Quality Assessment Of Sauces Produced From Snail, Achatina Marginata (Fermented And Unfermented) With African Oil Bean, Pentaclethra Macrophylla.
ABSTRACT
Snail meat and oil bean were naturally fermented or unfermented, dried, ground into flour and subjected to analysis to determine the functional properties. The fresh undried amples were cusred into paste, subjected to proximate analysis and used in combination with other ingredients for the production of sauces, which were analysed sensorily. The result of the functional properties carried out reveals that the fermented snail flour has higher water absorption capacity and bulk density but a lower oil absorption capacity. Proximate analysis showed that the fermented products had higher protein, fat, ash and crude fibre but a lower moisture and carbohydrate compared to the unfermented sauces. The sensory evaluation revealed no significant effect (P> 0.05) on texture of the product, however there were significant (P< 0.05) differences in the flavour and general acceptability between snail samples and oil bean sauce.
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OKORIE, C (2021). Quality Assessment Of Sauces Produced From Snail, Achatina Marginata (Fermented And Unfermented) With African Oil Bean, Pentaclethra Macrophylla.. Mouau.afribary.org: Retrieved Oct 06, 2024, from https://repository.mouau.edu.ng/work/view/quality-assessment-of-sauces-produced-from-snail-achatina-marginata-fermented-and-unfermented-with-african-oil-bean-pentaclethra-macrophylla-7-2
CYPRIAN, OKORIE. "Quality Assessment Of Sauces Produced From Snail, Achatina Marginata (Fermented And Unfermented) With African Oil Bean, Pentaclethra Macrophylla." Mouau.afribary.org. Mouau.afribary.org, 11 Jun. 2021, https://repository.mouau.edu.ng/work/view/quality-assessment-of-sauces-produced-from-snail-achatina-marginata-fermented-and-unfermented-with-african-oil-bean-pentaclethra-macrophylla-7-2. Accessed 06 Oct. 2024.
CYPRIAN, OKORIE. "Quality Assessment Of Sauces Produced From Snail, Achatina Marginata (Fermented And Unfermented) With African Oil Bean, Pentaclethra Macrophylla.". Mouau.afribary.org, Mouau.afribary.org, 11 Jun. 2021. Web. 06 Oct. 2024. < https://repository.mouau.edu.ng/work/view/quality-assessment-of-sauces-produced-from-snail-achatina-marginata-fermented-and-unfermented-with-african-oil-bean-pentaclethra-macrophylla-7-2 >.
CYPRIAN, OKORIE. "Quality Assessment Of Sauces Produced From Snail, Achatina Marginata (Fermented And Unfermented) With African Oil Bean, Pentaclethra Macrophylla." Mouau.afribary.org (2021). Accessed 06 Oct. 2024. https://repository.mouau.edu.ng/work/view/quality-assessment-of-sauces-produced-from-snail-achatina-marginata-fermented-and-unfermented-with-african-oil-bean-pentaclethra-macrophylla-7-2