PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF FREEZE - DRIED NIGERIAN SOUPS

37 Agro-Siene Journl of Tropil Agriulture, Foo, Environment n Extension Volume 14 Numer 1 Jnury 2015 pp. 37-43 ISSN 1119-7455 PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF FREEZE - DRIED NIGERIAN SOUPS Omh, E. C., Ajoiyi, R. A. n Nwnkwo, C. S. Deprtment of Foo Siene n Tehnology, University of Nigeri,Nsukk, Corresponing Author. E-mil resses:esther.omh@unn.eu.ng ABSTRACT Two Nigerin soups (Egusi soup n itter lef soup) were prepre n freeze - rie to proue instnt soups. These instnt soups n the freshly prepre portions were sujete to proximte n sensory nlysis using stnr methos. The results of the nlysis showe tht instnt egusi soup ontine 10.89 % moisture, 16.93 % sh, 19.73 % rue protein, 15.19 % ft, 13.95 % rue fire n 23.30 % rohyrte; while the freshly prepre portion h 66.11 % moisture, 2.06 % sh, 16.42 % rue protein, 10.44 % ft, 2.01 % rue fire n 3.14 % rohyrte. The instnt itter lef soup h 12.46 % moisture, 19.52 % sh, 11.32 % rue protein, 9.89 % ft, 16.16 % rue fire n 30.65 % rohyrte; while the fresh portion of the itter lef soup h 74.02 % moisture, 3.66 % sh, 6.99 % rue protein, 8.03 % ft, 1.68 % rue fire n 5.62 % rohyrte. Sensory evlution results inite eptility of ll the soups. However signifint ifferene (p < 0.05) existe mong the soups in pperne, tste, mouth feel, n overll eptility, ut there ws no signifint ifferene (p > 0.05) in the rom n onsisteny of the soups. Instnt itter lef soup ws most preferre when ompre to instnt egusi soup. Key wors: freeze- ry, instnt, proximte omposition, sensory properties, soups INTRODUCTION The wor soup me from Frenh Soupe (Kyoe et l., 2010). Soup represents populr n importnt foo, generlly serve wrm or ol n it is me y omining ingreients suh s met n vegetles with stok, juie, wter or nother liqui (Goltz, 2008). Tritionlly soups re lssifie into two min groups; ler soups n thik soups (Goltz, 2008). Soups re similr to stews n in some ses there my not e ler istintion etween the two, however soups generlly re more liquis thn stews (Goltz, 2008). Soups n lso e si to e those speil sues tht ompny the mjor Nigerin foo ommonly known s fufu. Fufu is generi nme for foo we swllow uring the eting proess. Fufu is generlly tsteless n rely on the rihness of the soups to mke the mel eliious (Kyoe et l., 2008). It is ommon knowlege tht Nigerins, espeilly the Igos from the estern prt of the ountry, usully tke fufu s squre mel per y. This is why soups re very essentil to Nigerin foo reipes. All Nigerin soups re serve with e (grri), Agii, Aml, Semolin, Poune ym or ssv fufu mong others (Goltz, 2008). Nigeri is multi - ulturl soiety with ifferent tritionl soups whih re http://x.oi.org/10.4314/s.v14i1.5 inigenous to the ifferent ethni n ulturl soiety (Kyoe et l., 2010). Egusi soup is me using groun rie melon sees n is enjoye in most prts of Nigeri. Melon sees re rih in proteins n fts. The soup is usully omplimente with lefy vegetles whih mke it more nutritive n ppeling (Kyoe et l., 2010). It is one of the most populr soups for ll Nigerins n non - Nigerins tht like fufu reipes. Bitter lef soup is me with wshe itter lef n ooym msh whih ts s the thikener. All these soups ontin vegetles s prt of their ingreients n they re ll ooke using ryfish, slt, pepper, tritionl oniment, sesoning ues, wter, plm oil n met or fish. They re very tsty n therefore serve s goo ompniment to fufu n other forms of swllows. Instnt foos re proesse foos tht hve unergone instntiztion, so tht they n e esily n rpily reonstitute y ringing them into ontt with liqui suh s milk or wter. Common instnt foos inlue grvy grnules, instnt nooles, milk powers, instnt offee n te powers. Instntiztion proessing of rie foos is one in wy tht filittes preprtion or reonstitution of the finl prout (Miller, 1995). Common tehniques use in instntiztion

