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
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
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
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
Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food Continue Reading
Nourishing meals are not found only in the expensive imported tinned food as many people think. There are a number of locally grown food stuff which easily meet the body’s nutritional needs. The important thing is to have the right combination of these foods in all meals. Continue Reading
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
Breakfast cereal was formulated using malted sorghum sorghum Vulgare ksvs, “Acha” Digitare exilis flour and cassava, manihot esculenta, T.M.S 4 (2) 1425 strach. The formula was composed of 90g sorghum and “Acha” flour, 10g cassava starch using five different sample ratios; sample A1, (70,20:10), sample B1 (60:30:10), sample C1 (50:40:... Continue Reading
Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and... Continue Reading
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 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
Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. Proximate analyses were carried on the samples. The res... Continue Reading
Digestive and gingerroot biscuits were produced from composite flour blends “ cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit “ (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of biscuit... Continue Reading
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
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Continue Reading