Proximate, mineral composition, and physicochemical properties of two flavoured ice creams within Benin City Metropolis, Nigeria

Abstract

This research work covers the purchase of strawberry and vanilla-flavoured ice cream sourced locally from two different ice creamery outlets within the Benin Metropolis, Edo State, Nigeria. This involves the determination of the proximate composition (crude protein,  crude fat, ash content, crude fibre, moisture, and carbohydrates obtained by difference) and the mineral composition (potassium,  magnesium, calcium, molybdenum, iron, zinc, sodium, and copper) using the standard method. The physiochemical properties of both  ice cream samples (temperature, pH, total solids, and sugar content) were carried out using the standard method. The (66.90 and 57.80%), (12.10 and 11.80%), (4.07 and 3.99%), (2.50 and 2.20%), (1.01 and 1.10%), and (13.41 and 23.11%) as in moisture contents, crude  lipid, crude protein, crude fibre, ash content, and carbohydrate, respectively, were obtained for strawberry and vanilla flavour ice cream.  Copper, zinc, iron, magnesium, calcium, sodium, and potassium were (0.23 and 0.24 mg/L), (1.27 and 1.28 mg/L), (2.20 and 2.22 mg/L),  (0.49 and 0.50 mg/L), (2.90 and 2.90 mg/L), (3.66 and 3.67 mg/L), and (3.37 and 3.36 mg/L), respectively. The calorie contribution from carbohydrate and protein was lower, while it was higher in fat. The micronutrient ratio was within the expected range except for K/Na,  Ca/Mg, and Ca/protein. The trace elements Zn, Cu, and Fe contributed the highest percentage of micronutrients needed to meet the daily  requirement for proper functioning and development of a healthy body. Hence, it is recommended to be safe for consumption if  taken cautiously and in moderation.