ABSTRACT

 The production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil was studied. The oils were blended in the following ratio: SO0:DO100, SO85:DO15, SO75:DO25, SO65:DO35, and SO50:DO5. A commercial oil was used as the CONTROL. The oil blends were analyzed for quality parameters, while the mayonnaise samples were assessed for their proximate, physicochemical and sensory properties. Results of quality parameters of the oil blend showed that the iodine, peroxide, acid and free fatty acid values ranged from 30.65 to 124.00 g Iodine/I 00g, 2.62 to 3.50 meq O3/kg, 2.57 to 6.85 mg KOH/g, and 1.9 I to 5.03%. The proximate composition of the mayonnaise samples ranged from 12.65 to 15.04% moisture, 0.37 to 1.34% ash, 20.15 to 28.15% fat, 1.93 to 2.31% protein and 54.74 to 64.90% carbohydrate. Physicochemical properties ranged from 4.03 to 4.21 pH, 4.97 to 22.60 mg/I 00g vitamin E, 60.30 to 70.35% total solids, 28. 70 to 88. JO g Iodine/I 00g iodine value and 24. 70 to 30.13 cP viscosity. The result of sensory evaluation showed the score for appearance (6.75 to 7.35), taste (6.45 to 7.40), aroma (6. 70 to 7.65), consistency (6.80 to 8.00), and overall acceptability (7.05 to 8.40). Conclusively, blending resulted to oil quality properties that were within the limit of Codex Alimentarius standards except free fatty acid value, with improved proximate and physicochemical properties (vitamin E, iodine value, and viscosity) of the mayonnaise samples. Mayonnaise sample SO50:OO50 had the best quality properties while SO0:DO100 had the best sensory properties with respect to overall acceptability score.