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
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
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
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
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
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
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 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
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
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
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
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
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
margarine - production using oil blends from palm kernel, coconut and melon
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the following results 0.27,0.84... Continue Reading
production of "ogiri" from soyabean using micro organism responsible for fermentation of castor beans seed "ogiri" (commercial "ogiri")
Micro organisms associated in fermentation of castor bean seeds “ogiri” (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 “ogiri” the second portion was inoculated with caster... Continue Reading
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