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DEVELOPMENT OF PRODUCTS FROM SORREL
ABSTRACT
The
objectives of the study were to develop products from sorrel calyces, leaves
and seeds,
evaluate the
products for nutrients, phytochemicals, antinutrients, food toxicant,
physicochemical,
microflora,
sensory, storage properties and compare the products produced with
existing
products. Dry red sorrel calyces, leaves and seeds were used for the study.
Pilot study
was carried
out to standardize recipe used for the formulation of the products. The
products
developed
were jelly, cordial juice, food condiment, food seasoning and oil. Sorrel jelly
and
cordial
juice were produced from sorrel calyx using standardized recipe and procedure
by
International
jellies and preserved Association. Sorrel food condiments were produced from
fermented
sorrel seeds and sorrel oil was produced from sorrel seed. Sorrel food
seasoning
was produced
from sorrel leaf.
The
nutrients, phytochemicals, antinutrients, food toxicant and
sensory
properties of the products were determined using AOAC methods. The sorrel seed
oil
was
evaluated for physico-chemical properties using standard procedures. Similar
products
(grape
jelly, black currant cordial juice, royco food condiment, rosemary seasoning
and
groundnut
seed oil) by flavour, colour and texture used by consumers served as control
for
evaluation
of the products developed. The products were kept at room temperature 28±2ºC to
determine
the keeping qualities for sixteen (16) months. Sorrel jelly had significantly
higher
(p<0.05)
crude protein, crude fat, ash, calcium (Ca), iron (Fe), phosphorus (P), sodium
(Na),
copper (Cu)
and β-carotene. Sorrel jelly contained crude protein (5.51%), Fe (15.43mg), P
(30.57mg),
Cu (54.00μg), ascorbate (18.10mg) and β-carotene (22.50μg). Sorrel cordial
juice
had
significantly higher (p<0.05) crude protein, ash, Ca, Fe, P, Zn, Cu,
ascorbate and β-
carotene.
The cordial juice from sorrel calyx had significant amount of crude protein
(18.43%),
carbohydrate (68.77%), Fe (50.66mg), P (48.40mg), Cu (56.66μg), and ascorbate
(36.10mg).
Sorrel seasoning had significantly higher (p<0.05) fat, ash, crude fibre,
Ca, P, Na,
Zn, Cu and
β-carotene.
The
seasoning from sorrel leaf had significant quantity of crude protein (11.82%),
carbohydrate (67.12%), Ca (414.00mg), P (841.66mg), ascorbate (39.53mg) and
β-carotene (38.20μg). Sorrel food condiment had higher (p<0.05) protein,
fat, crude fibre, P, Zn, Cu, ascorbic acid and β-carotene. The sorrel condiment
was rich in crude protein (30.67%), carbohydrate (60.78%), Fe (16.70mg), P
(787.34mg), ascorbate (40.27mg) and β- carotene (38.40μg). The oil had higher
(p<0.05) relative density (0.916ºC), refractive index (1.475ºC),
saponification value (189.00mgKOH/g), iodine value (103.00mg) and β-carotene
(14.20μg, respectively). Sorrel products developed contained significant
quantities of flavonoids. There were generally traces of cyanide and phytate
except in the seasoning.
Tannins were
low (0.38-2.40mg) in all products except sorrel juice and royco food condiment.
The sorrel
products were preferred to the standard products except sorrel oil. The
products
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