CHEMICAL PROPERTIES OF ICE CREAM MADE FROM CISSUM POPULNEA (CISSUS GUM)

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1 Bsi n Appli Sins ISSN Hr Print: , ISSN Onlin: Vol. 2, No. 1 Sptmr, 2015 CHEMICAL PROPERTIES OF ICE CREAM MADE FROM CISSUM POPULNEA (CISSUS GUM) Ogori A. F, Tnko. S, Jogulu.J & Aph M. O 1,2,3 Frl Collg of Eution Shool of Votionl Eution P.M.B 39 Nigr Stt 4 Dprtmnt of Chmistry Frl Collg of Eution. F.C.E Zu Auj. Nigri Astrt Th us of issum populn in th proution of i rm n ompring it with stnr ontrol for its hmil proprtis wr invstigt. Th hmil rsults show tht moistur ontnt 18.5 %for smpl B, protin 4.4% for smpl C, ft vlu for smpl C n D wr 6.28% n 614% rsptivly. Vlus ompr fvorly with stnr ontrol. Ash vlu n rohyrt ontnt wr slightly similr with th ontrol smpl.this inits tht issum populn n tk th pl of itivs in th proution of i rm, n this my u to its foo vlu ompr to othr itivs,spilly holstrol in gg s wll s it ining nutrint iovilility. Kywors: Cissum gum, i rm, physiohmil,ingrint. Bkgroun to th Stuy Th history of i rm woul not lgnry without th mntion of th Itlins mropolo, th rnown Itlin xplorr who h spnt 17 yrs in hin in th th lttr prt of th 13 ntury. Unsustntit lims tht h h isovr som sort of rip for milk-s i prout uring his tim thr. It ws not, th howvr until th 17 ntury tht th mor fmilir pprn of th i rm w rogniz toy gn to mrg. -rsrh-onsortium-journls/intl-jrnl-of-innovtiv-rsrh-in-th-si-ppli-si-vol2-no1-spt

2 Aoring to Gorom (2005), i rm is frozn srt usully m from iry prouts suh s milk n rm oftn omin with fruits on othr ingrints n vours. Most vritis r supr lthough som r m with othr swtnrs. In som ss rti il vorings n olourings r us in ition to, or inst of th nturl ingrints. Th mixtur of hosn ingrint is stirr slowly whil ooling in orr to inorport ir n to prvnt lrg rystls from forming. I rm is ompris of mixtur of ir wtr, milk ft or non iry fts, milk solis not ft (MSNF) swtnrs, stilizrs, mulsi r n vours. I rm hs high onntrtion of MSNF, whih is 34-36% milk protin whn otin from tritionl sour thus giving i rm protin ontnt of % y wight. Th milk protin ontin in i rm is of xllnt iologil vlu, us thy ontin ll th ssntil mino is. Milk protins r importnt sour of tryptophn n r spilly rih in lysin. Th ft ontnt, milk ft onsists minly of triylglyris of ftty is, 98.8% on wight sis. Glyosis r ompouns in whih on, two or thr ftty n moluls r link y str ons with th trihyri lohol glyrol mono,i-n triylglyris ontin on or two n thr ftty is, rsptivly milk ft is highly omplx, ontining lmost 400 ftty is. Crohyrt inlu strh, xtrin, llulos, supr, ptin's, gums n rlt sustn. Crohyrt srvs s sour of ht n nrgy in th oy. Thy r rokn own to simpl sugr unr th tion of spi nzyms srt into th igstiv trt n th prinipl n prout is gluos.. Th minrl ontnt of i rm r mong th rihst sours of lium. Th minrl ontnt of i rm rivs lmost ntirly from th MSNF n is thrfor foun in proportion to th ontnt of MSNF whih n rng from out 6 to 14% lthough it is normlly mor lik 9-11%. Lik milk, i rm is n importnt sour of svrl vitmins, th ontnt pning primrily on how muh milk soli is ontin n th wight of srving. Th high pltility of i rm is n importnt ftor in hoi of it is foo. Chwing is not rquir with most vours, n smooth vlvty txtur sooths th plts, it's olnss mks it spilly sirl uring hot wthr. Digstiility is gnrlly high. Th xption n with th ltos mlsoring iniviuls. Thus i rm is n il foo for tims whn othr foos o not ppl. Not othr foo ontriuts so muh s i rm. Proximt omposition nlysis of Cissum Populn show tht it is vry rih in rohyrt (43.7 to 48.1g/100g). Th minrl omposition of Cissum Poluln init tht it is vry goo sour of minrl with high lvl of potssium (>1000mg/100g). Othr lmnts prsnt in ppril quntitis r lium (821 to 905mg/100g). Mgnsium ( mg/100g) n phosphorus (203 to

