Key words: cissus populnea; kunu beverage; hydrocolloids; homogeneity; natural gums; sedimentation rate
Hydrocolloids have been used in improving cloud stability in beverage production, however, this is limited by quantity of hydrocolloids added, type of beverage product and production process adapted [1]. High quantity of hydrocolloids addition impacts adversely on texture quality of products. Hydrocolloids are important groups of polysaccharides, generally characterized by high molecular weight [2]. As food gums, they are used to improve mouth feel and to change the viscosity of solutions due to their high polymeric nature and the interactions between polymer chains when they are dissolved or dispersed [3].
cissus populnea mucilage flour when used as soluble dietary fiber has important nutritive component for human health, due to its various physiological functions. Fresh cissus populnea mucilage is extremely viscous giving rise to liquid products with high viscosity. Foods with high viscosity decrease protein efficacy and lipid utilization by interfering with the digestion and absorption of nutrients [4, 5, 6]. When high viscose foods are dissolved in water, they tend to slow gastric emptying [7]. Alfa et, al. reported that cissus gum has very high water-absorption and swelling capacities, becoming both pseudoplastic and thixotropic in an aqueous solution of at least 4 % w/v. As an emulsifying agent, cissus gum would perform better as an emulsion stabilizer than as emulsifying agent in comparison with gum arabic [8, 9]. In another study, confirmed cissus gum as an emulsion stabilizer [10]. cissus populnea(Gull and Perr) is a savannah shrub and climber which can reach height of three meters or more depending on the supporting tree and its age [11]. It is an under-utilized edible gum grown in the middle belt of Nigeria, where it has long found a place in the traditional menu of Tiv, Idoma and Igala ethnic groups [12, 13]. It is called Ager in Tiv, Okoho in Idoma and Igala, Dafara in Hausa and Ogbolo in Yoruba languages in Nigeria [14]. The demulcent property, biocompatibility, cheapness, lack of toxicity, soothing action and non irritant nature of cissus gum favours it wide usage in several industries. In the food industry its viscose property enables it to be employed as hydrocolloid and soup thickener, its gelling/thickening property in the production of jam, jelly, marmalades, dairy products and salad dressings while its binding/coating property in the production of baked foods [15]. Also, there has been great interest in the medicinal application of cissus mucilage as tablet binding agent [16, 17, 11]. This work evaluated the effect of cissus populnea mucilage flour incorporation in beverage production on the proximate composition, functional and homogeneity properties of millet kunu.
Samples |
Moisture |
Protein |
Fat |
Fibre |
Ash |
Carbohydrate |
A (100:0) |
91.00±1.44p |
0.25±0.01s |
0.03±0.01s |
0.45±0.01s |
0.17±0.01s |
7.12±0.01s |
B (95:5) |
88.82±0.46s |
0.27±0.02s |
0.04±0.01s |
2.11±0.01p |
0.47±0.03s |
8.15±0.07p |
C (90:10) |
88.15±0.71s |
0.28±0.01p |
0.05±0.01s |
2.11±0.01s |
0.62±0.02s |
8.65±0.03p |
D (85:15) |
87.89±0.55s |
0.28±0.03s |
0.06±0.02s |
2.11±0.01p |
0.85±0.01s |
8.74±0.01p |
E (80:20) |
87.69±0.27s |
0.27±0.02s |
0.05±0.02s |
2.11±0.01p |
1.01±0.01s |
8.68±0.07p |
F (75:25) |
87.53±0.04s |
0.27±0.01s |
0.08±0.01p |
2.24±0.01p |
1.80±0.01p |
8.72±0.02p |
LSD |
17.7 |
0.05 |
0.01 |
0.37 |
0.72 |
1.67 |
A (100:0) = 100% millet kunu
B (95:5) = 95% millet kunu and 5% cissus flour
C (90:10) = 90% millet kunu and 10% cissus flour
D (85:15) = 85% millet kunu and 15% cissus flour
E (80:20) = 80% millet kunu and 20% cissus flour
F (75:25) = 75% millet kunu and 25% cissus flour
Samples |
Viscosity (%) |
pH |
Titratable acidity (g/ml) |
A (100:0) |
575.00±35.36s |
6.43±0.03p |
0.540±0.005s |
B (95:5) |
620.82±28.28s |
5.49±0.01s |
0.530±0.005s |
C (90:10) |
675.15±7.07s |
5.49±0.01s |
0.440±0.005p |
D (85:15) |
773.89±4.24s |
5.53±0.01s |
0.410±0.005p |
E (80:20) |
840.69±56.57s |
5.55±0.02s |
0.380±0.005s |
F (75:25) |
918.53±25.45s |
5.55±0.01s |
0.390±0.005s |
LSD |
146.7 |
1.13 |
0.09 |
A (100:0) = 100% millet kunu
B (95:5) = 95% millet kunu and 5% cissus flour
C (90:10) = 90% millet kunu and 10% cissus flour
D (85:15) = 85% millet kunu and 15% cissus flour
E (80:20) = 80% millet kunu and 20% cissus flour
F (75:25) = 75% millet kunu and 25% cissus flour
There was no significant statistical difference (P < 0.05) between the protein content of millet-cissus kunu samples and control. All the kunu samples were generally low in protein content. The protein content of this study was in contrast with earlier findings of [24, 25]. The protein content of millet-cissus kunu has made it to be more nutritious than any of the carbonated soft drinks sold in Nigeria, that are devoid of protein but high in sugar, colouring and carbonated water content.
