TITLE:
Production and Process Optimization of an Emulsifier as a Tradition Food Salt (Nikki) from Musa paradisiaca (Plantain) Waste Peels Enriched with Ficus Waste Peels Ash and Evaluation of Its Effect on the Emulsification, Stabilisation and Sensory Properties of Yellow Achu-Soup
AUTHORS:
Kere Sinia Mboseh, Pride Ndasi Ngwasiri, Calister Wingang Makebe, Adanmengwi Vivian Akah, Ngwabie Martin Ngwa, Martin Benoit Ngassoum
KEYWORDS:
Food Waste, Musa paradisiaca, Ficus, Emulsifier, Optimization, Yellow Achu-Soup, Stability
JOURNAL NAME:
Open Access Library Journal,
Vol.11 No.2,
February
29,
2024
ABSTRACT: Yellow achu-soup, an emulsion of red palm oil and water is a traditional delicacy in the grass field of Cameroon, which faces a problem of its stability due to the quality of the emulsifier used to emulsify and stabilize it. This study was designed for the optimization of the production of an emulsifier (Nikki) from Musa paradisiaca (Plantain) Peels enriched with Ficus Peels as a traditional food salt for the emulsification and stabilisation of yellow achu-soup. A factorial design with three factors (combustion time and temperature and the ash extraction temperature) and a mixture design were used to evaluated the effect of the combustion process and emulsifier mixture ratios on the physico-chemical and functional properties of the emulsifiers and the yellow achu-soup respectively, including the Ash Yield (%), pH, Alkaline Content (%), Non-alkaline content (%) Potash Content (%), Foam Capacity (%), EI24 and EI48, (%), Foam stability (%). The sensory properties of the resulting soup were evaluated for its acceptability using the 9 point hedonic scale. From these studies, the highest alkalinity of 12.91 ± 0.01 for the mixture was obtained at a mixture ratio of 85:15 (S239). There enriched salts had significantly higher form capacity and stability of 35.4 compared to the unenriched salts with highest foam stability of 29.77 for plantain and 31.01 for Ficus. Salt mixtures of sample S339 with plantain to Ficus ash ratios of 85:15, 70:30, 55:45, and 35:65 had the highest foaming capacity and stability. Highest EI24 of 41.5% ± 0.10% (S3.66a) and 46.2% ± 0.10% (S3.66b) for plantain and Ficus peels ash extract. All samples showed a decrease in emulsification index after 48 hours with enrichment. Burning time and temperature had a significant positive (P Ficus was obtained at 250?C and 30 mins with maximum extraction temperature of 90?C. Maximum EI24 of 35.80% for plantain and 32.47% for Ficus and EI48 of 35.15% for plantain and 32.13% for Ficus were obtained at 250?C and 30 mins with a maximum extraction temperature of 30?C and at 250?C and 30 mins with a maximum extraction temperature of 30?C respectively. Out of the thirty panelist involved in the sensory evaluation, 53.3% generally accepted sample S393c and 40% accepted sample S239c. From the results, it was concluded that the addition of Ficus peel ash solution at a percentage of 30% and above to plantain emulsifier enhanced the stability of achu soup even after 48 hours, with acceptable sensory properties.