Proximte Composition n Sensory Properties of Freeze - Drie Nigerin Soups 38 inlue gglomertion of prtiles n leithintion. Instnt soup is type of soup esigne for fst n simple preprtion. Some re homeme n some re mss proue on n inustril sle n trete in vrious wys to preserve them (Miller, 1995). A wie vriety of types, styles n flvors of instnt soups exist. Commeril instnt soups re usully rie or ehyrte, nne, or trete y freezing. They re often prepre y freeze rying. One of the importnt merits of instnt foos is tht they n e store to preserve for long perios of time, the wter ontent nnot exee 12 % (Ihekoronye n Ngoy, 1985). The mjor ojetive of the stuy ws to prepre two Nigerin soups, instntize them y freeze - rying n evlute their proximte omposition n eptility. MATERIALS AND METHODS Mterils All the mterils use were otine from Ogige mrket t Nsukk, in Enugu stte, Nigeri. The mterils were: Fresh eef, rie melon (Citrullus vulgris), rie fish (mngl), ooym (Colosi esulent spp.), Fresh itter lef (Vernoni myglin), Flute pumpkin (Telfiri oientlis), Cryfish, Stokfish, ogiri okpei (Prosopis frin), Onions (Allium spp.), ogili igo (Riinus ommunis), plm oil, knorr, pepper n slt. The two selete soups were prepre in the lortory of the Deprtment of Foo Siene n Tehnology, University of Nigeri, Nsukk. Freeze - rying ws rrie out using freeze ryer t the Bioreserh Institute, Ahr Nsukk. The preprtion methos use for the selete reipes were those erlier estlishe y Cookery n reipe ooks (Nigerin foo reipes, 2012, Fleti, 1999, Foo speilty Nigeri, 1998) with some moifitions. Eh soup ws prepre n nlysis rrie out on oth the freshly prepre portions n the freeze rie portions. The ingreients n the flow igrm for the preprtion of fresh n instnt Egusi soups re shown in Tle 1 n Figure 1, respetively while the ingreients n the flow igrm for the preprtion of fresh n instnt itter lef soups re shown in Tle 2 n Figure 2, respetively. Methos For the preprtion of fresh Egusi soups, the met, rie fish n stok fish were wshe n oile with ition of other ingreients (ryfish, pepper, slt n sesonings). Plm oil ws e, fter whih groun melon sees ws e to the stok n llowe to oil for further 25 minutes. The vegetles (pumpkin leves) whih ws initilly wshe properly in rine solution n shree; ws then e to the soup pot. The soup ws stirre n the het ws turne off.for the preprtion of itter lef soup, the itter leves use for the soup were wshe thoroughly, y squeezing n hnging the wter onstntly until there ws no tre of itterness, the ooym ws wshe properly to remove irts n sn efore oiling it for out 20 minutes. The ooym ws strine to remove wter, n the ot ws peele off mnully. The ooym ws poune to form smooth pste. The met n the fish were wshe properly in rine solution. Using len pot, the met n fish were oile for 25 minutes until it eme soft, plm oil, ryfish, pepper, sesonings, slt n ogiri were ll e to the stok, ontining the met n fish, it ws llowe to ook for 15 minutes. Cooym pste ws e, stirre n llowe to oil for 10 minutes. The wshe itter lef ws e n oile for out 10 minutes until the ooym lumps issolve. It ws stirre, tste for slt, n llowe to simmer for further 5 minutes. The het ws turne off, n itter lef soup ws rey. Freeze-rying of the soups ws one t -44ºC for 48 hours in Christ freeze ryer (lph 1-2LDplus). Sensory Evlution: The four soup smples were sujete to sensory evlution to etermine their eptility. The instnt soups were reonstitute in the rtio of 1:10 (wter: freeze rie soup), while the fresh soups were oole n they were ll presente to 20 semi - trine pnelists from the Deprtment of Foo Siene n Tehnology n Agriulturl Extension who were selete se on their fmilirity with the soups. The soups were evlute for ttriutes of pperne, tste, rom, mouth feel, onsisteny n overll eptility using 9 - point Heoni sle from 9 (extremely like) to 1(extremely islike) (Ihekoronye n Ngoy, 1985). Wter ws provie for rinsing of mouth etween the evlutions. Sttistil Anlysis: The experiment ws li out in ompletely rnomize esign (CRD). Dt were sujete to Anlysis of Vrine (ANOVA) using sttistil pkge for soil sienes (SPSS) version 17.0. Dunn s new multiple rnge test (DNMRT) ws use to ompre the tretment mens. Sttistil signifine ws epte t (p<0.05) (Steel n Torre, 1980). RESULTS AND DISCUSSION Proximte Anlysis: The results of the proximte omposition of the freeze - rie instnt soups n freshly prepre soups (egusi n itter lef) re shown in Tle 3.The moisture ontent of the lol instnt egusi soup ws 10.89 % n the moisture ws foun to e lower thn tht of the instnt itter lef soup 12.46 % whih

Omh, E. C., Ajoiyi, R. A. n Nwnkwo, C. S. 39 though ppere rier. The moisture ontent of the freeze - rie instnt soups ws omprle to tht of exoti instnt soups y Mnnie (2010). While the moisture ontent of the freshly prepre smples were 66.11 % for egusi soup, n 74.02 % for itter lef soup, respetively even though the sme quntity of wter ws use in the preprtion. This my e euse oile ooym hs very high moisture ontent of out 55.1 7 % (Enwere, 1998) s ginst rie melon whih hs 7.3 % moisture ontent. The high moisture ontent of the freshly prepre portions is n evient tht soups hve high wter ontent, whih is one of the hrteristis of soups. The moisture ontent of the freshly prepre portions ws omprle to those of Kyoe et l. (2008). The rsti reution in moisture ontent of the instnt soups will help in the extension of the shelf-life of the soups. The protein ontent of the freshly prepre egusi n itter lef soups were omprle to tht of Kyoe et l. (2008). The instnt egusi soup h protein ontent of 19.73 % while the instnt itter lef soup h protein ontent of 11.32%. This oul e ttriute to the ft tht melon see hs higher protein ontent thn ooym whih ws the thikener use in itter lef soup. The protein ontent of rie melon see ws foun to e 27.37 % (Kyoe et l., 2008) while for oile ooym ws 2.56% (Enwere, 1998), so this oul hve ontriute to the signifine ifferene in the protein ontent of the instnt egusi soup, euse the met use n every other ingreient ws proportione. The sh ontent of the freshly prepre soup portion ws 3.66 % for itter lef soup n 2.06 % for egusi soup. This ompre fvourly with vlues of 4.6 70 % n 1.05 % otine y Kyoe et l. (2008). The lol instnt itter lef soup h sh ontent of 19.52 %, egusi soup h 16.93 % sh ontent n this oul e ttriute to its low moisture ontent, euse it ws more onentrte s result of the freeze rying proess. The ft ontent of the fresh soup portions were omprle to tht of Kyoe et l. (2008). The lol instnt egusi