CHOOSE YOUR CURRENCY


DEVELOPMENT OF PRODUCTS FROM SORREL (HIBISCUS SABDARIFFA) AND EVALUATION OF THEIR NUTRIENTS PHYTOCHEMICALS ANTINUTRIENTS TOXICANTS PHYSICO-CHEMICAL SENSORY AND STORAGE PROPERTIES

Amount: ₦5,000.00 |

Format: Ms Word |

1-5 chapters |



ABSTRACT

The objectives of the study were to develop products from sorrel calyces, leaves and seeds, evaluate  the  products  for  nutrients,  phytochemicals,  antinutrients,  food  toxicant,  physico- chemical,  microflora,  sensory,  storage properties  and compare  the products  produced  with existing products. Dry red sorrel calyces, leaves and seeds were used for the study. Pilot study was carried out to standardize recipe used for the formulation of the products. The products developed were jelly, cordial juice, food condiment, food seasoning and oil. Sorrel jelly and cordial juice were produced from sorrel calyx using  standardized  recipe and procedure by International jellies and preserved Association. Sorrel food condiments were produced from fermented sorrel seeds and sorrel oil was produced from sorrel seed. Sorrel food seasoning was produced from sorrel leaf. The nutrients, phytochemicals, antinutrients, food toxicant and sensory properties of the products were determined using AOAC methods. The sorrel seed oil was evaluated for  physico-chemical  properties  using standard procedures.  Similar products (grape  jelly,  black  currant  cordial  juice,  royco  food  condiment,  rosemary  seasoning  and groundnut seed oil) by flavour, colour and texture used by consumers served as control for evaluation of the products developed. The products were kept at room temperature 28±2ºC to determine the keeping qualities for sixteen (16) months. Sorrel jelly had significantly higher (p<0.05) crude protein, crude fat, ash, calcium (Ca), iron (Fe), phosphorus (P), sodium (Na), copper (Cu) and β-carotene. Sorrel jelly contained crude  protein (5.51%), Fe (15.43mg), P (30.57mg), Cu (54.00µg), ascorbate (18.10mg) and β-carotene (22.50µg). Sorrel cordial juice had significantly  higher (p<0.05)  crude  protein,  ash, Ca, Fe, P, Zn, Cu, ascorbate  and β- carotene.  The  cordial  juice  from  sorrel  calyx  had  significant  amount  of  crude  protein (18.43%), carbohydrate (68.77%), Fe (50.66mg), P (48.40mg), Cu (56.66µg), and ascorbate (36.10mg). Sorrel seasoning had significantly higher (p<0.05) fat, ash, crude fibre, Ca, P, Na, Zn,  Cu  and  Î²-carotene.  The  seasoning  from  sorrel  leaf  had significant  quantity  of crude protein (11.82%), carbohydrate (67.12%), Ca (414.00mg), P (841.66mg), ascorbate (39.53mg) and β-carotene (38.20µg). Sorrel food condiment had higher (p<0.05) protein, fat, crude fibre, P, Zn, Cu, ascorbic  acid and β-carotene.  The sorrel condiment  was rich in crude  protein (30.67%), carbohydrate (60.78%), Fe (16.70mg), P (787.34mg), ascorbate (40.27mg) and β- carotene (38.40µg). The oil had higher (p<0.05) relative density (0.916ºC), refractive index (1.475ºC), saponification value (189.00mgKOH/g),  iodine  value (103.00mg) and β-carotene (14.20µg,  respectively).   Sorrel   products   developed   contained   significant   quantities   of flavonoids. There were generally traces of cyanide and phytate except in the seasoning. Tannins were low (0.38-2.40mg) in all products except sorrel juice and royco food condiment. The sorrel products were preferred to the standard  products except sorrel oil. The products

developed  from sorrel calyces,  leaves and seeds have promising  food potentials  and  were highly acceptable. All the products had no microbial count for the 16 months storage period except for sorrel jelly, which had microbial count from the first two months (70-4 cfu /ml) and sorrel juice which had microbial count from 13 months (20-240 cfu/ml). Nutrition education programmes should be mounted in communities to disseminate information on the production of  sorrel  products  to  mothers,  young  girls  and  food  industries  for  diversification  of  the products and their uses.

