Effect of Wrapping Materials on the Proximate Composition and ...

INTERNATIONAL JOURNAL OF FOOD AND NUTRITION SCIENCE VOL2 NO1 AUGUST 2013ISSN 2165-5308 (PRINT) ISSN 2165-5316 (ONLINE) http://www.researchpub.org/journal/ijfns/ijfns.htmlidentified using a handbook <strong>of</strong> West African weeds[11]. The leaves were found and collected within theenvironment <strong>of</strong> Federal University <strong>of</strong> Technology,Owerri.C. Preliminary Preparation <strong>of</strong> the <strong>Wrapping</strong><strong>Materials</strong>The wrapping materials such as miraculous fruitleaves, Christmas bush leaves, Asusu leaves andAfrican border leaves were washed and drained.D. Cleaning and preparation <strong>of</strong> the raw<strong>Materials</strong>The dehulled melon seeds were manually sorted toremove the bad ones, stones and other impurities andground into flour using a manual grinder. Themushroom was peeled to remove the back, washed,dried, cut into small sizes and then milled into flour.The Cameroon pepper was also ground using thesame mill.E. Production <strong>of</strong> Usu (indigenous meatanalogue)Two sets <strong>of</strong> samples were produced using thefollowing ratios <strong>of</strong> 70:30 for the first set and 80:20for the second set and the other ingredients in theformulation were 5% Cameroon pepper, 4% salt and3% maggi sauce. The materials were weighed outusing weighing balance and were properly blendedtogether by pounding in mortar and pestle with warmwater added drop by drop until a well-blendedproduct <strong>of</strong> good texture and consistency was obtained.The mixed product <strong>of</strong> the different ratios weremolded into small portions weighing 3.5g each andwrapped into Aluminium foil and four differentleaves namely Christmas bush leaves (Alchorneacordifolia), miraculous fruit leaves (Thaumatococcusdaniellii), Asusu leaves (Manniophyton fulvum) andAfrican border leaves (Newbouldia laevis seem) andtied with palm frond ropes, cooked for 90 minutesusing steam and then cooled. The recipe used forproduction <strong>of</strong> the two ratios <strong>of</strong> Usu samples is shownin table I. While the Flow chart for the production <strong>of</strong>indigenous meat analogue is shown in Fig. 1.TABLE IRECIPE FOR PRODUCTION OF THE USU SAMPLESIngredients First Sample (g) Second sample (g)Ground Melon seed 70 80Ground Big Mushroom 30 20Cameroon Pepper 5 5Maggi Sauce 3 3Salt 4 440