Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables

This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p<0.05) effect and is inversely related to the consistency index, drawability and overall acceptability. The consistency index was not significantly (p>0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (p<0.05). Comsumer acceptability was inversely influenced by dikanut concentration. Optimal condition of temperature (50°C) and dikanut concentration (10.96%) with corresponding consistency index (57.25), drawability (7.39) and overall acceptability (7.40) were established. The results may provide useful information during canning operation of ogbono soup