CHAPTER ONE

1.0                                                      INTRODUCTION

1.1      Background to the Study

Plant foods are the most important dietary source for satisfying the nutritional needs of the  majority  of  people  in  developing  countries  due  to  their  availability,  low  cost  and acceptability. The enormous potential of some plant foods still however remain untapped.In Nigeria, some commercial foods are becoming very expensive and out of the reach of many families, particularly poor families. There is need to explore the use of some locally available, cheap and nutritious  food crops in the production  of derivable  commercial  products.  This would diversify the diet and help alleviate the malnutrition  problems experienced by many people in different parts of the country (WHO, 2008a).

Sorrel  plant  (Hibiscus  sabdariffa)  is an acid tasting  herb of the Malvaceas  family (McLean, 1973; James, 2003; Yadong, Chin, Malekian & Berh, 2005).   The plant is an annual crop  widely  grown  in  the  northern  part  of  Nigeria,  with  promising  nutritional  potential (Onyeke, 2001).   It is one of the under-exploited  food crops of  Nigeria. Sorrel plant bears edible calyces, seeds and leaves. The different parts of the  plant appear to have potentials exploitation by the food processing industry (McLean, 1973; James, 2003). Limited research has however been carried out on the development of products from the calyx, seed and leaf of the sorrel plant. Already, there is a popular drink produced from sorrel calyx which is used for entertainment  during  ceremonies.  This  drink  has  been  concentrated  to  produce  bottled carbonated juice (Karkadeh juice) and reported by McLean (1973) in Sudan.   Unsuccessful previous attempts to produce carbonated roselle drink were made by some individuals in the carbonated drink industry. The main reasons for failure were the occurrence of fermentation, precipitation and fading of the red colour intensity of the bottled drink (Saeed and Ahmed,

1972).

Globally,  many researchers  have noted the food potentials  of the different  parts  of sorrel plant (Mclean, 1973; Duke and Atchley, 1984; Nnam and Onyeke, 2003; Rich, 2004 and Yadong et al., 2005). The calyx could be processed to produce jam,  marmalade, jelly, ices, ice cream, herbal tea, wine, juice, syrup, sauces, gelatin and butter. Sorrel calyx has some medicinal uses such as the treatment of bilious attacks, decreasing the viscosity of the blood, reducing blood pressure and as diuretic for stimulating intestinal peristalsis. It can also be used to  treat  cancer,  cough,  and  scurvy  (Yadong  et  al.,2005).  The  leaves  could  be  useful  in producing curries, as vegetable in soup, eaten raw in salads, as a purée in eating rice and fish. Sorrel leaves have some medicinal uses (Duke and Atchley, 1984). It has diuretic effects and could lower temperature during fever. It acts as an emollient and sedative for digestive and kidney functions. It sooths cough and decreases the rate of absorption of alcohol (Rich, 2004). Products from the seeds are food condiments, coffee, essential oil, foofoo, porridge, animal feed, oily soups, and sauces. The seed has medicinal uses as diuretic, laxative and tonic for addressing  debility  challenges  of patients.  It may appear that no standard recipe has been evolved for the  development  of the products as novel food from the under-exploited  food crop.

1.2      Statement of the problem

The high cost of many commercial products has affected their consumption. Many low income families can not afford to use them. In Nigeria, there are many indigenous food crops that can be used as replacement of costly raw materials used in industries and also could be useful in the dietary modification and diversification programme but little or no information exists in literature about their production. Some of these plants may not have been identified and studied. Peliminary evaluation of sorrel calyx, seed and  leaf  shows that they have rich nutrient potentials and may become useful in commercial food production. The different parts of the plant have however, limited use.

