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.
Highlights
Food waste management, recovery and utilization is the series of activities where discarded food materials are collected, sorted, processed and converted into nonedible/edible new products (Anonymous, 2013a)
The protein content of the extract from each “ncha” base product (FTP, FTPWB, FCP and FIP) indicated the presence of nitrogen. This implies that the formulated instant product could make contributions to the nutritional composition as much as the traditional “ncha”
It is evident from these results that the use of traditional emulsion base products in salad preparations is still highly encouraged as they may contribute these nutrients when utilized in salad preparations
Summary
Recovery and utilization is the series of activities where discarded food materials are collected, sorted, processed and converted into nonedible/edible new products (Anonymous, 2013a). The bunch of the oil palm fruits which may be considered a waste after the fruit removal, is used by some communities in Eastern parts of Nigeria to produce an edible emulsion base (a mild soap) called “Ncha”. It is an African salad dressing–water in oil emulsion. Ncha”), bitter yam and processed oil bean seed (“Ugba”) Many food products such as milk, salad dressings, gravies and other sauces, whipped dessert to pings, peanut butter and ice cream are emulsions of edible fats and oils. Total carbohydrate for the raw material was calculated by difference (AOAC, 2010)
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