Effect Of Processing And Packaging Of Egusi Soup In Glass Bottles And Its Shelf Stability:- Enechi Christiana S

ABSTRACT

The processing anil packaging of canned cgusi soup using glass bottles and its shelf stability was studied. The canned egusi soup was sterilized at 115°C at an Fo (process time) of 6.47 minutes. Unsterilized egusi soup was used as the control. The sterilized cgusi soup was stored for 2 months. The soup was analyzed for proximate, sensory and quality characteristics. There were significant differences (p<0.05) on the proximate, quality characteristics and sensory properties ofthe cgusi soup sample. The proximate composition mean values ranged from 62.41 to 64.99% moisture, 2.22 to 2.34% ash, 4.02 to 5.04% protein, 3.27 to 3.56% fat, 1.29 to 1.06% fat and 24.33 to 25.49% carbohydrate. There was a significant difference (p<0.05) on the quality characteristics of the sterilized and unsterilized soup samples after processing. Significant difference (p<0.05) also existed on the quality characteristics ofthe soup samples from month 0 (zero) to 2 (two). The quality characteristics mean values ranged from 3.04 to 3.44% FFA, 6.36 to 6.82 pH and 34.71 to 36.26% total solid. There were no significant differences (p>0.05) on the colour, taste, aroma, texture, mouthfeel and general acceptability of the soup samples. The sensory evaluation mean scores range from 6.57 to 7.10 colour, 7.57 to 8.00 taste, 7.43 to 8.14 aroma, 7.29 to 8.00 texture, 7.57 to 8.00 mouthfeel and 7.43 to 8.00 general acceptability. The study revealed that, egusi soup can be processed, canned in glass bottle, sterilized and stored for two months under ambient temperature without drastic changes in both sensory and quality characteristics ofthe soup.