ABSTRACT
Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged due to the health hazards, non-nutritiveness and high cost usually associated with their synthetic counterparts. Hence, this research work is aimed at determining the effects of three selected natural additives-spices (alligator pepper, cloves and ginger) on the quality attributes of kunun-zaki in order to encourage the use of natural additives and to establish their best concentrations for the production of kunnu –zaki. Kunun-zaki samples of different concentrations of spices: Cloves (Syzygium aromaticum), Ginger (Zingiber officinale) and Alligator pepper (Aframumom danielli) at 0% (control), 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of each spice were produced. Samples were stored at room (RT) and refrigerated temperature (ReT) respectively. Chemical, mineral (heavy metals), pesticide residues, microbiological and sensory evaluations were carried out on the samples for four storage days using standard methods. All the spices had various effects on the quality of Kunu-zaki produced. For the pH, specify gravity and sucrose, gradual decrease in values was observed during the first two storage days (ranging from 3.32-5.48 (RT); 6.00 -7.71(ReT); 1.0110-1.0255(RT), 2.5-1.0255 (ReT) and 0.20 – 0.15(RT), 0.77- 0.85 (ReT) respectively followed by increase in the values for the remaining storage days. For the titratable acidity, volatile acidity and free fatty acids, gradual increase in the values were observed (ranging from 0.51- 1.29(RT); 1.37 -1.40 (ReT) and 0.12 – 0.92 (RT); 0.12- 0.17 (ReT), 0.01-0.14(RT); 0.01-0.04(ReT) respectively. The control samples showed a higher rate of decrease and increase in each case. Chemically, 2.0% treated samples stored at refrigerated temperature gave better results (keep longer) than the other concentrations stored at room temperature. For the minerals (heavy metals): Lead, cadmium and Chromium were not detected but Zinc had values of 0.001 for the whole samples. Pesticide residues: Hexachlorobenzene (HCB), Lindane, Dichloro Diphenyl Trichloroethane(DDT), Aldrin, Heptachlor, Endrin, Heptachlor Epoxide and Chlorodane ) though present in minute quantity, were found to decrease as the concentration of spices increased, with 2% and 2.5% being most effective on the average. The three spices were able to effectively control the microbial growth for the first three days, while visible growth were observed for the other days in samples stored at RT and less with the samples stored at ReT. Sensory evaluations showed that there were no significant difference in colour, taste and flavour with the samples but the mean values showed that sample treated at 1.5%, 2.0% and 2.5% were generally accepted with 2.0 % concentration mostly acceptable. Kunun-zaki produced at 2% concentration of the spices and stored at refrigerated temperature maintained the chemical constituents of the product and exhibits the neutralization of the heavy metals. There was also reduction of pesticide residues and suppression of microbial growth. Therefore, it can be concluded that kunun- zaki be produced at 2% concentration of these spices and be store at refrigerated temperature.
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TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire