1.72% UP, 1.09% AP, 0.71% DT, 0.53% MT and 0.46% for MC. SMT salts had significantly higher and lower iodine values of 94.15 and 31.15ppm (MT and UP), respectively. AP had 48.08 ppm, MC 49.70 ppm while DT had 51.25 ppm of iodine values. Moisture values recorded to be 2.07%, 1.13, 1.11, 0.61 and 0.46% for UP, DT, AP, MT and MC, respectively for SMT salts. During storage, iodine values of salt samples from the LMT were observed to decrease from 47.55 – 45.25 ppm with loss of 5.60% for DT salt, 47.05 – 41.05 ppm loss of 14.29% for MC, 92.55 – 84.65 ppm loss of 18.81% for MT, 39.65 – 38.08 ppm loss of 3.74% AP and 27.49 – 18.15ppm loss of 22.24% UP salt. Those from SMT equally decreased from 51.25 – 51.05 ppm loss of 0.48% (DT), 49.70 – 47.55 ppm loss of 5.12% (MC), 94.15 – 91.00ppm loss of 7.50% (MT), 48.05 – 42.50 ppm loss of 13.21% (AP) and 31.15 – 18.55 ppm loss of 30.00% for UP. Among all the salt samples, iodine values of those from SMT were better compare to those from LMT. It is then recommended to store salts away from direct sunlight.
Cookies were produced from wheat flour enriched with Moringa leaf powder derived from various dry... more Cookies were produced from wheat flour enriched with Moringa leaf powder derived from various drying methods (oven, sun and shade) and fresh leaves prior to milling and used in the formulations to evaluate the quality characteristics which included the physical, chemical and sensory properties of the resultant products. Cookies from 100% wheat flour were equally produced and used as the control sample. The results showed no significant differences in height of all the cookie samples with 10% Moringa leaf enrichment. Oven dried Moringa leaves showed the least height (0.65cm), greater diameter (4.01cm) and spread ratio (6.33). All Moringa enriched cookies had significantly lower (p<0.05) ash and fat contents than the control sample with ash and fat content of (2.06% and 20.32%), respectively. The protein content of the oven dried sample was significantly higher (10.43%) with 10% Moringa leaves powder enrichment compared to cookies produced with egg and milk devoid of Moringa leaf powder with protein content of (10.03%). Cookies produced with Moringa enrichment had significantly (p>0.05) higher fibre compared to the control sample. Moringa leaf enriched cookies had significantly higher carbohydrate than the control cookie sample (62.32%). Sensory scores showed highest acceptability with the control cookie samples (8.30). Drying techniques significantly decreased the general acceptability of the Moringa enriched cookies compared to sample E (fresh Moringa leaves) with score of 7.10. Oven dried cookie sample (6.05) scored significantly lower (p<0.05) acceptability compared to all other samples. The general acceptability score of 6.05 to 7.10 on a 9 point hedonic scale showed that Moringa enriched cookies was also accepted by the panelists.
Cocoyam (Colocasia esculenta) tubers were processed into flour and composite flour of wheat/cocoy... more Cocoyam (Colocasia esculenta) tubers were processed into flour and composite flour of wheat/cocoyam blends were formulated at the levels of 0, 10, 20, 30 40 and 50% and labelled A, B, C, D, E and F samples, respectively. The blends were used in the production of cakes and chin-chin to study the effect of substitution levels on the chemical, physical and sensory properties of the products. The chemical result of the cake samples showed that the substitution of Cocoyam Flour (CF) to Wheat Flour (WF) increased the moisture, ash and crude fibre content of the product from 28.83-35.10%, 1.43-1.70% and 1.10-1.33%, respectively. It was observed to decreased the protein, fat and carbohydrate content of the product from 16.19-9.64%, 13.91-10.41% and 37.36-28.70%, respectively. Increasing substitution level of cocoyam flour increased the bulk density of the flour blends from 0.65-0.93%, batter density (0.75-0.96%) and cake weight (35.65-42.21 g) while cake volume and volume index was observed to decreased at an increasing substitution levels from 261.45-235.28 cm3 and 115.72-100.25, respectively. The sensory result of the cake samples showed that the control sample had significantly higher (p<0.05) likeness in all the analysed attributes. The overall acceptability showed that the composite flour cakes were accepted by the panelists up to 30% level of CF substitution. The chemical result of chin-chin showed that the incorporation of CF to WF decreased the moisture and protein values from 11.65-6.75% and 15.57-9.99%, respectively. While ash, crude fibre, fat and carbohydrate content of chin-chin was observed to increase at increasing levels of substitution from 1.46-1.79%, 1.104.35%, 25.87-37.59% and 42.86-49.04%, respectively. The sensory result of control chin-chin sample was significantly preferred to those with CF substitution just as in cakes but the overall acceptability showed that up to 50% levels of substitution were accepted by the panelists.
