7 research outputs found
Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage
No full textSoybean beverage, most common nutritious local beverage in Nigeria and in the world, is a high protein beverage used as a dairy milk substitute with the limited utilization due to natural or ambient conditions that serve as growth medium for microorganisms. Hence, it has a short shelf life. This study examines the shelf life of soybean beverage preserved with the ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C, and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for the moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate, and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed that the control sample ranged from 0.4×106 -8.3×106 cfu/ml, and treated samples from 0.4×106 to 2.4×106 cfu/ml. Low values of the samples treated with dry ginger spice were preserved better than others, probably due to preservative and anti-microbial properties of the spice. Sensory evaluation, carried out by twenty-eight persons, showed that the sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C) was most preferred (with respect to taste, aroma and overall acceptability), while there was a significant difference in the appearance of the samples
Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage
No full textNutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
No full textChemical composition and sensory qualities of wheat-sorghum date cookies
No full textCookies are consumed on a large scale in developing countries such as Nigeria where macro- and micro nutrient malnutrition are prevalent. In this experimental study, functional properties, proximate and selected mineral composition of six formulated composite flours from sorghum flour (SF), wheat flour (WF) and date palm flour (DPF-sweetener) were determined using standard procedures. Four of the formulated composite flour were sweetened with DPF and blended using the following ratio (SF: WF; DPF, 80:20:25, 60:40:25, 40:60:25 and 20:80:25) respectively. The fifth sample (control) contained 100% WF sweetened with 25% sugar (sucrose), while the sixth sample is 100% WF sweetened with 25% DPF. Cookies were produced from 100g of blends of flour and 25g of date palm flour or sugar as sweetener where applicable. Sensory attributes were evaluated using nine point hedonic scale and data obtained were analyzed using Duncan multiple test at
Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage
No full textEFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE
No full textKunun-aya is a traditional fermented non-alcoholic tiger-nut beverage widely consumed in the Northern parts of Nigeria especially during dry season. Kunun-aya was prepared from tiger-nut, coconut, date and spices such as cinnamon, cloves, coriander, ginger, rosemary and black pepper were added separately. The samples were stored at 4°C for 5 days and the effects of added spices on physicochemical, microbial and sensory properties of the samples were evaluated. The results of the pH (4.25–5.95) and titratable acidity (2.95–12.17) showed that all the samples were acidic throughout the storage period. Brix values ranged from 0.05–2.85% during the storage period. The moisture, protein, ash, fat, fibre and carbohydrate contents of kunun-aya ranged from 85.35–95.22%, 1.53–4.06%, 0.14–0.64%, 0.31–0.85%, 0.23–1.84% and 0.69–10.85%, respectively prior to storage and ranged from 79.50–98.24%, 0.27–2.56%, 0.04–2.25%, 0.24–0.42%, 0.09–3.74% and 1.05–17.34%, respectively after storage. The bacterial count of kunun-aya ranged from (1.1–5.4, 2.0–6.9, 3.6–9.8)×104 CFU/ml and fungal count from (1.0–6.4, 1.3–7.4, 5.2–9.5)×104 CFU/ml on days 1, 3 and 5, respectively. The phytochemical screening of the spices revealed that ginger contained alkaloid, glycoside, saponin, steroid, flavonoid and terpenoid but not tannin while other spices contained one or two of these phytochemicals. There was significant difference between the sensory attributes of the treated kunun-aya and the control samples with the control sample having the highest score ratings. Addition of spices had varying effects on the quality attributes of kunun-aya and could extend its shelf life for 5 days under refrigerated conditions.</jats:p
