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Okwunodulu, Innocent
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Agriculture, Biological Sciences & Forestry

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Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash Okwunodulu, Innocent; Oriala, Moudlyn; Ndife, Joel; Nwachukwu, Ann
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.17703

Abstract

Feasibility of plant ash fortification on the proximate, mineral, Physico-chemical and sensory properties of juice blends from paw-paw, orange and pineapple fruits was investigated with standard analytical methods. The juice blend was divided into 5 parts of 500 ml each and four portions were fortified with 5%, 10%, 20%, and 30% of plant ash while the remaining unfortified portion was the control. With increase in plant ash fortification levels, proximate composition revealed increase in ash (0.8 to 2.50%) and carbohydrate (5.60 to 5.95%) while protein (1.45 to 1.05%), fat (2.00 to 1.15%) and moisture (90.15 to 88.40%) decreased. Sodium (25.39 to 57.12 mg/100ml), potassium (80.53 to 104.78 mg/100ml), magnesium (51.60 to 80.64 mg/100ml) calcium (102.62 to 141.79 mg/100ml) and phosphorous (53.54 to 79.89 mg/100ml) all increased. The pH (4.85 to 9.10) and total soluble solids (7.05 to 10.95) increased while colour (0.138 to 0.110) decreased. General acceptability (7.10 to 6.20) decreased. Fortification with plant ash is feasible but should not exceed 10% to avoid rejection.
A Exploring the Influence of Locations on Cyanide, Moisture and Microbial Loads of Gari Produced from five Major Processing Areas in Abia State, Nigeria: Processing Location Effect on the Cyanide, Moisture and Microbial Loads of Gari Produced in Different Area in Abia State, Nigeria Sunday, Onyinyechi; Ndife, Joel; Okwunodulu, Felicia; Okwunodulu, Innocent
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Vol 6 No 2, July, 2023
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i2.18864

Abstract

This study investigated the cyanide, moisture and microbial content of white and yellow gari sampled from the five market locations using standard analytical methods. Cyanide levels of white gari samples from Ndoki market location was least (0.122mgHCN) and highest (0.429mgHCN) in Isialangwa market location. Yellow gari samples had the least cyanide content (0.121mgHCN) in Ndoki market location and highest (0.373mgHCN) in Isialangwa market location. Moisture content of white gari samples was least (6.32%) in Ndoki market location and highest (10.16%) in Ndoro market location while yellow gari was least (5.82%) in Uzuakili market location and highest (11.26%) in Ariara market location. Total bacterial count of white gari was least (2.15cfu/g) in Ndoki market location and highest (3.10cfu/g) in Ariara market location. Yellow gari sample was least (2.40cfu/g) in Ndoki market location and highest (3.20cfu/g) in Ariara market location. Total fungi count of white gari was least (1.16cfu/g) in Ndoki market location and highest (2.70cfu/g) in Ariara market location while the yellow gari cyanide was least (1.07cfu/g) in Ndoki market location and highest (2.90cfu/g) in Ariara market location. All the quality indexes evaluated varied significantly (p<005) with market locations and lower than recommended safe limits.
Co-Authors Ndife, Joel Nwachukwu, Ann Okwunodulu, Felicia Oriala, Moudlyn Sunday, Onyinyechi