EVALUATION OF THE METHODS OF PRODUCTION OF SWEETENERS FROM THAUMATOCCOCUS DANIELLI AND SYNSEPALUM DULCIFICUM OF NIGERIAN ORIGIN

Abstract

Studies were carried out on the most appropriate method(s) and process(es) for the extraction/development and production of sweeteners from local plant materials, namely: Thaumatococcus danielli (Thaumatin) and Synsepalum dulcificum (Miraculin) from Nigeria. Investigations were also conducted on the physicochemical characteristics/properties of the sweetener extracts. Almost all the commercially available sweeteners for industrial and domestic use in Nigeria are imported. These commercial sweeteners (sugar, saccharin, acesulfame K, cyclamates, aspartame, etc) aside from non-availability and high cost have their attendant negative health implications. T. danielli and S. dulcificum are known tropical plants whose fruits contain natural sweetening agents with no characteristic flavour, no proven toxicity to the consumers and used traditionally in most West African countries to sweeten local foods. Aqueous extracts of the fruits of these plants were made and freeze-dried using 3 different methods. The physicochemical properties, namely: visual colour; pH; %Brix; Solubility (at 20 ºC); sweetness (10% sucrose); % yield; heat stability; detectable flavour; aftertaste; total solids (%), % crude protein (% NX6:25); % reducing sugars (as fructose ); % sucrose; crude fibre; potassium (mg/L); total cyanide (ppm); tannin (qualitative) ninhydrin test; microbial load; Aluminum and Lead were evaluated. The results were creamy; 5.8; 18.0; readily soluble (in water); 3,000; 98; stable up to 600 ºC; bland; lingering sweetness; 12.2; 11.1; 0.57; 0.08; 306.3; Nil; positive; bluish colour; less than 1000 cfu/g, E.coli : negative in 1g; Not detected and Not detected respectively for T.danielli. For S.dulcificum, the results were: pale brownish; 3.4; 14.0; readily soluble (in water), 1,500, 90, stable up to 900 ºC, bland, non- lingering sweetness; 19.4; 8.7; 10.0; Nil; 0.04; 1161.5; Nil; negative; bluish colour; 780 cfu/g, E.coli: negative in lg; not detected and not detected respectively. The results show that the sweeteners produced from T.danielli and S. dulcificum using these methods were within specified standards.