Physicochemical And Antioxidant Properties Of Instant “Pepper- Soup” Flour Mix Produced From Yam (Dioscorea rotundata), Uziza (Piper guieense), Uda (Xylopia aethiopica) And Uhiokirihio (Tetraplerula tetraptera)

116 pages (26527 words) | Theses

ABSTRACT

This research work was aimed at taking care of post parturient women using local spices. The spices were processed into flour. Antioxidant and bioactive potential of the instant pepper soup flour mix was determined. The limited knowledge of the bioactive potentials of this instant pepper soup flour mix produced from yam, uziza, uda and uhiokirihio triggered this research interest. Soups with improved proximate, antioxidant, phytochemical and sensory properties were produced using instant flours made from yam (Dioscorea rotundata), uziza (Piper guineense) uda (Xylopia aethiopica), and uhiokirihio (Tetrapleura tetraptera).The yam flour in the formulation served as a carrier. The formulation blends (Yam: Uziza: Uda: Uhiokirihio: 499,(yam: uziza: uda : uhiokirihio: 498, (Yam:Uziza:Uhikirihio:524, (Yam:Uda;Uhiokirihio: 511, (Yam:Uziza:532, (Yam:Uda:512 and Yam:Uhiokirihio:533) was obtained. The proximate compositions, phytochemical, antioxidant properties of the instant flour mix and sensory properties of the pepper soup was determined and subjected to Statistical Analysis of Variance (ANOVA) and the general acceptability determined using spider plot design of Microsoft Excel System. The means variability was judged for significance at 95% confidence intervals (p<0.05). The instant flour samples had proximate compositions ranging from 75.36 to78.73 %carbohydrate, 10.21 to 10.55 % moisture, 2.46 to 2.97 % ash, 1.68 to 3.52 % crude fiber, 1.95 to 2.68 % fat, 4.64 to 5.03 % protein, 89.45 to 89.79 % dry matter and343.66 to 353.75 Kcal energy. The phytochemical properties of the instant flour mix samples range from 2.49 to 3.48 mg/100g alkaloids, 1.55 to 1.64 mg/100g flavonoids, 1.47 to 2.15 mg/100g saponin, 0.41 to 0.55 mg/100g tannin, 0.13 to 0.17 mg/100g hydrogen cyanide, 5.58 to 6.49 µg/100 g carotenoids, 0.61 to 0.66 mg/100 g phytate, 0.26 to 0.38 mg/100 g oxalate and 0.14 to 0.24 mg/100 g anthocyanin. The antioxidant properties of the instant flours ranged from 56.11 to 62.47mg GAE/g total phenols, 51.96 to 59.37 mgQE/gflavonoids, 68.17 to 72.87 % ascorbic acid, 49.94 to 65.63%  IC50  Diphenylpicryl hydrazine (DPPH) 31.75 to 38.34 mgGAE/g and  Ferric reducing antioxidant power (FRAP). The sensory evaluation results showed that all the soup samples had high rating for all the parameters evaluated. The 498 (90 g yam flour, 5 g uziza, and 5 g uda) compared better than other substitution levels which were generally acceptable as they were neither liked nor disliked by the judges.  

 

 

 

 

 

 

 

 

 

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APA

-- (2023). Physicochemical And Antioxidant Properties Of Instant “Pepper- Soup” Flour Mix Produced From Yam (Dioscorea rotundata), Uziza (Piper guieense), Uda (Xylopia aethiopica) And Uhiokirihio (Tetraplerula tetraptera). Repository.mouau.edu.ng: Retrieved May 24, 2024, from https://repository.mouau.edu.ng/work/view/physicochemical-and-antioxidant-properties-of-instant-pepper-soup-flour-mix-produced-from-yam-dioscorea-rotundata-uziza-piper-guieense-uda-xylopia-aethiopica-and-uhiokirihio-tetraplerula-tetraptera-7-2

MLA 8th

--. "Physicochemical And Antioxidant Properties Of Instant “Pepper- Soup” Flour Mix Produced From Yam (Dioscorea rotundata), Uziza (Piper guieense), Uda (Xylopia aethiopica) And Uhiokirihio (Tetraplerula tetraptera)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 20 Jun. 2023, https://repository.mouau.edu.ng/work/view/physicochemical-and-antioxidant-properties-of-instant-pepper-soup-flour-mix-produced-from-yam-dioscorea-rotundata-uziza-piper-guieense-uda-xylopia-aethiopica-and-uhiokirihio-tetraplerula-tetraptera-7-2. Accessed 24 May. 2024.

MLA7

--. "Physicochemical And Antioxidant Properties Of Instant “Pepper- Soup” Flour Mix Produced From Yam (Dioscorea rotundata), Uziza (Piper guieense), Uda (Xylopia aethiopica) And Uhiokirihio (Tetraplerula tetraptera)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 20 Jun. 2023. Web. 24 May. 2024. < https://repository.mouau.edu.ng/work/view/physicochemical-and-antioxidant-properties-of-instant-pepper-soup-flour-mix-produced-from-yam-dioscorea-rotundata-uziza-piper-guieense-uda-xylopia-aethiopica-and-uhiokirihio-tetraplerula-tetraptera-7-2 >.

Chicago

--. "Physicochemical And Antioxidant Properties Of Instant “Pepper- Soup” Flour Mix Produced From Yam (Dioscorea rotundata), Uziza (Piper guieense), Uda (Xylopia aethiopica) And Uhiokirihio (Tetraplerula tetraptera)" Repository.mouau.edu.ng (2023). Accessed 24 May. 2024. https://repository.mouau.edu.ng/work/view/physicochemical-and-antioxidant-properties-of-instant-pepper-soup-flour-mix-produced-from-yam-dioscorea-rotundata-uziza-piper-guieense-uda-xylopia-aethiopica-and-uhiokirihio-tetraplerula-tetraptera-7-2

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