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

effect of storage time on the functional properties of wheat/bambka groundnut blend

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

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

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

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

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

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

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

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

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

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

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 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

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 of biscuit... 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

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

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