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
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
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
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
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 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
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
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
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 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
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
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
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
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
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