QUALITY EVALUATION AND STORAGE STABILITY OF A ROASTED MELON MEAL (ROBO) SUPPLEMENTED WITH TIGER-NUT FLOUR

Abstract

This research work was carried out to develop a flour based ethnic product ‘’Robo’’ from Melon and tiger- nut blends with the aim of determining its nutritional quality, acceptability and the storage stability. Melon was substituted with tiger -nut flour in the ratio BNG (87.5:12.5) CNG (75:25) and DNG (50:50) with ANG 100% melon as control. The moisture content ranged from 3.29% to 6.07% with significant difference (p<0.05). The higher moisture content obtained in sample 100ANG could be attributed to the nature of melon. The ash content ranged from 3.36% to 4.20% for ‘robo’ with significant difference (p<0.05). Sample ANG had the highest ash content while sample DNG had the least value for “robo”. Hence, effect of substitution affects the ash content of “robo”. The fat content ranged from 21.19% to 23.63% with significant difference. Samples DNG had the highest fat content while sample ANG had the least.fat content. The higher fat content could be due to due to increase in substitution of tiger-nut flour as tiger nut is known to be high in fat content The fibre content ranged from 5.03% to 6.61%. while Protein content ranged from 25.19% to 32.05% Sample ANG had the highest protein content and sample DNG had the least value. The higher values of ANG could be attributed to the composition of melon (100%) melon flour which is rich in protein. Tannin content ranged from 0.91 mg/100g to 1.65 mg/100g with sample ANG the highest and DNG the least. Phytate and oxalate in the sample ranged from 5.04mg/100g to12.99mg/100g and 081 to 2.70. Mineral content revealed potassium as the dominant mineral while Iron as the least. The supplemented robo were aerobically packaged in LDPE (low density polyethylene), HDPE (High density polyethylene packaging material) and Plastic material pouches. The developed supplemented robo were evaluated for nutritional composition, antioxidants, sensory as well as effect of storage conditions, they also possessed good antioxidant properties indicated by its strong ability to scavenge DPPH radicals. TBARS (mg malonaldehyde/kg), total plate count (log cfu/g), peroxide, FFA, for the control as well as treatment samples showed significantly (p < 0.05) increasing trend with storage. The sample packaged in plastic container had the lowest TBA values which ranged from 0.29 to1.23 meg/g. Coliform counts (log cfu/g) were not detected until day 28 in all the products. The mean scores of sensory parameters for control as well as treatment samples showed significantly (p < 0.05) with the control sample having the highest score in term of overall acceptability while sample DNG has the least score .and this could be attributed to inclusion of more percentage of tiger nut flour. Thus, the developed supplemented robo snacks have the potentials of adequately meeting the nutritional requirements of children, support growth and may have no detrimental effect on the consumers. Information provided from this study may increase the utilization of melon and tiger-nut as an important food resource and viable food option with potential to promote improved health and sustained nutrition at a bearable cost.