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Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes
(2023) Apata, O. C.; Fashipe, J. T.; Meludu, N. T.
This study investigated the proximate and organoleptic properties of carrot-fortified and vanilla flavoured cake. Specifically, it determined: proximate composition of carrot-fortified and vanilla flavoured cake: and organoleptic properties of carrot-fortified and vanilla flavoured cake. Samples of the products were prepared using standard methods. The product was divided into two parts, one part was subjected to proximate analysis while the other part was subjected to sensor}' evaluation. Proximate analysis of carrot- fortified and vanilla flavoured cake was carried out using standard methods. Twenty panellists were involved in the sensory evaluation of the products. A 7-point hedonic scale was used to collect data on the organoleptic properties of the samples. Dahl for sensory evaluation were analysed using percentages (%). Result of proximate analysis showed that carrot-fortified cake had the highest content of protein (15.6%). Moisture Content (15.6%)), ash (2.4%). crude fibre (I.2%), Tannins (55mg/100g), Saponins (35mg/100g) 35, Ascorbic Acid (14.5mg/100g), Carotenoids (350µg/100g), Thiamine (0.21mg/100)g), Riboflavin (0.17mg/100g), Niacin (2.65mg/100g) and lowest content of fat (25.0%), carbohydrate (42.2%) when compared to vanilla-flavoured cake. Also, the organoleptic result showed that carrot-fortified cake was ranked higher and accepted by the panellists when compared to vanilla flavoured cake based on the 7-point hedonic scale rating. Rased on these findings it was recommended that: further research could be carried out on the shelf life of carrot cake and mode of preservation with the use of natural preservatives such as vinegar and physiochemical analysis of the cakes during different stages of storage.
Proximate and organoleptic analysis of cassava-based snack (combo bits) and chin-chin
(Home Economics Research Association of Nigeria, 2023-09) Apata, O. C.; Joseph, R. O.
This study investigated the proximate and organoleptic properties of combo bits and chin-chin. Specifically, it determined: proximate composition of combo bits and chin-chin, organoleptic properties of combo bits and chin-chin. Samples of combo bits and chin-chin were prepared using standard methods. One part of each product was subjected to proximate analysis while the other part was subjected to sensory evaluation. Proximate analysis of combo bits and chin-chin were carried out using standard methods. Twenty panelists were involved in sensory evaluation of both products. A 9-point hedonic scale was used to collect data on the sensory properties of combo bits and chin-chin. Data for sensory evaluation were analyzed using percentages (%). Findings indicate variations in the proximate analysis values (%) of combo bits and chin-chin. Also, combo bits was ranked higher when compared to chin-chin based on the 9-point hedonic scale rating for overall acceptability. Furthermore, none of the snacks was rated as being disliked (0%). There were however, variations in their ratings for “being liked”, ranging from, for instance, “liked moderately” in colour for combo bits (38.6%), “liked slightly” in colour for combo bits (20.5%), “liked very much” in colour for combo bits (30.1%); for chin-chin, “liked moderately” in colour for chin-chin (38.6%), “liked slightly” in colour for chin-chin (20.5%), “liked very much” in colour for chin-chin (19.3%). Based on findings two recommendations were made.
Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
(Bangladesh Meat Science Association, 2023-03) Apata, E. S.; Sunmola, R. A.; Sunmola, R. A.; Olaleye, O. O.; Apata, O. C.
The study was carried out to determine the quality and acceptability of soy-cheese (Tofu) enhanced with different meat types. 40g of raw soybeans, 40g of each meat type-beef, mutton, chevon, chicken and 5g of industrial grade calcium sulphate (CaSo4) were used for this study. The meat types + Tofu constituted the treatments, thus: T0 = Tofu only (control), Ti = Tofu + beef, T2 = Tofu + mutton, T3 = Tofu + chevon, T4 = Tofu + chicken meat. Data were collected and analysed using analysis of variance (ANOVA) at p<0.05. The meat Tofu products samples showed significant differences (p<0.05) in physical, chemical and the sensorial variables tested with chicken meat Tofu (T4) having highest (p<0.05) yield, water holding capacity, protein, fat, ash, all the organoleptic and overall acceptability values. This study supplied first hand information on the effect of meat inclusion in Tofu, therefore, chicken meat could be included in Tofu at ratio of 1:1 for quality and acceptability enhancement.
Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage
(2023-02) Apata, E. S.; Akinmade, E. B.; Apata, O. C.; Solana, I. O.; Uthman Akinhanmi, Y. O.
Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous speies, Parkia biglobosa, Piper gidneense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T, = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.
Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
(2022) Apata, E. S.; Adegoke, M. A.; Apata, O. C.; Olugbemi, M. T.; Ogungbayi, G. B.; Okolosi, J. E.
The influence of different concentrations of food grade vinegar as preservative on beef quality was evaluated in this study. Five levels of vinegar concentrations were tested and each constituted a treatment viz: T0 = (control) Freezer, T1 = 5%, T2 = 4%, T3 = 3%, T4 = 2%, and T5 = 1%. 1.5kg beef was purchased, chilled at 4oC for 24 hours, and apportioned to 6 parts of 250g per treatment. Beef samples were injected with vinegar (25 ml) in each treatment using a hypodermic needle and syringe and were immersed in same concentration in plastic containers and preserved for 14 days. The results indicated that vinegar concentrations significantly (p<0.05) affected beef quality fac-tors especially beef in T3 (3%) which furnished lower values of detrimental physical factors; cooking loss (12.23), thermal shortening (5.20) and drip loss (10.40), lipid oxidation mPV (0.11), TBA (0.22), microbial load TVC (4.60), TCC (3.29), TFC (2.38) and TAC (3.43) relative to other levels of vinegar concentrations. The same treatment (T3) elicited higher, cooking yield (87.77), raw meat colour (6.00), protein (20.47), flavour (6.70), texture (6.87) and overall acceptability (7.67) in comparison with other treatments of vinegar. It was recommended therefore; 3% vinegar could be utilized to preserve beef since it enlisted high shelf-life quality factors and acceptability.