Physiochemical Properties of Two Commonly Eaten Nigeria Salads (Pentaclethra Macrophylla Benth and Gnethun Africanum)

Abstract

This paper assesses the physiochemical properties of two commonly eaten Nigeria salads. The ingredients were purchase from a local market in Idah, Idah local government of Kogi State, Nigeria, West Africa. The two salads were prepared under good hygienic conditions in an established laboratory and served to a panel of one-hundred untrained judges randomly selected from staff and students of federal polytechnic Idah community were used for the sensory evaluation. Both salads were evaluated for sensory properties, proximate composition, functional, some vitamin and some mineral elements. The result showed that moisture and fat content ranges from 58.7 – 61.4 (48.5% - 51.5%) and 8.4 – 14.4 (36.8% - 63.2%) respectively. Oil and water capacities ranges from 18.4 – 30.4 (37.7% - 63.3%) and 15.6 – 20.3 (43.5% - 56.5%) respectively. whereas zinc and calcium ranges from 0.6 – 0.6 (50% - 50%) and 0.33 – 0.4 (42.9% - 57.1%) respectively. The vitamin content of both dishes with the mean % value of 2.3(59% vit A), 89 (50% vit E), 0.38(50% vit B₁₂), 0..66(58.3% vit D) and 0.57(50% vit K) respectively. The result of the sensory evaluation carried out revealed that there were no significant differences (P>0.05) in terms of appearance, flavour, aroma, presentation and creativity. Both dishes were generally acceptable to the panellists/ consumers. The study concludes that both dishes were nutritionally balance indicating that both dishes can be popularized and served in homes and hospitality industries (hotels, restaurants, guest houses, fast food outlets etc.) in and outside Nigeria.

Keywords: salad, dishes, hospitality, nutritionally, Balance.