Characterization of <i>Irvingia gabonensis</i> (Ogbono) Soup and Optimization of Process Variables

Oladimeji Olusegun; Fasuan Temitope Omolayo

doi:doi:10.11648/j.ijfet.20180202.15

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Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables

Oladimeji Olusegun, Fasuan Temitope Omolayo

Published in International Journal of Food Engineering and Technology (Volume 2, Issue 2)

Received: 12 November 2018 Accepted: 5 December 2018 Published: 11 January 2019

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Abstract

This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p<0.05) effect and is inversely related to the consistency index, drawability and overall acceptability. The consistency index was not significantly (p>0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (p<0.05). Comsumer acceptability was inversely influenced by dikanut concentration. Optimal condition of temperature (50°C) and dikanut concentration (10.96%) with corresponding consistency index (57.25), drawability (7.39) and overall acceptability (7.40) were established. The results may provide useful information during canning operation of ogbono soup.

Published in	International Journal of Food Engineering and Technology (Volume 2, Issue 2)
DOI	10.11648/j.ijfet.20180202.15
Page(s)	41-50
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Ogbono Soup, Proximate Composition, Drawability, Consistency Index, Dikanut Concentration

References

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APA Style

Oladimeji Olusegun, Fasuan Temitope Omolayo. (2019). Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables. International Journal of Food Engineering and Technology, 2(2), 41-50. https://doi.org/10.11648/j.ijfet.20180202.15

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ACS Style

Oladimeji Olusegun; Fasuan Temitope Omolayo. Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables. Int. J. Food Eng. Technol. 2019, 2(2), 41-50. doi: 10.11648/j.ijfet.20180202.15

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AMA Style

Oladimeji Olusegun, Fasuan Temitope Omolayo. Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables. Int J Food Eng Technol. 2019;2(2):41-50. doi: 10.11648/j.ijfet.20180202.15

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@article{10.11648/j.ijfet.20180202.15,
  author = {Oladimeji Olusegun and Fasuan Temitope Omolayo},
  title = {Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables},
  journal = {International Journal of Food Engineering and Technology},
  volume = {2},
  number = {2},
  pages = {41-50},
  doi = {10.11648/j.ijfet.20180202.15},
  url = {https://doi.org/10.11648/j.ijfet.20180202.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20180202.15},
  abstract = {This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (pogbono soup.},
 year = {2019}
}

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TY  - JOUR
T1  - Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables
AU  - Oladimeji Olusegun
AU  - Fasuan Temitope Omolayo
Y1  - 2019/01/11
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20180202.15
DO  - 10.11648/j.ijfet.20180202.15
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 41
EP  - 50
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20180202.15
AB  - This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (pogbono soup.
VL  - 2
IS  - 2
ER  -

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Author Information

Oladimeji Olusegun

Department of Food Science & Technology, Federal University Oye-Ekiti, Oye-Ekiti, Nigeria
Fasuan Temitope Omolayo

Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

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Plain Text BibTeX RIS

APA Style

Oladimeji Olusegun, Fasuan Temitope Omolayo. (2019). Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables. International Journal of Food Engineering and Technology, 2(2), 41-50. https://doi.org/10.11648/j.ijfet.20180202.15

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ACS Style

Oladimeji Olusegun; Fasuan Temitope Omolayo. Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables. Int. J. Food Eng. Technol. 2019, 2(2), 41-50. doi: 10.11648/j.ijfet.20180202.15

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AMA Style

Oladimeji Olusegun, Fasuan Temitope Omolayo. Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables. Int J Food Eng Technol. 2019;2(2):41-50. doi: 10.11648/j.ijfet.20180202.15

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@article{10.11648/j.ijfet.20180202.15,
  author = {Oladimeji Olusegun and Fasuan Temitope Omolayo},
  title = {Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables},
  journal = {International Journal of Food Engineering and Technology},
  volume = {2},
  number = {2},
  pages = {41-50},
  doi = {10.11648/j.ijfet.20180202.15},
  url = {https://doi.org/10.11648/j.ijfet.20180202.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20180202.15},
  abstract = {This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (pogbono soup.},
 year = {2019}
}

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TY  - JOUR
T1  - Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables
AU  - Oladimeji Olusegun
AU  - Fasuan Temitope Omolayo
Y1  - 2019/01/11
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20180202.15
DO  - 10.11648/j.ijfet.20180202.15
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 41
EP  - 50
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20180202.15
AB  - This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (pogbono soup.
VL  - 2
IS  - 2
ER  -

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