African Nutmeg seeds were subjected to three different processing methods to produce flour. The different processing methods were roasting, boiling, and boiling/roasting. The samples were subjected to proximate, minerals antinutrients and organoleptic evaluations using standard methods. The proximate composition is as follows protein 12.71-14.78%, Ash 2.91-3.85%, moisture 8.78-9.55%, fat 9.37-14.83%, Fiber 4.35-4.93% and carbohydrate 53.80-61.71%. The highest value for the crude protein, fiber and ash were recorded for roasted African nutmeg. The mineral composition analysed were phosphorus, iron, zinc, sodium, calcium and magnesium. All the data obtained were significantly different with the processing methods used and the control samples (raw) at p < 0.05. All the determined antinutrient (Alkaloid, oxalate, tannin and phytate) decreased with boiling. The organoleptic evaluation revealed no significant difference in appearance and texture of the raw, roasted, boiled and boiled/roasted cake spiced with African nutmeg. The highest scores for the attributes studied were recorded for cakes spiced with boiled African nutmeg and the boiled sample was most significantly preferred (p < 0.05). This work showed that acceptable cake could be produced using the different processing methods with boiling giving better results in terms of organoleptic evaluation of the cake.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 6) |
| DOI | 10.11648/j.jfns.20170506.14 |
| Page(s) | 232-235 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
African Nutmeg, Proximate, Antinutrient, Minerals, Spices, Organoleptic
| [1] | Adewole, E., Ajiboye, B. O., Idris, O. O., Ojo, O. A., Onikan, A., Ogunmodede, O. T. and Adewumi, D. F. (2013). Phytochemical, Antimicrobial and Gc-Ms of African Nutmeg (Monodora myristica). International Journal of Pharmaceutical Science invention, 2(5): 25-32. |
| [2] | Akintayo, E. T. and Bayer, E. (2002). Characterization and some possible uses of Plukenetia Conophora and Adenopus bieviflorus and seed oils. Bioresources Technology, 85: 95-97. |
| [3] | AOAC (2005). Official Methods of Analysis 18th edition. Association of Official Analytical Chemist, Washington DC. U.S.A. |
| [4] | Aremu, M. O. and Ibrahim, H. (2014). Mineral content of some plant foods grown in Nigeria: A review. Food Science and Quality Management, 29: 73-89. |
| [5] | Ceserani, V. and Kinton, R. (2008). Practical cookery (10thed). John Wiley and Sons, New York. |
| [6] | David, o. and Aderibigbe, E. (2010). Microbiology and proximate composition of “Ogiri”. Apastry produced from different Castor oil bean. New York Science Journal, 3: 18-27. |
| [7] | Ekeanyanwu, C. R., Ogu, I. G. and Nwachukwu, U. P. (2010). Biochemical Characteristics of the African Nutmeg, Monodora myristica. Agricultural Journal, 5(3): 303-308. |
| [8] | Enabulele, S. A., Oboh, F. O. J. and Uwadiae, E. O. (2014). Antimicrobial, Nutritional and phytochemical properties of monodora myristica seeds. Journal of Pharmacy and Biological Sciences, 9(4): 1-6. |
| [9] | Gordon, M. C. (2005). Encyclopedia of Medicinal Plants. Vol. 2. Artes Graticas Toledo, Spain. |
| [10] | Ihekoronye, A. I. and Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers Ltd, London and Basingstoke. |
| [11] | Manay, S. N. and Swamy S. (2008). ” Food and Principles” New age International Ltd. Publishers. Pp12, 248, 372-373. |
| [12] | Ogunka-Nnoka, C. U. and Mepba, H. D. (2008). Proximate Composition and Antinutrient contents of some species in Nigeria. The Open Food Science Journal, 2: 62-67. |
| [13] | Olaofe, O., Ekuagbere, A. O. and ogunlade, I. (2009). Chemical, Amino acid Composition and Functional Properties of Calabash seeds kernel, Bulletin of pure and Applied Science, 28(1-2): 13-24. |
| [14] | Paul, A. A. and Southgate, D. A. T. (1985). Mccane and Widdowsen’s. The Composition of Food HMSO Royal Society of Chemistry, London. |
| [15] | Qayyum, M. M. N., Butt, M. S., Anjum, F. M. and Nawaz, H. (2012). Composition Analysis of some selected Legumes for Protein Isolates recovering. The Journal of Animal and Plant Sciences, 22(4): 1556-1162. |
| [16] | Uhegbu, F. O., Iwuoha, E. J. and Kanu, I. (2011). Studies on the Chemical and Antinutritional content of some Nigeria Spices. International Journal of Nutr. Metab. 3(6): 72-76. |
| [17] | Viera, E. R. (1997). Elementary Food Science (5thed) Champion and Hall International, Thompos Publishers Glasgow pp. 92-98. |
APA Style
