Abstract

The primary objective of this study was to investigate the functional properties and constituent composition of empty palm fruit bunch (EPFB) ash, traditionally used as "ngu" in food preparation. The raw material used was empty palm fruit bunches sourced from palm oil processing sites in Umudike, Abia State, Nigeria. The bunches were sun-dried, burnt into ash, and processed into ash filtrate (ngu). Analytical procedures followed standard methods for proximate, functional, and mineral analyses, while sensory evaluation was conducted using a 20-member panel with the 9-point hedonic scale. The results showed that EPl^B ash had a moisture content of 7.57%, crude protein 4.83%, crude fat 1.56%, crude fibre 25.35%, ash 7.87%, carbohydrate 52.81%, and energy value 244.60 kcal/100 g. Functional property analysis showed bulk density of 0.47 g/cm3, oil absorption capacity of 142% (vegetable oil) and 160.26% (red oil), foaming capacity 12.64%, and foaming stability 8.45%. Emulsion capacity ranged from 30.87% to 63.72% for vegetable oil and 32.81% to 70.01% for palm oil, with higher values as the ash concentration increased. The mineral result showed that the macro-minerals; phosphorus (1.26 mg/100 g), magnesium (0.53 mg/100 g), sodium (0.10 mg/100 g), calcium (4.17 mg/100 g), and potassium (7.36 mg/100 g) were low compared to FAO/WHO recommendations, while the micro-minerals showed that the iron content (187.65 mg/100 g), manganese (370.63 mg/100 g), zinc (119.52 mg/100 g), and copper (92.21 mg/100 g) were higher compared to FAO/WHO recommendations. For the heavy metals, lead (10.44 mg/kg), cadmium (0.04 mg/lOOg), chromium (0.04 mg/lOOg) and nickel were higher compared to FAO/WHO recommendations. Sensory result indicated that there was no significant difference in the appearance, aroma, taste, texture and overall acceptability ofAfrican salad (abacha) prepared with palm bunch extract and potash.