Food Science and Technology

A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Seperately With Soybean, Groundnut, And Palm Oil:- Stephen, Success C

ABSTRACT

The sensory properties and- shelf stability of unripe plantain chips fried in A separately three different oils namely, palm, soybean and groundnut oils were analyzed and compared. The...

24 pages (3906 words) · Projects · 20 days ago

The Effects Of Selected Processing Treatments On The Physicochemical Properties Of Pentaclethra Maccrophylla (Benth) Oil:- Chinaka, Blessing .C

ABSTRACT

 This research work was undertaken to asses the impact of methods of processing on the quality of oil from Pentaclethra macrophylla seeds. Pentaclethra macrophylla seeds were boiled...

51 pages (6018 words) · Projects · 20 days ago

Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:- Okonkwo, Linda C

ABSTRACT

Composites flours from unblanched/blanched cooking banana and wheat were produced and shared into different proportions. Bread samples were produced from the composite flours and bread...

93 pages (15844 words) · Projects · 20 days ago

Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F

ABSTRACT

Biscuit were developed from flours of wheat, potatoes, sorghum and soybean. Proximate composition, functional properties, mineral and vitamins ofthe composite flours were determined. The...

85 pages (15275 words) · Projects · 20 days ago

Nutritional Evaluation Of Pawpaw (Caricapapaya)Morphotypes And Papain Activity Using Casein As Substrate:- Eji Chinyere

ABSTRACT

The nutritional evaluation of five pawpaw morphotypes was carried out in this research work; the seeds, leaves and pulp were evaluated for their nutrient composition and papain activities....

53 pages (10046 words) · Projects · 20 days ago

Evaluation Of The Cyanide Content And Microbial Load Of Commercial Fufu Processed In Some Parts Of Imo And Abia State:- Enekwa Abraham O


ABSTRACT

 The evaluation ofthe cyanide and microbial content of ready-to-eat fufu processed in Imo and Abia State, Nigeria was done. Nineteen samples ofready-to-eat fufu were analysed for...

46 pages (7984 words) · Projects · 20 days ago

Production Of Lager Beer Using Acha {Digitaria Exilis}:- Mezie, Amarachukwu C

ABSTRACT

The acha grain was malted, milled and mashed before filtration. The filterate otherwise called wort was doused with hop and boiled for 60minutes. The wort was cooled and pitched with...

87 pages (13977 words) · Projects · 20 days ago

“Production and Evaluation of Cassava-African Breadfruit flakes:- Nwaeze Ijeoma A

ABSTRACT

Composite flakes were made from breadfruit flour/cassava starch. Dehulled breadfruit seeds was sorted, washed, sundries, milled and sieves to get flour. Cassava roots was also sorted,...

61 pages (11941 words) · Projects · 20 days ago

The Antimicrobial Effect Of Extracts Of Denneuia Tripetala, Monodora Myristiea, Aframotnum Melegueta And Tetrepleura Tetrapiera On Some Food Spoilage Organism:- Mba Ezinne U

ABSTRACT

The antimicrobial activity of ethanol and hot water extracts of Dennettia tripetala (Pepper fruit), Monodora myristica (AftScan nutmeg), Tetrapleura tetruplera (Aidan tree) and AJramomutn...

62 pages (10267 words) · Projects · 20 days ago

Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica O

ABSTRACT

 This work focused on the production of biscuits using different ratios of sprouted tigemut flour and wheat flour. Biscuit with different degrees of colours, taste, texture, crispness...

61 pages (11012 words) · Projects · 20 days ago

Physicochemical Properties Of African Breadfruit (Treculia Africana) Seed Oil Extracted With Azeotropic Mixtures:- Nedolisa Chizoba V

ABSTRACT

The chemical and physical indices ofAfrican breadfruit seed oil extracted with absolute solvents (hexane, ethanol, and acetone) and azeotropic mixtures (ethyl acetate +water, ethanol +...

62 pages (12950 words) · Projects · 20 days ago

Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit:- Onwubiko Glory .C

ABSTRACT

 Composite biscuit was made with whole wheat flour substituted with cashew apple powder. Cashew apple were sliced, dried at 65°C and milled to produce cashew apple powder (CAP) and...

72 pages (11720 words) · Projects · 20 days ago

Determination Of Levels Of Polycyclic Aromatic Hydrocarbons On Singed Cowhide (Ponmo) And Charcoal Grilled Meat (Suya):- Nwaoha, kelechi .B

ABSTRACT

Smoking and grilling when carried out with traditional methods involving direct contact with wood combustion fumes, is responsible for high contamination levels of polycyclic Aromatic...

