CHAPTER ONE

1.0 INTRODUCTION
1.1 Background of the Study
Okoho (Cissus populnea) is the main traditional food of the Idoma people of Benue state,

Igala/Igbira of Kogi State, Nigeria. It is made from the plant Cissus populnea belonging to

the family Amplidaceae. The soup is made from the Okoho stick which is very slimy after

preparation. It is usually prepared with bush meat (such as grass-cutter, alligator). The Okoho

stick is referred to as Ajara or Orogbolo by the Yoruba tribe. The Hausa call it Dafura. The

soup is the most respected and demanded food in all Kogi State events which includes;

weddings, burial ceremonies, birthdays and other festivals. The soup is also highly medicinal

and also known for its ability to aid digestion (Oyetade, 2020). Cissus populnea Guill and

Perr belong to the family of Vitaceae and the genus Cissus which comprises of about 350

species, it is native to west tropical Africa. In Nigeria it is commonly found in the Northern

and Southern parts. The vernacular names include ‘Okoho’(Idoma and Igala),'Ogbolo

ajara'(Yoruba) and 'Dafaaraa'(Hausa) (Achikanu and Ani, 2020). Nigeria is enriched with

different types of useful plants whose fruits, seeds, stems, roots and leaves serve various

important role in medicine and nutrition. Among the numerous varieties of plants is Cissus

populnea (Agulanna, 2020). Bioactive ingredient made from the plant has proven medicinal

properties. Experts in the evaluations of Cissus populnea, reported that they have

antimicrobial activities which cure many sexually transmitted diseases infections that could

be responsible for male infertility (Ogwu, 2020). Other studies have also shown that the

essential oil from the stem powder of the plant inhibit the growth of several germs of bacteria

origin and as such may correct male infertility arising from the bacterial infections (Okigbo

and Anyaegbu, 2021). Instant soup powder such as instant dry soup mix and instant okra

snack food, exhibits various quality attributes based on the research data. These attributes

include nutritional composition, sensory acceptability, ease of preparation, and maintenance

of original flavor and appearance. For instance, the instant dry soup mix contains essential

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nutrients like protein, carbohydrates, vitamins, and minerals, with sensory evaluation

indicating high acceptability ((Lee, 2022). Similarly, the instant okra snack food maintains

the nutrition and flavor of okra, rich in dietary fiber, vitamins, minerals, and active substances

like polysaccharides and flavones, offering a convenient and healthy snack option (Gajadhar,

2023). Instant powder can be formulated using various ingredients and processing methods.

One approach involves creating a mix of dika kernel powder, dried ugwu leaf, crayfish, stock

fish, and a blend of locust bean, onion, seasoning, and Cameroon powder at different ratios to

develop the best instant mix powder (Bamidele et al., 2015).

1.2 Statement of Research Problem

Making Okoho soup, a traditional Nigerian dish from the Idoma people, presents several

challenges that can affect its quality. One primary issue is ingredient availability, particularly

the Okoho stick (Prosopis africana), which is essential for the soup's thickening but can be

hard to find outside its native region (Altas et al., 2011). So also, local seasonings and

vegetables might be difficult to source, especially in urban or international settings. The

preparation of the Okoho stick itself is labour-intensive and requires specific techniques to

achieve the correct consistency, which can be tricky. Balancing flavours is another challenge,

as the unique taste profile of Okoho soup demands precise seasoning and ingredient

proportions to ensure a well-rounded flavour (Mbuni et al., 2020). The development of this

soup mix will eliminate the problem of seasonal, vanting and sensory attributes

1.3 Aim and Objectives

The main aim of this research is to evaluate the nutritional and physicochemical properties of

of instant Oko Okoho soup powder.

The specific objective are;

i. To produce oroOkoho instant soup powder a dehydrated Oro okoho soup mix

ii. To determine the physicochemical properties of the soup mix

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iii. To determine the nutritional composition of the soup mix instant

iv. Sensory evaluation of the soup mix

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 CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 Instant Soup Powders

Instant powder products are convenient food items that can be quickly prepared for

consumption. They encompass a variety of types based on their composition and intended

use. The types include marine product mixing powder containing a blend of fish, seafood,

and plant ingredients for a nutrient-rich and flavourful mix (Sharma et al., 2012), dry

compositions with instant grains and texturizing agents for easy food preparation, porous

base powders for beverage preparation, such as coffee or malt beverages, created through

cold agglomeration and sublimation drying processes (Ueda et al., 2023), instant cereal

powders made from a selection of grains, legumes, and additives for balanced nutrition and

convenience, and high-temperature treated instant products for rapid dissolution and uniform

dispersity, like those containing trehalose (Clarebel et al., 2020). Each type offers unique

benefits and applications in the realm of instant food products. The use of natural products

from indigenous plants as therapeutics in ethno-medicine and for nutritional purposes has led

to great increase in interest among scientists to search for bioactive components (Bhandari,

