PROXIMATE, MINERAL AND CONSUMER EVALUATION OF MILK-CANDY PRODUCED WITH SYZYGIUM AROMATICUM AND CINNAMOMUM VERUM POWDER
Abstract
This study was carried out to investigate the proximate, mineral and sensory properties of milk-candies produced from milk, clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder. Locally sourced clove and cinnamon; were processed into to composite spices and mixed with milk-candy was gotten from the preparatory process using milk; with the aim of enhancing nutritional quality. The proximate, mineral, quantitative analysis phytochemical, qualitative analysis of phytochemical and sensory composition revealed that CHO was in large proportion across all experimental sample with the highest value in cinnamon (79.27±0.60) and ash content was recorded to be low in proportion across all experimental samples and relatively low in the control sample with a value of (0.93±0.06). Mineral levels increased remarkably with inclusion of composite spices with (911.43±1.55) potassium, (58.87±1.05) iron, (67.77±0.9 5) zinc, (207.20±4.5 9) phosphorus, (344.17±1.81) calcium and (44.03±0.67) sodium in milk-candy prepared with clove and cinnamon powder. Quantitative Composition of Phytochemical showed that Clove has the higher content steroid, terpenoid and alkaloid with values (1.27±0.06), (3.93±0.15) and (13.07±0.32) respectively, while phenol, flavonoid and oxalate were higher in Cinnamon with values (21.00±0.44), (9.80±0.30) and (0.04±0.00) respectively. Qualitatively, it was clearly indicated that phenol, flavonoid, steroid, terpenoid, alkaloid, legal and killer killiani were present in both clove and cinnamon while oxalate and carglycosides were absent in clove and cinnamon, while salkowski was present in clove but absent in cinnamon. Sensory evaluation found milk-candies without composite spices had the highest values across the control experiments with values (8.33±0.21) Colour, (8.00±0.52) Taste, (6.83±0.48) Aroma, (7.33±0.33) Texture, (7.83±0.31) Mouth feel, (8.00±0.26) Characteristics flavour and (8.00±0.26) General acceptability. This study demonstrated the viability of using locally available spices like, clove and cinnamon to naturally fortify milk-candies through composite spices production, enhancing their nutritional profile. Furthermore, research on optimal fomulations, physical properties, and shelf life can aid large-scale production of these nutritionally superior composite milk-candies.
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