Effect of Drying on the Physicochemical Properties of Ready-To-Cook Ogbono Mix (Irvingia gabonensis)

Abstract

Ogbono (Irvingia gabonensis) seeds were dried in the laboratory using different drying methods. Ready – to – cook Irvingia gabonensis mixes were prepared by mixing with dried crayfish, stockfish, pepper, bitter leaf andlocal spices. The physicochemical and sensory properties of ready – to – cook Irvingia gabonensis mixes were evaluated. The proximate composition (g/100g sample) of the mixes revealed protein; 7.17, 7.51, 7.28 and 7.32; ash 0.6, 0.8, 0.6, and 0.9; carbohydrate 3.47, 3.46, 3.49 and 3.47; crude fibre 2.5, 2.0, 2.6 and 2.4; moisture content 6.0, 6.0, 7.5 and 8.0; and fat 71.14, 70.95, 71.09 and 71.12 for tray dried, oven dried, sun dried and fresh mixes respectively. The functional properties showed that the oven dried mixes was significantly higher in water absorption capacity (675% g/g) than fresh and other dried mixes. The sensory evaluation conducted on cooked mixes revealed that tray dried Irvingia gabonensis mix was significantly (P ? 0.05) superior in drawability and overall acceptability to other dried and fresh mixes. Tray drying at 60⁰C is recommended for drying Irvingia gabonensis seeds to produce ready – to – cook mix.

Keywords: Irvingia gabonensis, Physicochemical, sensory properties, ready-to-cook oghono.