Food Science and Technology

Effects Of Processing Methods And Packaging Materials On The Shelf-Life Of Yellow Root Cassava Flour

ABSTRACT

 The effect of processing methods and packaging materials>on the shelf-life of yellow root cassava (Ufy1UCASS 36.(TMS 01/1368)) flour was studied. The cassava roots were blanched...

85 pages (27064 words) · Projects · 2 years ago

The Effect Of Fermentation Periods On Proximate Composition And Sensory Properties

Abstract

The effect of fermentation periods on proximate composition and sensory properties was studied for bitter cassava varieties (NR 8082) and sweet cassava varieties (TMS 419). They were...

76 pages (22028 words) · Projects · 2 years ago

Effect Of Storage On Nutrient Composition Of Heinsia Crinita (Atama).

ABSTRACT

Fresh leaves of Heinsia crinita were bought from Akwa Ibom State and dried. Analysis for 1 proximate, vitamins and mineral compositions were carried out in the raw leaves and after the...

62 pages (14968 words) · Projects · 2 years ago

Evaluation Of Functional And Anti Nutritional Properties Of Five Sprouted Cocoy Am Varieties

ABSTRACT

 The effects of sprouting on functional and antinutritional properties were studied. Cultivars of Xanthosoma sagittifo/ium and Colocassia esculenta were planted and unearthed at the...

51 pages (13602 words) · Projects · 2 years ago

Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L)

ABSTRACT

The aim of this study was to compare the effect of different treatments (autoclaving and microwaving) on the microbial, functional, chemical and sensory properties of fresh red pepper...

61 pages (13698 words) · Projects · 2 years ago

Retention Of Vitamin C In Citrus Juices (Orange, Lemon, Lime And Grape) At Various Degrees Of Pasteurization

ABSTRACT

Retention of vitamin C before and after pasteurization in some fruit juice namely, orange, Lemon, Lime and grape pasteurized at different temperatures was investigated. The juices from the...

47 pages (8617 words) · Projects · 2 years ago

Evaluation Of The Proximate And Functional Properties Of Fullfat Soy Flour And Igiiu Mixtures

ABSTRACT

Full-fat soy flour was produced and added to lghu (a cassava based product) in 20%, 40%, 60%, and 80% proportions. The proximate composition, functional and sensory properties of the fal]...

73 pages (15386 words) · Projects · 2 years ago

Evaluation of the proximate and functional properties of Ighu and African breadfruit flour mixtures.

 

ABSTRACT

 A study was carried out in order to evaluate the proximate and functional properties of ighu (a dry cassava product also known as 'abacha') and African breadfruit flour...

42 pages (9700 words) · Projects · 2 years ago

Health And Psychological Challenges Of Sexually Abused Female Students In Michael Okpara University Of Agriculture, Umudike (Mouau)

ABSTRACT

This study identifies the sexually abused female students in Michael Okpara University of Agriculture, Umudike, in Nicria and discusses the health and psychological challenges faced by...

90 pages (21645 words) · Projects · 2 years ago

Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage

ABSTRACT

Results of the proximate composition showed significant differences (p<0.05) with high values of moisture content in the fried samples ranging between (28.44-31.01)% than roasted...

71 pages (36456 words) · Theses · 2 years ago

Effect of cooking method and peeling onthe chemical and sensory properties of orange fleshed sweet potato puree.

ABSTRACT

Orange fleshed sweet potato (OFSP) is a good source of carotenoid which can be used in Africa to combat a widespread of Vitamin A Deficiency in children. Hence, this study seeks to evaluate...

96 pages (20073 words) · Theses · 2 years ago

Studies On Fermentation Of Cassava Varieties By Different Species Of Lactic Acid Bacteria And Effect On Chemical, Functional And Sensory Properties Of Fufu Flours Produced

ABSTRACT

Cassava fufu flours were produced following 72 h fermentation, of two cassava varieties (TME 419 and Umucass 45) by lactic acid fermentation and natural fermentation (0-72 h). Two starter...

38 pages (35113 words) · Theses · 2 years ago

The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours

ABSTRACT

Four species of yam; white yam (Dioscorea rotundata), aerial yam (Dioscorea bulbifera), cocoyam (Xanthosoma robustum) and water yam (Dioscorea alata) were analysed for their glycemic...

