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VOL. 8, ISSUE 4 (2023)
Effect of process variables on the proximate composition of instant egusi (Citrillus vulgaris) soup balls
Authors
Onyejiaka P I, Omeire G C, Peter-Ikechukwu A I, Nwokeke B C
Abstract
Proximate compositions of instant Egusi (Citrillus vulgaris)
Soup Balls from blends of defatted melon and usu (Pleurotus tuber) meal
was analyzed using a three factor, three levels, Response Surface Methodology
Box Behnken Design (RSM). The factors and levels adopted were the feed
composition X1(90:10, 80:20, 70:30),Cooking time X2(60,90,120)min
and Ball sizes X3 of (5,10,15)g. Results showed that the moisture
content of the melon soup ball samples ranged from 5.75% to 8.05% while Protein
content ranged from 33.02% to 37.5%. The increase in protein content
could be due to the original high protein content in melon and usu. Feed
composition and cooking time affected the fat composition due to effect of
heat. Fat content ranged from 7.67% to 10.23%. Increase in feed composition
also increased the crude fiber (2.95 – 6.63%) but have a decreased effect on
ash content (4.01 – 5.64%).
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Pages:1-5
How to cite this article:
Onyejiaka P I, Omeire G C, Peter-Ikechukwu A I, Nwokeke B C "Effect of process variables on the proximate composition of instant egusi<i> </i>(<i>Citrillus vulgaris</i>) soup balls". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 1-5
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