Spreadability, Acceptability and Compositional Properties of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp

Abstract

This work was carried out in collaboration between all authors. The first author OMA is the chief supervisor to the M.Sc. student while the second author GOW is the supporting supervisor. Both of them jointly designed the study and guided the student throughout the research process. The last author CO is the M.Sc. student who conducted the research, managed the literature searches and the statistical analysis. All authors read and approved the final manuscript.

Nutritional and Sensory Properties of Spreads from Two Mushroom Varieties

“…However, these values were significantly (p<0.05) different from those spreads produced from P. cintrinopileatus (0.1 and 0.3% gum arabic ). These moisture values were lower when compared to the moisture content of African pear spread (62.00%) as reported by Akusu et al (2018). The low moisture values of spreads in this study may be attributed to the effect of gum and show an increased shelf life of the product.…”

“…These range of pH showed that mushroom spread is slightly acidic which will enhance its preservation and storability. These values are higher when compared to the pH of African pear spread as reported by Akusu et al (2018).…”

“…The increase in FFA of the spreads could be due to the added gum as well as the effect of vinegar used during the preparation of the spreads, which could account for the reason why FFA of the spreads increased after the first week of storage. The FFA is the primary quality attribute for edible grade oil/fat (Akusu et al, 2018). The FFA of the spreads after 2-4 weeks of storage was above 0.20% which is the allowable limit for free fatty acids (Nadeem et al, 2017).…”