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)
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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-- (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 Nov 22, 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
--. "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 22 Nov. 2024.
--. "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. 22 Nov. 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 >.
--. "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 22 Nov. 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