ABSTRACT Majority of farmers in Nigeria harvest a large proportion of maize under conditions of high humidity, and sadly enough, they lack equipment for drying the grains. The farmers store the grains at conditions of high moisture and humidity which results in growth of organisms that cause deterioration. One of the most important operations carried out for the preservation of maize is dehydration. It helps to reduce the moisture content of the grains to a level in which spoilage...
Introduction Packaging is the technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. In many countries it is fully integrated into government, business, institutional, indust...
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. the following proof heights were recorded 3.3cm, 1.9 cm, 23cm, 3.5cm, 3.6cm and 2.5cm respectively for the proofing period, samples D an...
ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively. The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4 respectively. The control was neither soaked; F4, F6, F5, F7, and F8 respectively. All the samples were dried milled and sieved to...
ABSTRACT This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as composite flour with wheat at (30:70%) and (50:50%) respectively. Quality characteristics of the resultant production was analysed to ascertain its sensory properties. The Acceptable cake were produced from 70% wheat and 30% orange sweet potato flour (Sample 312) with regards to the colour due to the brilliant orange hue on it, it was accepted over Sample 309 (100% wheat flour). Sa...
ABSTRACT Vitamin A production from the carrot involves the extraction and encapsulation of the beta carotene content of the carrot. Beta-carotene is the dominant carotenoid in carrot amounting up to 80% of the total carotenoid content of carrots. which is aimed at improving the shelf life or storage quality and also the bioavailability of the beta-carotene content of carrot with the application of techniques and principles that enabled the separation of the beta-carotene content from th...
ABSTRACT Pineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. Th...
INTRODUCTION Diabetes mellitus often simply referred to as diabetes, is a group of chronic metabolic diseases in which a person has high blood sugar, either because the body does not produce enough insulin or because cells do not respond to the insulin that is produced, this high blood sugar produces the classical symptoms of polyuria (frequent urination), polydipsia (increased thirst) and polyphagia (increased hunger) (Shoback et al., 2011).There are three main types of diabetes mellitus (DM...
ABSTRACT Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread of food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major source contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various stu...
CHAPTER 1 1.0INTRODUCTION 1.1BACKGROUND OF STUDY Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein and caloric malnutrition are prevalent (Chinma and Gemah, 2007).With the increased advocacy on the consumption of functional foods by world nutriti...
ABSTRACTLevels of glucan components (TBG: total glucan, WIBG: water insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in malt samples, respectiv...
ABSTRACT Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in mal...
1.1INTRODUCTION The USDA issued a Dietary Guidelines recommendation on June 12th, 2005 for consumers to increase whole grain consumption. However, it is generally recognized that wheat flours containing the germ can develop problems due to lipid changes. White flour, especially soft wheat flour destined for use in cakes, increases in quality with time after harvest and milling, as indicated by a desirable drop in batter specific gravity and increase in batter viscosity, distilled water bind...
Although the safety of foods served in fast-foods in Nigeria has been an ongoing concern, the unhygienic environments where some fast-foods are located contribute to transmission of foodborne diseases. Health experts in Nigeria have said that the shortage of water may affect the success of any safety campaigns. According to the WHO/UNICEF Joint Monitoring Program (JMP) for water and sanitation (WHO/UNICEF, 2013), only 58 percent of the country’s 160 million people have access to potable wat...
ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation, washing of the fermented mash and dried erther sundrying or oven drying. The sensory evaluation were carried out when the products from 4...