PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF MEAT ANALOGUE FROM BLENDS OF PLANT PROTEIN SOURCES OF BAMBARA NUT AND AFRICAN BREADFRUIT SEEDS

PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF MEAT ANALOGUE FROM BLENDS OF PLANT PROTEIN SOURCES OF BAMBARA NUT AND AFRICAN BREADFRUIT SEEDS Adedokun 1, I. I., Onyeneke 2, E. N., Nwokeke 1, B. C., Obiloma 3, A. and Obonna 3, P. C. 1 Department of Food Science and Technoloy, Imo State Polytechnic Umuawo, Imo State. 2 Department of Nutrition and Dietetics, Imo University Owerri, Imo State. 3 Department of Nutrition and Dietetics, Imo State Polytechnic Umuawo, Imo State. Correspondin author email: ishola66@yahoo.com, +2348038314240 ABSTRACT Evaluation of proximate composition and sensory properties of meat analoue blends from Bambara nut flour, protein isolate and fermented African breadfruit flour was carried out. Flour and protein isolate was prepared from Bambara nut while fermented flour was produced from African breadfruit seeds. Composite meat analoue was formulated from mixture of Bambara nut flour and fermented African breadfruit seeds flour, also, mixture of Bambara nut protein isolate and fermented African breadfruit flour. Different proportions; of 50:50, 60:40 and 40:60 of Bambara nut and African breadfruit were used. Other inredients such as wheat flour, salt, meat flavour, lecithin, pepper, onion, and seasonin aent remained constant in all the samples of meat analoue. Control samples of meat analoue from 100 of Bambara nut flour, Bambara nut protein isolate and fermented African breadfruit seeds flour was produced. Samples were subjected to proximate composition and sensory properties evaluation. Data obtained from each analysis was analyzed statistically. Results showed that proximate composition of samples were not the same but sinificant different (p<0.05). Moisture content 10.9 to 11.6 of samples made from blend of Bambara nut and fermented African breadfruit flour were slihtly hiher than 10.2 to 11.4 found on samples produced from Bambara nut protein isolate and fermented African breadfruit flour blend. Protein content 36.4 of control sample prepared from 100 Bambara nut protein isolate was the hihest; but protein content of experimental samples raned from 20.0 to 34.3. Fat content of samples produced from incorporated Bambara nut flour raned from 6.85 to 7.34 while samples from Bambara nut protein isolate inclusion raned between 5.0 and 6.0 but control sample A of 100 Bambara nut flour meat analoue have 8.1 hihest fat content. Ash content of meat analoue samples raned from 2.1 to 3.5 and crude fibre 3.11 of sample from 100 Bambara nut flour was the hihest while 0.1 was the least fibre found on sample from 100 Bambara nut protein isolate. The total carbohydrate content of meat analoue samples raned from 45.86 to 57.03. Mean scores of sensory attributes were not the same however sinificantly different (p<0.05). Generally mean scores 8.22 to 8.54 for overall acceptability of samples produced from Bambara nut flour substitution were hiher than mean scores 6.80 to 7.50 of samples from 40 to 60 Bambara nut protein isolate. Keywords: Meat analoue, Bambara nut flour, African breadfruit, proximate composition, sensory attributes INTRODUCTON Recent developments in human nutrition concerns sourcin for cheap and available protein foods. This becomes necessary as animal protein is more expensive and beyond the reach of many low-income earners in the developin countries. Aain, the demand for protein in diet lobally is increasin and so more food protein is required from both conventional and new protein sources (Abdel Rahman et al., 2011). Meat protein substitution with veetable protein as a meat analoue (substitute) in human diet has been an alternative. Meat analoue, also called a meat substitute is enerally understood to mean a processed food product that looks and tastes like meat, made from non- meats sources, sometimes without dairy products. Meat analoues are food products that are made to have similar texture, color, taste and form as meat (Oluba, 