2020) that are beneficial to man. Recently, the interest in natural products from plants and

their use has increased tremendously even in areas where conventional medicines are very

much available. Medicinal plants are sources of raw materials for pharmaceutical drug

formulation (Saggar et al., 2022). A significant percentage of medicinal plants used by the

rural populace in Africa are affordable when compared to the high cost of conventional drugs

(Mbuni et al., 2020).

Instant powder products play a significant role in the food industry due to their convenience,

nutritional value, and innovative production methods. These products, such as instant grain

compositions (Ren et al., 2024), instant fruit powders (Chowdhury et al., 2020), instant cereal

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powders (Fournaise et al., 2021), and instant milk powders (Ren et al., 2024), offer easy

preparation, preservation of nutrients, and diverse flavor profiles. The innovative brewing

systems for instant powders enhance efficiency and hygiene in production processes. These

products cater to consumer preferences for quick and nutritious food options, providing

balanced nutrients, ease of consumption, and pleasant taste experiences. The use of advanced

technologies in manufacturing instant powder products ensures quality, convenience, and

health benefits, making them a valuable asset in the food industry (Sharma et al., 2024).

Instant powder products are witnessing a remarkable surge in demand across diverse markets,

largely fueled by the ever-growing emphasis on health and wellness. Consumers are

gravitating towards these products due to their convenience and perceived nutritional benefits

(Barrett et al., 2020). They seek options that are fortified with vitamins, minerals, and

functional ingredients like protein and probiotics, aligning with their desire for healthier

snacking and beverage alternatives. Moreover, the rise of plant-based diets has fueled a

demand for instant powder products made from plant-derived ingredients, catering to vegans,

vegetarians, and those adopting flexitarian lifestyles (Siddiqui et al., 2020).

Sustainability concerns are also influencing purchasing decisions, leading to a growing

demand for instant powder products packaged in environmentally friendly materials.

Consumers are increasingly mindful of the environmental impact of packaging waste and are

seeking out brands that offer recyclable, biodegradable, or compostable packaging options

(Aguiar et al., 2022). Furthermore, the digitalization of commerce has expanded access to

instant powder products, with e-commerce platforms enabling consumers to conveniently

purchase their preferred brands online. Brands are leveraging digital marketing strategies and

online promotions to engage with consumers and drive sales in the digital space, highlighting

the intersection of convenience, sustainability, and technology in shaping market trends for

instant powder products (Bellomo and Pleyers, 2021)

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2.2 Overview of Oro Okoho

Okoho is the main traditional food peculiar to the Idoma people of Benue State, Central

Nigeria. It is made from the plant Cissus populnea belonging to the family Amplidaceae

(Vitaceae). It is a soup made from the Okoho stick which is very slimy after preparation and

best served with pounded yam (aka Onihi). It can also be eaten with semolina, eba (made

from garri) and yam flour (Amodu et al., 2020). This soup is usually prepared without the use

of oil. It is the most respected and demanded food in all Idoma events such as; traditional

weddings, burial ceremonies, birthdays and other festivities. Okoho soup is highly medicinal

and also known for its ability to aid digestion. Other Nigerian tribes such as Igbos and Igalas

also refer to it as Okoho, while the stick is known as Ajara or Orogbolo by the Yoruba tribes

of northern and southern Nigeria. The Hausas usually call it Dafara.

According to Oyetade (2020) Oro Okoho, a traditional soup from the Niger Delta region of

Nigeria, holds significant importance in Nigerian cuisine due to its unique taste and cultural

heritage. This soup, made primarily from a type of lizard known as Okoho and local spices,

showcases the resourcefulness and culinary ingenuity of the Nigerian people. The preparation

of Oro Okoho is not only a culinary practice but also a communal activity, often bringing

families and communities together. This shared cooking experience strengthens social bonds

and maintains traditional practices, ensuring that the cultural knowledge is passed down

through generations.

2.2.1 Nutrition Composition of Oro Okoho

The nutritional value of Oro Okoho also contributes to its importance in Nigerian cuisine.

Rich in protein and essential nutrients, the soup provides a balanced diet that supports the

health and well-being of those who consume it. Additionally, the use of indigenous

ingredients emphasizes the reliance on locally sourced foods, promoting sustainability and

reducing the carbon footprint associated with imported goods. Oro Okoho, therefore, is more

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than just a meal; it is a symbol of cultural identity, community cohesion, and a sustainable

lifestyle in Nigeria (Oyetade, 2020).

Wash and peel the white layer of the Okoho stem by scraping the body gently with a knife,

peel the Okoho into very thin strands and remove the rope-like layer. Discard the hard stick in

the middle. Wrap the bunch together and soak in a bowl for about 15 minutes. Thereafter,

squeeze and press the sap from the strand until you obtain a very thick and shiny liquid from

the strand. Remove the strands from the liquid and set aside

Grind your egusi together with crayfish until very smooth. Put inside a bowl; add hot water to

make the paste and start kneading till the egusi oil starts coming out. Cut and mold the

kneaded egusi into balls. Carefully drop them into pot on fire and allow it to cook for a few

minutes. Carefully remove the egusi balls and meat from the pot with a cooking spon and set

aside.

Then add the main ingredient, the thick Okoho liquid into the boiling broth and set the heat

on low for 10 minutes. Use your spoon or cooking broom to turn your soup, stir for about 5

minutes. Add your meat and molded egusi balls, stir together for few minutes before turning

off the heat. Your favorite Okoho soup can be best served.

2.2.2 Health Important of Oko Okoho

Cissus populnea is a plant associated with a myriad of medicinal uses in different parts of the

world and it is a good source of carotenoids, triterpenoids and ascorbic acid. It contains active

phytochemicals like tannins, glycosides, flavonoids, carotenoids, anthraquinones and vitamin

C. It has antioxidant and anti-inflammatory properties. It is a tropical medicinal plant used to

correct male infertility factors in the South-West. The plant is also called food gum and used

as soup thickener (Aguiar et al. 2022). It is widely used as medicine for the treatment of

venereal diseases and indigestion. It has antimicrobial activities which may cure many

sexually transmitted infections that could be responsible for male infertility. It is used as

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diuretic in the Benin Republic. Extracts from the root of the plant have been used for the

treatment of skin disease, boils, infected wounds and for treating urinary tract infections, thus

suggesting antibacterial activity (Ninan, 2021).

A soup made from the stick which is slimy after preparation is the main traditional food

peculiar to the Idoma people of Benue State. It is usually prepared with bush meat (such as

grass-cutter, alligator and smoked meat etc.) and best served with pounded yam. It can also

be eaten with semolina, eba and yam flour. This soup is usually prepared without the use of

oil. It is the most respected and demanded food in all Idoma events such as; traditional

weddings, burial ceremonies, birthdays and other festivities. The soup is highly medicinal

and also known for its ability to aid digestion. The fruits are edible in soups. Ethno-medicinal

uses include treatment of sore breast, indigestion, venereal diseases, intestinal parasites,

oedema and eye problems resulting from attack of black cobra (Oyetade 2020).

The root has been used traditionally in the management of sickle cell disease. The plant is

also used as a cathartic, aphrodisiac and antidote to arrow wounds. The stem bark has been

reported to contain carbohydrates, tannins, cyanogenic glycosides, anthraquinones and

flavonoids. It is used in the management of infertility in males and also used to treat

respiratory issues, ulcers, mouth sores, inflamed gum and sore throat (Amodu et al., 2020).

2.3 Formulation of Instant Powder

The formulation of instant powder products varies depending on the specific type of product.

Instant cereal powder can be prepared from a variety of raw materials like Chinese dates,

black rice, and peanuts, along with auxiliary materials such as soybeans and refined konjac

powder. On the other hand, instant coffee powder typically consists of sugar, milk powder,

and coffee in specific weight percentages, providing good taste and brewing performance

(Ramírez-Pulido et al. 2021). Additionally, instant protein powder is prepared using

granulation methods to ensure easy dispersion and dissolution in water within seconds,

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without caking, thus enhancing convenience and flowability while maintaining nutritional

benefits (Aguiar et al. 2022). Furthermore, stabilizers like CMC and sodium alginate are

crucial in instant ice cream formulations to achieve desired texture, viscosity, and overrun,

ensuring a slow melting rate and improved sensory acceptance.

According to report by Aguiar et al. (2022) The first step in this process is the selection and

preparation of raw materials, which involves sourcing high-quality ingredients and ensuring

they meet specific standards for safety and nutritional content. These ingredients are then pre-

processed, which may include washing, peeling, chopping, and blanching to prepare them for

the next stages.

Ramírez-Pulido et al. (2021) states that the pre-processing step involves ingredients

undergoing drying, which is a critical step in instant powder production. The most common

drying methods include spray drying, freeze drying, and drum drying. Spray drying involves

atomizing the liquid ingredients into a fine mist and rapidly drying them with hot air,

resulting in a fine powder. Freeze drying, or lyophilization, removes moisture by freezing the

product and then reducing the surrounding pressure to allow the frozen water in the product

to sublimate directly from the solid to the gas phase. Drum drying spreads the pre-processed

ingredients on the surface of a heated drum, where they are quickly dried and scraped off as a

thin film. Each method has its advantages, with spray drying being the most widely used for

its efficiency and cost-effectiveness.

Once dried, the powders are milled to ensure uniform particle size and consistency. This step

is crucial for achieving the desired texture and solubility of the instant powder. After milling,

the powders are blended with other dry ingredients, such as stabilizers, emulsifiers, and

flavorings, to enhance the product's taste, stability, and nutritional profile. The final blend is

then subjected to quality control tests to ensure it meets all regulatory and safety standards

(Aguiar et al. 2022).

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The final stage is packaging, where the instant powder is packed into moisture-proof and air-

tight containers to preserve its quality and extend its shelf life. The packaging process also

includes labeling with essential information such as nutritional content, usage instructions,

and expiration dates. Throughout the entire formulation process, strict hygiene and quality

control measures are maintained to ensure the production of a safe and high-quality instant

powder product (Ninan, 2021).

2.4 Sensory Attribute

Guiné et al. (2020) reported that sensory evaluation is a critical component of food product

development, playing a pivotal role in ensuring that new products meet consumer

expectations and preferences. This scientific discipline involves the systematic assessment of

food products based on their sensory characteristics, such as taste, smell, appearance, texture,

and sound. By integrating sensory evaluation into the development process, manufacturers

can create products that are not only appealing but also competitive in the marketplace.

Świąder and Marczewska (2021) reported one primary importance of sensory evaluation is

that it provides direct insights into consumer preferences. By conducting sensory tests with

target consumer groups, developers can gather valuable data on how potential customers

perceive the product. This feedback allows for adjustments and improvements to the

formulation, ensuring that the final product aligns with consumer tastes and expectations.

Consequently, this increases the likelihood of market acceptance and success, as the product

is tailored to meet the specific desires of its intended audience.

Furthermore, report by Stone et al. (2020) sensory evaluation helps in identifying and

correcting any sensory defects or inconsistencies early in the development process. Through

rigorous testing, potential issues related to flavor, texture, or appearance can be detected and

addressed before the product reaches the market. This proactive approach ensures high-

quality standards and minimizes the risk of negative consumer feedback post-launch.

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Moreover, sensory evaluation aids in maintaining product consistency, which is crucial for

building and maintaining brand trust and loyalty.

According to Wang et al. (2023) Appearance is the first sensory attribute noticed by

consumers and includes colour, uniformity, and particle size. A visually appealing instant

powder typically has a consistent colour that reflects the original ingredients, suggesting

freshness and quality. Uniform particle size ensures smooth reconstitution without lumps,

contributing to a more pleasant visual and textural experience. Additionally, the appearance

of instant powder products can be enhanced through the addition of supplementary materials

like curry, green tea, tangle, or Kimchi, which not only improve functionality but also

contribute to the overall appeal of the product (Kannangara et al., 2018). Moreover, the

external appearance of instant beverage powders can be improved by reducing bitterness and

astringency, leading to enhanced flavor and taste, which are essential components of sensory

evaluation. consequently, the appearance of instant powder products significantly influences

consumer perception and acceptability.

Aroma, or smell, is another critical sensory attribute that influences consumer preference.

Instant powders should retain the characteristic aroma of the original ingredients, indicating

that the product is fresh and has been well-preserved during processing. An inviting aroma

enhances the overall sensory appeal and can evoke a positive emotional response, increasing

consumer satisfaction. The sensory attributes of instant powder products play a crucial role in

consumer acceptability. Various studies have highlighted the significance of aroma in

enhancing the overall sensory experience of instant powder products (Jaworska et al., 2020;

Thuy et al., 2023). For instance, the aroma of instant flavor peanut powder is a critical factor

in sensory evaluation, with heat treatment playing a key role in flavor development through

chemical reactions like Maillard reaction and lipid oxidation. Similarly, the aroma of instant

vegetarian soup powder containing moringa leaf powder significantly influenced consumer

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acceptance, with higher moringa content positively impacting sensory attributes like taste and

overall acceptability (Fernández-López et al., 2020; Mohajan).

Taste is perhaps the most important sensory attribute, encompassing flavor, sweetness,

sourness, bitterness, and umami. The flavor profile should be balanced and true to the

original ingredients, providing a rich and satisfying taste experience. Any off-flavors or

chemical aftertastes are typically undesirable and can significantly reduce the product's

appeal. Various studies have focused on enhancing taste through ingredient combinations and

processing methods. For instance, a study on instant vegetarian soup powder containing

moringa leaf powder found that a formula with 12% moringa powder showed the highest

mean scores for taste and other sensory attributes (Batra and Ganguli, 2023). Similarly,

research on instant beverage powder with non-polymer catechins highlighted improved flavor

and taste, achieved through specific ingredient concentrations (Ramachandraiah and Hong,

2021). Additionally, a study on pearl millet instant beverage powder demonstrated that

combination processing methods impacted taste acceptability, with some variations in

nutrient content affecting overall sensory perception (Mbusa, 2023).

Texture, or mouthfeel, is essential for consumer enjoyment. Instant powders should

reconstitute into a smooth, homogenous mixture without graininess or lumps. The texture

should be consistent with the product's intended use, whether it's a creamy soup, a velvety

drink, or a smooth sauce. Proper texture contributes to the overall sensory experience and

satisfaction of the product. Various studies have highlighted the impact of different

processing methods and ingredients on the texture of instant powder products (Bhandari et

al., 2023; Gao et al., 2020). For instance, the combination processing of pearl millet instant

beverage powder led to changes in total fat and total dietary fiber content, affecting the

texture perception by consumers. Additionally, the addition of cocoa powder in rice bran

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instant drinks influenced the texture acceptability of the beverages. Moreover, the preparation

method of instant powder for memory improvement focused on achieving a desirable

mouthfeel, emphasizing the importance of texture in product development (Escalante‐Aburto

et al., 2021).

2.5 Nutritional Composition of Instant Powder Products Different soup Mix

Instant powder products, ranging from beverage mixes and soups to meal replacements and

protein powders, have diverse nutritional compositions tailored to their specific uses. These

products provide convenience and a long shelf life, making them popular choices in modern

diets. However, the nutritional content varies significantly depending on the type of product

and its intended purpose (Amodu et al., 2020).

Instant soup powders offer a moderate calorie count that varies by type and preparation

method. Carbohydrates in these soups often come from starches, noodles, or rice, while

protein levels depend on the inclusion of ingredients like chicken or soy protein. The fat

content can also vary, with creamy soups generally having higher fat levels due to added oils

or fats. A notable aspect of instant soups is their typically high sodium content, used to

enhance flavour and preserve the product. Some soups may be fortified with vitamins and

minerals, providing essential nutrients from vegetables and meat extracts, but also often

contain flavour enhancers.

2.5.1 Carbohydrates in instant powder

Carbohydrates play a significant role in instant powder formulations across various

inventions. Instant powders for cough and asthma prevention contain rice flour, millet flour,

and other ingredients rich in carbohydrates (Jiang et al., 2020). Similarly, instant powdered

foods designed for long-term stability and solubility feature crystal carbohydrates as a key

component, contributing to the overall composition alongside vegetable hydrogenated oil,

protein powder, emulsifiers, and buffering salts (Phosanam et al., 2021). Moreover, instant

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powders for preventing diarrhea incorporate carbohydrates from rice flour, millet flour,

potato flour, and other sources, along with a blend of medicinal ingredients (Chen et al.,

2023). Furthermore, instant powders for preventing habitual abortion contain a mix of rice

powder, millet powder, corn flour, and other carbohydrate-rich components, combined with

traditional Chinese medicine compositions for added benefits (Rostamabadi et al., 2022).

These diverse formulations highlight the versatile use of carbohydrates in instant powders for

various health-related purposes.

Instant powdered foods contain varying amounts of carbohydrates compared to row foods.

The instant powdered food preparation process involves a crystal carbohydrate solution

containing 20-70% carbohydrate (Bottoms et al., 2014), while a study on instant

carbohydrate ingestion before rowing showed improved performance, indicating the presence

and impact of carbohydrates in such products (Li et al., 2020). Additionally, a nutritious

instant food recipe includes carbohydrates like rice powder and edible fiber, among other

essential nutrients (Yang et al., 2017). The process of preparing instant powdered food

involves mixing a crystalline carbohydrate solution with other ingredients, highlighting the

significance of carbohydrates in these products (Wang and Zhong, 2024)

2.5.2 Fat in instant powder

Instant powders often contain varying amounts of fat compared to raw foods due to the

processing methods and added ingredients. For instance, a nutritional fat-reducing instant

powder includes flaxseed kernel meal, raisin, lentinula edodes, and dried bananas, providing

functional fat-reducing nutritional ingredients. On the other hand, oil and fat-containing

instant processed foods utilize specific fatty acid esters to prevent oil separation and maintain

shine (Jadhav and Annapure, 2021). Additionally, instant powdered foods may contain

vegetable hydrogenated oil along with emulsifiers and buffering salts, enhancing solubility

and shelf life (Goel et al., 2024). Furthermore, the production of instant granules involves

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binding powders with solidified fatty material, resulting in a convenient and easily

consumable product (Khattab et al., 2019).

2.5.3 Vitamins and minerals

These include vitamin B group components such as niacin (B3), pyridoxine (B6), folic acid

(B9), vitamin B12, thiamine (B1), riboflavin (B2), pantothenic acid (B5), and biotin (B7)

(Sarwar et al., 2021). Additionally, the powders consist of nutrients like carotene, calcium,

iron, zinc, copper, sodium, potassium, manganese, selenium, iodine, phosphorus, magnesium,

fluorine, vitamin D, vitamin K, vitamin H, vitamin E, vitamin C, and vitamin A (Preedy,

2013). These vitamins and minerals play crucial roles in various bodily functions,

contributing to overall well-being and supporting cognitive performance, memory, attention,

and learning processes as highlighted in the research papers (Sarwar et al., 2021).

The formulation of instant powder can indeed lead to changes in the levels of vitamins and

minerals present in the final product. Different ingredients and processing methods can

impact the nutritional composition of instant powders. For instance; the addition of various

components like juicy peaches, Chinese yams, blueberries, and bovine colostrum can enhance

the nutritional value of the powder (Lu et al., 2021). Additionally, processing techniques such

as malting, extrusion, or a combination of both can affect the content of nutrients like total

fat, dietary fiber, iron, zinc, and amino acids in the final product (Hu, 2016). Furthermore,

specific ingredients like Herba Dendrodii Officinalis, malt, lily bulb, black fungus, walnut,

longan, carrot, lucid ganoderma, and rhizoma dioscoreae can be used to create instant

powders that are specifically designed to enhance immunity (Sarwar et al., 2021).

The formulation of instant powder soup can indeed lead to changes in sodium content, as

highlighted in the research studies. One study focused on developing a method for sodium

determination in powdered instant soups, emphasizing the importance of monitoring sodium

levels due to the potential health implications, especially for individuals with hypertension

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(Aguiar et al., 2022). Additionally, another study discussed the development of instant soup

mixes with varying ingredients like Moringa leaf powder and locally available vegetables,

showcasing changes in protein, carbohydrate, and fiber content based on different

formulations, indicating the potential for sodium content variation as well (Ansari et al.,

2020). These findings underscore the significance of understanding and controlling sodium

levels in instant powder soups to ensure they align with dietary recommendations and health

considerations.

2.6 Storage Stability and Shelf-Life of Instant Powder Products Different Instant Soup

Mix

The storage stability and shelf-life of instant powder products are crucial factors in ensuring

product quality and consumer safety (Hu, 2016). Research has shown that packaging plays a

significant role in maintaining product integrity, with coextruded laminate (CL) pouches

proving more suitable for storage of instant puran powder (IPP) compared to low-density

polyethylene (LDPE) pouches. Additionally, the physical and chemical stability of

biorelevant instant powders in various media have been studied, highlighting the importance

of equilibration times and storage conditions for optimal performance (Jha and Patel, 2014).

Furthermore, the development of low-cost instant mixes has demonstrated acceptable shelf

life over six months under ambient conditions, making them a viable option for combating

malnutrition with high storage stability (Olatoye et al., 2023).

Research indicates that the protein content in instant Kunun zaki powder decreased during

storage, impacting its chemical properties negatively (Olatoye et al., 2023). Conversely, the

development of low-cost instant mixes with optimized protein blends showed acceptable

shelf-life for up to six months, highlighting the importance of protein in maintaining product

quality over time (Khattab et al., 2019). Research on various instant powder products like

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puran powder, grain mixes, kunun gyada powder, instant kheer mix powder, and probiotic

instant coffee has shown that factors such as packaging, storage temperature, and duration

significantly impact the product's quality and consumer acceptance (Olatoye et al., 2023;

Farag et al., 2021). Proper packaging, like low-density polyethylene or vacuum aluminum

foil, along with suitable storage conditions, can enhance shelf life, maintain product stability,

and ensure consumer satisfaction. For instance, products stored in vacuum packaging at lower

temperatures exhibited higher cell viability, stability, and longer shelf life, leading to greater

acceptability among consumers. Understanding and optimizing storage stability are essential

for developing instant powder products that meet consumer expectations and nutritional

requirements while ensuring extended shelf life and quality maintenance (Chen et al., 2023).

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 CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Study Area

A quantitative research approach would be used for assessing the quality attributes of Oko

Okoho instant powder because it allows for the precise measurement of physical, chemical,

and sensory characteristics. These method enables the researcher to generate reliable and

objective data.

3.2 Source of Raw Material

The research would adopt both descriptive and analytical research type, the study will

describe the specific quality attributes of Oro Okoho, such as moisture content, pH, nutrient

composition, texture, and sensory characteristics. While analytical type will analyze these

attributes to determine their compliance with standards, compare them across different

batches or brands, and identify any significant variations.

3.3 Sample Preparation

The Oro Okoho stem would be dried oven dried at about 60 ⁰C to a constant weight. The

dried stem would then be pulverized to powder using an electric grinding machine. The

powdered material would be store in air-tight containers prior to use. One thousand grams

(1000 g) of the powdered sample would be utilised for assessing the attributes of the

powdered food.

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Table 4.1: Sample Formulation
Items Sample A Sample B Sample C Sample D

Oko Okoho 100 90 85 80

Dry pepper 10 10 10 10

Dry fish - - - 10

Locust beans 2 2 2 2

Oro okoho

Washing and cleaning

Cutting and slicing

Freeze drying

Grinding/milling

Mixing with ingredient

Oro okoho soup

Fig. 1: Flow Chart of Oro Okoho Instant Soup

3.4 Physicochemical Analysis

3.4.1 Total Soluble Solids (Brix)

The total soluble solid measurement of the sample will be carried out with a refracto-meter of

the company Abbe, model 2WA. The analysis involved initia1ly cleaning the reader prism

with water and cotton wool, followed by calibration with a drop of pure water to zero, a drop

19
of juice will be placed on the sample holder in order to obtain its refractive index. All

measurements will be performed in duplicate at ambient temperature.

3.4.2 Determination of PH

The pH of the samples will be determined by the aid of hand held portable pH meter. The pH

meter’s electrode will be immersed into small beaker containing 50ml of different samples of

juice after which the readings will be taken and recorded.

3.4.3 Titrable Acidity (T.A)

Total acidity of the sample samples were determined using methods as described. 25g of

blended portion of fruit samples were taken. The samples were transferred to 400 ml beakers

containing hot water, which was made up to the 200 ml mark, boiled gently for 15 min and

filtered. 50 ml of the filtrates were pipetted into 250 ml beakers; 100 ml of water was added

to each of them. They were titrated to pH 8.1 using a pH meter. Total acidity was calculated

as:

% Total acid = 0.1 X equivalent wt of acid X N of NaOH X titre

wt of sample

3.4.4 Specific Gravity

This will be determined using a density bottle. The samples will be poured into a 50ml

density bottle and weighed. This is known as the mass. The mass will be divided by the

volume of the density bottle, to get the density.

Calculation Density of sample = x (g/ml) / density of water

W 1 (g )
where
W 2−V ( ml )

20
Where W2 = weight sample in the density bottle

W1 = weight of density bottle

V = volume of the density bottle (50ml)

3.4.5 Viscosity

The viscosity of the sample was measured by dissolving 2g of finely blended sample in 20ml

of distilled water, stirring intermittently to completely dissolve. Filtrate of the sample was

filled into 1 ml Volac viscosity pipette (1N 20o C). The rate of dropping was noted in

seconds with a stopwatch in ml/s.

3.5 Nutritional Properties

3.5.1 Moisture

Moisture was determined using oven drying method (AOAC, 2006): Five (5) g of the sample

was placed in clean crucible which has been dried in an oven at 105 0 C until a constant weight

was obtained. The dried sample was cooled in a desiccators then weighed. Percent moisture

content was calculated as:

Moisture (%)= W2 – W3 x 100 (1)

Where: W1= weight of empty crucible;

W2=weight of crucible + sample after drying.

3.5.2 Ash Content

Ash content was determined according to the method described by Ceirwyn (1998); 5 g of the

sample was weighed onto previously heated, cooled and weighed crucibles then heated in

muffle furnace at 6000 C until grayish white ash was obtained. The ash content was calculated

using the expression

Ash (%) = W3 – W1 x 100 (2)

21
Where W1= weight of empty crucible;

W2= weight of crucible + sample before ashing;

W3= weight of crucible +Ash.

3.5.3 Crude Fibre

Crude fibre content was determined using method described in Jacob et al., (2016). 2 g of

defatted sample was weighed into a 250 cm 3 conical flask and 200 cm3 of 1.25 % sulphuric

acid solution was added. The sample was heated for 30 minutes and filtered using poplin

cloth in a Buchner funnel then washed with distilled water to remove traces of acid. The

resultant residue was put back into the 250 cm 3 conical flask followed by addition of 200

cm3of 1.25 % NaOH solution. The sample was heated again for 30 minutes and filtered using

poplin cloth and washed with water until base was undetected. The whole material was

transferred into a crucible and dried in an oven, then cooled in a desiccator and weighed.

Thereafter, the crucible was transferred into a furnace heated at 550 0 C for 12 hours to ash,

then cooled and weighed. The weight of the fibre was calculated by difference using the

formula:

Crude fibre(%)= W3 – W2 x 100 (3)

Where: W1= Weight of the sample;

W2= Weight of crucible + ash residue;

W3= weight of crucible + dried residue.

3.5.4 Crude Lipid

Crude lipid was determined according AOAC (2006) and Joshua et al. (2006). 250 cm3 clean

weighed. 2 g of each sample was weighed into labeled extraction thimble and were lightly

plugged with cotton wool. The pre-weighed boiling flasks were filled with 300 cm3 of

22
petroleum ether. The Soxhlet extraction apparatus were assembled with the thimbles placed

inside and was allowed to refluxed 8 hours. The heating rate was adjusted to temperature of

50-550 C so as to give a condensation rate of 2-3 drops\sec. the thimbles were then carefully

removed and the ether reclaimed for reuse. When flask was almost free of petroleum ether,

they were removed and dried at 1050 C until solvent was completely dried. They were cooled

in desiccators and weighed. The crude lipid was calculated according to the formula:

Crude lipid (%)= W1 – W3 x 100 (4)

Where W1= Weight of sample before extraction;

W2= Weight of sample after extraction

3.5.5 Crude Protein

Crude protein content of the samples was determined according to method described by

Joshua et al., (2006) and; Bernice and Merril (1975) where 1 g each samples was weighed

and transferred into digestion flasks and 2 tablets of selenium (catalyst) were added followed

by addition of 12 cm3 of sulphuric acid then heated until clear solution were obtained. The

solution was transferred into 50 cm 3volumetric flask then made up to mark. 10 cm 3of digest

followed by 10 cm3 of 40 % NaOH solution was pipette into Kjeldahl distiller. A conical

flask containing 5 cm3 of 2% boric acid and 3 drops of mixed indicator (100 cm 3 0.1 %

methyl red + 200 cm3 of 0.2 % bromocresol) was placed under the condenser outlet.

Ammonia gas produced condenses and collected as liquid into the conical flask containing

the boric acid and the mixed indicator. The nitrogen in the distillates was determined by

titrating with 0.01 M of HCl. Color changes from green to pink marks the end point. Blank

was also run through all steps as above. Percent crude protein content of the sample was

calculated by using the following formula:

%N= (S-B)sNs0.014sDs100 (5)

23
% Crude Protein = 6.25* x %N (*Correction factor)

Where: S= Sample titration reading;

B= Blank titration reading;

N= Normality of HCl;

D+ Dilution of sample after digestion;

V= Volume taken for distillation;

0.014= milliequivalent weight of nitrogen.

3.5.6 Carbohydrate

Carbohydrate content was determined by different method, where the sum of the percentage

ash, crude lipid, crude protein, and crude fibre was subtracted from 100 % (AOAC, 2006).

3.6 Sensory evaluation

The widely used 9-point hedonic scale for evaluating sensory characteristic such as

appearance, texture, colour, taste, mouth fill and overall acceptability was used (De Groote et

al., 2014). Questionnaire was administered to panelists to assess the soup sample for as

appearance, texture, colour, taste, mouth fill and overall acceptability. Panelists were asked to

evaluate the breakfast cereal as each testing time session on the a 9 point hedonic scale

extremely dislike to extremely dislike = 1, dislike very much = 2, dislike much = 3, dislike =

4, neither like or dislike = 5, like = 6, like much = 7, like every much = 8 and like extremely

= 9.

24
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