Abstract
This study investigated the microbiological quality and sensory properties of saponified dishes (<i>otong</i>) prepared with unripe plantain peel and empty palm bunch ash solutions. Dried unripe plantain peels and palm bunches were incinerated using open pan (charring) and muffle furnace combustion methods. Commercially acquired potash was used as a control. The usage of these peels and palm bunches, as an alternative to limestone was to reduce the heavy dependence on this synthetic bicarbonate and limestone. Instant emulsion (<i>otong</i>) was prepared from the resulting alkaline solutions from the waste resources with palm oil. Commercial alkaline solution (potash) served as control. The formulated instant emulsions (<i>otong</i>) were analyzed for microbiological and sensory properties. The microbial populations of all the samples ranged from 1.0×10<sup>3</sup>-3.0×10<sup>5</sup>cfu/mg for bacteria and 1.3×10<sup>3</sup>-8.6×10<sup>5</sup>cfu/mg for fungi. Total of fourteen microorganisms comprising of four bacterial and eight fungal species were isolated from the raw oil and the formulated emulsions. Semi-trained panelists made up of 20 persons scored the emulsions (<i>otong</i>) when used for the preparation of goat head delicacy (<i>Isiewu</i>) on a nine-point hedonic scale for appearance, taste, flavor, smoothness and general acceptability. Results indicated significant acceptance (P<0.05) for <i>otong</i> prepared from the laboratory ash extracts while the one made with limestone extract (potash) was scored least accepted by the panelists (P<0.05).
Highlights
Saponified dish otherwise known as ‘Otong’ is a local delicacy in Akwa Ibom State prepared locally by mixing the filtrate of ash and water mixture with palm oil
The slippery nature of the “otong” give an alkali impression pointing to the saponification of the fatty acids in the palm oil [1, 2] stated that as a result of its alkaline nature arising from the high level of potash (KOH), the ashes from both palm bunch and plantain peel when leached with water, the filtrate reacts with oil to produce a yellow alkaline mixture known in Efik local language as ‘otong’
The result of analysis (Table 1) revealed that the heterotrophic bacterial load of the instant emulsion samples prepared with different ash solutions ranged between 1.0×103 to 1.7×103 cfu/ml, with emulsion made from furnace plantain peel ash solution having the highest bacterial load (1.7×103cfu/ml)
Summary
Saponified dish otherwise known as ‘Otong’ is a local delicacy in Akwa Ibom State prepared locally by mixing the filtrate of ash and water mixture (potash) with palm oil. It is characterized by a brown coloration and forms emulsion when palm oil is added [1]. The slippery nature of the “otong” give an alkali impression pointing to the saponification of the fatty acids in the palm oil [1, 2] stated that as a result of its alkaline nature arising from the high level of potash (KOH), the ashes from both palm bunch and plantain peel when leached with water, the filtrate reacts with oil to produce a yellow alkaline mixture known in Efik local language as ‘otong’. The dish when prepared can be used as sauce for goat meat head (Iseewu), Nkwobi, Kpomo (Cow skin), Ekporoko (Stock fish), Dried bonga fish, Ncha-Abacha (shredded cassava), Tapioca and Ugba (Pentaclethra macrophylla) etc
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