2005). This product is considered healthier because it has less fatty acid which is beneficial health wise in reducin hih level of cholesterol in the blood and subsequently incidence of cardiovascular disease (Isibor, 2010; Oluba, 2005). The market for meat analoue include veetarian, health conscious non-veetarians, lactose intolerant individual and those on protein restricted nutritional challenes (Buddhist, 2008; Patent, 2008). The nutritional value and texture of the product, is similar to real meat it is often boiled, baked, or roasted and eaten as snacks without addin it to soup, as it is a ood source of enery. Meat analoues are enerally a ood source of hih-quality protein, providin some of all the essential amino acids. Althouh the protein sources of meat analoues may not have similar vitamin and mineral content as meat, they are often fortified with the micronutrients that they are lackin (Hurley and Liebman, 2006).Total amounts of protein will vary amon products and brands (Hurley and Liebman, 2006). In most conventional production of meat analoue, soy, wheat luten, beans, and/or nuts are used as the main protein source, while other inredients are added to impact meatlike texture and taste (Olaofe et al., 1998). Meat analoue can replace many of the animal protein derivatives such as hamburer, steak, chicken, hot dos, sausae etc. Some of the more-recent meat analoues include textured veetable protein (TVP) which is a dry bulk commodity derived from soy, soy concentrate, quorn, and defatted peanut flour to replace meat. Textured veetable protein is produced more than any other meat analoue in most Western or developed countries of the world. But little or no attention has been iven to many under-utilized plant protein sources more importantly leumes with exception of soybean in developin countries where there is threat of protein malnutrition and food insecurity. NJAFE VOL. 13 No. 4, 2017 98

Bambara nut (Vina subterranea) is one of the under-utilized leumes with hiher nutritional value well produced in Africa. It is an indienous African crop which serves as an important source of protein in the diets of a lare percentae of the population in Africa, particularly to poorer people who cannot afford expensive animal protein, by bein amon the least expensive, most easily stored and most easily transported non-processed protein sources for rural and urban dwellers (Abdel Rahman et al., 2011). Treculia africana African bread fruit is an important food crop in Nieria, hihly nutritious when adequately processed (Oyetayo and Omenwa, 2006). African bread fruits are rich in protein, carbohydrate, fat, vitamins and minerals. Likewise other Leumes, African bread fruits are rich in B-roup vitamins such as thiamin, ascorbic acid, niacin, riboflavin and pyridoxine. It is also a rich source of Omea-3 and Omea-6 fatty acids. The amino acid profile of African bread fruit is characterized by low concentration of sulphur amino acids such as methionine, tryptophan and cysteine but has hih content of lysine, arinine and histidine (Okorie, 2013). The need to increase utilization of Bambara nut for food formulation and diet preparation cannot be over emphasized. This study was aimed to evaluate the nutrient content and consumers acceptability of meat analoues developed from different from Bambara nut products. MATERIALS AND METHODS Materials Bambaranut, African breadfruit seeds, wheat flour, salt, meat flavour, lecithin, pepper, onion, and seasonin aent were purchased from Relief market Owerri, Imo State. Production of Bambara nut flour Two kilorams (2.0 k) of the seeds Bambara nut were cleaned and sorted to remove forein matters or dirt. The seeds were soaked in portable water at 1:3w/v at 33+3 o C for 12-24h. The seeds were dehulled manually and blanched at 65 o C for 30min, then allowed to drain-off excess water. The dehulled seeds were oven dried at 110 o C until liht brown appearance was achieved, then milled usin hammer mill and sieved throuh 120µm sieve aperture. The fine flour particle obtained was packaed in an air-tiht polyethylene ba