{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:16:39Z","timestamp":1792293399431,"version":"4.4.0"},"reference-count":23,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2015,3,9]],"date-time":"2015-03-09T00:00:00Z","timestamp":1425859200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2015,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The main objective of the research is to develop a recipe of instant dry soup mix for easy preparation of <jats:italic>ogbono<\/jats:italic> soup. Instant <jats:italic>ogbono<\/jats:italic> mix powder was processed using common locally ingredients. Dika kernel powder, dried <jats:italic>ugwu<\/jats:italic> leaf, crayfish, stock fish, and a mixture of locust bean, onion, seasoning and Cameroon powder were formulated at different ratios to find the best acceptable ogbono mix powder. The samples were subjected to proximate, functional, vitamin, mineral, and sensory analyses. The formulated sample D with the highest ratio of crayfish and stock fish had the highest value of protein and carbohydrate (24.13 and 35.61%, respectively). The control sample (100% dika kernel powder) was low in moisture content (6.20%) but high in crude fat, other samples followed in this order (control\u00a0&gt;\u00a0A\u00a0&gt;\u00a0B\u00a0&gt;\u00a0C\u00a0&gt;\u00a0D) for crude fat. Ash, crude fiber, and carbohydrate showed a significant difference (<jats:italic>P\u00a0<\/jats:italic>&lt;<jats:italic>\u00a0<\/jats:italic>0.05) in all the samples. The functional properties of the sample showed a significant difference (<jats:italic>P\u00a0<\/jats:italic>&lt;<jats:italic>\u00a0<\/jats:italic>0.05) in all the samples with the control having the highest value for the water absorption, swelling capacity, and bulk density which may be due to the high crude fiber and low moisture content recorded for the control sample in the proximate analysis. The mineral content of all the samples were higher than the control with phosphorous having the highest value and iron the least value. Vitamin C was the main dominating vitamin in the sample followed by vitamin B<jats:sub>2<\/jats:sub>, vitamin A, and vitamin B<jats:sub>3.<\/jats:sub> The sensory evaluation revealed that 100% dika kernel powder gave a good attribute of the soup but with less nutritional composition, while some formulated samples showed a similar attribute with higher nutritional value. Sample A with the highest overall acceptability had the best attribute of <jats:italic>ogbono<\/jats:italic> soup. Instant <jats:italic>ogbono<\/jats:italic> mix powder has higher nutritional value and easy to cook.<\/jats:p>","DOI":"10.1002\/fsn3.220","type":"journal-article","created":{"date-parts":[[2015,3,9]],"date-time":"2015-03-09T07:58:44Z","timestamp":1425887924000},"page":"313-318","source":"Crossref","is-referenced-by-count":26,"title":["Physico\u2010chemical properties of instant ogbono (Irvingia gabonensis) mix powder"],"prefix":"10.1002","volume":"3","author":[{"given":"Oluwaseun P.","family":"Bamidele","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Obafemi Awolowo University Ile\u2010Ife Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Omotayo S.","family":"Ojedokun","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Obafemi Awolowo University Ile\u2010Ife Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beatrice M.","family":"Fasogbon","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Obafemi Awolowo University Ile\u2010Ife Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,3,9]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.3923\/rjasci.2012.272.274"},{"key":"e_1_2_5_3_1","first-page":"1230","volume-title":"Official methods of analysis international","author":"AOAC","year":"2000"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0378-1127(98)00323-5"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00068a008"},{"key":"e_1_2_5_6_1","volume-title":"Nutritional values of Ogbono (Irvingia gabonensis var. excelsa)","author":"Ejiofor M. A. N.","year":"1994"},{"key":"e_1_2_5_7_1","first-page":"33","article-title":"Proximate composition of seeds of bush mango tree and some properties of Dika fat","volume":"1","author":"Eka O. U.","year":"1980","journal-title":"Nig. J. Nutri. Sci."},{"key":"e_1_2_5_8_1","first-page":"1","article-title":"Effect of a typical rural processing method on the proximate composition and amino acid profile of bush mango seeds (Irvingia gabonesis)","volume":"7","author":"Ekpe O. O.","year":"2007","journal-title":"Afr. J. Food Agric. Nutr. Dev."},{"key":"e_1_2_5_9_1","first-page":"4363","article-title":"Studies on the effects of microbial fermentation on bush mango (Irvingia gabonensis) seed cotyledons","volume":"7","author":"Ekundayo F. O.","year":"2013","journal-title":"AJMR"},{"key":"e_1_2_5_10_1","doi-asserted-by":"crossref","unstructured":"Harris D. J.1996.A revision of the Irvingiaceae in Africa. Bulletin du Jardin Botanique.","DOI":"10.2307\/3668184"},{"key":"e_1_2_5_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/15428052.2013.798607"},{"key":"e_1_2_5_12_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2010.962.965"},{"key":"e_1_2_5_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.04.012"},{"key":"e_1_2_5_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1987.tb14070.x"},{"key":"e_1_2_5_15_1","doi-asserted-by":"publisher","DOI":"10.1023\/A:1007917608137"},{"key":"e_1_2_5_16_1","doi-asserted-by":"publisher","DOI":"10.1186\/1476-511X-4-12"},{"key":"e_1_2_5_17_1","first-page":"249","article-title":"Deformation and fracture of dika nut (Irvingia gabonensis) under uni\u2010axial compressive loading","volume":"22","author":"Ogunsina B. S.","year":"2008","journal-title":"Int. Agrophys."},{"key":"e_1_2_5_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1976.tb01098.x"},{"key":"e_1_2_5_19_1","unstructured":"Okolo H. C.1987.Indigenous Manufacturing of selected Nigerian foods in packaged form for defence usage. Paper presented at first Ministry of Defence TRADOC Seminar Benin City 20."},{"key":"e_1_2_5_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740500212"},{"key":"e_1_2_5_21_1","first-page":"569","article-title":"The Characteristics indices and the major fatty acid components of oils from the less common oil seeds I. Pentaclethra macrophylla and Irvingia gabonensis","volume":"61","author":"Onwuka N. D.","year":"1984","journal-title":"Rivista Italiana delle Sostanze Grasse"},{"key":"e_1_2_5_22_1","first-page":"108","volume-title":"Biochemical method","author":"Sadasivam S.","year":"1996"},{"key":"e_1_2_5_23_1","first-page":"200","article-title":"The importance mineral elements for human, domestic animals and plants: a review","volume":"4","author":"Soetan K. O.","year":"2010","journal-title":"AJES"},{"key":"e_1_2_5_24_1","volume-title":"Statistical package for the social science. Command syntax reference","author":"SPSS 16.0","year":"2008"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Ffsn3.220","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.220","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.220","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.220","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,10,6]],"date-time":"2023-10-06T15:42:21Z","timestamp":1696606941000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.220"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,3,9]]},"references-count":23,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2015,7]]}},"alternative-id":["10.1002\/fsn3.220"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.220","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,3,9]]}}}