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Abstract The effect of wrapping materials on the
Index Terms melon seed, mushroom, organoleptic
http://www.researchpub.org/journal/ijfns/ijfns.html
analogue has the characteristic texture and nutritive Therefore, following health risk of meat and problem
quality of meat and very low in fat content. This of packaging encountered in production of Usu using
product is considered definitely healthier because it traditional packaging material; that is, the diverse
has less fatty acid which is more beneficial health colours, flavour, and acceptability of Usu obtained
wise in controlling high level of cholesterol in the from different places due to the wrapping materials
blood and incidence of cardiovascular disease [7].The (leaves), it has become expedient and imperative to
market for meat analogue includes health conscious intensify efforts in the production of acceptable meat
non-vegetarians, lactose intolerant people, persons Usu and adoption of acceptable wrapping materials.
with nutritional issues for vegetarians and vegans [8]. The objectives of this work therefore are;
Usu is an indigenous meat analogue produced from 1. To evaluate the proximate composition of
ground melon (Egusi) seed (Colocynthis citrullus L) the products wrapped in different wrapping
and ground big mushroom or erousu (Lentinus tuber materials.
regium) mixed with other ingredients such as pepper, 2. To investigate the effect of different
salt and spices and wrapped in different traditional wrapping materials on the organoleptic
packaging materials (leaves) depending on the properties of Usu (indigenous meat
production location and then cooked (Isibor,2010). analogue); and
The food is widely consumed by the Easterners and 0. To identify the best wrapping materials which
some part of South Western states of Nigeria [7]. will give the product the most acceptable
organoleptic characteristics.
The nutritional value, consistency and texture of the
product, is similar to real meat and can be eaten as It is hoped that the result will help to proffer solution
snacks without adding it to soup, as it is a good to the problem of wrappers (packaging materials)
source of energy. For this particular purpose, it is encountered in Usu production which has delayed
normally prepared to be a bit more peppery and its industrialization to a large extent.
smoke dried properly [9]. Meat analogues are
generally a good source of high-quality protein, II. MATERIALS AND METHODS
providing some of all the essential amino acids.
Although the protein sources of meat analogues may A. Material Procurement
not have similar vitamin and mineral content as meat, The materials used in this study included: melon seed
they are often fortified with the micronutrients that (Colocynthis citrullus L.), big mushroom (Lentinus
they are lacking [10].Total amounts of protein will tuber regium) and other ingredients such as
vary from product to product and brand to brand. Cameroon pepper (Piper nigrum), salt and maggi
Compared to meat they are also lower in fat and cube sauce were sourced locally from markets within
therefore lower in calories as well [10]. Owerri metropolis, Imo State, Nigeria. The work was
carried out in the Food Processing laboratory of
Federal University of Technology, Owerri. The
Conversely, if not properly prepared and stored, it is chemicals were of analytical grade and the equipment
susceptible to spoilage (mould growth) within few used were obtained from the Department of Food
days of production. But with good manufacturing Science and Technology, Federal University of
practice, packaging and storage system, it can stay up Technology, Owerri, Nigeria.
to one week or month without adverse effect. One
major role of packaging irrespective of whether it is B. Identification and Collection
the traditional method or modern method is the of the Wrapping Material
preservation of food. The early man has practiced the The wrapping/packaging materials used in this study
preservation of food through various ways which were identified and collected from different locations
include the fermentation of food, drying of food over in Owerri. The Christmas bush leaves (Alchornea
a fire or with the aid of sunlight and salting which are cordifolia) were identified using the description
then packaged with various materials. Usu is given in a handbook of West African weeds [11] and
wrapped or packaged with different materials (leaves) collected in Mboke community in Ihiagwa, Owerri.
in different places. Some of these wrapping materials Miraculous fruit leaves (Thaumatococcus danielli)
adversely affect the organoleptic properties of the popularly called Etere or Uma in Igbo and
product, while some impart or incorporate valuable Aluminium foil were bought from a local market in
components into the product and hence stimulate the Owerri, Imo State. The African border leaves
local demand for the meat analogue or substitute.
