Search result(s): 1 - 15 of 30 » Department » 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

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

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

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 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

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

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

Food Science And Technology

the effect of food packaging material on the environment

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

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

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

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

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

an investigation on the effect of various packaging material on the quality attributes of suya (meat)

In fact, in the recent study by Igene and Mohammed (1981), it was reported that 74 percent of those surveyed expressed great dissatisfaction regarding the unhygienic conditions prevailing in the places where suya is processed and dispensed to consumers and 84 percent of those surveyed strongly believe that suya processed and dispensed in unhygienic... 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

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

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