EFFECT OF COWPEA AND CARROT INCLUSION ON THE PHYSICOCHEMICAL, PROXIMATE, AND SENSORY PROPERTIES OF GERMINATED/PRE-GELATINIZED MAIZE COMPLEMENTARY FOOD

Objectives: Effect of addition of cowpea and carrot flour on the physicochemical, proximate, and sensory properties of germinated/pre-gelatinized maize complementary food was evaluated. Methods: Germinated and pre-gelatinized maize grains, soaked and roasted cowpea, and cleaned carrot were processed individually into flour. Maize, cowpea, and carrot flour were blended at the ratios of 95:5:0, 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, and 60:30:5 represented by letters A – G. Maize flour (100%) served as control. Analysis was by standard analytical methods. Results: pH and total titratable acidity ranged, respectively, from 6.09 to 6.33 and 0.77 to 1.13% lactic acid. Moisture, protein, fat, ash, crude fiber, and carbohydrate content varied significantly (p≤0.05) from 8.23 to 11.48, 7.63 to 10.59, 2.72 to 6.39, 1.25 to 2.05, 2.86 to 6.63, and 66.43 to 73.59%, respectively. Energy differed significantly (p≤0.05) from 345.44 to 374.11 Kcal/100 g. Addition of cowpea and carrot flour increased the nutrient content except for carbohydrate and energy. Assessors’ degree of likeness of the gruel was from like moderately to dislike moderately with increase in cowpea addition for aroma (2.35–7.55), taste (2.70–8.10), mouth feel (3.25–7.55), thickness and consistence (2.80–7.45), and overall acceptability (2.57–7.75) except for color (3.50–7.60), with no significant (p≥0.05) difference in texture (3.05–4.50). Sample G with 30% cowpea addition had significantly (p≤0.05) the highest protein content but the least degree of likeness for all sensory attributes except color. Conclusion: An addition of up to 10% cowpea with 5% of carrot flour for improved protein and acceptable sensory attributes is recommended

PHYSIOCHEMICAL, PROXIMATE, AND SENSORY PROPERTIES OF UNFERMENTED AND FERMENTED SOY-CARROT BEVERAGES SWEETENED WITH SUGAR, DATE, AND HONEY

Objective: Physiochemical, proximate, and sensory properties of unfermented and fermented soy-carrot beverage sweetened with sugar, date, and honey were evaluated. Phytochemical content of soymilk, carrot juice, and their blend was also analyzed. Methods: Three sets of soy-carrot beverages were produced by homogenizing soy milk and carrot juice in a ratio of 2:1 and sweetened to 12% Brix. Each set was sweetened with sugar, date, and honey, respectively. A fourth set was unsweetened and served as control. After pasteurization, one part was fermented with pure culture of Lactobacillus acidophilus at 42°C for 24 h. Results: Fermentation significantly (p≤0.05) decreased pH (≥5.40–≤3.90), increased titratable acidity (≤0.55–≥0.90% lactic acid), and viscosity (≤0.65–≥0.87 Pa.S) of the soy-carrot beverages. Moisture, protein, fat, ash, carbohydrate, and energy content of unfermented beverages were 82.95– 93.95%, 2.15–2.87%, 0.42–1.21%, 0.10–0.20%, 3.21–12.55%, and 25.46–73.53 Kcal/g, respectively, while fermented beverages had 90.00–93.00%, 2.06–2.20%, 0.88–1.08%, 0.11–10.20%, 4.85–8.75%, and 36.76–52.20 Kcal/g, respectively. Total carotenoid, phenol, and DPPH radical scavenging activity varied, respectively, from 2.40–7.90, 14.81–26.59 mg tannic acid/ml, and 4.02–27.83% and were significantly (p≤0.05) highest in soy-carrot blend with carrot as major contributor. Degree of likeness of the sensory attributes for the sweetened and unfermented beverages was significantly (p≤0.05) higher than the fermented. Conclusion: Date and honey (12% Brix) can be used as sucrose alternatives in producing acceptable nutritious beverage from soymilk and carrot juice

PHYSICO-CHEMICAL, PROXIMATE COMPOSITION, ASCORBIC ACID, SENSORY, AND MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED CARICA PAPAYA CONSUMED IN RIVERS STATE, NIGERIA

Objective: This study evaluated the physico-chemical, proximate, ascorbic acid, sensory, and microbiological properties of minimally processed Carica papaya consumed in Rivers State Nigeria. Methods: Minimally processed papaya in transparent polyethylene bags were purchased from four different locations: Nwinpi, Mile III, Rumuokuta, and Rumuokoro Junctions in Port Harcourt, Rivers State, Nigeria. Control sample was prepared in the laboratory. Standard analytical methods were used for analysis. Results: pH and titratable acidity ranged from 4.90–5.20 to 1.00–1.04% citric acid, respectively. Moisture, fat, ash, crude fiber, and carbohydrate ranged, respectively, from 85.80–89.60, 0.64–0.69, 0.55–0.96, 1.71–1.93, and 7.20–10.97%. Energy value was 35.31–50.07 kcal/g while protein was 0.09% for all samples. Ascorbic acid varied significantly (p<0.05) from 17.81 to 44.91 mg/100 g. Sensory results showed that 75% of the assessors’ degree of likeness for aroma, appearance/color, texture (smoothness), sweetness, and overall acceptability was that of moderate to extreme likeness. Total aerobic, coliform, Escherichia coli, Salmonella, and Staphylococcus aureus counts varied from 3.85–5.76, 3.74–5.68, 3.95–5.57, 3.82–5.58, and 3.30–5.45 Log10CFU/g, respectively. The control had significantly (p<0.05) the least bacterial count. Fungi count varied from 3.65 to 4.62 Log10CFU/g. Conclusion: The minimally processed papaya was low in acidity, rich in ascorbic acid and a good source of the nutrient. Sensory attributes of the products were acceptable to the assessors. Microbial counts were unsatisfactory and can pose a risk factor to public health