Research Papers/Topics in Food Science And Technology

Phenolics Comparison between Twinning and Celestial Peppermint Teas using HPLC-DAD

AbstractTwinings 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...

A COMPARATIVE STUDY OF THE FUNCTIONAL PROPERTIES OF FLOURS FROM THREE VARIETIES OF SWEET POTATO (Ipomoeas batatas) ROOTS

ABSTRACTThis 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....

Proximate Composition and Antihtperglycaemic Effects of Selected Plant Products

Abstract The proximate, dietary fibre, mineral and antinutrient compositions of Gongronema latifolium (leaves), Gymnema sylvestre (leaves), Corchorus olitorius (leaves) and Bulchozia coriceae (seeds) were evaluated. Diabetes was induced in selected albino rats while the control groups were normal. Both groups were fed diets containing different levels of each plant product (0, 2.5, 5.0, 10.0 and 20.0% respectively) for twenty-eight days. Effects of plant products on blood gluco...

Food packaging

FOOD PACKAGING AND ITS VARIOUS PROCESSES

Students’ Industrial Work Experience Scheme (SIWES) FDE 400 Undertaken at NIGERIAN BOTTLING COMPANY (NBC)

ABSTRACT   This is a report of industrial attachment at Nigerian Bottling Company ikeja, dealing with the production and supply of bottled, PET, can and paper packed beverages. The report is based on practical experience gained during the period of the attachment. This report explains in details the process involved in the production of a final beverage product starting all the way from the washing of the bottles to the point where the finished product is packed into crates or seale...

A REPORT ON MILK AND DAIRY TECHNOLOGY PRACTICAL

ABSTRACT This report covers details of experiments carried out on five laboratory experiments namely. Producton of unriped cheese, production of yoghurt, production of ice cream, vegetable milk extraction and dairy plant sanitation. Experiment on production of unriped cheese was carried out using milk powder and Sodom apple leaves. Experiment on production of yoghurt was carried out using milk powder, sugar and stabilizer. Experiment on production of ice cream was carried out using milk 88.7%...

A REPORT ON FOOD ENGINEERING LAB II

ABSTRACT This report covers details of experiments carried out on three laboratory experiments namely Packaging, Dehydration and Concentration respectively. Experiment on packaging were carried out using high and low density gauge polyethylene films on Irish potatoes, oranges and apples. This was used to determine the best packaging condition for the products. Experiment on dehydration were carried out using yam, cocoyam and sweet potatoes. These were dried and the drying times were recorded ...

TECHNICAL AND ECONOMIC PLANS FOR THE DESIGN OF A FACTORY TO PRODUCE 500,000 METRIC TONNES OF CHOCOLATE LIQUOR PER ANNUM

ABSTRACT Cocoa is the common name for some species in the genus Theobroma (family Theobromaceae).   Cocoa are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, itmay also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a p...

Impact Of Food Safety On Vended Food In Nigeria

ABSTRACTStreet 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, utensilsfor cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various s...

FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL

PREFACE Food poisoning might be described as a food borne diseases or food borne illness. Food that contains a toxin, chemical or infectious agent (like a bacterium, virus, parasite or prion) and causes symptoms in the body are considered types of food poisoning by most investigators. Those symptoms may be related only to the gastrointestinal tract causing vomiting or diarrhea or may involve other organs such as the kidney, brain or muscle. This term paper considered that, it can be trea...

Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil

AbstractBullet pear (Canarium schweinfurthii) fruit oil was used as a replacement for bakery fat in bread production. Five loaves of bread samples were baked, the control sample was baked with 100% bakery fat and the other four loaves were baked with bullet pear fruit (BPF) oils as substitute for the bakery fat at 25, 50, 75 and 100% levels. The proximate, physical parameters and sensory quality analyses were carried on of these five loaves samples. The results showed some significant differe...