The role of ashes and sodium bicarbonate in a simulated meat product from chikanda tuber (Satyria siva)

The role of ash water filtrates and sodium bicarbonate in preparing a chikanda product was evaluated. Chikanda is eaten by a majority of Zambians in the form of snacks and as a complementary food to starchy preparations. Banana leaves, bean stalks and leaves, groundnut shells, charcoal and coal briquettes were used in preparing ashes. These were analysed for ash, pH, alkalinity and mineral content using standard references methods. The ash contents of these raw materials ranged from 2.3 to 6.8% except for coal briquettes (18.8%) with much of coal briquette ash being silica (9.1%). The alkalinity and pH values of the ashes for the four raw materials were high, 62.6–95.6% and 11.0–12.0, respectively. The ashes were generally found to be rich in mineral nutrients with groundnut shells having the highest amounts of sodium (88 ppm), potassium (2785 ppm), iron (187 ppm), iodine (8800 ppm) and phosphorus (6.8%). Ash from banana leaves gave high levels of calcium (7296 ppm) and magnesium (2364 ppm). The functions of ash water filtrates and sodium bicarbonate in chikanda simulated meat products are probably to supplement mineral nutrients and to contribute to a soapy taste and firmness.