International Journal of Food Studies
Sign in
Issue image

More articles from Volume 8, Issue 2, 2019

Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry

Optimization conditions of UV-C radiation combined with ultrasound-assisted extraction of cherry tomato (Lycopersicon esculentum) lycopene extract

Development and incorporation of nanoemulsions in food

Consumer awareness of the use of food labels in Lagos state, Nigeria

Potentials of African nutmeg (Monodora myristica) as a flavourant in cookie production

Potentials of African nutmeg (Monodora myristica) as a flavourant in cookie production

Kazeem K. Olatoye Orcid logo ,
Kazeem K. Olatoye
View authors publications

Search this author on:

PubMed | Google Scholar
Omololo O. Fapojuwo ,
Omololo O. Fapojuwo
View authors publications

Search this author on:

PubMed | Google Scholar
Joshu A. Olorunshola ,
Joshu A. Olorunshola
View authors publications

Search this author on:

PubMed | Google Scholar
Julianah O. Ayorinde
Julianah O. Ayorinde
View authors publications

Search this author on:

PubMed | Google Scholar

Published: 01.12.2018.

Volume 8, Issue 2 (2019)

https://doi.org/10.7455/ijfs.v8i2.508

Abstract

African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensorypanellistsrespectively. Data were analysed using ANOVA at p<0.05.  Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62g/cm3 – 0.68 g/cm3), but significantly affected WAC (133-142%) and OAC (147-156%) of flour blends. Crude protein (9.44-15.49%), crude fat (3.17-6.50%), total ash (2-2.73%) and crude fibre (0.12-0.23%) contents of the cookie increased, whilst metabolizable energy (385.33-367kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100% replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.

Citation

Copyright

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by
Scopus
DOAJ
Sherpa-Romero
Google Scholar
Crossref