Production and Quality Evaluation of Functional Burgers From Monodora myristica (Gaertn.) Dunal and African Breadfruit

Four selected local spices; parkia biglobosa (Dawadawa), piper guineense (Uziza), Xylopiaaethiopica (Uda) and Monodora myristica (Ehuru) gotten in their dry state from Eke ukwu market Owerri in Owerri municipal L.G.A of Imo State, Nigeria were used in flavouring the local oha soup and evaluated organoleptically using twenty (20) member panelists. Also the nutrient content, anti-nutrient and other chemical components of these spices were analysed. Results showed that there were no significant difference (p>0.05) on the organoleptic attribute of the spiced soup, apart from the overall acceptability which ranged between 6.35 and 7.90 for dawadawa (Parkia biglobosa) and Uziza (piper guineense) respectively. Panelists liked the oha soup flavoured with dawadawa (6.35) uda (6.50) ehuru (6.65) but very much like Uziza (7.90). The nutrients and antinutrient content of theses spices showed high crude protein (7.35 to 26.53%), crude fat (11.40 to 19.10%), crude fiber (0.34 to 4.80%) and carbohydrate (36.05 to 66.43%) respectively. Local spices were predominant, in minerals; calcium (161.41 to 286.07mg/100g) potassium (41.54 to 314.08 mg/100g) manganese (2.62 to 9.43 mg/100g), zinc (2.81 to 6.41 mg/100g), but low in phosphorus (182.11 to 257.05 mg/100g). However, vitamin C value ranged from (0.97 to 1.83 mg/100g), the antinutrients present were also low in phytic acids (1.11 to 10.95%), saponins (0.10 to 0.14%), flavonoids (0.002 to 0.31%), tannins (0.001 to 0.002%) and Alkaloids (1.34 to 2.12%) respectively. Hence this study showed that these spices are nutritionally qualitative and with low anti nutrient content.

Mineral composition and the Sensory attributes of Some food softening agents: Potash, dry Plantain leaf, Unripe Plantain peel, dry Palm bunch (Extracts) and their effects on African bread fruit were evaluated. The results showed the following mineral contents of the samples: Phosphorus - 15.66mg/100g (Potash) to 26.22mg/100g (Palm bunch); Iron - 2.78ppm (Palm bunch) to 6.77mg/100g (Plantain peel); Zinc contents of the samples ranged from 2.25ppm (Plantain peel) to 3.34ppm(Potash); Potassium content of the samples ranged from 27.81mg/100g (Palm bunch) to 176mg/100g(Potash); Sodium content ranged from 9.17mg/100g (Palm bunch) to 24.78mg/100g (Potash); Magnesium ranged from 11.86mg/100g (Plantain peel) to 13.44mg/100g (Potash, Plantain leaf); Lead ranged from 0.17mg/100g (Palm bunch) to 0.39mg/100g (Potash).Calcium content of the softening agents ranged from 14.69mg/100g (Palm bunch) to 27.82mg/100g (Potash). Sensory parameters of the samples evaluated were taste, colour, aroma, texture and general acceptability. The mean taste scores of the samples ranged from 4.44 (Palm bunch extract) to 6.72 (Potash), mean colour scores ranged from 4.04 (Palm bunch extract) to 6.44 (Potash extract), mean aroma scores ranged from 4.04 (Palm bunch extract) to 6.08 (Plantain peel). Texture of the samples ranged from 8.1 (Plantain peel, Plantain leaf extracts) to 8.4 (Palm bunch extract). The general acceptability of the samples ranged from 7.20 (Palm bunch, Potash extracts) to 7.5, (plantain peels extracts).The plantain peel extract had the highest mean sensory scores in terms of overall acceptability. Its effects as a softening agent were similar to those of the potash which served as a control sample.

A food grade solvent (n-hexane) was used in the extraction of oil from some selected indigenous spices which were ehuru (Monodora myristica), njangsa (Ricinodendron heudelotii), uziza seeds (Piper guineense) and cloves (Syzygium aromaticum). The extracted oil samples were evaluated for chemical composition and physical properties. Results obtained from the chemical composition of the extracted oil samples showed that acid value, iodine value, peroxide value, saponification value and thiobarbituric acid value ranged from 0.64mgKOH/g to1.82mgKOH/g, 63.17gmI/100gm to 83.33gmI/100gm, 5.78Meq/ kgto9.66Meq/ kg, 142.07mgKOH/g to 203.66mgKOH and 0.19mg malo./kg to 0.39mg malo./kg respectively. The results of the physical properties of the extracted oil samples also showed that the smoke point, flash point, firepoint, density, melting point and viscosityranged from 166°C to 214°C, 206°C to 254°C, 219.50°C to 275°C, 0.89g/cm³ to 0.94g/cm³, 12°C to 17°C and 58.40cp to104.10cp respectively. From the study carried out, it was concluded that the oils extracted from the selected indigenous spices are acceptable for efficient use in food production and other industrial uses.Keywords: Indigenous spices, chemical properties, physical properties, oil extract