African star apple (Chrysophillum albidum) is a highly nutritious fruit rich in vitamins A, B, and C. However, African star apple (ASA) is still an underutilized fruit due to high post-harvest losses. The fruit has not been processed into a stable shelf product. The aim of this study was to determine the chemical composition and storage stability of osmotically dried ASA. Fresh matured ASA was sliced into 5 mm thickness and immersed in different concentrations of sugar solution (50, 55, and 60o Brix) for 24 h prior to drying in a cabinet dryer (55 oC, 18h). The products were stored for 8 weeks and samples were taken at 2 weeks intervals for proximate composition, microbiological, and vitamin analysis. Colour measurements and sensory attributes of the osmotically dried ASA were also determined. Proximate composition of the sample showed that there was no significant reduction in the proximate contents of the samples treated with different osmotic sugar solutions after 8 weeks of storage. However, there was a slight reduction in vitamin A (314.23 - 293.30 µg/100 g), C (11.94 – 7.38 mg/100 g), and E (8. 32 – 5.15 mg/100 g) contents of fruit after 8 weeks of storage. The microbial load of the sample decreased with increased oBrix level while colour intensity and sensory properties increased with an increase in oBrix level of the osmotic solution. This study provides basic information for postharvest management of ASA to boost its economic importance.Keywords- African Star Apple, Osmotic Dehydration, Proximate Composition, Vitamin Analysis, Sensory Properties.
Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea
