African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12218

Full Length Research Paper

Production and evaluation of instant emulsion base (“ncha”) from oil palm biogenic waste

Eunice Uzodinma, O.
  • Eunice Uzodinma, O.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Jane Onweluzo, C.
  • Jane Onweluzo, C.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
  • Google Scholar
Sarah Abugu, N.
  • Sarah Abugu, N.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
  • Google Scholar


  •  Received: 08 December 2014
  •  Published: 03 December 2014

Abstract

Instant emulsion base (“ncha”) was produced from oil palm biogenic waste by extraction, concentration and encapsulation. Traditional products which were prepared and commercial product served as controls. The formulated instant product and the controls were analyzed for compositions, selected physico-chemical, microbial and organoleptic properties. Instant formulated product (IP) showed significantly (p<0.05) higher level of iron (Fe): 8.29 ± 0.014 mg/g than the controls (traditional palm waste product- TP: 0.52 ± 0.014 mg/g, traditional palm waste blend product- TPWB: 5.70 ± 0.283 mg/g, commercial palm waste product- CP: 0.52 ± 0.42 mg/g). The controls also showed comparable levels of K, Ca, Mg and Zn with the formulated instant product. Untrained panelists made up of 30 persons scored the emulsions when used for the preparation of African tapioca salad (“Abacha ncha”) on a 9-point Hedonic scale for appearance, colour, smoothness and taste. Results indicated that the instant product was significantly accepted (p<0.05) with the controls which are already in use. Besides, all the emulsion based products had pH range of 9.0 to 11.6 and exhibited zero mould and reduced total microbial load counts indicating microbial stability even under storage period of 3 weeks at ambient conditions. The overall results indicated that instant formulated product even though an innovation to the controls was highly preferred and could be a convenient means of preparing African tapioca salads by both rural and urban dwellers.

 

Key words: Convenient foods, oil palm wastes, salad dressing, tapioca salads.