Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam

Figures & data

Table 1. Microbial load of okra pectin treated tigernut milk

Sample code	Aerobic plate count (cfu/ml)	E. coli (cfu/ml)	Bacillus cereus (cfu/ml)
0.0% (control)	2.0x10^2	Absent	4.0x10^1
0.2%	3.0x10^2	Absent	5.0x10^1
0.4%	5.0x10^2	Absent	7.0x10^1
0.6%	4.0x10^2	Absent	6.0x10^1
Legislated levels	< 1.0x10^3	Absent	< 1.0x10^2

Figure 1. Viscosity of okra pectin treated tigernut milk.

^a-dBars with different alphabets are significantly different (p ˂ 0.05).

Table 2. Consumer acceptability test scores of okra pectin treated tigernut milk

Sample	Appearance	Taste	Consistency	Smell	Thickness	Aftertaste	Acceptability
0.0% (control)	7.23 ± 1.33^a	4.10 ± 1.86^a	5.43 ± 1.98^a	5.90 ± 1.97^a	6.13 ± 1.6^a	5.27 ± 1.98^a	5.60 ± 1.87^a
0.2%	7.10 ± 1.21^ab	4.20 ± 1.77^a	5.40 ± 1.65^a	5.37 ± 1.79^a	6.30 ± 1.32^a	5.23 ± 1.57^a	5.33 ± 1.71^a
0.4%	5.80 ± 1.95 ^c	4.43 ± 1.60^a	5.53 ± 1.74^a	5.03 ± 1.90^a	6.53 ± 1.22^a	4.23 ± 1.79^a	4.83 ± 1.72^a
0.6%	6.17 ± 1.66^bc	4.50 ± 1.89^a	5.53 ± 2.19^a	4.77 ± 1.89^a	6.57 ± 1.48^a	5.07 ± 1.93^a	5.07 ± 1.93^a

Values with different alphabets in the same column are significantly different (p < 0.05). Sensory 9-point Hedonic scale: 1—Dislike Extremely; 2—Dislike very much; 3—Dislike moderately; 4—Dislike slightly; 5—Neither like nor dislike; 6—Like slightly; 7—Like moderately; 8—Like very much; 9—like extremely.

Table 3. Moisture, fat and colour (L, a, b) of okra pectin treated fried yam

Sample	Moisture (%)	Fat (%)	L*	a*	b*
Control	54.33 ± 0.84^a	4.44 ± 0.23^ab	63.06 ± 0.01^a	−1.26 ± 0.00^b	16.67 ± 0.01^a
0.2%	55.92 ± 0.20^ab	5.50 ± 0.17 ^c	65.96 ± 0.21^b	−1.19 ± 0.01 ^c	16.90 ± 0.01^b
0.4%	56.71 ± 0.47^b	4.00 ± 0.55^a	70.47 ± 0.28 ^c	−1.13 ± 0.01 ^c	17.18 ± 0.02 ^c
0.6%	56.26 ± 0.11^b	4.76 ± 0.46^b	71.01 ± 0.14^d	−1.85 ± 0.00^d	17.20 ± 0.04^b

Values are Mean±SD for at least duplicate determinations. Values in the same column with different superscript letters are significantly different (p < 0.05).

Table 4. Consumer acceptability of okra pectin treated fried yam

Sample	Appearance	Taste	Crispness	Mouth feel	After taste	Aroma	Overall acceptability
Control	6.38 ± 1.85^a	6.20 ± 2.00^a	5.10 ± 1.92^a	6.58 ± 1.65^a	6.13 ± 1.83^a	6.28 ± 1.81^a	6.23 ± 1.55^a
0.2%	6.25 ± 1.86^a	5.98 ± 1.98^a	5.78 ± 2.14^a	6.08 ± 1.91^a	6.15 ± 1.93^a	6.85 ± 1.81^a	6.58 ± 1.66^a
0.4%	6.25 ± 1.78^a	6.43 ± 2.01^a	5.68 ± 1.81^a	5.73 ± 1.83^a	6.08 ± 2.12^a	6.4 ± 1.95^a	6.18 ± 1.78^a
0.6%	6.43 ± 1.96^a	6.38 ± 1.89^a	5.55 ± 2.04^a	6.25 ± 2.00^a	5.90 ± 1.86^a	6.5 ± 1.97^a	6.30 ± 1.59^a

Values in the same column with the same superscript letters are not significantly different (p > 0.05). Scale: 1—Dislike very much; 2—Dislike moderately; 3—Dislike slightly; 4—Neither like nor dislike; 5—Like slightly; 6—Like Moderately; 7—Like very much.