Akusu OM and Kiin-Kabari DB
The effect of storage period (zero to four weeks) on selected functional, chemical and organoleptic properties of Bush mango popularly called Ogbono (Irvingia gabonensis) seed flour were investigated. Selected functional properties of least gelation concentration, oil absorption capacity, viscosity and parameters such as free fatty acid (FFA), peroxide value (PV) and moisture content were determined prior to and after storage for four weeks. The Ogbono seed flour was used in preparing Ogbono soup. Organoleptic properties of Ogbono soup prepared from the Ogbono seed flour during the storage period were evaluated for taste, drawability thickness and overall acceptability. The results showed that the least gelation property increased from 6% prior to storage to 10% after four weeks of storage indicating that the soup needs more Ogbono seed flour to thicken. Oil absorption capacity was significantly (P<0.05) affected by the storage period as the values decreased from 0.67g/g prior to storage to 0.42g/g after four weeks of storage. The storage period also significantly (P < 0.05) affected the viscosity of the Ogbono soup as the values decreased from 1.50 Pa.s to 0.99 Pa.s after four weeks of storage. There was a significant difference (P<0.05) in the values of free fatty acid which increased from 1.06% prior to storage to 3.87% at the fourth week of storage. The peroxide value also increased significantly (P<0.05) from 2.98 mEq/kg to 13.78 mEq/kg after four weeks of storage. There was a significant decrease in the sensory parameters with storage.
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