Functional properties of uda (Xylopia aethiopica) and uziza (Piper guineenses) spiced akamu powder correlated with the paste proximate composition intended for Nigerian postnatal mothers

Figures & data

Figure 1. a. Uda, b.Uziza, c. White maize, d. Yellow maize.

Table 1. Effects of spice type and spicing techniques on the functional properties of dried akamu paste

Sample	Water absorption capacity(g/ml)	Oil absorption capacity(g/ml)	Emulsion capacity (%)	Foam capacity (%)	Least gelation Capacity
FWM	145.06^c ± 0.03	117.26^ab ± 0.01	23.55^de ± 0.21	12.57^c ± 0.04	3.50^f ± 0.12
FYM	147.87^abc ± 0.02	110.22^cde ± 0.05	26.44^bcd ± 0.11	15.04^ab ± 0.05	4.50^de ± 0.04
F(WM+Uda)	148.03^abc ±0.11	115.28^abc ± 0.01	20.52^e ± 0.04	13.51^bc ± 0.09	4.00^ef ± 0.01
F(WM)+G(Uda)	149.50^a ± 0.13	113.11^abcd ± 0.01	22.14^de ± 0.01	13.76^bc ± 0.04	4.00^ef ± 0.04
F(WM+Uziza)	147.04^abc ± 0.01	107.29^de ± 0.03	28.30^abc ± 0.03	14.61^bc ± 0.06	6.00^c ± 0.03
F(WM)+G(Uziza)	147.20^abc ± 0.03	106.39^de ± 0.02	31.21^a ± 0.03	17.15^a ± 0.04	8.00^a ± 0.02
F(YM+Uda)	147.21^abc ± 0.02	118.60^a ± 0.03	24.70^cde ± 0.03	12.43^c ± 0.05	4.00^ef ± 0.06
F(YM)+G(Uda)	148.45^ab ± 0.02	116.41^abc ± 0.01	22.47^de ± 0.01	12.72^bc ± 0.03	5.00^d ± 0.09
F(YM+Uziza)	145.32^bc ± 0.03	104.64^e ± 0.03	30.44^ab ± 0.11	17.14^a ± 0.04	7.00^b ± 0.10
F(YM)+G(Uziza)	142.33^d ± 0.02	110.67^bcde±0.01	28.41^abc ± 0.14	17.27^a ± 0.02	7.50^ab ± 0.11

Values are means of triplicate determinations ± standard deviation. Means in the same column with different superscript are significantly different at (p≤ 0.05) FWM-Fermented white maize only, FYM-Fermented yellow maize only, F(WM+Uda)-Fermented white maize and uda, F(WM)+G(Uda)-Fermented white maize and pulverized uda, F(WM+Uziza)-Fermented white maize and uziza, F(WM)+G(Uziza)-Fermented white maize and pulverized uziza, F(YM+Uda)-Fermented yellow maize and uda, F(YM)+G(Uda)-Fermented yellow maize and pulverized uda, F(YM+Uziza)-Fermented yellow maize and uziza and F(YM)+G(Uziza)-Fermented yellow maize and pulverized uziza

Table 2. Effects of spice type and spicing techniques on the proximate composition of the akamu pastes (%)

Samples	MC	CP	Fat	Fibre	Ash	Carbohydrate
FWM	47.02^b ± 0.017.	17^e ± 0.05	1.94^c ± 0.01	3.32^bc ± 0.01	2.21^abc ± 0.01	38.62^a ± 0.11
FYM	47.01^b ± 0.01	7.03^f ± 0.01	2.09^b ± 0.02	3.31^c ± 0.02	2.22^ab ± 0.01	38.38^a ± 0.09
F(WM+Uda)	47.03^b ± 0.02	7.17^e ± 0.02	2.41^a ± 0.03	3.32^bc ± 0.02	2.20^abc ± 0.03	37.89 ^ab±0.01
F(WM)+G(Uda)	47.10^a ± 0.03	7.06^f ± 0.01	2.42^a ± 0.05	3.31^c ± 0.03	2.20^abc ± 0.02	37.63^ab ± 0.01
F(WM+Uziza)	47.11^a ± 0.03	7.22^c ± 0.01	2.35^a ± 0.03	3.35^bc ± 0.03	2.19^bc ± 0.03	37.79^ab ± 0.01
(WM)+G(Uziza)	47.03^b ± 0.04	7.18^de ± 0.03	2.30^a ± 0.04	3.49^a ± 0.04	2.21^abc ± 0.02	37.80^ab ± 0.01
F(YM+Uda)	47.11^a ± 0.10	7.40^a ± 0.04	1.92^c ± 0.04	3.42^ab ± 0.01	2.18^c ± 0.01	0138.00^ab ± 0.02
F(YM)+G(Uda)	47.12^a ± 0.03	7.29^b ± 0.03	2.13^b ± 0.04	3.37^bc ± 0.01	2.23^a ± 0.02	37.89^ab ± 0.03
F(YM+Uziza)	47.10^a ± 0.05	7.21^cd ± 0.02	2.09^b ± .03	3.35^bc ± 0.02	2.21^abc ± 0.02	36.07^b ± 0.06
F(YM)+G(Uziza)	47.06^ab ± 0.07	7.19^cde ± 0.02	1.95^c ± 0.04	3.32^bc ± 0.02	2.20^abc ± 0.02	38.29^ab ± 0.06

Values are means of triplicate determinations ± standard deviation. Means in the same column with different superscript are significantly different at (p≤ 0.05). FWM-Fermented white maize only, FYM-Fermented yellow maize only, F(WM+Uda)-Fermented white maize and uda, F(WM)+G(Uda)-Fermented white maize and pulverized uda, F(WM+Uziza)-Fermented white maize and uziza, F(WM)+G(Uziza)-Fermented white maize and pulverized uziza, F(YM+Uda)-Fermented yellow maize and uda, F(YM)+G(Uda)-Fermented yellow maize and pulverized uda, F(YM+Uziza)-Fermented yellow maize and uziza and F(YM)+G(Uziza)-Fermented yellow maize and pulverized uziza

Table 3. Correlation between functional properties and proximate composition of akamu paste

	WAC	OAC	EC	FC	LGC	MC	CP	FAT	CF	ASH	CHO
WAC	1
OAC	.254	1
EC	−.420	−.845**	1
FC	−.512*	−.883**	.850**	1
LGC	−.334	−.675**	.775**	.798**	1
MC	.204	−.042	.029	−.077	.076	1
CP	−.051	.298	.020	−.249	.049	.485*	1
FAT	.594**	−.259	−.137	.034	.039	.079	−.411	1
CF	.084	−.154	.403	.175	.395	.084	.431	−.018	1
ASH	.082	.065	−.155	−.065	.055	−.351	−.314	.003	−.114	1
CHO	−.094	.343	−.260	−.273	−.283	−.223	−.095	−.163	−.133	−.011	1

MC- moisture content, CP-crude protein, CF-crude fibre, CHO-carbohydrate, WAC-water absorption capacity, OAC-oil absorption capacity, EC-emulsion capacity, FC-foam capacity and LGC-least gelation capacity. Correlation is significant at the 0.01 level (2-tailed)**. Correlation is significant at the 0.05 level (2-tailed)*