Volume 5, Issue 1, March 2020, Page: 6-11
Microbiological and Sensory Quality of Saponified Dishes (Otong) from Ash Solutions of Oil Palm (E. guineensis) Bunches and Unripe Plantain (M. paradisica) Peels
Ntukidem Victor Edet, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Edima-Nyah Anne Peter, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Udo Ifiok Ikpeme, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Received: Jan. 11, 2020;       Accepted: Jan. 27, 2020;       Published: Feb. 18, 2020
DOI: 10.11648/j.ijfsb.20200501.12      View  493      Downloads  168
This study investigated the microbiological quality and sensory properties of saponified dishes (otong) prepared with unripe plantain peel and empty palm bunch ash solutions. Dried unripe plantain peels and palm bunches were incinerated using open pan (charring) and muffle furnace combustion methods. Commercially acquired potash was used as a control. The usage of these peels and palm bunches, as an alternative to limestone was to reduce the heavy dependence on this synthetic bicarbonate and limestone. Instant emulsion (otong) was prepared from the resulting alkaline solutions from the waste resources with palm oil. Commercial alkaline solution (potash) served as control. The formulated instant emulsions (otong) were analyzed for microbiological and sensory properties. The microbial populations of all the samples ranged from 1.0×103-3.0×105cfu/mg for bacteria and 1.3×103-8.6×105cfu/mg for fungi. Total of fourteen microorganisms comprising of four bacterial and eight fungal species were isolated from the raw oil and the formulated emulsions. Semi-trained panelists made up of 20 persons scored the emulsions (otong) when used for the preparation of goat head delicacy (Isiewu) on a nine-point hedonic scale for appearance, taste, flavor, smoothness and general acceptability. Results indicated significant acceptance (P<0.05) for otong prepared from the laboratory ash extracts while the one made with limestone extract (potash) was scored least accepted by the panelists (P<0.05).
Saponification, Formulation, Potash, Palm Bunches, Plantain Peel, Emulsion
To cite this article
Ntukidem Victor Edet, Edima-Nyah Anne Peter, Udo Ifiok Ikpeme, Microbiological and Sensory Quality of Saponified Dishes (Otong) from Ash Solutions of Oil Palm (E. guineensis) Bunches and Unripe Plantain (M. paradisica) Peels, International Journal of Food Science and Biotechnology. Vol. 5, No. 1, 2020, pp. 6-11. doi: 10.11648/j.ijfsb.20200501.12
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This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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