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. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate 47.78%)while functional properties results showed that (Emulsification Capacity 2.7%, Water absorption 428% Oil absorption 14%, Gelatinization temperature 67oc) and organoleptic properties showed that boiling acid (Sample D) gave the best qualities required. The results of orgnoleptic properties showed that colour 6.58. texture 6.86, taste 6.83, general acceptability 6.82. toasting or roasting was found to be a good processing method for Akpalata (Afzelia africana). Sample D and B had good gelling property attributed to good soup Thickening. They also have good oil absorption capacity, which improves mouth feel which were generally acceptable 

Title Page

Approval page

Dedication

Acknowledgement 

Abstract

Table of Contents

1.0 Introduction

1.1 Aims and Objective of the Work 

1.2 Objective of the Study

2.1 Akpalata (Afzelia africana)

2.3 Processing and Utilization of Afzelia africana (Akpalata)

2.4 Achi (Brachystegia spp)

2.5.0 Processing and Utilization of Achi (Brachystegia spp)

2.5.1 Rheological Properties

2.5.2 Types of Fluid Flow

2.5.3 Newtonian Flow

2.6.0 Pseudoplastic and Dilatant Fluid Flow

2.6.1 Bingham Flow

2.6.2 Flow Characteristics of Fluid Foods

2.6.3 Functional Properties Evaluation

2.6.4 Gelation

2.6.5 Emulsification 

2.6.6 Water Absorption  

3.0 Experimental Method and Materials

3.1 Raw Material and Instruments Used 

3.2.0 Sample Preparation

3.2.1 Processing of (Afezlia africana) flour 

3.2.2 Processing of Achi (Brachystegia spp) flour

3.3 Proximate Analysis 

3.3.1 Determination of Moisture Content

3.3.2 Crude Fat Content Determination

3.3.3 Crude Fibre Determination 

3.3.4 Carbohydrate Content

3.3.5 Functional Properties Determination

3.3.6 Oil Absorption

3.4 Water Absorption

3.4.1 Gelation Temperature

3.4.2 Emulsification Capacity

3.4.3 Organoleptic / Sensory Evaluation 

3.4.4 Soup preparation

3.5 Sensory Evaluation

3.5.1 Statistical Analysis

3.5.2 Sensory Evaluation 

3.5.3 Statistical analysis 

4.0 Results and Discussions

4.1 Functional Properties

4.1.2 Water Absorption

4.1.3 Oil Absorption

4.1.4 Emulsification Capacity 

4.1.5 Gelatinization Temperature

4.2 Sensory Evaluation

4.2.1 Colour / Appearance 

4.2.2 Texture

4.2.3 Taste

4.2.4 General Acceptability

5.1 Conclusion

Recommendation 

1. Flow Characteristics Of Fluid  Foods

2. Proximate Composition of Akpalata (Afzelia Africana) Flour and Achi (Brachystegia spp) Flour

3. Functinal Properties 

4. Effect of Processing on the Set Back Values

5. Summary of Sensory Evaluation Results

6. Emulsification Capacity

7. Anova Emulsification Capacity of Samples

8. Anova Gelatinization Temperature for Samples

9. Anova Set Back Value 

10. Anova of General Acceptability