Quality Evaluation of Processed Cubed Powdered Condiment Okpeye

Quality Evaluation of Processed Cubed Powdered Condiment (‘Okpeye’) from African Mesquite (Prosopis africana) Seeds Uzodinma, E. O. and Eze, C. L Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria. eunice. uzodinma@unn. edu. ng GSM: +234 -8131908561 NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, EAST CENTRAL CHAPTER FORUM; 6 -7 TH JUNE, 2018@Awka CONFERENCE THEME: HORIZONTAL AND VERTICAL INTEGRATION IN FOOD PROCESSING: A SURE WAY TO SUSTAINABLE NATIONAL INDUSTRIAL AND ECONOMIC GROWTH 1

The Message Introduction � Materials and Methods � Results and Discussion � Conclusion � References � 2

Mesquite seeds 3

Introduction Fermented African mesquite (‘Okpeye’) is a condiment used during food preparations for flavour enhancement, micronutrient and protein enrichment in Nigeria. Consequently, this condiment is utilized similarly as ‘dawa/iru’ (from African locust bean, soybean, etc. ) and ‘Ogiri’ from castor oil or fluted pumpkin seeds while preparing foods [1]. However, all the condiments have been processed indigenously using traditional methods that might involve uncontrolled solid substrate fermentation. This method as reported by [2] could lead to excessive protein and carbohydrate components’ hydrolysis. The condiments have also not attained high commercial status due to very low shelf life, improper packaging and objectionable odour as indicated by the findings of [3]. Hence, the objective of study was to process African mesquite seeds into ‘Okpeye’ using both traditional and modified methods, dry, mill, cube the powdered products and package them with aluminum foil. 4

Materials and Methods African mesquite seeds were purchased from ‘Ogige’ Market in Nsukka Local Government Area, Enugu State. Pure culture used for the modification method of processing was B. Subtilis (NRRL B-571) obtained from United States Department of Agriculture (USDA) Gene Bank. Experimental design: Experiment was carried out based on 2× 2 factorial in completely randomized design. This was carried out by using traditional method found in South Eastern Nigeria. Raw Prosopis africana seeds (300 g) were cleaned, washed in clean water and boiled for 10 -12 hours. The boiled seeds were de-hulled to obtain cotyledons that were boiled in enough quantity of water for one hour and drained. The boiled cotyledons were allowed to cool, wrapped with paw-paw leaves and aluminium foil, and allowed to ferment for 4 days. The fermented seeds were ground to form paste and moulded into shapes using hand dried in an oven (45 -50 o. C) enough to form cubes using the fabricated metallic mould, cubed, then packaged. Seeds (300 g) for modified processing were also washed and boiled in Autoclave for 121 o. C for 2 hours. Bacillus inocula for controlled fermentation of Prosopis africana seeds was prepared according to the method described by [4]. 5

Materials and Methods continue The autoclaved cotyledons inoculated (15 ml) were wrapped tightly in sterile pawpaw leaves while culture of Bacillus species was also inoculated (15 ml) into remaining boiled cotyledons, wrapped tightly in aluminium foil and kept under room temperature (27. 0 ± 2 o. C) for 72 to 96 h (4 days), respectively. Samples were milled into paste, hand free moulded, then hot air oven dried enough to be formed into cubes using fabricated metallic mould, cubed and packaged with aluminium foil- slides 10, 11, 12. PROXIMATE ANALYSIS § � � � Moisture Content Crude Fat Crude Protein Ash Content Crude fibre Carbohydrate (by difference) The parameters listed above were all analyzed using the methods described by AOAC (2010). 6

Results and Discussion Proximate composition-slide 8 Protein content ranged from 18. 67 -27. 53% and was significantly (p<0. 05) higher in the samples inoculated with Bacillus species (C and D) compared to those fermented without specified organisms. Micronutrients and sensory evaluation-slide 13, 14, 15 Selected micronutrient composition of all processed ‘Okpeye’ samples are displayed in Figure 1. Iron content differed significantly (p<0. 05) among the samples and A has the highest value among other samples. The sample wrapped with leaves and inoculated with Bacillus species (C) was preferred to others by the panellists in terms of odour (7. 95 -Very much liked), colour (8. 00 -Very much liked) and overall acceptability (8. 2 -Very much liked). 7

Results and discussion continue 8

Results and discussion continue Deductions from slide 8: • Moisture-interaction between the leaves and mixed and pure cultures during fermentation could be higher than seeds fermented inside aluminum foil. This was shown in the values obtained for the moisture contents. • Significant (p>0. 05) differences did not exist in the values for crude fibre, ash and carbohydrate contents. • Values obtained for crude fat in both cases using aluminum foil were higher than those of leaves for both mixed and pure cultures. • Interaction existed more for protein composition in fermented seeds wrapped with leaves and foil for pure culture than mixed culture. 9

Results and Discussion continue Sample fermented in Aluminum foil Sample fermented in Paw-paw leaves 10

Results and Discussion continue Okpeye, after milling and shaping 11

Results and discussion continue Packaged ‘Okpeye’ 12

Results and discussion continue Figure 1: Selected micronutrients composition of fermented Prosopis samples A = Sample wrapped in leaves fermented without pure culture; B = sample wrapped in aluminium foil fermented without pure culture; C = sample wrapped in leaves fermented with pure culture; D = sample wrapped in aluminium foil fermented with pure culture. 13

Results and discussion continue Figure 2: Sensory scores and the attributes of the ‘okpeye’ samples (A, B, C and D) ---Slide 14, 15. 14

Results and Discussion continue Deductions: • Sensory attribute scores In all attributes-Odour; moderately liked for traditional/mixed culture products while very much liked for pure culture products. Colour-moderately liked for traditional/mixed culture products while very much liked for pure culture products. Texture-moderately liked for traditional/mixed culture products while very much liked for pure culture products. Overall results indicated that sample wrapped with leaves and inoculated with Bacillus species (C) had highest scores in terms of odour (7. 95 -Very much liked), colour (8. 00 -Very much liked) and overall acceptability (8. 2 -Very much liked). 15

Conclusion Overall results indicated that the fermentation of ‘Opkeye’ should be carried out using specific fermenting organisms for better quality attributes, even though the cost of transporting the fermenting organism was high. Also, ‘Okpeye’ could be packaged and preserved like Maggi cubes already in the market. 16

References 1. Achi, O. K. (2005). Traditional fermented protein condiments in Nigeria. Journal of Biotechnology, 4 (13): 1612 -1621. African 2. Arogba, S. S. , Ademola, A. and Elum, M. (1995). The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria. Plant Foods and Human Nutrition, 48: 31 -38. 3. Eka, O. U. (1980). Effect of fermentation on the nutrient status of locust beans. Food Chemistry, 5: 305 -308. 4. Gberikon, G. M. , Agbulu, C. O. and Yaji, M. E. (2015). Nutritional composition of fermented powdered Prosopis africana soup condiment with and without inocula. International Journal of Current Microbiology and Applied Sciences, 4 (2): 166 -171. 17