Evaluation Of The Processing Methods And The Quality Of Okpeye (Prosopis Africana) Produced In Nsukka L.G.A, Enugu State:- Ugwuja, Justina L..

ABSTRACT

 This study focused on the evaluation of the processing methods and the quality of okpeye (Prosopis africana) produced by different women in Nsukka L.G.A, Enugu State. The okpeye samples were processed by three different women using indigenous/traditional methods. During the processing stage, the weights, cooking and fermentation time and temperatures including their effect on the physicochemical properties of okpeye was studied. The study revealed that after dehulling, 60% of the total whole grain weight was lost in sample A (okpeye sample produced by the first woman), 35% weight was lost in sample B (okpeye sample produced by the second woman) while 25% weight loss was observed on sample C (okpeye sample produced by the third woman). The process evaluation results showed that Sample C (okpeye sample produced by the third woman) received the maximum heat ( 133C) during cooking as well as the maximum fermentation time (1650 min) followed by sample B ( 130.67C) while sample A (okpeye sample produced by the first woman) received the lowest heat (124C) during the cooking process. Significant differences (p<0.05) exist on the proximate and physicochemical properties of the unfermcnted okpeye samples. The proximate mean values of the parboiled/unfermented okpeye ranged from 4.56 to 6.21% moisture, 14.98 to 24.93% protein, 1.91 to 2.26% fiber, 4.14 to 7.61% fat, 4.12 to 8.18% ash, 54.00 to 65.73% carbohydrate, whereas the physico-chemical properties ranged from 0.018 to 0.045% TT A and 6.21 to 6.61 pH. Significant differences (p<0.05) also exist on the proximate and physicochemical properties of the fermented okpeye samples with proximate mean values range of 4.67 to 9.25% moisture, 14.00 to 28.48% protein, 1.62 to 2.34% fiber, 6 to I 3.49% fat, 5.16 to 8.18% ash, 46.59 to 55.03% carbohydrate, whereas the physicochemical properties ranged from 0.032 to 0.045% TTA and 6.21 to 7.28 pH. The sensory evaluation mean values ranged from 5.30 to 6.55 taste, 6.75 to 7.15 appearance, 5.75 to 7.30 aroma and 6.40 to 7.40 general acceptability. The study revealed that fermentation had a significant increase on the nutritive value of okpeye and further suggests that to obtain an acceptable okpeye product the processing temperatures should be between 124 to 130C for 540 to 720min for cooking, parboiling temperature between 100 to 105°C for 10 to 20 min, fermentation temperature between 34 to 35C for 1530min and drying temperature of 36 to 37C for 1,650 to l,655min