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economic assessment of some methods adopted in youghourt production

Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste of the consumer. However, this research work is aimed at developing appropriate process of producing yoghurts. The research work is also aimed at solving the problems of different methods o... Continue Reading

Food Science And Technology

production and acceptability studies of malted sorghum (sorghum bicolor) biscuit

Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit product... Continue Reading

Food Science And Technology

promote composition of pleurotus tuberrcoginin from enugu area

Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the analysis showed that the materials has moisture content of 2.5% ash content of 1.50%, fat content of 3.... Continue Reading

Food Science And Technology

producing and sensory examine the biscuit using wheat flour, cassava flour (abacha floor) and african yam bean flour

Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and mi... Continue Reading

Food Science And Technology

an overview of importance of enrichment in food processing

This seminar looked at the benefits of food enrichment in food processing. Various enrichment items like vitamin A, Iron and Iodine were discussed. These will help add to the nutrients, which were absent or removed during food processing. This work also looked at the fortifying agents in salt (iodine and iron) milk and margarine (vitamin A and D), ... Continue Reading

Food Science And Technology

isolation and performance evaluation of saccharomyces cerevisiae from on palm wine (elaels guinneensis) at different temperature of proofing during bread making

Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c.... Continue Reading

Food Science And Technology

the role of packaging in food processing

The role of packaging in food processing is just one among many ways of food preservation. As soon as food is packaged, it is set for shipment and marketing. For many food technologists to embark on food packaging, the food technologist must have food knowledge of the technology, materials, labour equipments, capital, research, engineering and ma... Continue Reading

Food Science And Technology

the utility potentials of some dioscorea species with particular reference to d. rotoridata and d. dumatorum

Yams are any of the economically useful plants belonging to the genues Diocorea; yams are also the tubers or rhizomes of these plants (Coursey 1967). The yam tuber is economically the most important part of the plant. The structures of the tuber is variable, depending on the species, most yam tubers are cylindrical in shape; weight of individual... Continue Reading

Food Science And Technology

physico " chemical and organolepticproperties of flour and fufu processe from cassave verieties

This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation,... Continue Reading

Food Science And Technology

the effect of processing on afzelia africana (akpalata) and brachystegia spp flour as soup thickner

The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Continue Reading

Food Science And Technology

the influence of processing methods on the protein and cyanide content of african yam bean (sphenostylis stenocarpa)

Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control. ... Continue Reading

Food Science And Technology

the effect of food packaging material on the environment

Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing. Food Technologist who must have a good knowledge of technology materials, labour equipment, money research, engineering and management is in any food-processing establishment. Continue Reading

Food Science And Technology

production and acceptability studies of malted sorghum (sorghum bicolor) biscuit

Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit product... Continue Reading

Food Science And Technology

effect of steeping period on yield and acceptability of starch extracted from sorghum (sorghum bicolor, white variety and red variety)

Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 “ 0.70kg and the red variety was 0.40 “ 0.50kg. The result o... Continue Reading

Food Science And Technology

the effects of different processign techniquies on the organoleptic quality of soymilk processing and storage

The processing of soybeans into soymilk is aimed at gaining consumer acceptance of the legume by removal of the toxicants that contain and also improving organoleptic qualities of soymilk with special consideration to some adverse effect of these operation in soymilk quality. Continue Reading

Food Science And Technology

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