soup s ft ontent (15.19 %) ws higher thn tht of itter lef soup (9.89 %). This oul e ttriute to the ft tht egusi (melon see) eing leguminous plnt hs very high oil ontent of out 49.7 % (Enwere, 1998). The rue fier ontent of the fresh portions of egusi n itter lef soups were 2.01% n 1.68 %, respetively. They were omprle to tht of Kyoe et l. (2008). But the rue fier of the lol instnt itter lef soup n egusi soup were 16.16 % n 13.95 %, respetively. This showe higher fier ontent thn the fresh portion. The reson oul e euse they h less moisture. The rohyrte vlue for the freeze - rie instnt egusi soup ws 23.30 % ut for freeze - rie instnt itter lef soup it ws 30.65 %. This oul e ttriute to the ft tht the min rw mteril use in preprtion of the itter lef soup hs more rohyrte (ooym, 40.19 % n itter lef, 14.08 %) thn the min rw mteril for egusi soup, melon see n flute pumpkin (12 % n 8.40 %, respetively) ( Enwere, 1998). In the fresh soups, the rohyrte ontents were lower proly euse of high moisture ontent of the prouts. During freeze - rying, the moisture ontent of the prouts reue rstilly, mking the prout more onentrte. Tle 1: Ingreients for preprtion of egusi soup Ingreients Sientifi nmes Quntity Groun melon Beef Re oil Drie fish Stok fish Groun fresh Pepper Groun ryfish Slt Ogiri okpei Knorr ues Flute pumpkin Onions Wter Citrullus vulgris Prosopis frin Telfiri oientlis Allium spp. 300g 300g 125ml 100g 100g 50g 50g 50g (to tste) 10g 15g 100g 25g 1.5 litres

Proximte Composition n Sensory Properties of Freeze - Drie Nigerin Soups 40 Wshing of men & fish Dehulle melon sees Boiling of met n fish Aition of other ingreients (ry fish, pepper, s;t, sesonings, et) Winnowing n Sorting Aition of plm oil Dry milling Aition of groun melon sees Continue Boiling for further 25 minutes Aition if shree vegetles Stir n turn off the het Fresh Egusi Soup Fresh Egusi soup Freeze rying Instnt Egusi Soup Figure 1: Preprtion of Fresh n Instnt Bitter lef Soups

Omh, E. C., Ajoiyi, R. A. n Nwnkwo, C. S. 41 Tle 2: Ingreients for preprtion of itter lef soup Ingreients Sientifi nmes Quntity Wshe n squeeze itter lef Cooym Plm oil Beef Drie fish Stok fish Cryfish Ppper Knorr ue Slt Ogili igo Wter Vernoni myglin Colosi esulent spp. Riinus ommunis 100 g 300 g 220 ml 300 g 100 g 100 g 50 g 50 g 15 g 50 g ( to tste) 10 g 1.5 liters Wshing of ment & fish Wshing of ooym to remove sn n irt Boiling of men n fish Boiling Aition of plm oil Peeling off the ot Aition of other ingreients (ry fish, pepper, slt, sesonings, ogili) Aition of ooym pste Pouning of ooym Aition of wshe itter lef Continue oiling unit ooym pste issolves Stir n turn off het Fresh Bitter lef Soup Freeze rying Fresh Bitter lef Soup Freeze-rying Figure 2: Preprtion of Fresh n Instnt Bitter lef Soups Instnt Bitter lef Soup

Proximte Composition n Sensory Properties of Freeze - Drie Nigerin Soups 42 Tle 3: The proximte omposition of the freeze-rie instnt soups n freshly prepre soups (egusi n itter lef) Smples Moisture Ash Fts Crue Fire Protein Crohyrte FBS 74.02 ±1.05 3.66±0.03 8.03±0.02 1.68±0.07 6.99±0.02 5.62±0.97 IBS 12.46±0.46 19.52±0.36 9.89±0.21 16.16±0.06 11.32±0.63 30.65±0.62 FES 66.11±1.19 2.06±0.02 10.44±0.14 2.01±0.04 16.42±0.04 3.14±1.05 IES 10.89±0.22 16.93±0.06 15.19±0.03 13.95±0.05 19.73±0.33 23.30±0.17 Vlues re mens ±S.D of triplite etermintions. Vlues in the sme olumn with ifferent supersripts were signifintly (p<0.05) ifferent. FBS = freshly prepre Bitter lef