Extraction and Quality Assessment of Mucuna flagellipes (Ukpo) Gum in Ice Cream and Candy Formulations:- Alozie, Ogechi A

ABSTRACT

The proximate, vitamin, functional properties and physicochemical properties of the ice cream and candy were analyzed using standard procedures, and the chemicals used were of analytical grade. This study is aimed at investigating the Mucuna flagellipes (ukpo) in ice cream and candy fonnulations. The proximate analysis of ukpo ice cream were 69.28% for moisture,6.43% for crude protein,0. 72% for fat,0.02% for crude fibre, 1 .62% for ash,21 .45% for carbohydrates and 122.42kcal for energy value. For carotenoid, thiamine, riboflavin, niacin and ascorbic acid were 3.07, 0.64, 0.11, 0.05 and 20.37 respectively. The functional properties of 'ukpo' flour showed 0.63 g/ml for bulk density, 3.02 g/ml for water absorption capacity, 2.03 g/ml for oil absorption capacity, 2.05 for foaming capacity, 89.82 for foam stability,, 39.81 for emulsion capacity, 48.61 for emulsion stability, 85.00 for Gelation temperature and 1.22 min for gelation time. The physico-chemical properties analysed revealed the presence of varying quantities of meltdown, PH, total solid, overrun, hardness, total titrable acidity and total sugar. This study shows that ice cream produced from Mucuna flagellipes (ukpo) gum has a great potential in complementing protein and vitamins deficiencies prevalent in the developing countries and it is anticipated that the knowledge of nutritional values of these products will enhance their utilization in our diet