Physicochemical and sensory characteristics of fermented seeds of Prosopis africana
Ethiopian Journal of Environmental Studies and Management
The Idoma people of Benue State, Nigeria use fermented seeds of Prosopis africana (locally known as okpehe) as food condiment. It was produced in the laboratory by simulating the traditional method and using starter cultures of Bacillus subtilis and Bacillus licheniformis. It was preserved for 14 weeks using different treatments: sun drying, oven drying, refrigerating, freezing, smoking, salting (5%, 10%, 15% and 20%), oven drying plus salting (5%).The aim of this study was to evaluate the
... o evaluate the physicochemical and sensory characteristics of the Okpehe samples during preservation. The pH increased significantly (6.53 -7.46) while the crude protein (43.97% -42.81%), total ash (4.13% -3.88%), crude fiber (4.02% -3.40%) and moisture content (12.76% -6.06%) decreased significantly (p < 0.05) as the storage period increased. At the end of the storage period, the salted and oven dried Okpehe had the highest protein content of 43.64% whilst the refrigerated Okpehe had the least (42.81%). The sensory analysis revealed that the refrigerated samples were most preferred by the panelists in terms of colour with a score of 8.01. Smoking was rated highest in terms of aroma with a score of 7.68 while the sample with 5% salt and oven dried was most preferred in terms of general acceptability with a score of 7.61. It can be inferred from this study that Okpehe could be best preserved by combining salting (5%) with oven drying at 60 °C.