60 pages (10097 words) · Projects · 20 days ago

Evaluation Of Cyanide Content In Gari From Different Locations In Abia And Imo States:- Anuforo Chioma

ABSTRACT

In this study, the cyanide and microbial contents of gari samples were determined. Processed gari samples were collected from eight local markets, packaged and labeled to evaluate their...

57 pages (10489 words) · Projects · 20 days ago

Effect Of Varied Period Of Germination During Malting Of Sorghum Grain On The Physicochemical Characteristics Of Its Mash.:- Okon, Emmanuel E

ABSTRACT

 The effect of different period of germination of sorghum grain during malting on the physicochemical properties of the mash obtained from such malted sorghum grain was investigated....

48 pages (9543 words) · Projects · 20 days ago

Quality Assessment Of Fufu Produced With Different Fermentation Aids:- Ogbete Chukwudi E

ABSTRACT

 

Fufu, a fermented wet-paste from cassava is being prepared by different methods, and different substances used in form of aids are being added to it to fasten its fermentation. There...

77 pages (26012 words) · Theses · 2 months ago

Production And Evaluation Of Pawpaw Flavoured Cake Made From African Breadfruit-Wheat Composite Flour:- Onumah Chizoba L

ABSTRACT

African breadfruit was processed into flour and used to.supplement wheat flour, in .the percentages of 10,20,30,40,50,100 for cake production .The proximate and sensory . . analysis of the...

65 pages (15417 words) · Projects · 2 months ago

Production and Evaluation of Biscuit from composite wheat (Triticum aestivum) and African yam bean (Sphenostylis stenocarpa) flour:- Eke Obia, E

ABSTRACT

Flour blends with different proportions were prepared from African yam bean (Sphenostylis stenocarpa), and Wheat (Triticum aestivum). The African yam bean/wheat flour was mixed in the...

97 pages (20616 words) · Projects · 2 months ago

"Use Of Charcoal As A Preservative Agent In Some Preprocessed And Processed Foods:- Onyeodili, Adindu, O

ABSTRACT

 Two different pre-processed samples (Ground Tomatoes and Wet-Milled Beans) and one processed sample (Egusi Soup) were evaluated for extension of their shelf-life using different...

74 pages (17731 words) · Projects · 2 months ago

Physico-Chemical, Sensory And Microbiological Properties Of Different Tomato Products After Processing:- Oji. Nwakaego S

ABSTRACT

Physico-chemical, sensory and microbiological properties of different tomato products were investigated. The fresh tomato fruit was processed into paste and powder respectively. Tomato...

56 pages (14001 words) · Projects · 2 months ago

Production and Evaluation of Cream Crackers Biscuit from Composite Flour of Cocoyam, African Breadfruit and Wheat:- Onuma Nene O

ABSTRACT

 Flour blends with different proportions were prepared from red cocoyam (Xanthosoma sagittifolium (L) Schott), African breadfruit (Treculia africana) and whole wheat (Triticum...

102 pages (19893 words) · Projects · 2 months ago

Production And Evaluation Of Breakfast Cereal-Based Porridge Using Blends Of Millet, Rice And Soybeans:- Adams, Eke-Abasi C

ABSTRACT

Eight formulations were carried out in producing a breakfast cereal based porridge using rice (Oryza sativa) and millet (Eleusine coracana) mixed with soybeans (Glycine max). Starch was...

95 pages (21297 words) · Projects · 2 months ago

Effect Of Selected Coagulants On The Production Of Wara A West Africa Soft Cheese.:- Atuonwu, Ezenwa Clement O

ABSTRACT

 The project was carried out to investigate the effect of selected coagulants on the production of "wara" (a West African soft cheese). Lime juice and extract from Cari ca papaya...

49 pages (8745 words) · Projects · 2 months ago

Production Ethanol Using Cocoa Pulp Juice:- Uwadiegwu ' Favour

ABSTRACT

 Cocoa pulp were used to produce ethanol using saccromyces cerevisiae as the yeast during fermentation. The fermentation lasted for 12 days in which such as the acidity, pH,...

54 pages (9325 words) · Projects · 2 months ago

Production And Evaluation Of Breakfast Food Samples Made With Banana-Soybean-Cocoyam-Coconut Flour Blends:- Moses, Chigozie

ABSTRACT

 Flour was produced from soybean, banana, cocoyam and coconut Blends of soybean : banana: cocoyam : coclntut flours were developed at different ratios of 50:15:10.25 (sample 201);:...

78 pages (13957 words) · Projects · 2 months ago
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