Comperative Evaluation Of Chemical And Sensory Properties Of "Ufuku" (Hilde Cjardia Barteri), "Achi" (Brachystegia Eurycoma), And "Akparata" (Afzelia Africana) Used As Soup Thickeners.
ABSTRACT
Ufuku (Hilde gardia barteri), Achi
(Brachystegia enUrycoma), and Akparata (Afzelia africana), were processed into
flours. The were used to thicken soups coded S113 (ufuku), S285 (akparata) and
S65 (achi). Proximate and mineral compositition of the samples were determined:
Sensory evaluation was conducted on the soups prepared with the various
thickeners using 40 panel members. The proximate composition of the thickeners
showed that akparata and ufuku were very high in protein. Akparata h1
23.20±0.4% and ufuku had 26.1±0.28%, while achi was only high in carbolydrate.
The high protein content of ufuku and akparata couft1be because the are oily
seeds. The sensory evaluation of the soups showed that akparata was highly
accepted in terms of colour, taste, flavour and consistency.
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NWACHUKWU, . (2021). Comperative Evaluation Of Chemical And Sensory Properties Of "Ufuku" (Hilde Cjardia Barteri), "Achi" (Brachystegia Eurycoma), And "Akparata" (Afzelia Africana) Used As Soup Thickeners.. Repository.mouau.edu.ng: Retrieved Oct 18, 2024, from https://repository.mouau.edu.ng/work/view/comperative-evaluation-of-chemical-and-sensory-properties-of-ufuku-hilde-cjardia-barteri-achi-brachystegia-eurycoma-and-akparata-afzelia-africana-used-as-soup-thickeners-7-2
.L., NWACHUKWU. "Comperative Evaluation Of Chemical And Sensory Properties Of "Ufuku" (Hilde Cjardia Barteri), "Achi" (Brachystegia Eurycoma), And "Akparata" (Afzelia Africana) Used As Soup Thickeners." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/comperative-evaluation-of-chemical-and-sensory-properties-of-ufuku-hilde-cjardia-barteri-achi-brachystegia-eurycoma-and-akparata-afzelia-africana-used-as-soup-thickeners-7-2. Accessed 18 Oct. 2024.
.L., NWACHUKWU. "Comperative Evaluation Of Chemical And Sensory Properties Of "Ufuku" (Hilde Cjardia Barteri), "Achi" (Brachystegia Eurycoma), And "Akparata" (Afzelia Africana) Used As Soup Thickeners.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 18 Oct. 2024. < https://repository.mouau.edu.ng/work/view/comperative-evaluation-of-chemical-and-sensory-properties-of-ufuku-hilde-cjardia-barteri-achi-brachystegia-eurycoma-and-akparata-afzelia-africana-used-as-soup-thickeners-7-2 >.
.L., NWACHUKWU. "Comperative Evaluation Of Chemical And Sensory Properties Of "Ufuku" (Hilde Cjardia Barteri), "Achi" (Brachystegia Eurycoma), And "Akparata" (Afzelia Africana) Used As Soup Thickeners." Repository.mouau.edu.ng (2021). Accessed 18 Oct. 2024. https://repository.mouau.edu.ng/work/view/comperative-evaluation-of-chemical-and-sensory-properties-of-ufuku-hilde-cjardia-barteri-achi-brachystegia-eurycoma-and-akparata-afzelia-africana-used-as-soup-thickeners-7-2