113 pages (25928 words) · Theses · 2 years ago

Inoculation Of Lactic Acid Bacteria And Influence On The Quality Attributes Of Ogiri, A Traditional Food Condiment

ABSTRACTThis study investigated the quality attributes of ogiri produced from fluted pumpkin, egusi and castor oil bean seeds, using L. acidophilus, L. fermentum and Enterococcus sp. starter...

35 pages (35442 words) · Theses · 2 years ago

Flour Production From Aerial Yam (Dioscorea Bulbifera) And Determination Of The Drying Characteristics Of The Flour

ABSTRACT

The drying characteristics of Dioscorea bulbifera flour at different drying temperatures (55°C, 65°C, 75°C, 85°C and 95°C) and varied drying time (60 minutes, 80 minutes, 100 minutes, 120...

14 pages (17405 words) · Theses · 2 years ago

Evaluation Of Quality Characteristics Of High Fibre And Nutrient Snack Bars Produced From African Breadfruit (Treculia Africana), Maize (Zea Mays) And Coconut (Cocos Nucifera) Blends

ABSTRACT

African breadfruit (Treculia africana) seeds were processed into whole, dehulled, malted and defatted flours. Flours from African breadfruit and maize, and coconut grits were blended with...

73 pages (62037 words) · Theses · 2 years ago

Evaluation Of Fluted Pumpkin ( Telfairia Occidentalis) Seed Flour.

ABSTRACT

Fluted pumpkin plant is one of the oil seed crops grown in many tropical countries. However, post-harvest and physiological losses sets in immediately after harvest, so attention is given...

49 pages (10062 words) · Projects · 2 years ago

Production And Evaluation Of Bread From Wheat, Sorghum And Bambara Groundnut Composite Flour Blends

ABSTRACT

The objectives of this research were to evaluate the chemical composition and sensory evaluation of sorghum flour (SF) and bambara groundnut flour (BF) on the quality of wheat bread....

92 pages (24131 words) · Theses · 2 years ago

Effect Of Toasting On The Physico- Chemical Compositions Of Two Colour Variations Of African Yam Beans (Sphenostylis Stenocarpa).

 

 Two colour variation (Grey and Brown) African yam bean seeds were toasted for 5. 10, 15 and 20 minutes respectively, and used to study the effect of dry heat treatment on the anti...

72 pages (16909 words) · Projects · 2 years ago

Evaluation Of Nutritional And Functional Properties of Aerial Yam (Dioscorea Bulbifera) Flour And Starch Using Two Cultivars

ABSTRACT

The nutritional and functional properties of aerial yam (Dioscoreabulbifera) flour and starch using two cultivars (purple and white) were evaluated. the Result of the proximate analysis...

51 pages (10488 words) · Projects · 2 years ago

Evaluation Of The Proximate, Minerals And Sensory Properties Of Flour Samples From Trifolate Yam (Discorea Dumetorum) Landraces

ABTRACT

The evaluation of the proximate, minerals and sensory properties of flours from some trifoliate Yam (Dioscorea dumetorum) landraces were evaluated. The proximate composition of the tri...

51 pages (12092 words) · Projects · 2 years ago

Effect of Toasting on the PhysicoChemical Compositions of Two Colour Variations of African Yam Beans (Sphenostylis stenocarpa)

ABSTRACT

 Two colour variation (Grey and Brown) African yam bean seeds were toasted for 5. 10, 15 and 20 minutes respectively, and used to study the effect of dry heat treatment on the anti...

72 pages (16909 words) · Projects · 2 years ago

Formulation Of Complementry Food With Bambara Groundnut (Vigna Subterranea (L) Verdc) And Millet (Pennisetum Glaucum).

Abstract

Complementary food was produced using blends of Bambara groundnut (subterrea vigna (L) verdc), malted and unmalted millet (Pennnisetum glaucum). The blends were shared into different...

84 pages (18671 words) · Projects · 2 years ago

Production And Quality Evaluation Of Bread From Cocoyam (Xanthosoma maffaScoth) /Soy Bean (Glycine Max) And Wheat (Triticuma Estivum.) Flour Blends

 

ABSTRACT

The study elucidates the production and quality evaluation of bread from blends of cocoyam corms, soy bean and wheat flours. The flours were prepared using wheat, cocoyam and soybean....

91 pages (16969 words) · Theses · 2 years ago

Quality Evaluation Of Margarine And Bio-Margarine Produced From Blends Of Coconut, Melon Seed And Palm Fruit Oils

                                                       ...

36 pages (36867 words) · Theses · 2 years ago
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