Oil Extraction And Preparation Of Soup Using Hildegardia Barteri (Ufuku) Seed Cake

ABSTRACT

The aim of this study was to extract oil from Hildegardia barteri (ufuku) seed, use the seed cake to prepare soup and compare the sensory characteristics of the soup with melon soup. The proximate and antinutritional composition of Hildegardia barteria (ufuku) seed were determined using standard analytical procedures. The proximate composition analysis of ufuku seed showed that the seed contained 4.91±1.13% moisture 4.12 ± 0.02% ash, 34.13 ± 0.12% fat, 21.93 ± 0.20% crude protein, 3.48 ± 0.02% crude fiber and 21.48 ± 1.29% total carbohydrate (by difference).Ant nutritional analysis showed that Hildegardia barteria (ufuku) seed contained 2.07 ± 0.04% alkaloid, 0.25 ± 0.01% phytate, 0.36 ± 0.00% tannin, 0.37±0.01% saponin, 0.53 ± 0.01% oxalate, 0.075 ± 0.001% phenols and 1.60 ± 0.02% flavonoid. The sensory evaluation results showed that there was a significant difference (p<O.05) in colour, flavour, texture, mouthfeel, taste and general acceptability for which the panelists preferred egusi (melon) soup to ufuku seed cake soup. It was therefore recommended that further studies be carried out on how to eliminate the ant nutritional factors in Hildegardia barteria (ufuku) seed to improve the acceptability of the seed cake products.