ABSTRACT
This study focused on the evaluation of the
processing methods and the quality of okpeye (Prosopis africana) produced by
different women in Nsukka L.G.A, Enugu State. The okpeye samples were processed
by three different women using indigenous/traditional methods. During the
processing stage, the weights, cooking and fermentation time and temperatures
including their effect on the physicochemical properties of okpeye was studied.
The study revealed that after dehulling, 60% of the total whole grain weight
was lost in sample A (okpeye sample produced by the first woman), 35% weight
was lost in sample B (okpeye sample produced by the second woman) while 25%
weight loss was observed on sample C (okpeye sample produced by the third
woman). The process evaluation results showed that Sample C (okpeye sample
produced by the third woman) received the maximum heat ( 133C) during cooking
as well as the maximum fermentation time (1650 min) followed by sample B (
130.67C) while sample A (okpeye sample produced by the first woman) received
the lowest heat (124C) during the cooking process. Significant differences
(p<0.05) exist on the proximate and physicochemical properties of the
unfermcnted okpeye samples. The proximate mean values of the
parboiled/unfermented okpeye ranged from 4.56 to 6.21% moisture, 14.98 to
24.93% protein, 1.91 to 2.26% fiber, 4.14 to 7.61% fat, 4.12 to 8.18% ash,
54.00 to 65.73% carbohydrate, whereas the physico-chemical properties ranged
from 0.018 to 0.045% TT A and 6.21 to 6.61 pH. Significant differences
(p<0.05) also exist on the proximate and physicochemical properties of the
fermented okpeye samples with proximate mean values range of 4.67 to 9.25%
moisture, 14.00 to 28.48% protein, 1.62 to 2.34% fiber, 6 to I 3.49% fat, 5.16
to 8.18% ash, 46.59 to 55.03% carbohydrate, whereas the physicochemical
properties ranged from 0.032 to 0.045% TTA and 6.21 to 7.28 pH. The sensory
evaluation mean values ranged from 5.30 to 6.55 taste, 6.75 to 7.15 appearance,
5.75 to 7.30 aroma and 6.40 to 7.40 general acceptability. The study revealed
that fermentation had a significant increase on the nutritive value of okpeye
and further suggests that to obtain an acceptable okpeye product the processing
temperatures should be between 124 to 130C for 540 to 720min for cooking,
parboiling temperature between 100 to 105°C for 10 to 20 min, fermentation
temperature between 34 to 35C for 1530min and drying temperature of 36 to 37C
for 1,650 to l,655min
JUSTINA, L (2024). Evaluation Of The Processing Methods And The Quality Of Okpeye (Prosopis Africana) Produced In Nsukka L.G.A, Enugu State:- Ugwuja, Justina L... Repository.mouau.edu.ng: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-processing-methods-and-the-quality-of-okpeye-prosopis-africana-produced-in-nsukka-lga-enugu-state-ugwuja-justina-l-7-2
LEBECHUKWU, JUSTINA. "Evaluation Of The Processing Methods And The Quality Of Okpeye (Prosopis Africana) Produced In Nsukka L.G.A, Enugu State:- Ugwuja, Justina L.." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Jul. 2024, https://repository.mouau.edu.ng/work/view/evaluation-of-the-processing-methods-and-the-quality-of-okpeye-prosopis-africana-produced-in-nsukka-lga-enugu-state-ugwuja-justina-l-7-2. Accessed 08 Sep. 2024.
LEBECHUKWU, JUSTINA. "Evaluation Of The Processing Methods And The Quality Of Okpeye (Prosopis Africana) Produced In Nsukka L.G.A, Enugu State:- Ugwuja, Justina L..". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Jul. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-processing-methods-and-the-quality-of-okpeye-prosopis-africana-produced-in-nsukka-lga-enugu-state-ugwuja-justina-l-7-2 >.
LEBECHUKWU, JUSTINA. "Evaluation Of The Processing Methods And The Quality Of Okpeye (Prosopis Africana) Produced In Nsukka L.G.A, Enugu State:- Ugwuja, Justina L.." Repository.mouau.edu.ng (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-processing-methods-and-the-quality-of-okpeye-prosopis-africana-produced-in-nsukka-lga-enugu-state-ugwuja-justina-l-7-2