Research Papers/Topics in Food Science And Technology

Bio-burdens of some selected Fruits and Vegetables consumed within Katsina metropolis in KatsinaState, Nigeria

ABSTRACTReady-to-eat vegetables and fruits have intrinsic properties predisposing them to microbial contamination especially in the absenceof proper quality control procedures. Recently, the increased in consumables bio-burden manifested as the accumulation of potentialpathogenic microbes therein which triggered the food related ailments associated with morbidity and mortality cases. Evaluating themicrobial quality of such foods is therefore important. This study was aimed at evaluating the p...

Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage

ABSTRACT Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other  industrial applications, but consistent importation of lecithin has a negative effect on foreign  exchange leading to devaluation of the naira. The need to explore locally available products such  as cassava starch as a possible substitute to the use of lecithin is paramount, hence, the reason for  this work. This research was carried out to evaluate the emulsification propertie...

An Assignment On “Cleaning And Disinfection In Food Industries”

AnAssignmentOn“Cleaning And Disinfection In Food Industries”Submitted in partial fullfillment of the requirement for the award ofdegree ofMaster Of ScienceSubmitted byRINKU SINGHUnder the Supervision ofDR. NAVNEET JIDEPARTMENT OF BOTANY & MICROBIOLOGYFACULTY OF LIFE SCIENCEGURUKULA KANGRI VISHWAVIDYALAYAHARIDWAR – 249404 (INDIA)2019-2020Cleaning And Disinfection In Food Industries

QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA

ABSTRACT The effect of ingredients, spices and ratio of water of extraction to sorrel calyx quantity and preservation method on the quality of zobo drink sold within awka metropolis was carried out through field studies, processing activities, physiochemical, analytical and organoleptic studies. The research design involved the random sampling approach which was adopted in the selection of the six (6) zobo samples from the 5 different markets within Awka metropolis while the last zobo s...

PROPERTIES OF STORED TOMATO (Lycopersicum esculentum) CONCENTRATES

ABSTRACT In  ensuring  the  prevention  of  losses  when  raw  agricultural  product  is  in  the peak  of  its  season  and to  assure  safety,  effective  method  of  packaging  and  processing  is  highly  indispensable.  This  study researched into the property  of stored tomato concentrate packed in  glass bottle, plastic  bottle ...

A Philosophical Appraisal of the Politics and Economics of Food in Africa

The continent of Africa has recorded impressive economic growth for over two decades. Factors identified as contributing to this growth include commercial oil deposits, inflation control, government liberalization and privatization policies, foreign direct investment, private sector investment in industries such as construction and service sectors, and a strong agricultural production. The continent is likely to continue enjoying strong economic growth if these resources are well manag...

Effect of Leaf-Type on the Nutritive and Organoleptic Properties of Ogiri-Egusi (Fermented Citrullus vulgaris) Seeds

ABSTRACT---- The effect of wrapping type on the nutritive and organoleptic properties of Ogiri-egusi (fermented Citrullus vulgaris) seeds was studied. The leaves used were miracle fruit leaves (Thaumatococcus danellii), cocoyam leaves (Colocasia spp), and banana leaves (Musa sapientum). The melon seeds were hulled, sorted and washed, boiled for 4h, ground and then wrapped in small portions in different leaf-types and fermented for five days. Proximate analysis and sensory evaluation were ...

Effect of Ocimum gratissimum in fresh tomato preservation

ABSTRACT The ability of leaf powder and leaf extract of Ocimum gratissimum plant to preserve tomatoes (Solanum lycopersicum) from early spoilage was investigated in  this study. Mixed cultures of tomatoes purchased from a  retail outlet in Ogun, Southwestern Nigeria, were treated with  the powder  and  some  with  the  leaf  extract  of  Ocimum  gratissimum  plant  and  observed  for preservation or spoilage ...

Mycotoxins and food safety in developing countries

Fungi are ubiquitous plant pathogens that are major spoilage agents of foods and feedstuffs. The infection of plants by various fungi not only results in reduction in crop yield and quality with significant economic losses but also contamination of grains with poisonous fungal secondary metabolites called mycotoxins. There is an urgent need to address the food safety and International trade issues associated with mycotoxin contamination in Nigerian consumer goods and agricultural p...

Measures to be taken to prevent food poisoning

Food poisoning is a term applied to an acute intestinal disease acquired by the consumption of food or drinks (e.g. juice, water, wine). The toxic agents responsible for food poisoning include the following; microorganisms that occur naturally in humans, animals and/or the environment, naturally occurring toxins that occur in food naturally or produce toxins inside the food through normal biological processes. Food poisoning is often confused with food allergy and food adverse effects, ...

Food safety implications of vended food in nigeria

Street food vending is a common feature of most cities and towns in developing countries, Aside provision of ready-made instant meals at relatively inexpensive prices, teeming urban dwellers are attached to street foods because of its gustatory attributes. Street food vending makes up the significant proportion of informal sector of the economy of most developing countries. Street foods contribute to a significant number of food poisonings due to paucity of data deficiencies in knowled...

Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace

Blueberry wine pomace is rich in pectin, which has been extensively used as a functional dietary fiber and a rheological modifier in the food industry. This paper reports a method to extract the pectin-rich fraction (PF) with a mediate degree of esterification of 51.66% from blueberry wine pomace and provides insight into its relationship between the structure and rheological properties. The impacts of related extrinsic factors, such as sucrose, ions and pH, were also studied in view of food ...

Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate

Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo-allergic pepsineduced SPH on the growth of gut microbiota, SCFA and BCFA production in a pH-controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI). The results showed that all substrates affected gut bacteria. SPH selectively increased the n...

Thermophysical and Rheological properties of ogi(pap) made from sorghum

This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for functional, thermo-physical, rheological properties and the consumer acceptability was also carried out. The results showed that the bulk density ranged from...

PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND

ABSTRACTThe proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory properties. The proximate composition showed the values for Protein, fat, fibre, ash, moisture, and carbohydrate ranged between 8.11 to 9.98, 7.59 to 9...

Need a Professional researcher to work on your project? Click Here to Submit a Writing Request

1 - 15 Of 108 Results