soup, IBS = Instnt Bitter lef soup (reonstitute), FES = freshly prepre Egusi soup, IES = Instnt Egusi soup (reonstitute). Tle 4: Sensory men sores of the Instnt soups n freshly prepre soups smples Smples Apperne Tste Flvour Mouth feel Consisteny Overll Aeptility FBS 7.75 ± 0.79 8.05 ± 0.89 7.95 ± 0.94 8.30 ± 0.86 7.90 ± 0.72 8.10 ± 0.55 IBS 7.60 ± 1.43 7.00 ± 0.79 7.35 ± 0.99 7.10 ± 1.07 7.75 ± 1.25 7.20 ± 0.69 FES 8.60 ± 0.59 7.65 ± 1.23 7.90 ± 0.72 8.40 ± 0.88 8.00 ± 0.79 8.15 ± 0.81 IES 6.65 ± 1.18 6.65 ± 1.98 7.35 ± 1.23 7.10 ± 1.25 7.80 ± 1.01 6.80 ± 1.19 Vlues re men ± SD of sores of 20 pnelists. Smples with ifferent supersripts within the sme olumn were signifintly ifferent (p < 0.05). FBS = freshly prepre Bitter lef soup, IBS = Instnt Bitter lef soup (reonstitute), FES = freshly prepre Egusi soup, IES = Instnt Egusi soup (reonstitute). Anlysis of Smples: Chemil Anlysis: The moisture, protein, ft, sh n rue fire ontents of eh of the soups were etermine oring to the methos of AOAC (2010). The rohyrte ws etermine y ifferene Sensory evlution: The results of the sensory properties of the freeze - rie instnt soups n freshly prepre soups (egusi n itter lef) re shown in Tle 4. The result of the sensory evlution revele tht there were signifint ifferenes (p < 0.05) mong the soup smples in pperne, tste, mouth feel, n overll eptility ut there ws no signifint ifferene (p>0.05) mong the smples in rom n onsisteny of the soups. The fresh egusi soup sore the highest in pperne, followe y the instnt itter lef soup n the fresh portions. The instnt egusi soup h the lowest rting euse it h ull pperne whih oul e s result of the freeze rying proess. The instnt egusi soup rte the lowest in tste. All the soups were still eptle to the pnelists s inite y their men sores for the overll eptility. The results showe tht freeze rying proess i not ffet the sensory properties of the instnt soup smples (p>0.05). CONCLUSION The results otine from this reserh showe tht freeze - rie instnt soups still mintine their nutritive vlue fter the proess. They re high in nutrient ontent just s the fresh portions n they rete onveniene. The reution in the moisture ontent of the prout from 74 % to 12 % s to its shelf life. The freeze - rying proess hs lower effet on foo nutrient thn other ehyrtion methos whih use high tempertures. The sensory t revele tht the soups were ll generlly epte though signifint ifferene existe etween the freeze - rie instnt soups n the fresh portion t (p < 0.05). REFERENCES A.O.A.C., (2010). Offiil Methos of Anlysis, 18th e. Assoition of Offiil Anlytil Chemists, Wshington, D.C., U.S.A. Enwere, N. J. (1998). Foos of Plnts Origin. Afro-Oris Pulitions Limite, Nsukk, pp. 151. Fleti, M. T. (1999). Clssi Nigerin Foo Reipes www.nigerinfoos.om.aesse emer 10, 2012. Foo Speilties Nigeri, (1988). Mggi ntionl ooking ompetition; reipe ook. Heinemnn Nigeri, In. Goltz, E. (2008). Soups Vs. Stew; Differene in etils The Journl Gzette (Fort Wyne, Inin) www.wow.om/stew+or+soup+differe ne. Aesse Mrh 3, 2013. Ihekoronye, A. I. n Ngoy, P. O. (1985).Integrte Foo Siene n Tehnology for the Tropis. milln Pulishers, Lonon, pp 386. Kyoe, O. F., Ozum, A. U., Ojeniyi, S., Aetuyi, D. O. n Erukinure, O. L. (2010). Mironutrient ontent of selete inigenous soups in Nigeri. Prkistn Journl of Nutrition 9 (10): 962-965. Kyoe, O. F., Okfor, J. N. C., Aeyoju, O. A., Etomihe, M. A. n Ozum A. U.

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