Cashew (Anacardium occidentale L.) apple juice was processed using pasteurized apple (PA), pressu... more Cashew (Anacardium occidentale L.) apple juice was processed using pasteurized apple (PA), pressure treated apple (PTA), gelatine treated apple (GTA), carbonate treated apple (CTA), salt treated apple (STA), hot water treated apple (HWTA) and unpasteurized apple (UPA) was used as the control sample. Cashew kernels were also processed using oil frying and oven drying techniques and the imported cashew kernel served as the control. The effect of these treatments and techniques on the physical, chemical, tannin and sensory properties were studied. The result of the juice samples showed pH range of 4.06 – 7.28 (HWTA and CTA), colour 3.08EBC – 7.50EBC (CTA and GTA), total solid 12.76 – 24.83% (PA and GTA), titratable acidity 0.03 – 1.97% (CTA and STA), crude protein 0.22 – 8.52% (STA, HWTA and GTA), ash 0.24 – 3.72% (STA and CTA), carbohydrate 6.17 – 8.62% (GTA and STA) and tannin 0.07 – 2.84mg/100ml (HWTA and PA), respectively. Hot water treatment significantly reduced the tannin content of the juice by 96.20%. HWTA juice was observed to maintain significantly high (p<0.05) sensory attributes of colour, taste, flavour, desirability and general acceptability (4.65, 4.21, 3.60, 4.27 and 4.73, respectively) and effectively reduced the astringency of the juice with the score of 2.53. Oil frying and oven drying techniques significantly did not affect all the chemical properties of the produced cashew kernel compare to the imported sample. The reduction of tannin in the cashew kernel was achieved using oil frying technique as regards to the imported sample by 0.1%. There was no significant difference (p<0.05) in all the sensory attributes between the oil fried and imported cashew kernels. From the analysis, the reduction of tannin content in cashew apple juice and cashew kernel was achieved by immersing the apple in hot water before juice expression and by frying the kernels in hot oil before the remover of tasta, respectively and still maintain the physical, chemical and sensory properties of the products.
The study was undertaken to determine the effect of drying methods on the physicochemical and sen... more The study was undertaken to determine the effect of drying methods on the physicochemical and sensory properties of wheat flour cookies produced with Moringa powder fortification. Cookies were produced with Moringa leaf powder derived from various drying methods (shade drying, sun drying and oven drying) and fresh leaves prior to milling and used in the formulations. The physical properties, proximate compositions and sensory attributes of the cookies were analysed. The results showed significant differences in weight of all the cookie samples from various drying methods while there was no significant difference in the fresh leaves and control cookie samples. Oven dried sample was the least in height (0.67), higher in diameter (3.80) and spread ratio (5.79) compared to other drying methods studied. All Moringa supplemented cookies had significantly lower (P<0.05) ash and fat contents than the control sample with ash and fat content of (2.06mg/100g and 20.32mg/100g), respectively. There was no significant difference between the protein content of the control cookie samples and cookies prepared from various drying methods studied. All the Moringa fortified cookies had significantly (p>0.05) higher fibre compared to the control sample. Sensory scores showed highest acceptability with the control sample (8.30) but there was no significant difference between the general acceptability of shade and sun dried samples (6.95 and 6.70), respectively. The findings suggest preliminary prospects for the development of Moringa fortified cookies for potential nutritional health benefits.
