TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire
ABSTRACT
The objectives of the study were to develop products from sorrel calyces, leaves and seeds,
evaluate the products for nutrients, phytochemicals, antinutrients, food toxicant, physicochemical,
microflora, sensory, storage properties and compare the products produced with
existing products. Dry red sorrel calyces, leaves and seeds were used for the study. Pilot study
was carried out to standardize recipe used for the formulation of the products. The products
developed were jelly, cordial juice, food condiment, food seasoning and oil. Sorrel jelly and
cordial juice were produced from sorrel calyx using standardized recipe and procedure by
International jellies and preserved Association. Sorrel food condiments were produced from
fermented sorrel seeds and sorrel oil was produced from sorrel seed. Sorrel food seasoning
was produced from sorrel leaf.
The nutrients, phytochemicals, antinutrients, food toxicant and
sensory properties of the products were determined using AOAC methods. The sorrel seed oil
was evaluated for physico-chemical properties using standard procedures. Similar products
(grape jelly, black currant cordial juice, royco food condiment, rosemary seasoning and
groundnut seed oil) by flavour, colour and texture used by consumers served as control for
evaluation of the products developed. The products were kept at room temperature 28±2ºC to
determine the keeping qualities for sixteen (16) months. Sorrel jelly had significantly higher
(pcopper (Cu) and β-carotene. Sorrel jelly contained crude protein (5.51%), Fe (15.43mg), P
(30.57mg), Cu (54.00μg), ascorbate (18.10mg) and β-carotene (22.50μg). Sorrel cordial juice
had significantly higher (pcarotene. The cordial juice from sorrel calyx had significant amount of crude protein
(18.43%), carbohydrate (68.77%), Fe (50.66mg), P (48.40mg), Cu (56.66μg), and ascorbate
(36.10mg). Sorrel seasoning had significantly higher (pZn, Cu and β-carotene.
The seasoning from sorrel leaf had significant quantity of crude
protein (11.82%), carbohydrate (67.12%), Ca (414.00mg), P (841.66mg), ascorbate (39.53mg)
and β-carotene (38.20μg). Sorrel food condiment had higher (pP, Zn, Cu, ascorbic acid and β-carotene. The sorrel condiment was rich in crude protein
(30.67%), carbohydrate (60.78%), Fe (16.70mg), P (787.34mg), ascorbate (40.27mg) and β-
carotene (38.40μg). The oil had higher (p(1.475ºC), saponification value (189.00mgKOH/g), iodine value (103.00mg) and β-carotene
(14.20μg, respectively). Sorrel products developed contained significant quantities of
flavonoids. There were generally traces of cyanide and phytate except in the seasoning.
Tannins were low (0.38-2.40mg) in all products except sorrel juice and royco food condiment.
The sorrel products were preferred to the standard products except sorrel oil. The products