ABSTRACT
The study was
undertaken to determine the chemical composition of the flours and ashes of
four plant wastes and potash (trona) and determine the sensory attributes of
the African salad prepared with their ashes as emollients for (ngu). Green
pawpaw leaves, cowpea husk, palm bunch fibre and plantain peel were sorted,
washed and sun dried. Flours and ashes
were obtained from the samples by milling and open air incineration
respectively. The proximate, mineral, antinutrient and functional properties of
the samples were determined using standard methods and all the data was analyzed
using IBM SPSS software version 20.0. Twenty semi-trained panelists were used
for the sensory evaluation of the African salad prepared with the ashes of the
plant wastes as emollients. Significant differences within the results were
accepted at 5% probability level (p<0.05). Plantain peel flour contained the
highest carbohydrate and crude protein values of 59.46% and 10.85% . Cowpea
husk flour had the highest fiber content (48.46%) while potash had the least
(0.20%). Pawpaw leave flour recorded the highest fat content (11.26%) while
cowpea husk had the least (3.61%) content. Potash recorded the highest moisture
and ash contents of 14.93% and 70.51% . Pawpaw leave ash contained more calcium
(3778.72mg/100g) and magnesium (1129.01mg/100g) than the other ash and flour
samples, which also contained appreciable quantities of calcium and magnesium
especially the ash samples. Tannin content of the samples were low ranging from
0.00% in cowpea husk ash to 0.135% in pawpaw leaf flour while phenol content of
the samples ranged from 2.47% in cowpea husk ash to 9.12% in plantain peel
flour. The ash and flour samples were soluble in water having solubility values
that ranged from 3.29% in cowpea husk flour to 66.55% in plantain peel ash and
had low foam capacities that ranged from 0.98% in palm bunch ash to 6.37% in
plantain peel flour. The parameters studied varied significantly (p<0.05)
among the samples. The sensory attributes (colour, texture, taste, flavour and
general acceptability) of the African salad prepared with the ashes of these
plant wastes had high scores that ranged from 4.55 to 6.75 on a seven point hedonic scale, although the
African salad prepared with pawpaw leaf ash and plantain peel ash had better
colours, flavours and tastes than the other plant wastes including the control
(palm bunch fibre) African salad dishes
prepared with the ashes of these plant wastes were highly and generally
accepted showing that these ashes can conveniently be used to replace trona
(potash) in forming the emulsions for the preparation of African salad.
PRECIOUS, C (2024). Chemical Composition Of The Flours And Ashes Of Four Plant Wastes And The Sensory Attributes Of The African Salad Prepared With The Ashes As Emollients:- Ugbong, Precious C. Repository.mouau.edu.ng: Retrieved Sep 07, 2024, from https://repository.mouau.edu.ng/work/view/chemical-composition-of-the-flours-and-ashes-of-four-plant-wastes-and-the-sensory-attributes-of-the-african-salad-prepared-with-the-ashes-as-emollients-ugbong-precious-c-7-2
CHIGOZIRIM, PRECIOUS. "Chemical Composition Of The Flours And Ashes Of Four Plant Wastes And The Sensory Attributes Of The African Salad Prepared With The Ashes As Emollients:- Ugbong, Precious C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Jul. 2024, https://repository.mouau.edu.ng/work/view/chemical-composition-of-the-flours-and-ashes-of-four-plant-wastes-and-the-sensory-attributes-of-the-african-salad-prepared-with-the-ashes-as-emollients-ugbong-precious-c-7-2. Accessed 07 Sep. 2024.
CHIGOZIRIM, PRECIOUS. "Chemical Composition Of The Flours And Ashes Of Four Plant Wastes And The Sensory Attributes Of The African Salad Prepared With The Ashes As Emollients:- Ugbong, Precious C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Jul. 2024. Web. 07 Sep. 2024. < https://repository.mouau.edu.ng/work/view/chemical-composition-of-the-flours-and-ashes-of-four-plant-wastes-and-the-sensory-attributes-of-the-african-salad-prepared-with-the-ashes-as-emollients-ugbong-precious-c-7-2 >.
CHIGOZIRIM, PRECIOUS. "Chemical Composition Of The Flours And Ashes Of Four Plant Wastes And The Sensory Attributes Of The African Salad Prepared With The Ashes As Emollients:- Ugbong, Precious C" Repository.mouau.edu.ng (2024). Accessed 07 Sep. 2024. https://repository.mouau.edu.ng/work/view/chemical-composition-of-the-flours-and-ashes-of-four-plant-wastes-and-the-sensory-attributes-of-the-african-salad-prepared-with-the-ashes-as-emollients-ugbong-precious-c-7-2