ABSTRACT The 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 ...
ABSTRACT The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 550C. The ogi powder obtained was analyzed for functional and proximate properties. The result showed that the bulk density ranged from 0.80 – 1.14g/ml. Sample N6W soaked 12th ...
ABSTRACT Well water samples were collected from different household wells in Ifedapo Estate in Abuja community of Ikorodu Local Government Area, Lagos State, Nigeria. The samples of the well were analyzed for their physiochemical properties. The physiochemical properties of the water samples were analyzed using standard methods. The pH and Temperature ranged from 6.41-7.11 and 26.79-27.370C respectively. The bicarbonate and sulphates value were in the range of (28.41-31.41mg/l) and (17.42-28....
ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake. This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30% avocado paste. Colour analysis and texture of the cake was evaluated. Results shows L*, a* and b* value of the cakes ranged from 48.56-54.96, 4.83-6...
ABSTRACT The study investigated the chemical changes inAfrican Star Apple (Chrysophyllum albidium) fruits prior to onset of rains and during the rainy season, with the aim of ascertainingits optimum consumption quality. The fruits were harvested from the School of Agriculture and Agricultural Technology, Federal University of Technology, Akure. Chemical analysis was carried out on the edible parts of the African star apple fruit(both the pulp and whitish seed coat). The result showed signific...
ABSTRACT Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%, ash content ranges from 0.88 to 1.15%, protein content ranges from 9.18 to 12.25%, crude fat ranges from 9.59 to 11.00%, crude fibre ranges from 2.7...
ABSTRACT This study was carried out to investigate the characterization and utilization of guava flavour concentrate produced from two guava cultivar using simple distillation technique for the flavor extraction. The physical properties of the flavor concentrate were determined and then utilized in the formulation of guava drinks with three different clouding agents (gum Arabic, garri aliquot and cheese-whey). The guava drink samples were also evaluated for different quality attributes whic...
Abstract Twinings and Celestial pure peppermint herbal tea is made from 100% select peppermint leaves and is naturally caffeine and gluten-free and parts of their differences lie in the packaging. The HPLC profile of Twinning peppermint and celestial peppermint teas showed that both the teas samples contain caffeic acid, ellagic acid, pcoumaric acid, rosmarinic acid and rutin while celestial peppermint tea had an extra phenolic compound called quercetin. Quercetin was known for its anti-i...
ABSTRACT This study was undertaken to assess the functional properties of flours from three varieties of sweet potato (Ipomoeas batatas). The varieties used in this study include orange flesh sweet potato – ‘Umuspo – 3 (Mother’s Delight)’, cream flesh sweet potato – ‘Ex-igbarium’ and red skin-white flesh sweet potato varieties. The functional properties analysed include Swelling power, Water absorption capacity, Oil absorption capacity, Bulk density and least gelation capacity...
This paper seeks to contribute to recent food security debate. On the basis of field study conducted in three low income areas of Manzini, this study investigated how insufficient food has become a chronic development problem in Africa’s urban area due to rapid urbanization which is eating up the resourceful land and pushing food production further away. Therefore this study was designed to capture the role of migration, urbanization and its implications on food security among the selected ...
ABSTRACT Micronutrients which are nutrients that are only needed by the body in minute amounts play leading roles in the production of enzymes, hormones and other substances and also help to regulate growth activity, development and functioning of the immune and reproductive systems. MicronutrientsPace ficiency conditions are widespread among 2 billion people in developing and in developed countries. These are silent epidemics of vitamin and mineral deficiencies affecting people of all gender...
The greatest problem consumers encounter with soy milk remains its very short shelf life due to microbial activity. The combination of different preservation methods may just be the solution to the problem. The synergistic effect of citric acid and sodium benzoate preservatives at various concentrations within their maximum permissible levels along with pasteurization, on the microbial keeping quality of home- made soy milk stored at ambient temperature was therefore, studied. This is with ...
ABSTRACT Foods and vegetables belong to an important class of natural products with capacity to exert therapeutic effects – due to presence of phytonutrients. A phytonutrient is any non – toxic food component that has scientifically proven health benefits, including diseases prevention and treatment. This article focuses on about 40 Natural products (fruits, vegetables, spices) which includes Water melon (Citrulus lanatus), Apple (Malus domestica), Pawpaw (Asimina triloba) and Banana (Mu...
ABSTRACT Yams (Dioscorea spp) are among the oldest food crops. It is estimated that after six months of storage up to 56% of the crop is lost to rot. In Nigeria, fresh yam tubers are used for production of Elubo (yam flour) for preparation of amala, as it is called among the Yoruba in Western Nigeria, and akwunaji in the east of the River Niger. Many researchershave emphasized the importance of microbial rotting in causing storage losses. This study evaluated the effect of yam rot on the n...