Search. Read. Cite.

Easy to search. Easy to read. Easy to cite with credible sources.

Research Article
Physico-Chemical Characteristics of Turmeric Genotypes Cultivated in Nigeria as Potential Sources of Commercial Colourants

U.J. Ukpabi, N.J. Ogbogu, H.A. Etudaiye and A.O. Olojede

Journal of Food Technology, 2008, 6(1), 9-13.

Abstract

Powdered dried rhizomes of the major turmeric genotypes (Cl-1, Cl-2) cultivated in Nigeria were physico-chemically analysed (with the aid of laboratory methods and local consumers) for their potential as sources of commercial colourants. Results showed that the colour of the dilute (0.5%) liquid extracts of the dried (at 50, 60 and 70C) turmeric samples was generally yellow, yellow-orange, lemon-yellow and orange with cold water, hot water, acetone and ethanol, respectively. The organoleptic analysis with local food consumers showed that the experimental turmeric powder samples were generally liked. At the ratio of 1:2000 (turmeric powder: rice w/w), the yellowish cooked rice, coloured by the pigments in some turmeric powder samples was liked much by these local consumers. Furthermore, the commercial oleoresin content of the dehydrated curcuminoid rich turmeric rhizome samples was found to be 14.80 and 14.00% for NCl-1 and NCl-2 genotypes, respectively.

ASCI-ID: 162-344

Fulltext

Similar Articles


Mechanism of Action, Toxicity and Nutritional Significance of Heat-Labile Antinutritional Factors in Some Legumes: A Review

Journal of Food Technology, 2007, 5(4), 286-289.

Thermal and Physical Properties of Some Tropical Fruits and Their Juices in Nigeria

Journal of Food Technology, 2009, 7(2), 38-42.

Determination of Aluminium in Different Sources and its Contribution to Daily Dietary Intake in Nigeria

Journal of Food Technology, 2009, 7(2), 50-53.

Raw-Material Potentials of Nigerian Wild Polynesian Arrowroot (Tacca leontopetaloides) Tubers and Starch

Journal of Food Technology, 2009, 7(4), 135-138.

Moisture Content and Compression Axis Effects on Mechanical Properties of Shea Kernel

Journal of Food Technology, 2010, 8(3), 89-94.

Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple

Journal of Food Technology, 2011, 9(1), 27-31.

Demand Analysis for Rice in Nigeria

Journal of Food Technology, 2011, 9(2), 66-74.

Effect of Cooking Time and Potash Concentration on Organoleptic Properties of Red and White Meat

Journal of Food Technology, 2011, 9(4), 119-123.

Microbial Quality of Kunnu-Zaki Beverage Sold in Ile-Ife, Osun State

Journal of Food Technology, 2012, 10(1), 4-7.

Influence of Municipal Wastes on the Mineral Contents of Food Crops Found at Selected Dump Sites in Owerri, Imo State, Nigeria

Journal of Food Technology, 2012, 10(2), 50-58.

Effect of Aframomum danelli and Black Pepper Crude Extracts on Physico-Chemical and Sensory Properties of Kunun-Zaki During Storage

Journal of Food Technology, 2012, 10(3), 97-102.

Diastatic Power and Hot Water Extract Development During Malting of Two Nigerian Millet Varieties

Journal of Food Technology, 2012, 10(4), 113-116.

Effect of Fermentation on Some Functional Properties of Mucuna sloanei and Detarium microcarpum

Journal of Food Technology, 2012, 10(3), 83-86.

Effect of Fermentation Period on the Organic Acid and Amino Acid Contents of Ogiri from Ricinus communis

Journal of Food Technology, 2012, 10(5), 140-150.

Antibacterial Activity of Oleoresin from Aguaribay (Schinus molle L.)

Journal of Food Technology, 2007, 5(1), 5-8.

Effect of Domestic Refrigeration on Keeping Quality of Buffalo Meat

Journal of Food Technology, 2007, 5(1), 29-35.

Chemical Composition of Oleoresins from Berries of Schinus Molle L. Grown in Buenos Aires Province (Argentina)

Journal of Food Technology, 2014, 12(3), 73-77.

Study of the Antimicrobial Properties of Oleoresins from Berries of Aguaribay (Schinus molle Linn) on Fungi and Food Spoilageyeasts

Journal of Food Technology, 2015, 13(3), 18-24.

Storage Stability of Cashew Apple Juice-Use of Chemical Preservatives

Journal of Food Technology, 2012, 10(4), 117-123.