for further use. Preparation of traditional Bambara nut protein concentrates The method described by Peisker (2001) was modified for the preparation of traditional protein isolate from Bambaranut. Two kilorams (2.0k) of Bambara nut seeds were sorted by winnowin to remove forein particles and visual screenin off damaed seeds. The cleaned seeds were soaked in portable water of 0.1 sodium metabisulphite (NaHSO 3) for 12h and dehulled manually to remove the seed coat. Dehulled Bambara nut seeds were blanched at 65 o C for 30min then allowed to drain off excess water and dried in a cabinet dryer until 12 o C moisture was obtained. The Bambara nut seeds were milled and sieved throuh 120µm sieve aperture to obtained Bambara nut flour with 120µm particle size. Crude fat was removed from Bambara nut flour usin soxhlet extraction method with n hexane as solvent. Excess n-hexane in the flour was evaporated at 68 o C. The flour was added into hot water (65-70 o C) containin 0.1N NaOH, lime and ammonia (ph 7.0 to 7.5) and stirred stirrin continuously for 45min. After 45min of reaction, the mixture was centrifue at 1100rpm for 20min. The protein was precipitated at ph 4.5 usin 1N HCl. The precipitate was washed with excess water to adjust the ph at 7.5 with 0.1N NaOH and lime. Resultant slurry was treated with 45 aqueous alcohol. Excess water was drained off and dried usin cabinet dryer, cooled and milled into powder and packaed in polyethylene ba for further use. Preparation of fermented African breadfruit meal The procedure described by Uwu and Oranye (2006) was modified for the preparation of fermented African breadfruit meal. Two kilorams (2.0k) of African breadfruit were cleaned and sorted from forein matters. The seeds were soaked in portable water at 1:3w/v at 33+3 o C for 24h. The seeds were dehulled manually and blanched at 65 o C for 30min, then rounded into mash. The African breadfruit seeds mash was fermented with addition of lactobacillus starter culture for period of 24h. Fermented mash was hot air oven dried at 75 o C until 10 moisture was achieved, then milled and sieved throuh 120µm sieve aperture. The fine flour particle obtained was packaed in an air-tiht polyethylene ba for further use. Formulation of meat analoue pre-mix Bambara nut meal, Bambara nut protein isolate and fermented African breadfruit seeds meal were mixed at different proportions as shown in Table 1. Production of meat analoue Meat analoue pre-mix blends (Table 1) were added with equal amount of inredients such as chopped onion (1.0), rounded pepper (1.0), salt (pinches), lecithin (1.0), meat flavour (5.0) and seasonin aent (2.0). Each mixture was homoenized at 1100rpm for 10min usin Kenwood mixer (model: W550G). Warm water was introduced in drops until a required paste texture was obtained. The mix paste was moulded into rectanular at 50mm thickness, then lazed with whisk e white and baked in an oven at 170-180 o C for 20-30min. The baked meat analoue samples were cooled and packaed in an air-tiht polyethylene ba for further evaluation. Sensory evaluation The method described by Iwe (2002) was used. Twenty (20) panellists randomly selected from the staff of the Imo State Polytechnic Umuawo were used for the evaluation. Scorin sheet of nine point-hedonic scale ranin from one (1) point for extremely dislike to nine (9) point for extremely like was used to evaluate the colour, aroma, taste, texture and overall acceptability of the samples. NJAFE VOL. 13 No. 4, 2017 99