Physico-chemical and sensory attributes of wheat/cashew-apple (Anacardium occidentale L.) fibre r... more Physico-chemical and sensory attributes of wheat/cashew-apple (Anacardium occidentale L.) fibre residue composite cookies were investigated. Cashew-apple fibre (CAF) was produced by sun-dried method (samples A, B, C, D), oven-dried method (samples F, G, H, I) and milled. Composite flour of wheat/ CAF was prepared using different levels of substitution from 0 – 20%, with 0% (sample E, 100% wheat flour) as the control. Cookies were produced using the composite flour blends, physical and sensory characteristics of the cookies evaluated within 48h of production.Physical attributes evaluated includes cookie weight, height, diameter and spread ratio. The incorporation of fibre affected significantly (p≥0.05) cookie height and weight using both methods compared to thecontrol while values for cookie diameter and spread ratio of the control sample were significantly higher compared to those with CAF addition. In all the sensory attributes studied, there were significant reductions compared to the control. However, the aroma, taste and general acceptability of cookies were found to improve with increase in the levels of CAF added.Chemical composition of the cookies showed that protein and carbohydrate decreased with increase in the levels of CAF while moisture, fat, ash and fibre increased significantly (p≥0.05) compared to the control. The fact that the overall acceptability rating of CAF incorporated cookies were close to the control sample (8.3) with 0% CAF and that crude fibre content of the cookies produced with CAF addition increased showed that cashew-apple residue can actually be used as a source of fibre in the food industry. This demonstrates a potential for cookie production using CAF supplementation in a productive exploitation of the currently wasted resources as a raw material source for cookie production.
Two hundred and ten (210) structured questionnaires which comprised three sections (A, B and C) w... more Two hundred and ten (210) structured questionnaires which comprised three sections (A, B and C) were distributed to selected fast food/restaurants in G.R.A Phase II, Rumuogba and Trans-Amadi Industrial Layout. A 4-point Likert scale was used to score the customers’ food preferences and factors that influence food preferences. The sample population was chosen at random. One hundred and ninety one (191) respondents were collected back and analysed in simple percentage and bar chart. Section A (demographic characteristics) showed that customers who were identified to patronize fast food/restaurants most frequently were male (66.0%), those between ages of 31 – 40 (64.4%), B.Sc. degree holders and married people (78.5% and 83.8%), respectively and finally 70.7% customers dine outside their homes more frequently during lunch period. Section B presented different kinds of dishes prepared at fast food/restaurants. Among all the dishes, the result showed that vegetable soup, gari, fried chicken, fried rice and supreme ice-cream were highly preferred by 90% fast food/restaurant’s customers each. Dishes such as; assorted meat, tilipia fish, isie-ewu, cow tail pepper soup (3% each) and ogbono soup, banga soup, amala and goat meat (2% each) were rated not preferred by the fast food/restaurant customers. Section C depicted factors that influence customers’ food preference such as restaurant environment (90%) with the highest respondent who perceived it as the most important factor. The least was food quality rated by 40% customers as the factor that influences their dining experience.
Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple (Anana... more Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple (Ananas comosus) fruit and pasteurized at 80°C for 10 min. Packaged mixed fruit juice was purchased from the open market and used as a reference sample to study the physical, chemical and sensory properties of the juices. The physical properties studied included pH, titratable acidity, total sugar and total solid with value ranges of 3.50 – 3.97, 0.47 – 1.27%, 10.20 – 14.88% and 11.75 – 17.53%, respectively. Chemical composition of the juice blends and the reference sample showed moisture content with a range of 82.48 – 88.35% (E and F samples), crude protein 0.81 – 1.17% (samples B and A), ash 0.42 – 2.68% for samples F and A, carbohydrate 8.16 – 16.19% (A and E samples) and vitamin C with a range of 33.45 – 66.55mg/100g for samples E and A, respectively. Sensory evaluation result showed a significant difference (p<0.05) in the attributes of colour, flavour, taste and overall acceptability of the orange/pineapple juice blends compared to the reference sample. This indicates that homemade fruit juices were more acceptable than the packaged mixed fruit juices already in existence in the market. Though the values for pH and titratable acidity occurred in a reversed case which showed that these juices have the advantage of being stored for a long time, there is need to carry out further investigation to determine its shelf-life stability.
