Nutritional Composition And Organoleptic Properties Of Home Made Mayonnaise Made From African Pear By Home Makers:- Okafor Ogechi M.
ABSTRACT
The
study tried to examine the nutritional composition and organoleptic properties
of mayonnaise made from African pear. The main objective of the study was to
assess the nutritional composition and organoleptic properties of homemade
mayonnaise made from African pearfruit by homemakers. Experimental research
design was used in the study. African pearfruit was used to produce mayonnaise.
20 panelist was used for the sensory evaluation. The result revealed that
mineral composition ofthe mayonnaise made from African pear had higher calcium,
magnesium, potassium and sodium content with conventional mayonnaise (BAMA)
having the highest phosphorus content. The vitamin composition of the
mayonnaise sample revealed that mayonnaise made from African pear had the
highest vitamin A, vitamin Bl. vitamin B3, vitamin B6, vitamin C and vitamin E
contents with conventional mayonnaise (BAMA) having the highest vitamin B2
content. Sensory evaluation was conducted using the 9 point hedonic scale. The
sensory analysis was conducted using semi-trained 20 panelists. The sensory
attributes (taste, texture, appearance, flavor and general acceptability)
evaluated showed appreciable degrees of acceptance. Conventional mayonnaise
(BAMA) was most preferred in terms ofgeneral acceptability (7.8%) and was
significantly different (p<0.05)from African pear. The study recommended
that information on production of mayonnaise from African pear be disseminated
to domestic and commercial manufacturers ofmayonnaise.
0.0
OKAFOR, M (2024). Nutritional Composition And Organoleptic Properties Of Home Made Mayonnaise Made From African Pear By Home Makers:- Okafor Ogechi M.. Repository.mouau.edu.ng: Retrieved Dec 22, 2024, from https://repository.mouau.edu.ng/work/view/nutritional-composition-and-organoleptic-properties-of-home-made-mayonnaise-made-from-african-pear-by-home-makers-okafor-ogechi-m-7-2
MARYCYNTHIA, OKAFOR. "Nutritional Composition And Organoleptic Properties Of Home Made Mayonnaise Made From African Pear By Home Makers:- Okafor Ogechi M." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Dec. 2024, https://repository.mouau.edu.ng/work/view/nutritional-composition-and-organoleptic-properties-of-home-made-mayonnaise-made-from-african-pear-by-home-makers-okafor-ogechi-m-7-2. Accessed 22 Dec. 2024.
MARYCYNTHIA, OKAFOR. "Nutritional Composition And Organoleptic Properties Of Home Made Mayonnaise Made From African Pear By Home Makers:- Okafor Ogechi M.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Dec. 2024. Web. 22 Dec. 2024. < https://repository.mouau.edu.ng/work/view/nutritional-composition-and-organoleptic-properties-of-home-made-mayonnaise-made-from-african-pear-by-home-makers-okafor-ogechi-m-7-2 >.
MARYCYNTHIA, OKAFOR. "Nutritional Composition And Organoleptic Properties Of Home Made Mayonnaise Made From African Pear By Home Makers:- Okafor Ogechi M." Repository.mouau.edu.ng (2024). Accessed 22 Dec. 2024. https://repository.mouau.edu.ng/work/view/nutritional-composition-and-organoleptic-properties-of-home-made-mayonnaise-made-from-african-pear-by-home-makers-okafor-ogechi-m-7-2