Search result(s): 1 - 15 of 30 » Department » Food Science And Technology

production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)

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

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

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

Food Science And Technology

the effect of management on human development

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

Food Science And Technology

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

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 status of processing and preservation of cereals in nigeria

There are a number of reasons why cereals have been important in man’s diet. They can be grown in areas with diverse climatic and soil conditions. They give yield peracre (0.4ha) as compared to most other crops and once harvested, their excellent storage stability combined with their high nutritive valuers make them most suitable for storage. 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

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

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, “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

Food Science And Technology

chemical and sensory evaluation of peanut butter

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

Food Science And Technology

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

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

production and uses of protein hydrolysates an removal of bittering principles in it

In the course of a study aimed a producing at a reasonable cost, bland, soluble skim milk hydrolysate without a significant loss of nutritional value, a comparison was made of adsorption methods of debittering pronase- and ficinhydroly-zed skim milks. The result of the comparison and the partial identification of the bitter peptides formed in the s... 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

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