Fat content of millet-cissus kunu was found to increase with every 5% cissus populnea mucilage flour addition. The low fat content of both control and millet-cissus kunu samples were in conformity with the report of [24]. This could be attributed to the low fats (1-2%) content of cereals generally as earlier documented by [26]. The low fat content of millet-cissus kunu is an indication that cissus populnea mucilage flour is a poor source of fat.
There was great increase in the amount of fibre in each sample of millet-cissus kunu relative to control. This could be attributed to addition of the mucilage flour after filtration of millet kunu. This was in conformity with findings that cissus gum has very high water-absorption and swelling capacities, which makes them become both pseudoplastic and thixotropic in aqueous solution [8]. The high fibre content of millet-cissus kunu could be employed in the prevention/management/treatment of type 2 diabetes, hypercholesterolemia and body weight in humans.
The high ash content of the millet-cissus kunu samples is an indication that the mucilage flour is a rich source of mineral elements. The processing technique employed has a direct effect on the ash content. Products whose processing method does not require filtration tend to be higher in ash content. On the other hand, among those filtered before consumption, variation in pore size of the sieving material is the determinant factor. Sieving materials with larger pore sizes have higher quantity of suspended particles hence higher ash content.
The carbohydrate contents were relatively low and may be attributed to filtration of millet kunu before addition of cissus mucilage flour. The high fibre content of the kunu samples could account for their low carbohydrate content. The carbohydrate content of this study contrasted the findings of [27].
It was observed that the pH of millet-cissus kunu samples decreased with increase in cissus populnea flour addition relative to control and conforms with the earlier findings by that kunu is an acidic food [28]. The kunu samples were `slightly acidic with pH (5.49 - 5.55) values for millet-cissus kunu and 6.43 for control. The low pH values (5.49 - 5.55)/acidity were due to slight fermentation during processing or addition of species of low acidic value for a sour taste. Adebayo et, al. had reported that the presence of lactobacillus, Acidophillus, Candida species and Saccharomyces cerevisiae bacteria which help in acid fermentation of kunu account for their acidity [25]. These bacteria however, have been reported to be non-pathogenic as they are beneficial to humans [25]. Products with low pH values have higher titratable acidity content and vice versa. Unfermented products tend to have higher values of pH tending towards the neutral state.
The values of titratable acid in all the millet-cissus mucilage flour substituted kunu samples were statistically similar (P< 0.05) but lower than 3.30-3.40g/ml and 2.18-2.26g/ml reported by [28, 29, 26]. The titratable acid values of millet-cissus kunu were however, higher than 0.4608-0.3870 ml/min reported by [30]. The low value of TTA for millet-cissus kunu samples indicates poor fermentation with increased incorporation of cissus mucilage flour, which could have caused poor production of lactic acid. This invariably led to increase in their pH values.
Key
A (100:0) = 100% millet kunu
B (95:5) = 95% millet kunu and 5% cissus flour
C (90:10) = 90% millet kunu and 10% cissus flour
D (85:15) = 85% millet kunu and 15% cissus flour
E (80:20) = 80% millet kunu and 20% cissus flour
F (75:25) = 75% millet kunu and 25% cissus flour
Key
A (100:0) = 100% millet kunu B (95:5) = 95% millet kunu and 5% cissus flour
C (90:10) = 90% millet kunu and 10% cissus flour
D (85:15) = 85% millet kunu and 15% cissus flour
E (80:20) = 80% millet kunu and 20% cissus flour
F (75:25) = 75% millet kunu and 25% cissus flour
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