Production, Sensory And Nutritional Evaluation Of Fruit-Based Food Spread.

ABSTRACT

The food spread prepared from avocado pear ( Persea american miller) and local pear (Dacryodes edulis) were analysed for proximate composition, microbial and mineral compositions. The results for proximate analysis for avocado and focal pear were as follows: moisture 67.02 % ; and 20.42 % , Crude fibre 2.04 % and 7.0% ; ash 1.23% and 1. 24%; Crude protein 3. 12 % and 10. 5%; Fat 24. 73 and 47.95 % and carbohydrate 1.86 % and 12.83 %, respectively. The results for mineral compositions for avocado and local pear were sodium 0.133 % and 0.105%; potassium 0.294% and 0.248%; calcium 0.170 % and 0.165% ; and magnesium 0.034 %, respectively. The micro organism Isolated from avocado include Bacillus sp (3 colonies), Citrobacter (2 colonies), Micrococcus sp (1 colony) and Pseudomonas sp (2 colonies), while those Isolated from local pear include, Lactobacillus sp (3 colonies), Bacillus sp (1 colony), Pseudomonas sp (1 colony). The sensory evaluation of the product-using colour, Flavour, taste and General acceptability showed significant difference. Spread made from local pear was mostly preferred.

TABLE OF CONTENT

Title page .

Certification......................................................................ii

Acknowledgement.......................................................

Dedication......................................................................iv

List of figures............... vi

List of Tables..................................................................vii

Table of Content.............................................................viii

2.0 Literature Review......................................................9

2.1 Compositional and nutritional value of Avocado Fruits.......9

2.2 Chemical and physical properties of edible fats and Oils... 14

2.3 Biomedical importance of unsaturated fatty acids............15

2.4 African pear and its nutritional values............................16

2.5 Margarine formulation and production............................17

3.0 Materials and Methods.................................................20

3.1 Proximate Analysis .21

4.0 Results and Discussion...............................................28

4.1 Conclusion and Recommendation.................................33

Reference 34

Appendix 38