Development of Products From Sorrel

Development of Products From Sorrel

Project / Seminar Material
Reference ID: PS-6107-TM

DEDICATION

This research material titled “Development of Products From Sorrel” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Agricultural Engineering (AE), Book Authors and Profound Scholars of existing or related project material on “Development of Products From Sorrel” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

ABSTRACT

The objectives of the study were to develop products from sorrel calyces, leaves and seeds, evaluate the products for nutrients, phytochemicals, antinutrients, food toxicant, physicochemical, microflora, sensory, storage properties and compare the products produced with existing products. Dry red sorrel calyces, leaves and seeds were used for the study. Pilot study was carried out to standardize recipe used for the formulation of the products. The products developed were jelly, cordial juice, food condiment, food seasoning and oil. Sorrel jelly and cordial juice were produced from sorrel calyx using standardized recipe and procedure by International jellies and preserved Association. Sorrel food condiments were produced from fermented sorrel seeds and sorrel oil was produced from sorrel seed. Sorrel food seasoning was produced from sorrel leaf.

The nutrients, phytochemicals, antinutrients, food toxicant and sensory properties of the products were determined using AOAC methods. The sorrel seed oil was evaluated for physico-chemical properties using standard procedures. Similar products (grape jelly, black currant cordial juice, royco food condiment, rosemary seasoning and groundnut seed oil) by flavour, colour and texture used by consumers served as control for evaluation of the products developed. The products were kept at room temperature 28±2ºC to determine the keeping qualities for sixteen (16) months. Sorrel jelly had significantly higher (p<0.05) crude protein, crude fat, ash, calcium (Ca), iron (Fe), phosphorus (P), sodium (Na), copper (Cu) and β-carotene. Sorrel jelly contained crude protein (5.51%), Fe (15.43mg), P (30.57mg), Cu (54.00μg), ascorbate (18.10mg) and β-carotene (22.50μg). Sorrel cordial juice had significantly higher (p<0.05) crude protein, ash, Ca, Fe, P, Zn, Cu, ascorbate and β- carotene. The cordial juice from sorrel calyx had significant amount of crude protein (18.43%), carbohydrate (68.77%), Fe (50.66mg), P (48.40mg), Cu (56.66μg), and ascorbate (36.10mg). Sorrel seasoning had significantly higher (p<0.05) fat, ash, crude fibre, Ca, P, Na, Zn, Cu and β-carotene.

The seasoning from sorrel leaf had significant quantity of crude protein (11.82%), carbohydrate (67.12%), Ca (414.00mg), P (841.66mg), ascorbate (39.53mg) and β-carotene (38.20μg). Sorrel food condiment had higher (p<0.05) protein, fat, crude fibre, P, Zn, Cu, ascorbic acid and β-carotene. The sorrel condiment was rich in crude protein (30.67%), carbohydrate (60.78%), Fe (16.70mg), P (787.34mg), ascorbate (40.27mg) and β- carotene (38.40μg). The oil had higher (p<0.05) relative density (0.916ºC), refractive index (1.475ºC), saponification value (189.00mgKOH/g), iodine value (103.00mg) and β-carotene (14.20μg, respectively). Sorrel products developed contained significant quantities of flavonoids. There were generally traces of cyanide and phytate except in the seasoning. Tannins were low (0.38-2.40mg) in all products except sorrel juice and royco food condiment. The sorrel products were preferred to the standard products except sorrel oil. The products


Development of Products From Sorrel

CHAPTER ONE

1.1 Introduction

… As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Development of Products From Sorrel