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Asian Journal of Management
Year : 2018, Volume : 9, Issue : 1
First page : ( 475) Last page : ( 478)
Print ISSN : 0976-495X. Online ISSN : 2321-5763.
Article DOI : 10.5958/2321-5763.2018.00074.4

Production of Makuea poo-ung puree for usage in meal preparation

Fraikue Frances Betty1,*, Kumar J. P. Prasanna2, Amenumey Edem K.3

1PhD Research Student, Ramaiah University of Applied Sciences and Takoradi Technical University, Ghana

2Ramaiah University of Applied Sciences

3University of Cape Coast, Ghana

*Corresponding Author E-mail:

Online published on 2 June, 2018.

Abstract

Makuea poo-ung is a perishable vegetable which can only be transformed to prolong the usability and also get access to it during the lean season. The processing of perishable products prevents conspicuous change in the content of nutrients and sensory properties. The main objective of the study is to use an untried technique to process Makuea poo-ung into a convenience food item. An experimental research was used to assess a suitable method of producing makuea poo-ung puree for domestic and commercial use. Results revealed that the useof ascorbic acid and lemon juice for the inhibition of enzymatic browning experienced slight uniform discolouration when it was boiled so colour turned to jade green. In conclusion puree can be portioned into cubes and stored in the freezer up to six months. It is recommended that home makers should adopt the recipe for domestic production of puree for convenience use and also for easy access during the lean season.

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Keywords

Ascorbic acid, Enzymatic browning, Lemon juice, Makuea poo-ung, Puree.

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