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(Newbouldia laevis seem) called Ogirisi in Igbo and Asusu leaves (Manniophyton fulvum) were also
INTERNATIONAL JOURNAL OF FOOD AND NUTRITION SCIENCE VOL2 NO1 AUGUST 2013
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identified using a handbook of West African weeds Two sets of samples were produced using the
[11]. The leaves were found and collected within the following ratios of 70:30 for the first set and 80:20
environment of Federal University of Technology, for the second set and the other ingredients in the
Owerri. formulation were 5% Cameroon pepper, 4% salt and
3% maggi sauce. The materials were weighed out
C. Preliminary Preparation of the Wrapping using weighing balance and were properly blended
Materials together by pounding in mortar and pestle with warm
The wrapping materials such as miraculous fruit water added drop by drop until a well-blended
leaves, Christmas bush leaves, Asusu leaves and product of good texture and consistency was obtained.
African border leaves were washed and drained. The mixed product of the different ratios were
molded into small portions weighing 3.5g each and
D. Cleaning and preparation of the wrapped into Aluminium foil and four different
raw Materials leaves namely Christmas bush leaves (Alchornea
The dehulled melon seeds were manually sorted to cordifolia), miraculous fruit leaves (Thaumatococcus
remove the bad ones, stones and other impurities and daniellii), Asusu leaves (Manniophyton fulvum) and
ground into flour using a manual grinder. The African border leaves (Newbouldia laevis seem) and
mushroom was peeled to remove the back, washed, tied with palm frond ropes, cooked for 90 minutes
dried, cut into small sizes and then milled into flour. using steam and then cooled. The recipe used for
The Cameroon pepper was also ground using the production of the two ratios of Usu samples is shown
same mill. in table I. While the Flow chart for the production of
indigenous meat analogue is shown in Fig. 1.
E. Production of Usu (indigenous
meat analogue)
TAB
LE I RECIPE FOR PRODUCTION OF THE USU
SAMPLES
Cameroon Pepper 5 5
Maggi Sauce 3 3
Salt 4 4
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these samples could be due to variation of wrapping The percentage mean values of the protein contents of
materials. Since the same sample was used, the FIL the Usu samples were 15.8, 15.37. 15.69. 15.79 and
may have retained more moisture than the other 14.07 for wrapping samples CBL, MFL, ABL, MF and
samples during the cooking period, or the other FIL respectively.
materials may have lost moisture during cooking.
TABLE II
EFFECT OF WRAPPING MATERIALS ON PROXIMATE COMPOSITION OF USU AN INDIGENOUS
MEAT ANALOGUE.
Samples Moisture Protein Fat Crude Fibre Ash CHO
NOTE:
CBL = Christmas bush leaves (Alchornea cordifolia)
MFL =Miraculous fruit leaves (Thaumatococcus
daniellii), ABL = African border Leaves (Newbouldia
laevis seem) AS = Asusu Leaves (Manniophyton
fulvum)
FIL = Aluminum Foil
The protein contents were not statistically different at confidence interval. The carbohydrate percentage
5% confidence interval, though the sample wrapped mean values ranged from 28.76 to 36.28, having
with aluminum foil (FIL) had the lowest percentage of variations in the value but significantly indifferent. The
protein content. Generally, the protein content of all proximate compositions of these samples were so
the samples were relatively high because, the big because they were from the same mixture, the
mushroom and melon used in the production of Usu differences41were from the wrapping materials.
samples are good sources of protein [14; 15; 16; 17]. Therefore, any difference in proximate values could be
The fat content of the Usu wrapped in different from the wrapping materials effect.
wrapping materials were not significantly different (P <
0.05), although there were differences in their B. Effect of Wrapping Materials on Proximate
percentage mean values ranging from 25.70% to Composition at Varying Ratios
29.28%. MFL samples had relatively high fat content Table 3 shows the percentage mean composite values of
while FIL showed the lowest percentage of fat Usu samples for 70:30 and 80:20 egusi: erousu ratios,
content and this may be due to wrapping material wrapped in different wrapping materials.
variations as the raw leaves material used may have From the results of the statistical analysis, the varying
contributed to high fat content of samples [15; 16]. ratios of the Usu sample wrapped with different
The ash content of the Usu sample ranged from wrapping materials showed no significant difference in
4.06% to 5.79% and they were significantly similar their percentage moisture mean value. Sample A
despite slight variation in their percentage mean (70:30) had 14.87% while sample B (80:20) had
value. The crude fibre content followed the same 14.23% respectively. The percentage protein mean
pattern with percentage mean value ranging from values were 15.08% and 15.6% for samples A (70:30)
3.78 to 5.63. There is no significant difference at 5% and B (80:20) respectively.
