FLAVOUR EXTRACTION FROM MONODORA MYRISTICA AND TETRAPLEURA TETRAPTERA AND PRODUCTION OF FLAVOURED POPCORN FROM THE EXTRACT

Abstract

Monodora myristica and Tetrapleura tetraptera are cherished in many Nigerian dishes. However, these spices are still of low industrial and commercial value, hence the need to incorporate them into new food products. The ground samples of both spices were evaluated for proximate composition and sugar concentrations (Sucrose, fructose, and glucose) of T.tetraptera. The proximate composition of M.myristica, was found to be 3.48±0.01% moisture, 4.52±0.07% ash, 47.09±0.33% fat, 8.38±0.09% crude fibre, 27.57±0.10% crude protein, and 8.96±0.02% carbohydrate corresponding values for T.tetraptera were found to be 6.0±0.02% moisture, 4.90±0.03% ash, 24.33±0.05% fat, 3.30±0.12% crude fibre, 18.69±0.19% crude protein, and 42.78±0.01% carbohydrate. The T.tetraptera was also found to have appreciable concentrations of the sucrose, fructose and glucose sugars. The relative abundance of oil, hence, essential oil, justifies the use of the spices as sources of flavourings. Both ground spice samples were extracted separately with water and ethanol. The flavour extracts were used to season popcorn and the acceptability evaluated using sugar flavoured popcorn as control. The water extracts of both spices were preferred compared to their ethanol extracts. The results obtained confirm that flavouring agents can be derived from M.myristica and T.tetraptera for industrial and commercial use.

Keywords: Proximate, Spices, Sugar, extract, flavor, popcorn


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