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

Abstract

African pear (Dacryodes edulis) pulp was processed and spread samples were produced from pulp treated with different levels of food grade additives and labelled as samples A (with 0.045% potassium sorbate), B (0.035% potassium sorbate), C (0.01% butylated hydroxyl toluene), D (0.005% butylated hydroxyl toluene), E (0.008% citric acid), F (0.005% citric acid), G (0.025% potassium sorbate and 0.005% BHT), H (0.005% BHT and 0.008% citric acid) and I (no preservative). The analysis was carried out to determine the compositional properties on both the pulp and the treated spread samples, as well as the spreadability and acceptability of the spread samples. The result showed that proximate compositions of the pulp had the values of 18.66, 4.45, 9.50, 48.93, 0.55, 4.82 and 62.20% for carbohydrate, protein, fat (wet based), fat (dry weight), ash, crude fiber and moisture, respectively. Spreadability of the spread samples ranged from 0.117 – 0.217mm/sec at chilled temperature (14±2°C) and 0.117 – 0.232 mm/sec at ambient temperature (28±2°C), with sample E giving the highest spreadability value of 0.217 mm/sec (chilled temperature) and 0.232 mm/sec at ambient temperature. The sensory result indicated that samples I, A and E attracted high overall acceptability with 4.25, 4.00 and 3.95 scores, respectively. The peroxide value of the spreads ranged from 4.35 – 4.79 mEq/kg, free fatty acid (2.91 – 3.27%) and vitamin C (8.14 mg/100 g – 9.25 mg/100 g). All the samples were relatively acidic with pH values ranging from 4.15 to 4.75. This study showed that table spreads rich in protein and other essential nutrients with acceptable color, taste and spreadability can be manufactured from the pulp of African pear (Dacryodes edulis).