Beetroot (Beta vulgaris) tubers were processed into juice and treated with 0, 5, 10, 15 and 20% s... more Beetroot (Beta vulgaris) tubers were processed into juice and treated with 0, 5, 10, 15 and 20% sugar syrup and pasteurized at 85°C for 10min to determine the level that will make a positive impact on the sensory attributes. The result showed that increasing levels of sugar syrup in the treated beetroot juices enhanced the sensory attribute of color; flavor and general acceptability up to 20% while sensory attribute of taste got to its peak at 15% sugar concentration and they were significantly higher than the control sample. Twenty percent (20%) sugar syrup was further used with lemon (30%), ginger (0, 2, 4 and 6%), ehuru (Mondora myristica) (0, 2, 4 and 6%) and a blend of ginger and ehuru (1:1) in the treatment of beetroot juice samples labelled A – H to study the effect of these treatments on the physical and sensory properties. The result showed that viscosity ranged between 0.065 – 0.100pa.S (E and D samples), pH 4.47 – 6.45 for samples D and A, sugar content 19.30 – 20.00% (D and multiples of A, F and G samples), total solid 19.82 – 21.65% for A and D samples, respectively. Sensory result of beetroot juice samples treated with indigenous spices showed that 4% ginger and 2% " ehuru " successfully improved all the sensory attributes more than the control sample.
Selected fast foods, restaurants and hotel restaurants were assessed for customers " perceptions ... more Selected fast foods, restaurants and hotel restaurants were assessed for customers " perceptions and expectations of food service quality in Port Harcourt municipality using five dimensions of service quality (tangible, reliability, responsiveness, assurance and empathy). Questionnaires were distributed to customers during lunch and dinner period for two weeks. The data were analysed using descriptive statistical methods. The study revealed that hotel restaurants customers were satisfied with the service while casual restaurants customers prefer busy environment. Fast food customers were not satisfied with the quality of food, service and atmosphere. It also showed that the customers were conscious of time the waiter/waitress takes in serving their food or give bills. The study also showed that there is a relationship between quality attributes of food, service, environment and customer " s perception and satisfaction.
Moringa oleifera leaf powder was processed using oven, sun and shade drying techniques to study t... more Moringa oleifera leaf powder was processed using oven, sun and shade drying techniques to study the effect of drying on the proximate and mineral properties. Chin-chin was enriched with 1% dried Moringa leaf (DML) powder samples. Chin-chin without Moringa enrichment was equally produced and used as the control sample. Proximate analysis of the DML powder samples showed that oven drying technique effectively decrease the moisture and fat contents of the powder to 1.65% and 9.12%, respectively and increased the fibre value to 6.34%. The highest protein value (32.14%) was observed on the sun dried sample and there was significant difference (p<0.05) in all the DML powder samples. Mineral content of the DML powder showed that there was no significant effect (p<0.05) in the magnesium content of the samples while there was in the calcium, iron and zinc contents. Oven dried sample had the highest calcium (190.5mg/100g), sun dried highest zinc (7.1mg/100g) and shade dried highest iron content of 51.3mg/100g. Proximate composition of the produced chin-chin samples showed that shade dried had significantly lower moisture (2.5%), highest protein (11.21%) and fibre (2.56%) compared to other chin-chin samples. Apart from ash content of the chin-chin samples, a significant effect was observed in all the proximate composition of the products. Sensory evaluation of the DML powder enriched chin-chin showed that there was no significant effect in all the sensory attributes analysed. Control chin-chin sample (A) had significantly higher likeness in all the organoleptic attributes. For the fact that general acceptability score of Moringa enriched chin-chin ranged between 7.1 – 7.2 on a 9 point hedonic scale, is an indication that they were equally accepted by the panelists.
Cashew (Anacardium occidentale L.) apple juice was produced and pasteurized at 80oC for 15 min in... more Cashew (Anacardium occidentale L.) apple juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (28oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the colour and sensory qualities of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the values of colour (5.6 – 8.3EBC) of the juice stored at 30±1oC as compared with those stored at 4oC. Samples B and G retained more colour (7.0 and 7.2EBC) at refrigeration temperature when compared with samples W and S. Sensory qualities (colour and general acceptability) of CAJ stored with various packaging materials was significantly affected while taste and flavour of CAJ packaged with G and B samples were not significantly affected at the room temperature up to the fourth month. At 4oC, there was no significant difference (p>0.05) in all the sensory qualities of CAJ between the first two months in all the packaging materials studied. At third and fourth months, samples W and S was significantly affected while there was no significant effect between G and B samples at these months. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink and to reduce the 90% wastage of cashew-apples in the orchard.
Abstract: Beetroot (Beta vulgaris) juice was produced and pasteurized at 85oC in a hot water bath... more Abstract: Beetroot (Beta vulgaris) juice was produced and pasteurized at 85oC in a hot water bath; 10% sugar syrup was added to the juice samples to study the influence of drying methods (oven and sun drying) on the sensory, physical, chemical properties and mineral composition of beetroot juice. The sensory properties analysed included taste, aroma, colour, mouth feel and overall acceptability. Drying methods showed no significant effect (p<0.05) in all the sensory attributes of sun and oven dried juice samples compared to fresh juice except sun dried sample with significantly lower taste value. Total solids, pH, viscosity and sugar content were the physical properties studied with values which ranged between 8 – 10%, 6.9 – 7.4, 0.1 – 0.3pa.S and 29.3 – 34.2%, respectively with showed no significant effect. In terms of the chemical properties such as moisture, ash, protein and carbohydrate studied, a significant influence (p<0.05) was not also recorded as a result of the drying methods. Mineral composition of the juice ranged from 228.4 – 874.7mg for potassium, 14.4 – 19.0mg iron, 3.3 – 4.2mg and 33.2 – 99.2mg for calcium and magnesium, respectively and all were significantly affected by drying method. Nitrate had the same value of 0.005mg in all the juice samples. Keywords: Beetroot, juice, drying methods, sensory, physical, chemical, mineral properties
Abstract: Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for... more Abstract: Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
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pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was
analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape
wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for
yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow
pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose
red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and
0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from
no growth to 3.0 × 106 cfu/mL for yellow pawpaw must and 4.0 × 106 cfu/mL for rose red pawpaw, respectively while total bacterial
count decreased from 5.4 × 107-l.5 × 107 cfu/mL for yellow pawpaw must and 5.2 × 107-1.2 × l07 cfu/mL for rose red pawpaw
“must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the
yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content
of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997
and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 106 cfu/mL for
both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability
from the commercial wine.
Keywords: Beetroot, juice, drying methods, sensory, physical, chemical, mineral properties
pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was
analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape
wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for
yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow
pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose
red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and
0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from
no growth to 3.0 × 106 cfu/mL for yellow pawpaw must and 4.0 × 106 cfu/mL for rose red pawpaw, respectively while total bacterial
count decreased from 5.4 × 107-l.5 × 107 cfu/mL for yellow pawpaw must and 5.2 × 107-1.2 × l07 cfu/mL for rose red pawpaw
“must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the
yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content
of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997
and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 106 cfu/mL for
both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability
from the commercial wine.
Keywords: Beetroot, juice, drying methods, sensory, physical, chemical, mineral properties