Production of bread–spread from blends of shea butter (Vitellaria paradoxa), garlic (Allium sativum), ginger (Zingiber officinale), scent leaf (Occimum gratissimum), and suya spice
2012
Ifesan, B. O. T., Federal University of Technology, Akure (Nigeria). Department of Food Science and Technology | Fasasi, O. S. | Ehoniyotan, F. A.
This study aimed at production of bread-spread from blends of shea butter with spices such as ginger, garlic, scent leaf, and suya spice. Two different ratios, 70% shea butter: 30% spices and 85% shea butter:15% spices were prepared from raw shea butter and various spices. The treatments were packaged in a transparent plastic bowl and stored at room temperature for 4 weeks while samples were taken for analysis at 0, 2 and 4 weeks of storage. Samples were examined for chemical, antioxidant properties, anti-nutritional factors and sensory evaluation. Saponification value ranged from 47.7 mg KOH per g-104.5 mg KOH per g while shea butter + spices exhibited lower values compared to 100% shea butter (control). It was observed that iodine value of both the blends and control decreased as storage days increased except for samples of shea butter + ginger (SGG) and shea butter + suya spice (SSS) at 70:30 ratio. Addition of spices to shea butter increased the 1,1-diphenyl-2 picrylhydrazyl (DPPH) values (44.96%-77.98%) and total phenol content (0.36 mg TAE per g-0.51 mg TAE per g) of the crude shea butter significantly. Phytate content of the blends increased upon addition of spices, whereas, a drastic reduction was observed in the alkaloid contents of the blends from 29.79% (control) to 2.29% in shea butter + scent leave. The sensory evaluation result revealed that the general acceptability of shea butter treated with suya spice (70:30) and 100% shea butter were scored above average and were not different significantly.
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