3 mg/100g) Soly t l (2012). I rm is lov not just y kis n tns ut most ults too. I rm is vry populr spilly uring summr whn it is supr hot. Bus of its high mn, th rt of mking i rm t th omfort of our homs is now fst oming trn n tht is m possil us of our morn thnology. Tht is why i rms r now vill in iffrnt vours n styls for nyon who n rt thir own vours t hom. I rm hs n sour of joy to othr kis thy fl lov whn vr i rm is rought to thm y thir prnts. Som popl us i rm to stlish rltionship it givs room for popl to los n forgt thir s movmnts. Bnqut n Dry (1974), Hung (2008) si tht som popl r llrgi to gg u to th high ontnt of holstrol forming sustns in gg. Th rsrh fous on i rm from issum populns (issum gum) s wt ingrint. Mtrils Colltion of mtril ths of plnt issus populn wr twn my n Jun 2014 from nry villg ll Slk. Th plnt ws not populrly known y popl. Mtrils lik mulsi r n th vnill vor wr purhs hr in Kontgor mrkt suh s, iing sugr, skimm milk n slt n mulsi r. Smpl Prprtion Smpl A1 (ontrol) in mium pn, ht up th milk, sugr n slt. 6% gg yolks mixtur, 70% skimm milk, 9 % iing sugr, 9% vnill vor, 6% liqui mulsi r n pinh of slt to tst. Bt th 6% ggs for out minuts until it rings out fom. Pk th fom in sprt pn o th sm until ll gg mixtur wr ollt. Aftr ollting th fom from th gg liqui, thn 9% of iing sugr, mulsi r, vnill, pinh of slt n thn ht milk for sugr mixtur togthr. Mix for out 5 minuts until sir txtur is otin thn llow it to sttl own n frz. Smpl A xtrt your issum populn gum using hot wtr xtrtion n 12% issum populn into sprt mium pn. Bt to ru th thiknss, 9 % iing sugr into th issum gum stir for out v minuts, thn 70% skimm milk, 9%vnill n pinh of slt to tst. Mix ll ingrints for out 5-10 minuts thn llow sttling n frz. Smpl B. In mium pn ht up togthr for 5 minuts 6% gg mixtur, 9 % issum gum, 70 % skimm milk, 3 %vnill,3 % mulsi r pinh of slt to tst n 9 %iing sugr. Bt ggs for minuts until it foms. Pk th fom in sprt pn o so ll through until you ollt ll. Bt issum gum for 5 minuts to ru th thiknss thn th two mixturs togthr, gg n th issum gum 45

4 mixtur. Mix th two mixturs n your iing sugr n thn ht with milk, sugr n slt togthr gin on stirring for 2 minuts for ing your iing sugr vnill vor, pinh of slt n mulsi r, stir to sir txtur. Allow to sttl n frz. Smpl C in mium pn ht up th skimm milk, sugr n slt. Bt 5% gg yolk mixtur, 10 % issum gum. Thn your 9 % of iing sugr, 70 % of skimm milk, 3 % vnill vor, 3 % of mulsi r n pinh of slt to tst. Mix up toughr for 5 minuts llow th mix to sttl own thn frz. Smpl D. Ligui Extrt of issum populn gum using hot wtr. Msur t lst 15 % of issum gum in sprt mium pn, t your issum populn gum to ru its thiknss, msur 9% of iing sugr mix with th issum populn stir for out 5 minuts, thn 70%milk, 6% vnill vor n slt to tst. Mix up togthr until sir txtur is otin. Smpl E.Extrt your issum populn gum using hot wtr, 9 % of issum populn gum n t it to ru its thiknss. An 9 % of iing sugr mix for out 5-10 minut, thn 70 % of milk, 6 % of vnill vor, 6 % of mulsi r n pinh of slt to tst mix togthr until sir txtur is otin. Mthoology Th pproximt vlu ws otin through nlysis t frl univrsity of thnology Minn, prtmnt of foo sin lortory. Mthos for moistur ontnt, ru protin, r, ft ontnt, sh n rohyrt vlus wr otin y (AOAC 2000) mthos. Th ovrrun wr lult from iffrn in trms of ris lvl of i rm ftr frzing from th rst y. Thus totl ovr run = Ris lvl in y 1 Ris lvl in y 2 Rsults Tl 1. Ovrrun of prpr i rm mix smpls Smpls Dy 1 Dy 2 Totl Ovrrun Control 2CM 0.5CM 1.25CM A 1.3CM 0.2CM 0.75CM B 2.2CM 0.3CM 1.25CM C 1.9CM 0.4CM 1.15CM D 2.4CM 0.5CM 1.45CM E 2.CM 0.3CM 1.2CM kys Intrntionl Journl of Innovtiv Rsrh in Thnology, 46

5 1 A Control = 70%Milk,9 % gg mixtur,9 % iing sugr 9% mulsi r 9 % vnill pinh of slt to tst. A =12%Cissus populn,9% iing sugr 70% skimm milk 9% vnill vor n pinh of slt to tst. B=6%Egg ligui, 9% issum populn 70%skimm milk 3%vnills,3%mulsi r,pinh of slt to tst n 9%iing sugr. C =5%Egg ligui 10% issum populn 70%skimm milk 3% vnill, 3 % mulsi r pinh of slt to tst n 9% iing sugr. D =15% gum of Cissum populn 9 % iing sugr 70%skimm milk 6% vnill vor n pinh f slt to tst. E = 9%Iing sugr 9% issusm populn 6% mulsi r,70%skimm milk 3% vnill vour3 n pinh of slt to tst. Chmil Composition of Cissum Populn I Crm Bln Tl 2 Moistur ontnt Protin Control A B C D E F Ft Ash f Crohyrt g Mn vlus rrying similr suprsripts r not signi ntly iffrnt t 0,05 signi nt lvl. 1 A Control = 70%Milk,9 % gg mixtur,9 % iing sugr 9% mulsi r 9 % vnill pinh of slt to tst. A =12%Cissus populn,9% iing sugr 70% skimm milk 9% vnill vor n pinh of slt to tst. 47

6 B=6%Egg ligui, 9% issum populn 70%skimm milk 3%vnills,3%mulsi r,pinh of slt to tst n 9%iing sugr. C =5%Egg ligui 10% issum populn 70%skimm milk 3% vnill, 3 % mulsi r pinh of slt to tst n 9% iing sugr. D =15% gum of Cissum populn 9 % iing sugr 70%skimm milk 6% vnill vor n pinh f slt to tst. E = 9%Iing sugr 9% issusm populn 6% mulsi r,70%skimm milk 3% vnill vour3 n pinh of slt to tst Disussion Tl on ov show th ovrrun of issus populn i rm lns. Smpl D (1.45m) hv th highst vlu ovrrun follow y smpl B.Smpl E n A h th lst vlus ompr to th ontrol of 1.25 mn vlu. Th vntg hr of smpl D oul u to ltnt mulsifying ility of issum populn.th low vlu in smpl B n E my us of hmil intrtion not llowing th omplt intrtion to hv rsult in swll ility of th mixturs Eog t l (2005) or oul th quntity of th msurmnt of th smpls. Tl two ov show th hmil omposition of issum populn i rm lns. Th moistur ontnt of smpl B wr highr t 18.77% n smpl A h 13.79% mn moistur ontnt lowr mong othr smpls this is n inition tht issum populn os not in wtr proprly lik hn h lot of loosly oun wtr hn oul hv storg prolm. Howvr th moistur ontnt of D whih 14.33% grs with Brum's vnill i rm of 14%moistur ontnt. Control hs th highst vlu of protin of 15% ompr to othr smpls, it is highr us it ontins ll th nssry i rm ingrints.4.43% n 4.00% of smpl D n E hv goo protin vlu. Th isprity my u to it hlting strngth on th mixtur ginst it phoi tnnis for wtr. Th why's low vnill i rm hs protin ontnts of 4.0% whih grs with protin omposition of issum populn i rm ln of 4.0% in smpl D n E Bryr's vnill i rm ft ontnt is 4.0% whih gr with ll th smpls ut is gr with th ontrol of n lowr in vlu mn prntg. Th prpr smpl from mixtur of issum gum oul potntilly goo for os n popl hving fs with holstrol its. 48

7 Th issum populn i rm ln show sh ontnt in h of th smpls hving highr sh vlus ompr to th ontrol. This is n inition tht i rm m from issum gum oul goo roughg n oul hlp inigstion in hilrn. Ths vlus lso init minrliztion of th prout Th rohyrt vlu of smpl D n C show fvorly ginst th ontrol smpl. Aition of issum gum inits ns nrgy foo in i rm m from issum populn ttr it for growing infnts sin protin, vitmins n minrl oul mtoliz sily. Conlusion Bs on th nings of this stuy it n onlu tht th us of issum populn in th proution of i rm n to it hmil rihnss. Th us of issum populn in th proution of i rm is of grt importn hmilly us it oul us rution in xpns, tim wstg, n improv onomis of sl in i rms proution, s wll s mhining n vn nutritionl ution my hiv. Rfrns AOAC (2000), Of il Mtho of Anlysis17th Eition. Wshington D.C : Assoition of Of il Mtho of Anlysis Bouqut, A. & Dry, M. (1974 ), Plnts Mits L ot Divoir. Trvux Doumnts No32, Orstom, Pirs, Frn. Eog, H.O. Okwu, D.E & Mi, B. O. (2005), Photohmil Constitunt of som Nigri Mil Plnts Afri J. Biothnology, 4: th Gorom, M.W. (2005), Prsptivs in Nutrition. 5 Eition..NY: Pulishr. Hung, T. H. (2008), Erly uss of Soyns I Chins History. Ch-ny Siy mintz Univrsity of Illinois Prss Soly, M.O. & Chukwum, E. C. (2012), Qulittiv Photohmil Pro l of th lvs of Cissus Populn Guill & pr. (Vit) n Importnt Mil Plnt in Cntrl Nigri. Arh. Appl. Si. Rs, 4 (1):