Ehirim Fidelis N., Onugha Fidelis C., Agomuo Jude K. (2017). Effect of Different Processing Methods on the Chemical Composition and Organoleptic Properties of African Nutmeg (Monodora myristica). Journal of Food and Nutrition Sciences, 5(6), 232-235. https://doi.org/10.11648/j.jfns.20170506.14
ACS Style
Ehirim Fidelis N.; Onugha Fidelis C.; Agomuo Jude K. Effect of Different Processing Methods on the Chemical Composition and Organoleptic Properties of African Nutmeg (Monodora myristica). J. Food Nutr. Sci. 2017, 5(6), 232-235. doi: 10.11648/j.jfns.20170506.14
AMA Style
Ehirim Fidelis N., Onugha Fidelis C., Agomuo Jude K. Effect of Different Processing Methods on the Chemical Composition and Organoleptic Properties of African Nutmeg (Monodora myristica). J Food Nutr Sci. 2017;5(6):232-235. doi: 10.11648/j.jfns.20170506.14
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.jfns.20170506.14,
author = {Ehirim Fidelis N. and Onugha Fidelis C. and Agomuo Jude K.},
title = {Effect of Different Processing Methods on the Chemical Composition and Organoleptic Properties of African Nutmeg (Monodora myristica)},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {6},
pages = {232-235},
doi = {10.11648/j.jfns.20170506.14},
url = {https://doi.org/10.11648/j.jfns.20170506.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170506.14},
abstract = {African Nutmeg seeds were subjected to three different processing methods to produce flour. The different processing methods were roasting, boiling, and boiling/roasting. The samples were subjected to proximate, minerals antinutrients and organoleptic evaluations using standard methods. The proximate composition is as follows protein 12.71-14.78%, Ash 2.91-3.85%, moisture 8.78-9.55%, fat 9.37-14.83%, Fiber 4.35-4.93% and carbohydrate 53.80-61.71%. The highest value for the crude protein, fiber and ash were recorded for roasted African nutmeg. The mineral composition analysed were phosphorus, iron, zinc, sodium, calcium and magnesium. All the data obtained were significantly different with the processing methods used and the control samples (raw) at p < 0.05. All the determined antinutrient (Alkaloid, oxalate, tannin and phytate) decreased with boiling. The organoleptic evaluation revealed no significant difference in appearance and texture of the raw, roasted, boiled and boiled/roasted cake spiced with African nutmeg. The highest scores for the attributes studied were recorded for cakes spiced with boiled African nutmeg and the boiled sample was most significantly preferred (p < 0.05). This work showed that acceptable cake could be produced using the different processing methods with boiling giving better results in terms of organoleptic evaluation of the cake.},
year = {2017}
}
TY - JOUR T1 - Effect of Different Processing Methods on the Chemical Composition and Organoleptic Properties of African Nutmeg (Monodora myristica) AU - Ehirim Fidelis N. AU - Onugha Fidelis C. AU - Agomuo Jude K. Y1 - 2017/11/28 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170506.14 DO - 10.11648/j.jfns.20170506.14 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 232 EP - 235 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170506.14 AB - African Nutmeg seeds were subjected to three different processing methods to produce flour. The different processing methods were roasting, boiling, and boiling/roasting. The samples were subjected to proximate, minerals antinutrients and organoleptic evaluations using standard methods. The proximate composition is as follows protein 12.71-14.78%, Ash 2.91-3.85%, moisture 8.78-9.55%, fat 9.37-14.83%, Fiber 4.35-4.93% and carbohydrate 53.80-61.71%. The highest value for the crude protein, fiber and ash were recorded for roasted African nutmeg. The mineral composition analysed were phosphorus, iron, zinc, sodium, calcium and magnesium. All the data obtained were significantly different with the processing methods used and the control samples (raw) at p < 0.05. All the determined antinutrient (Alkaloid, oxalate, tannin and phytate) decreased with boiling. The organoleptic evaluation revealed no significant difference in appearance and texture of the raw, roasted, boiled and boiled/roasted cake spiced with African nutmeg. The highest scores for the attributes studied were recorded for cakes spiced with boiled African nutmeg and the boiled sample was most significantly preferred (p < 0.05). This work showed that acceptable cake could be produced using the different processing methods with boiling giving better results in terms of organoleptic evaluation of the cake. VL - 5 IS - 6 ER -
Information
Email: