Proximate, phytochemical and sensory quality of instant pepper soup mix

Instant pepper soup mix (IPM) was developed. Its proximate, fiber, water-soluble vitamins (ascorbic acid, riboflavin, thiamine and folic acid,), phytochemical (Tannin, total phenol flavonoid, carotenoid, anthocyanin and alkaloids) were determined. The pepper soup from the IPM (20% w/v) was subjected...

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Bibliographic Details
Published in:Journal of culinary science & technology 2016-01, Vol.14 (1), p.59-74
Main Authors: Adegoke, Bakare H., Adedayo, Adeyefa Emmanuel, Temilola, Dada
Format: Article
Language:English
Subjects:
gastronomics
herbs
Phytochemicals
phytochemicals pepper soup
Processing
Proteins
Soups
spices
Variance analysis
Vitamin B
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Summary:Instant pepper soup mix (IPM) was developed. Its proximate, fiber, water-soluble vitamins (ascorbic acid, riboflavin, thiamine and folic acid,), phytochemical (Tannin, total phenol flavonoid, carotenoid, anthocyanin and alkaloids) were determined. The pepper soup from the IPM (20% w/v) was subjected to sensory quantitative acceptance test. Data obtained were analyzed using weighted means and analysis of variance, and Duncan multiple range test was used to separate the means. Protein content ranged from 1.85 to 2.48. The values for ascorbic acid, riboflavin, thiamine, and folic acid in the formulations were from 0.58 mg/ml, 5.15 mg/g, 0.62 mg/g, and 0.0 mg/g to 0.88 mg/ml, 7.69 mg/g, 53.75 mg/g, and 21.86 mg/ml, respectively. Tannin, total phenol, flavonoid, carotenoid, anthocyanin, and alkaloid contents in the formulations ranged from 84.25 to 104.40 mg/100 g, 800.89 to 889.39 mg/100 g, 635.24 to 8.18.44 mg/100 g, 0.67 to 1.73 µg/ml, 8.88 to 10.79 µg, and 5.93 to 10.78%, respectively. There were no significant (p 
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2015.1080642