Extraction and Quality Assessment of Mucuna flagellipes (Ukpo) Gum in Ice Cream and Candy Formulations:- Alozie, Ogechi A
ABSTRACT
The
proximate, vitamin, functional properties and physicochemical properties of the
ice cream and candy were analyzed using standard procedures, and the chemicals
used were of analytical grade. This study is aimed at investigating the Mucuna
flagellipes (ukpo) in ice cream and candy fonnulations. The proximate analysis
of ukpo ice cream were 69.28% for moisture,6.43% for crude protein,0. 72% for
fat,0.02% for crude fibre, 1 .62% for ash,21 .45% for carbohydrates and
122.42kcal for energy value. For carotenoid, thiamine, riboflavin, niacin and
ascorbic acid were 3.07, 0.64, 0.11, 0.05 and 20.37 respectively. The
functional properties of 'ukpo' flour showed 0.63 g/ml for bulk density, 3.02
g/ml for water absorption capacity, 2.03 g/ml for oil absorption capacity, 2.05
for foaming capacity, 89.82 for foam stability,, 39.81 for emulsion capacity,
48.61 for emulsion stability, 85.00 for Gelation temperature and 1.22 min for
gelation time. The physico-chemical properties analysed revealed the presence
of varying quantities of meltdown, PH, total solid, overrun, hardness, total
titrable acidity and total sugar. This study shows that ice cream produced from
Mucuna flagellipes (ukpo) gum has a great potential in complementing protein
and vitamins deficiencies prevalent in the developing countries and it is
anticipated that the knowledge of nutritional values of these products will
enhance their utilization in our diet
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ALOZIE, A (2024). Extraction and Quality Assessment of Mucuna flagellipes (Ukpo) Gum in Ice Cream and Candy Formulations:- Alozie, Ogechi A. Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/extraction-and-quality-assessment-of-mucuna-flagellipes-ukpo-gum-in-ice-cream-and-candy-formulations-alozie-ogechi-a-7-2
ALOZIE, ALOZIE. "Extraction and Quality Assessment of Mucuna flagellipes (Ukpo) Gum in Ice Cream and Candy Formulations:- Alozie, Ogechi A" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Aug. 2024, https://repository.mouau.edu.ng/work/view/extraction-and-quality-assessment-of-mucuna-flagellipes-ukpo-gum-in-ice-cream-and-candy-formulations-alozie-ogechi-a-7-2. Accessed 21 Nov. 2024.
ALOZIE, ALOZIE. "Extraction and Quality Assessment of Mucuna flagellipes (Ukpo) Gum in Ice Cream and Candy Formulations:- Alozie, Ogechi A". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Aug. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/extraction-and-quality-assessment-of-mucuna-flagellipes-ukpo-gum-in-ice-cream-and-candy-formulations-alozie-ogechi-a-7-2 >.
ALOZIE, ALOZIE. "Extraction and Quality Assessment of Mucuna flagellipes (Ukpo) Gum in Ice Cream and Candy Formulations:- Alozie, Ogechi A" Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/extraction-and-quality-assessment-of-mucuna-flagellipes-ukpo-gum-in-ice-cream-and-candy-formulations-alozie-ogechi-a-7-2