PRODUCTION OF BREAD–SPREAD FROM BLENDS OF SHEA BUTTER (VITELLARIA PARADOXA), GARLIC (ALLIUM SATIVUM), GINGER (ZINGIBER OFFICINALE), SCENT LEAF (OCCIMUM GRATISSIMUM), AND SUYA SPICE

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June – July 2012, vol. 1, no. 6
pages: 1406-1423
Article type: Food Sciences of Food Sciences
Abstract: This study aimed at production of bread-spread from blends of shea butter with spices such as ginger, garlic, scent leaf, and suya spice. Two different ratios, 70% shea butter: 30% spices and 85% shea butter:15% spices were prepared from raw shea butter and various spices. The treatments were packaged in a transparent plastic bowl and stored at room temperature for 4 weeks while samples were taken for analysis at 0, 2 and 4 weeks of storage. Samples were examined for chemical, antioxidant properties, anti-nutritional factors and sensory evaluation. Saponification value ranged from 47.7 mg KOH/g -104.5 mg KOH/g while shea butter + spices exhibited lower values compared to 100% shea butter (control). It was observed that iodine value of both the blends and control decreased as storage days increased except for samples of shea butter + ginger (SGG) and shea butter + suya spice (SSS) at 70:30 ratio. Addition of spices to shea butter increased the 1,1-diphenyl-2 picrylhydrazyl (DPPH) values (44.96%-77.98%) and total phenol content (0.36 mg TAE/g-0.51 mg TAE/g) of the crude shea butter significantly. Phytate content of the blends increased upon addition of spices, whereas, a drastic reduction was observed in the alkaloid contents of the blends from 29.79% (control) to 2.29% in shea butter + scent leave. The sensory evaluation result revealed that the general acceptability of shea butter treated with suya spice (70:30) and 100% shea butter were scored above average and were not different significantly.
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