Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

Abstract

Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineensis) were blanched in batches at 1000C for 0 to 25 min, extracted and concentrated as banga sauce. Samples were labeled A, B, C, D and E, for 0, 10, 15, 20 and 25 min blanching time, respectively. Moisture content was significantly (p<0.05) high (76.37 – 80.66%) and decrease significantly (p<0.05) with increase in blanching time. Percentage fat content of sample A was low (1.62%). Differences in protein content were not statistically significant. Carbohydrate content of sample E was 17.38%. Differences in peroxide value, iodine value and saponification value of the sauce were not statistically significant. Melting point, viscosity and density were respectively 36.44°C, 35.00 cSt and 0.9968, these values decrease significantly with increased blanching time. Solid fat content of unblanched banga sauce was significantly high (75%) at refrigeration temperature (5°C), with significantly lower value of 55% seen in sample E. Taste scores for samples B and C were significantly higher followed by sample E. Overall acceptability scores ranged from 7.49 – 7.81, with sample C given higher value, though not statistically difference.