Research Papers/Topics in Food Science and Technology

Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, th...

Preliminary studies on the antimicrobial properties of Buchholzia coriacea (wonderful kola)

In this work, the antimicrobial properties of fresh Buchholzia Coriacea (wonderful kola) and its extracts was investigated. The proximate composition of the fresh kola was also determined. B. coriacea was dried, milled and extracted using two different solvents of varying polarity: hexane and methanol. The effect of the fresh kola, hexane and methanol extracts was tested on some food borne pathogens. This was evaluated by measuring the zone of inhibition on nutrient agar for bacteria an...

Effects of Aframomum daniolli (powdor and oxtracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread

Abstract The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and densory properties of wheat flour bread were examined. Using alveograph and consistograph, the physical properties of the dough-water absorption capacity, tenacity, extensibility, strength of flour and peak time were evaluated

Chemical. Microbiological and Sensory Characteristics of Leather Blends Produced from Mango (Mangifera indica 'Ogbomoso') and Carrot (Daucus carota)

Abstract The postharvest losses in fruits and vegetables in developing countries vary between 15-90%. Many organizations are actively promoting the processing of fruits and vegetables to find a solution to the difficulties encountered in storing large quantities of fresh produce without incurring heavy losses. This study evaluated the chemical, microbiological and sensory properties of leather blends produced from 'Ogbomoso' mango and carrot. Purees of mango (Mangifera indica 'Ogbom...

Evaluation Of Extruded Snacks From Blends Of Acha (Digitaria Exilis) And Cowpea ( Vigna Unguiculata) Flours

Abstract The production of acha and cowpea are the complementary food and are produced in large quantities in Nigeria, which are the major sources of protein and carbohydrate respectively. The study was proposed on developed high protein energy complementary foods from the blends of cowpea and acha using extrusion cooking. Cultivars of cowpea (IT90K-277-2) and acha (cream colour) were selected and milled into flours. Using the response surface methodology, the blends of acha and cowp...

Cultivation of Candida utilis on Cassava Peel Hydrolysates for Single-cell Protein Production

Abstract The growth of Candida utilis NRRL Y-1084 in acid and enzymatic hydrolysates of cassava peel and on glucose in a mineral salts medium was investigated in aerobic submerged cultivation. Kinetic and stoichiometric parameters for growth were determined. The cardinal temperatures of this yeast strain were 14 °C, 33 °C and 41 °C. C. utilis exhibited no absolute requirement for growth factors, although its maximum specific growth rate (μmax) was higher in the mineral salts medi...

Adsorption Isotherms And Heat Of Sorption Of Fresh And Pre-Osmosed Oven-Dried Bananas

ABSTRACT Three banana varieties (Omini Red, Cavendish and Cooking banana) were transversely cut into 10 mm slices, pretreated in sucrose solution of 52, 60 and 68°B and maintained at 25°C for 12 hours. Both fresh and pre-osmosed banana slices were subsequently oven-dried at 60°C for 72 hours. Adsorption isotherms of fresh and preosmosed oven-dried banana slices were determined at 20 and 40°C using gravimetric–static method. Suitability of eight sorption models in describing the...

Parents’ Practices And Barriers In Reducing Aflatoxins Contamination In Complementary Foods For Children In Central Regions Of Tanzania

Abstract Contamination of complementary foods by aflatoxin is a serious public health threat that requires attention to ensure that proper actions are taken to limit its health effects. A cross-sectional study was conducted to assess parents’ practices and barriers associated with reducing aflatoxins contamination in complementary foods among parents with children aged 6-23 months in central regions of Tanzania. Semi-structured questionnaire (364) respondents and focus group discussion (...

Tra D Itio N A L Ferm Entation And Th E Q U A Lit Y Of Balancotta Va Riety Of Black Pepper {Piper Nigrum)

ABSTRACT A study was made of the effect on pepper quality of the traditional method of processing the "Balancotta" variety of Piper nigrum (black pepper). The study comparatively considered the microbiological quality, drying method, drying rate, colour and appearance, washing or cleaning method, prior to fermentation or heaping as well as an alternative method - heat treatment processing of the commodity. Using a solar dryer as a drying apparatus resulted in 9.8% moisture content of ...

Design, Fabrication and Evaluation of a Plantain Roaster

ABSTRACTRoasted plantain (boli) is a delicacy in Nigeria. The conventional method of processing this food is crude, stressful and unhygienic In this work, an electric roaster capable of roasting twenty-one plantain fingers per batch was designed, fabricated and tested.

Chemical and Nutritional Evaluation of Extruded Complementary Foods from Blends of Fonio (Digitaria Exilis Stapf) and Cowpea (Vigna Unguiculata L. Walp) Flours

AbstractComplementary foods were formulated from fonio and cowpea, indigenous cereal and legume grains respectively. Both fonio and cowpea grains were prepared into flours. Blends of 50:50, 60:40 and 70:30 (w/w) fonio and cowpea flours respectively were prepared. The blends were conditioned to 22% moisture content (dry basis) by adding calculated distilled water and 5% vegetable oil was thoroughly mixed with each blend. The blends were separately extruded using a single screw extruder...

Physiochemical properties of premixes for preparation of Akara

ABSTRACTPremix was formulated from cowpea flour, pepper powder and onion powder by mixing the ingredients together by mixing this was then packed.


ABSTRACTMoisture solid transfer during osmotic dehydration of three banana varieties was investigated.

Effect of zinc platting of low carbon steel on corrosion resistance in cassava fluid environment

ABSTRACTThis research work investigated the corrosion of resistance of zinc plated low carbon steel in cassava fluid(i.e containing hydrogen cyanide).

CHARATERIZATION OF COMMON NIGERIA COWPEA (Vigna unguiculata L. Walp) varieties

ABSTRACTEight cowpea (Vigna unguiculata L. Walp) varieties named Olo-1, Olo-2, Banjara, Karadua, Manyan Fari, Kananado Fari, Kananado Yar, and Akidi were charaterised based on their physical and functional properties.

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