Determination of Nutritional Composition and organoleptic Properties of African Locust Beans Wrapped with Different Packaging Materials

Ayodele Oluwayemisi Ogunlade

doi:10.62050/fjst2024.v8n1.286

المؤلفون

Ayodele Oluwayemisi Ogunlade
ogunlade_ao@fedpolyado.edu.ng

Department of Food Technology, the Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria
https://orcid.org/0000-0003-1060-4943

الكلمات المفتاحية:

Array، Array، Array

الملخص

African Locust beans is a popular condiment used as taste and flavor enhancer in soup and dishes in Africa. It is one of the major sources of plant protein in African diet but packaging materials used to extend its shelf life has different effects on the products. This study therefore examined the nutritional composition and organoleptic properties of African locust beans processed and separately wrapped with plastic container, nylon and dry banana leaves and allowed to ferment for 5days. Proximate analysis and Mineral content were determined using standard methods while the sensory attributes were assessed using a 9-point Hedonic scale. The results showed that African locust bean packaged with different packaging materials for moisture content ranged between 31.27% and 36.13%, Ash content (3.46% and 4.62%), protein content (17.90 and 30.21%), carbohydrate content (17.92% and 25.32%), fat content (5.76% and 10.60%) and crude fibre content (7.92% and 10.4%). Result of mineral analysis showed that African locust bean packaged with dry banana leaf had the highest values for Sodium, Calcium, Iron, Magnesium and Zinc while the sample packaged with plastic container had the highest values for potassium and manganese. However, Vitamin A content was higher in sample packaged with plastic container. Locust beans wrapped with plastic container was mostly preferred based on sensory attributes. Findings from this study showed that locust beans wrapped with plastic containers should be encouraged due to its high protein content and general acceptability in order to alleviate protein deficiency and its associated diseases in Africa.

السيرة الشخصية للمؤلف

Ayodele Oluwayemisi Ogunlade

Food Technology Department

Dimensions

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