International Journal of Food Engineering and Technology
Volume 2, Issue 2, December 2018, Pages: 41-50
Received: Nov. 12, 2018;
Accepted: Dec. 5, 2018;
Published: Jan. 11, 2019
Views 265 Downloads 30
Oladimeji Olusegun, Department of Food Science & Technology, Federal University Oye-Ekiti, Oye-Ekiti, Nigeria
Fasuan Temitope Omolayo, Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p<0.05) effect and is inversely related to the consistency index, drawability and overall acceptability. The consistency index was not significantly (p>0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (p<0.05). Comsumer acceptability was inversely influenced by dikanut concentration. Optimal condition of temperature (50°C) and dikanut concentration (10.96%) with corresponding consistency index (57.25), drawability (7.39) and overall acceptability (7.40) were established. The results may provide useful information during canning operation of ogbono soup.
Fasuan Temitope Omolayo,
Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables, International Journal of Food Engineering and Technology.
Vol. 2, No. 2,
2018, pp. 41-50.
Arowosoge, O. G. E. 2017. Marketing and utilization of Irvingia kernels ’ogbono’ in Ado-Ekiti metropolitan area of Ekiti State. Journal of Agriculture and Ecology Research International 13(1), 1-10
Oladimeji, O., Idowu-Adebayo, F. Sanni, T. 2014. A sensory evaluation of 0gbono (Irvingia Gabonensis) soup formulations. Journal of Food Science and Quality Management 31, 21-27.
Bamidele, O. P., Ojedokun, O. S., Fasogbon, B. M. 2015. Physicochemical properties of instant ogbono (Irvingia gabonensis) mix powder. Food Science and Nutrition 3(4), 313-318.
Akusuand, O. M. and Kiin-Kabari, D. B. 2016. Effect of frozen storage on the chemical stability, functional and sensory properties of ’ogbono’ (Irvingia garbonensis var. Excelsa) and ’egusi’ (Citrullus vulgaris schrad) seed flours. American Journal of Food Science and Technology 4(1), 20-24.
Chioma, D. L. 2018. Proximate analysis and phytochemical screening of Irvingia gabonensis (Agbono cotyledon). Biomedical Journal of Scientific and Technical Research 5(4), 1-4.
Abubakar, U. M., Sopade, P. A. 1993. Rheological Characterization of three Nigerian Traditional Soups: ‘Ewedu’ (Orchrus olitorius), ‘Karkashi’ (Artemisia spp) and ‘Ogbono’ (irvingia gabonensis). Nigerian Food Journal 11, 118-127.
Oguntona, C. R. B., Odunmbaku, J. A., Ottun, B. O. 1999. Proximate composition of ten standadised Nigerian dishes. West African Journal of Nutrition and Food Science 6, 295-302.
Oladimeji, O. 2007. A parametric analysis of thermal processing of canned ‘ogbono’ soup from Irvingia gabonensis. A Ph. D thesis submitted to the College of Agricultural Management, Rural Development and Consumer Studies, Federal University of Agriculture, Abeokuta, Nigeria.
Fasogbon, B. M., Taiwo, K. A., Adeniran, H. A. 2017. Sensory profiling of ogbono soup mix and its nutritional characterisation. Annals Food Science and Technology 18(4), 552-563.
AOAC. 2000. Official methods of analysis association of official analytical chemist: Washington, DC: Association of Official Analytical Chemists, Inc.
Pagliarini, E., Monteleone, E., Ratti, S. 2001. Sensory profile of eight tomato cultivars (Lycopersicon esculentum) and its relationship to consumer preference. Italian Journal of Food Science 3(13), 285-296.
Macfie, H. J., Bratchell, N., Greenhoff, K. 1989 Designs to balance the effect of order presentation and first order carryover effects in hall tests. Journal of Sensory Studies 4(2), 129-148.
Okolo, H. C. 1994. Potentials of Irvingia gabonensis products- A paper presented at the two-day Pre-Collection on Irvingia gabonensis in West Africa, IITA, Ibadan.
Fasuan, T. O., Omobuwajo, T. O., Gbadamosi, S. O. 2017 Optimization of simultaneous recovery of oil and protein from sesame (Sesamum indicum) seed. Journal of Food Processing and Preservation, 2018:42:e13341 https://doi.org/10.1111/jfpp.13341
Fristak, V., Remenarova, L., Lesny, J. 2012. Response surface methodology as optimization tool in study of competitive effect of Ca2+ and Mg2+ ionsin sorption process of Co2+ by dried activated sludge. Journal of Microbiology, Biotechnology and Food Sciences 1(5), 1235-1249.
Garg, U. K., Kaur, M. P., Garg, V. K., Sud, D. 2008 Removal of nickel (II) from aqueousSolution by adsorption on agricultural waste biomass using a response using a response surface methodological approach. Bio-Resource Technology 99(5), 1325-1331.
Maitaba, A., Fardin, K. 2013. Optimization of enzymatic extraction of oil from Pistacia Khinjuk seeds by using central composite design. Food Science and Technology 1(3), 37-43.