Statistical analysis Data obtained was analyzed statistically for mean and standard deviation, analysis of variance and turkey test for mean separation usin Statistical Packae for Social Science (SPSS) version 20.0 Inc. USA software. Table 1: Formulation of meat analoue pre-mix blends Meat analoue pre-mix Proportion of Bambara Bambara nut Fermented African Wheat luten blend blendin nut flour protein isolate breadfruit Blend-A 50:50 250-250 30 Blend-B 60:40 300-200 30 Blend-C 40:60 200-300 30 Blend-D 50:50-250 250 30 Blend-E 60:40-300 200 30 Blend-F 40:60-200 300 30 Control-A 100 500 - - 30 Control-B 100-500 - 30 Control-C 100 - - 500 30 RESULTS AND DISCUSSION Proximate composition of meat analoue Proximate composition of meat analoue samples from plant protein sources of Bambara nut and fermented African breadfruit was presented in Table 2. There was sinificant difference (p<0.05) in mean values of all the parameters of samples evaluated. The moisture content of samples was slihtly above 10 moisture content recommended for shelf-life of staple foodstuffs (IITA/SON, 2005). Moisture content of 10.9 to 11.6 was found on meat analoue from mixed Bambara nut flour and fermented African breadfruit flour, while 10.28 to 11.4 was found on meat analoue from blends of Bambara nut protein isolate and fermented African breadfruit flour. Moisture content of control samples of meat analoue raned from 11.2 to 11.4. The variation in moisture content of meat analoue could be attributed to bakin temperature and time combination used. However the moisture content found in this work was similar to moisture content reported in literature (Adebowale et al., 2014; Rolfe et al., 2001) but reatly lower than 66.5 to 67.0 of veetarian bean spread meat analoue (Kirse and Karklina, 2013). But moisture content found in this work suests hiher shelf-life (Rolfe et al., 2001). Protein content of the meat analoue blends were not the same (p<0.05). Blends (A, B, C) havin 20.0 to 23.8 protein content were slihtly lower than 30.1 to 34.3 of blend samples (D, E,F) from Bambara nut protein isolate and fermented African breadfruit flour. Amon the control samples, 36.4 protein of sample produced from 100 Bambara nut protein isolate hiher than 24.6 and 18.0 of samples from 100 fermented African breadfruit flour and Bambara nut flour respectively. The indication from this result implied that nutritional quality of the plant protein sources are not the same. Also, that protein isolate from Bambara nut have hiher quantity of protein than its flour and fermented African breadfruit flour. Previous researches presented different report on proximate composition of meat analoue (Joshi and Satish, 2015; Okafor et al., 2014, Adeowale et al., 2014; Abdel Rahman et al., 2011; Tijhuis et al., 2011). Joshi and Satish (2015) stated that the nutritional value of meat products is mainly due to their hih bioloical values of proteins, therefore, hih protein content found on these samples provides nutritionally dietary source of protein needed for normal rowth and maintenance of body tissues. Fat content of 6.9 to 7.3 was found on meat analoue samples from Bambara nut flour and fermented African breadfruit which were hiher than 5.01 to 5.66 of fat content of samples from blends of protein isolate of Bambara nut and fermented African breadfruit. Control samples have 8.11, 3.02 and 6.26 fat content of 100 Bambara nut flour, Bambara nut protein isolate and fermented African breadfruit respectively. The difference amon the fat content of meat analoue could be attributed to chemical composition of raw materials and effect of blendin proportions used. However, the result areed with findins reported by Abdel Rahman et al., (2011); Tijhuis et al., (2011). Ash content is a measure of minerals content of food. The ash content raned from 2.1 of 100 Bambara nut protein isolate meat analoue to 3.5 of 100 fermented African breadfruit meat analoue. The hih content of ash found in this work implied that the samples will supply the body with dietary mineral elements. In addition the crude fibre of samples raned from 0.1 to 3.1 and total carbohydrate was between 45.9 and 57.0. Hih carbohydrate content of the meat analoue samples will provides body with hih calorie. Sensory evaluation Sensory attributes of meat analoue samples was presented in Table 3. Scores of sensory attributes of meat analoue were not the same (p<0.05). Blends of Bambara nut flour and fermented African breadfruit had 7.82, 7.57 and 7.50 which were hiher than 6.70, 6.40 and 6.20 of meat analoue from Bambara nut protein isolate and fermented African breadfruit flour. Mean scores for colour of the control samples raned 6.0 to 7.0. These variation found on colour of meat analoue could be attributed to brownin reaction caused by chemical reaction NJAFE VOL. 13 No. 4, 2017 100

