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Apr 30, 2022Keywords:
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Main Article Content
Evaluation of Indigenous Okpeye (Prosopis africana) Processing Conditions in Nsukka L.G.A, Enugu, Nigeria and Its Effect on the Quality of the Fermented Seasoning
Abstract
This study focused on the indigenous processing conditions of okpeye (Prosopis africana) seasoning in Nsukka L.G.A, Enugu State, Nigeria and the effect on its quality. Okpeye seasonings were produced by nine processors from different villages who were grouped into three according to similarity of their processing conditions. The seeds were sorted, cooked, dehulled, washed and parboiled, fermented, pounded and sun dried. Parameters such as cooking time and temperature, parboiling time and temperature as well as fermentation time and temperature were noted. Proximate, antinutrient properties and volatile compounds of the seasonings were assessed. Cooking temperature and time ranged from 124-133oC and 540-720 min, parboiling temperature and time ranged from 100-105oC and 10-20mins, while, fermentation and drying temperaturesranged from 34.25-35.13oC and 36.94-37.63oC respectively. The processing conditions significantly affected the proximate composition of the seasonings, while, the antinutrients were significantly reduced. Organic acids, esters, alcohols and hydrocarbons, were the major volatile compounds in the okpeye seasoning. The study demonstrated that the processing conditions affected the quality of the okpeye seasonings. Therefore, provides quantitative data on the indigenous processing conditions of okpeye seasoning and how these conditions affect the chemical composition of the end product. This could serve as a baseline for standardization of the okpeye seasoning production process.