A major  set back  in functionality  of sorrel  production  is the recipe  to use in  the development of those products mention by many authors. Attempts have been made  in the past to use sorrel plant in production of food but there was no recipe available. Wide spread utilization of product from sorrel plant does not grow in many part of the  country. It only grows in the Northern part of Nigeria. Again the common product produced either Zoborodo drink does not stay longer before it gets spoil and the colour fad. Diversifying the utilization of this indigenous nutritious plant through the development of new products from the different parts of the plant would provide some new value-added products into the family menu. This will improve the nutrient intake and nutritional status of the populace.

1.3      Objectives of the study

The general objective of this study was to develop products from sorrel calyx, seed and leaf  and  evaluate  the  products  for  nutrients,  phytochemical,  antinutrients,  food  toxicant, physico-chemical,  sensory and storage properties of the products and compare with existing products.

The specific objectives were to:

1.        develop recipes for the production of sorrel jelly and cordial juice;

2.        produce jelly and cordial juice from sorrel calyx; food condiment and oil from sorrel seed; and seasoning from sorrel leaf;

3.        determine the nutrients, phytochemicals,  antinutrients and food toxicant composition of the products made from sorrel calyx, seed and leaf;

4.        determine the physico-chemical properties of sorrel seed oil;

5.        assess the acceptability of the products from sorrel calyx, seed and leaf;

6.        determine the effect of storage period on microbial, coliform and mould counts of the products; and

7.        compare the products produced with existing products.

1.4      Significance of the study

The results of the study will encourage food industries to exploit the different parts of sorrel  plant  raw  materials  for  making  some  commercial  products.  This  may  make  such products more readily available and within the reach of the poor masses. The  results of the study can extend the food uses of sorrel calyx, seed and leaf as a positive step in the dietary diversification  programme. The effects of comparism of the existing products and products made  from  sorrel  plant  on  the  chemical,  sensory  and  storage  properties  will  stimulate consumers to know what they are eating.

Sorrel  plant  can  contribute  to the  economic  improvement  of  Nigeria  through  the production,  use  and  sale  of  different  food  products  from  its  calyx,  seed  and  leaf.  The development of products from sorrel calyx, seed and leaf will stimulate nutritionists and food scientists to investigate other indigenous food plants for commercial purposes. The results will provide recipes that would assist Home Economics Extension workers to demonstrate the use of  sorrel  plant  to  formulate  different  products.  It will  also  stimulate  production  of  large quantities of the plant to generate income. The information from the study may be useful to food product developers and Nutritionists as a vechile to fight against micronutrients deficient to the numerous consumers of sorrel products. The products made from the calyces, seeds and leaves can provide good health when consumed in a right quantity. Sorrel plant can contribute to upgrade the nutritional  quality of foods if more effort is geared towards their increased cultivation,  processing  and  utilization.  Adequate  processing  is  necessary  to  improve  the acceptability of the products and availability of the nutrients.



This material content is developed to serve as a GUIDE for students to conduct academic research


DEVELOPMENT OF PRODUCTS FROM SORREL (HIBISCUS SABDARIFFA) AND EVALUATION OF THEIR NUTRIENTS PHYTOCHEMICALS ANTINUTRIENTS TOXICANTS PHYSICO-CHEMICAL SENSORY AND STORAGE PROPERTIES

NOT THE TOPIC YOU ARE LOOKING FOR?



Project 4Topics Support Team Are Always (24/7) Online To Help You With Your Project

Chat Us on WhatsApp »  09132600555

DO YOU NEED CLARIFICATION? CALL OUR HELP DESK:

   09132600555 (Country Code: +234)
 
YOU CAN REACH OUR SUPPORT TEAM VIA MAIL: [email protected]


Related Project Topics :

Choose Project Department