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TABLE III
NOTE:
A = 70:30 ratio of Egusi: Erousu
B = 80:20 ratio of Egusi: Erousu
Generally, the melon and big mushroom used in the This implies that from the statistical analysis at P >
production of Usu (indigenous meat analogue) are 0.05, the percentage mean values of proximate
good sources of protein [14; 15; 16; 17]. The composition of Usu samples in the ratio of 70:30 and
statistical analysis showed that there is no significant 80:20 for egusi and big mushroom wrapped with
difference in the proximate composition of the different wrapping materials showed no significant
varying ratios of Usu sample wrapped with different difference at 5% confidence level.
wrapping materials. The percentage fat mean values for
the sample A (70:30) and sample B (80:20) are 27.15% C. Organoleptic characteristics of Usu samples
and 28.18% and they are significantly similar despite the for 70:30 ratio wrapped in different
slight variations which could be due to high fat content wrapping Materials
of the melon seeds [15; 16]. The ash content was found to Table 4 shows the mean composite values of Usu
be not significantly different in their varying ratios of samples for 70:30 ratio wrapped in different
Usu samples, sample A had 5.04% while B had 5.50% wrapping materials. The colour of the sample
respectively. wrapped in MFL had mean sensory score of 6.90 (i.e
The percentage crude fibre for sample A and B are slightly liked) and was significantly similar to CBL,
4.00% and 5.68% respectively and according to [16] ABL and FIL.
melon has 4.7% crude fibre and it is in correlation The colour of sample wrapped in AS had the lowest
with the crude fibre content in the varying samples. For mean sensory score of 5.70 and was significantly
the percentage carbohydrate mean value, the two ratios different from other samples. Generally, the colour of all
of Usu samples showed no significant differences the samples were either slightly liked (score
in their percentage despite the slight variation in approximately 6.0) or moderately liked (score
carbohydrate percentage mean values. approximately 7.0) though they were significantly
similar as observed by the panelists (Table IV).
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TABLE IV
CBL 6.40 1.17a 5.80 1.48a 6.10 1.29a 6.20 1.03a 6.90 1.45ab
MFL 6.90 1.20a 6.30 1.57a 6.70 1.16a 6.90 0.74a 7.40 0.69a
ABL 6.00 1.15a 5.50 0.53a 6.60 1.07a 6.30 0.48a 6.60 0.84b
AS 5.70 0.95b 5.80 1.62a 6.20 1.62a 6.50 0.53a 6.30 0.48b
FIL 6.40 1.26a 5.70 1.77a 6.10 1.59a 6.30 0.79a 6.30 1.49b
LSD 1.04 1.06 0.85 0.79 0.82
Means in the same column with the same superscript are not significantly different (P < 0.05).
Means in the same column with different superscript are significantly different (P > 0.05)
NOTE:
CBL = Christmas bush leaves (Alchornea cordifolia)
MFL =Miraculous fruit leaves (Thaumatococcus daniellii),
ABL = African border Leaves (Newbouldia laevis seem)
AS = Asusu Leaves (Manniophyton fulvum)
FIL = Aluminum Foil
The aroma of all the Usu samples were significantly same mix and given the same cooking conditions. The
similar and they were slightly liked (score texture of the sample MFL was rated highest with
approximately 6.0). The aroma of sample wrapped mean score of 6.9.
with MFL was however given the highest score 6.30,
which was followed by CBL and AS having the same The overall acceptability of all the samples showed
mean score of 5.80. The close rating of the sample on that samples wrapped in MFL were moderately
aroma could be due to the fact that one mixture was a ccept ed (scor e approxi m at e 7.0) and was
used in their production and the wrapping materials did significantly similar to CBL but significantly
not impart flavour on the samples. different from ABL, FIL and AS which were slightly
The acceptance sensory mean values for taste of Usu acceptable (score approximately, 6.0). This implies that
sample wrapped in CBL, MFL, ABL, MF and FIL the sample wrapped in MFL (miraculous fruit leaves)
were found to be 6.40, 6.70, 6.60, 6.20 and 6.10 is best accepted in all sensory parameters tested (Table
respectively. The taste of all the samples were IV).
