PHYSICOCHEMICAL AND SENSORY PROPERTIES OF FERMENTED PROSOPIS AFRICANA SEEDS

PHYSICOCHEMICAL AND SENSORY
musbau Sikiru 1 Nigeria , Asiru R.A 2 Nigeria
1 a:1:{s:5:"en_US";s:21:"Yobe State University";}
2 Bayero University
Link Copied!
Published 2024-12-26
Vol. 6 No. 2 (2024) PAGES 1-11
DOI 10.36566/ijhsrd/Vol6.Iss2/226
Views / Downloads 621 582

Background: Fermented Prosopis Africana seeds called Okpehe by the Idoma people of Benue State, Nigeria are a commonly prepared food Condiment added to food so as to improve its aroma and taste 

Methods: It was produced in the laboratory using Spontaneous method and preserved for twelve days using different concentration of Clove and Ginger extracts (1.6%, 2.4%, and 3.2%). The aim of the study was to evaluate physicochemical and sensory parameters of fermented Prosopis Africana seeds during preservation. 

Results: A total of 100 responses were obtained, out of which 50% of respondents opted for offline purchase of medicines from nearby pharmacies. In conclusion, it was observed that the majority of the population prefers the offline mode of purchase when it comes to the purchase of medicines and other healthcare products, though there are various major advancements in technology and variety of internet services and easy availability of e-medicines. 

Conclusion: It can be inferred from this study that the extracts of spices represent an alternative source of natural antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of the processed food.  

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF FERMENTED PROSOPIS AFRICANA SEEDS: PHYSICOCHEMICAL AND SENSORY. (2024). INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD), 6(2), 1-11. https://doi.org/10.36566/ijhsrd/Vol6.Iss2/226
Download data is not yet available.
  1. 1. Fasidi, I.O., Samani, T., Kadiri, M. and Agboola, D.A. (2000). “Dormancy types and water uptake in seeds of Parkiabiglobosa. Journal of Natural and Applied Sciences, 1:14-20.
  2. 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 Food for Human Nutrition 48: 31-38.
  3. 3. Oguntoyinbo, F.A. and Dodd, C.E.R. (2010). Bacterial dynamics during the spontaneous fermentation of cas-sava dough in gari production. Food Control 21: 306–312.
  4. 4. Balogun, M.A. (2012). A Fermentation study and Physicochemical Analy¬ sis of Prosopis africana seeds to produce okpehe, a Local Condiment. University of Ilorin Institutional Repository 24-60.
  5. 5. Ogunshe, A. A. O., Omotosho, M. O. and Ayanshina, A. D. V. (2007). Microbial studies and biochemical characteristics of controlled fermented afiyo- a Nigerian fermented food condiment from Prosopis africana (Guill and Perr.) Taub. Pakistan Journal of Nutrition 6 (6):620-627.
  6. 6. Omafuvbe, B. O., Falade, O. S. Oshuntogun, B. A. and Adewusi, S. R. A. (2003). Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds during Fermentation to Condiments. Pakistan Journal of Nutrition 3:140-145.
  7. 7. Oguntoyinbo, F.A., Sanni, A.I., Franz, S.M.A.P., and W.H. Holzapfel. (2007). In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment. International Journal of Food Microbiology 113: 208–218.
  8. 8. Balogun, M.A. and Oyeyiola, G.P. (2011). Microbiological and Chemical Changes During the Production of Okpehe from Prosopis africana Seeds. Journal of Asian Scientific Research, 1 (8):390-398.
  9. 9. Ibrahium, M. I., Abd El-Ghany, M. E. and Ammar, M. S. (2013). Effect of clove essential oil as antioxidant and antimicrobial agent on cake shelf life. World Journal of Dairy & Food Sciences, 8(2), 140–146.
  10. 10. Asoiro, F.U. and C. J. Ohagwu, C. J. (2017). Some moisture dependent thermal properties and bulkdensity of Prsopis African a seeds. Nigerian Journal of Technology, Vol.ume 36, No. 3, pp. 936 – 943.
  11. 11. Zia-Ur-Rehman, A.Salariyaand Habib, F.(2003). Antioxidant activity of ginger extract in sunflower oil. Journal of the Science of Food and Agriculture, 83: 624-629.

Copyright (c) 2024 INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD)

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Copyright Rights & Permissions Guide

Reproducing Published Material from other Publishers

It is absolutely essential that authors obtain permission to reproduce any published material (figures, schemes, tables or any extract of a text) which does not fall into the public domain, or for which they do not hold the copyright. Permission should be requested by the authors from the copyright holder (usually the Publisher, please refer to the imprint of the individual publications to identify the copyright holder).

Permission is required for:

  1. Your own works published by other Publishers and for which you did not retain copyright.
  2. Substantial extracts from anyones’ works or a series of works.
  3. Use of Tables, Graphs, Charts, Schemes and Artworks if they are unaltered or slightly modified.
  4. Photographs for which you do not hold copyright.

Permission is not required for:

  1. Reconstruction of your own table with data already published elsewhere. Please notice that in this case you must cite the source of the data in the form of either “Data from…” or “Adapted from…”.
  2. Reasonably short quotes are considered fair use and therefore do not require permission.
  3. Graphs, Charts, Schemes and Artworks that are completely redrawn by the authors and significantly changed beyond recognition do not require permission.

Obtaining Permission

In order to avoid unnecessary delays in the publication process, you should start obtaining permissions as early as possible. If in any doubt about the copyright, apply for permission. JNH cannot publish material from other publications without permission.

The copyright holder may give you instructions on the form of acknowledgement to be followed; otherwise follow the style: “Reproduced with permission from [author], [book/journal title]; published by [publisher], [year].’ at the end of the caption of the Table, Figure or Scheme.

Every mansucript should be accompanied by "Copyright Transfer Agreement" prior to the article publication

Dimension Badge

Downloads

Downloads
Crossmark Badge
Crossmark Badge
Section
Articles
Keywords
Conception E-pharmacy Health-conscious Technology

Similar Articles

21-30 of 162

You may also start an advanced similarity search for this article.