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
consumers acceptability and physico chemical quality of breakfast from malted sorghum (sorghum vulgarc var k.s.v.s) “acha†“(digitaria exilib) and cassava (manihot esculante) starch.
Breakfast cereal was formulated using malted sorghum sorghum Vulgare ksvs, â€�“Achaâ€Â� Digitare exilis flour and cassava, manihot esculenta, T.M.S 4 (2) 1425 strach. The formula was composed of 90g sorghum and â€�“Achaâ€Â� flour, 10g cassava starch using five different sample ratios; sample A1, (70,20:10), sample B1 (60:30:10), s... Continue Reading
production of “ogiri†from soyabean using micro organism responsible for fermentation of castor beans seed “ogiri†(commercial “ogiriâ€)
Micro organisms associated in fermentation of castor bean seeds â€�“ogiriâ€Â� (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed â€�“ogiriâ€Â� the second portion was inocul... Continue Reading
use of composite flour blends for biscuit making (peanut/cassava flour)
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 ... Continue Reading
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
process for refining vegetable oil and its food value
Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45 – 55% oil. Palm oil belongs to a class of food known as fat and oil, which are generally termed lipid. It is oil from plant origin. Continue Reading
nutrient composition, functional and organoleptic properties of complementary foods from sorghum, roasted african yam bean and crayfish
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively.... Continue Reading
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
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
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
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
importance of utazi (gongronema latifolium) and nchuanwu (ocimum gratissium) in human body
The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitamin A and 34:61mg1 100m1 of vitamin C, while Nchuanwu had 2.14mglm1 ... Continue Reading
additives and preservatives used in food processing and preservation, and their health implication
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
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
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
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