significantly similar, though the samples wrapped in
MFL and ABL were moderately like (score D. Organoleptic characteristics of Usu samples
approximately 7.0) and sample wrapped in MFL was for 80:20 ratios wrapped in different
rated the highest (score 6.70). This indicates that wrapping Material
even though the panelists seem to prefer MFL, they Table 5 shows the mean composite values of samples for
found the taste of others to be quite good. Thus, there is 80:20 ratio wrapped in different wrapping
no significant difference in the taste despite slight materials. The colour of the sample wrapped in MFL had
variation in the mean value. The texture of all the mean sensory score of 7.10 (i.e moderately liked) and
samples were significantly similar and were either was significantly similar to CBL and ABL.
moderately liked (score approximately 7.0) or These samples were significantly different from AS and
slightly liked (score approximately 6.0) as rated by FIL (scores approximately 6.0). Generally, the colour of
the panelists. The similarity in the texture could be as a all the samples were either slightly liked (score
result of proper blending of the ingredients as well as approximately 6.0) or moderately liked (score
the fact that the samples were obtained from the approximately 7.0).
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TABLE V
CBL 7.00 0.82a 6.50 1.27a 7.10 0.99a 6.70 1.16a 6.80 1.55a
MFL 7.10 0.88a 6.30 1.25a 6.70 1.89a 6.40 1.71a 7.3 0.67a
ABL 6.60 0.96a 6.40 1.26a 6.50 1.51a 6.60 0.84a 6.6 1.07a
AS 6.30 0.95b 6.40 0.97a 6.50 0.97a 6.30 0.82a 6.0 1.25b
FIL 6.40 0.97b 5.80 1.55a 6.50 1.43a 6.40 0.84a 6.5 1.27b
LSD 0.68 0.64 0.94 0.87 0.89
Means in the same column with the same superscript are not significantly different (P < 0.05).
Means in the same column with different superscript are significantly different (P > 0.05)
NOTE:
CBL = Christmas bush leaves (Alchornea cordifolia)
MFL =Miraculous fruit leaves (Thaumatococcus daniellii),
ABL = African border Leaves (Newbouldia laevis seem)
AS = Asusu Leaves (Manniophyton fulvum)
FIL = Aluminum Foil
The slight variation in colour by the panelists for significantly different from AS and FIL which were
80:20 ratio observed in Table V is in consonance with slightly liked (score approximately 6.0).
panelists acceptance for colour in 70:30 ratio observed Thus generally, Usu wrapped with CBL (Christmas
in Table IV. The aroma of all the Usu samples were bush leaves) is best accepted in all sensory
significantly similar. The aroma of sample wrapped parameters tested except in colour and overall
with CBL was given the highest score 6.50 (score acceptability.
approximately 7, i.e. moderately liked) and the
sample wrapped with FIL scored 5.80 (score IV. CONCLUSION
approximately 6). The close rating of Usu samples on The organoleptic characteristics of the Usu samples
aroma could be due to the one mixture used in showed that samples wrapped in miraculous fruit
production and it is conversely different from 70:30 ratio leaves (MFL) were best in almost all parameters
samples for aroma. The sample wrapped in CBL was tested including overall acceptability according to the
rated highest in terms of aroma (score approximately 7) panelists. The proximate analysis indicates that
which was moderately liked. The taste of all the generally, the different wrapping materials and
samples were moderately liked (score variation in ratios did not affect the proximate
approximately 7.0) and insignificantly different composition of Usu, as the slight variations were due to
despite the mean variation. The sample wrapped with differences in melon and big mushroom ratios used in
CBL was rated highest with mean score of 7.10 formulation. Ratio 80:20 formulation had higher
(score approximately 7). The texture of all the samples nutrient value.
were significantly similar and were either moderately
liked (score approximately 7) or slightly liked V. RECOMMENDATION
(score approximately 6) with Usu sample wrapped The following are recommended: Miraculous fruit
with CBL been rated highest in terms of texture. The leaves (MFL) are the best wrapping material for Usu
overall acceptability of all the samples showed that production. The leaves are also affordable and easy to
samples wrapped in MFL were rated highest (scoreb get.
6.80, i.e approximately 7.0) and was significantly The 80:20 ratio is the best for Usu formulation
similar to CBL and ABL but because of the high nutritive and organoleptic
properties.
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Acknowledgement: Technical assistance of Dr.
Owuamanam, Clifford .I is hereby acknowledged.
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