durin bakin process. Also the mean scores 8.0 to 8.45 for aroma, 7.30 to 7.60 for taste, 7.0 to 7.42 texture and 8.22 to 8.54 for overall acceptability of meat analoue from Bambara nut and fermented African breadfruit flour were hiher than 6.20 to 6.90 for aroma, 6.40 to 6.90 for taste, 6.0 to 6.80 for texture and 6.80 to 7.50 for overall acceptability of meat analoue from Bambara nut protein isolate and fermented African breadfruit flour blends. Indication from the results implied that nature and chemical composition of raw materials and as well as methods of formulation have effect on the sensory attributes of the finished product. CONCLUSION Meat analoue sample blends showed sinificant difference (p<0.05) in their proximate composition and sensory properties. This an indication that nutritional quality o plant protein sources are not the same, however, hih protein content found on samples provides nutritionally dietary source of protein for normal rowth and maintenance of body tissues. Table 2: Proximate composition of meat analoue from blends of Bambara nut and African breadfruit seeds Moisture content Protein Crude fat Ash Crude fibre Total carbohydrate Blend-A 11.6a 21.1 7.1b 3.2b 3.0b 54.1c Blend-B 11.2d 20.0h 7.3b 3.0bc 3.0b 55.5b Blend-C 10.9e 23.8f 6.9c 3.1b 2.8c 52.6d Blend-D 11.4c 31.5c 5.7e 2.6cd 2.2f 46.7 Blend-E 10.3 34.3b 5.0f 2.6d 2.0 45.9h Blend-F 10.5f 30.1d 6.0d 2.9c 2.6e 48.0f Control-A 11.4b 18.0i 8.1a 2.3e 3.1a 57.0a Control-B 11.2d 36.4a 3.0 2.1f 0.1h 47.2f Control-C 11.3c 24.6e 6.3d 3.5a 2.7d 51.7e Mean values with different letters in the column are sinificant (p<0.05) Blend-A, B and C= 50:50, 60:40 and 40:60 of Bambara nut flour and fermented African breadfruit flour mixed meat analoue respectively. Blend-D, E and F = 50:50,60:40 and 40:60 of Bambara nut protein isolate and fermented African breadfruit flour mixed meat analoue respectively, Control-A= 100 Bambara nut meat analoue, Control-B= 100 Bambara nut protein isolate meat analoue, Control-C= 100 Fermented African breadfruit meat analoue Table 3: Sensory attributes of meat analoue from blends of Bambara nut and African breadfruit seeds Meat analoue blend Colour Aroma Taste Texture Overall acceptability Blend-A 7.82a 8.11b 7.32b 7.18a 8.54a Blend-B 7.57a 8.0c 7.30b 7.0ab 8.22b Blend-C 7.50a 8.45a 7.60b 7.42a 8.60a Blend-D 6.40cd 6.60f 6.80d 6.50c 7.20d Blend-E 6.20d 6.20h 6.40f 6.0d 6.80e Blend-F 6.70bc 6.90e 6.90d 6.80b 7.50c Control-A 6.20d 6.30 7.0c 7.0ab 6.80e Control-B 6.0d 6.0i 6.0 6.60b 6.10f Control-C 7.0b 7.20d 7.30b 7.0ab 7.0de Mean values with different letters in the column are sinificant (p<0.05) Blend-A, B and C= 50:50, 60:40 and 40:60 of Bambara nut flour and fermented African breadfruit flour mixed meat analoue respectively. Blend-D, E and F = 50:50,60:40 and 40:60 of Bambara nut protein isolate and fermented African breadfruit flour mixed meat analoue respectively, Control-A= 100 Bambara nut meat analoue, Control-B= 100 Bambara nut protein isolate meat analoue, Control-C= 100 Fermented African breadfruit meat analoue REFERENCES Abdel Rahman S. M., Eltayeb, A. O., Ali, A., Abou-Arab, A. and Ferial M. A. 2011. Chemical composition and functional properties of flour and protein isolate extracted from Bambara roundnut (Vina subterranean).african Journal of Food Science Vol. 5(2), pp. 82 90. Adebowale, A.A., Adeunwa, M. O., Okunbolurin, L. B. and Bakare, H.A. 2014. Production and some quality attributes of rice-bambara nut flour extruded flakes. Journal of Natural Science, Enineerin and Technoloy, 13:67-74. Buddhist, C. (2008).Classification of Analoue is Food in North America.(Hon Kon).http://www.wiki/meat analoue.or/1164.233.167.104. Accessed May 14, 2008. Hurley, J. and Liebman, B. 2006. Don t Have a Cow. Nutrition Action Health Letter, 33 (6), 13-15. Retrieved from Aricola, 2006, July-Au. NJAFE VOL. 13 No. 4, 2017 101

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