Research Papers/Topics in Food Science And Technology

QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK

ABSTRACTCheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. In this study, Cheese was made from cow milk supplemented with tigernut milk and coconut milk in the percentage ratio of 25:25:50; 25:50:25; 50:25:25; 75:25:0; 75:0:25% cow- tigernut milk-coconut milk (v/v). The unsupplemented cow milk cheese was used as control. The quality, shelf life and sensory attributes of the...

CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH

ABSTRACTNative Starch was extracted from Aerial yam (Dioscorea bulbifera). The starch extracted wasdried using oven (at 300C for 24 hours) and microwaved for (30, 45, 60 seconds). Starch obtainedusing different drying methods and conditions were analysed for their physicochemical, functionalproperties and pasting characteristics. Results obtained showed that amylose, amylopectin, colour,pH, bulk density, swelling power, least gelation capacity, oil absorption capacity, water absorptioncapacit...

Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food

ABSTRACT Oils extracted from the fruits of two Africa spices- Piper guineense and Xylopia aethiopica were evaluated for their antimicrobial activities using Escherichia coli, Salmonella sp, Aspergillus sp, Bacillus cereus, Penicillum commune and Rhizopus stolonifer as test isolates. Well-in-agar, disc diffusion and dilution susceptibility testing methods were used to assay for their antimicrobial properties. For the bacterial isolates the antimicro...

Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour

Background of the studyThere is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional ingredients in order to meet the nutritional requirements of individuals with health challenges. This is because of the effect of added sugar and lipids...

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...

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 ...

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 ...

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...

EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES

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 N6...

THE CHEMICAL QUALITY OF WELL WATER IN ABUJA COMMUNITY SUBURB OF IKORODU

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) ...

PHYSICAL PROPERTIES OF CAKE FROM WHEAT FLOUR USING AVOCADO PASTE AS FAT REPLACER

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-...

Chemical changes in African Star Apple (Chrysophyllum albidium) fruits

ABSTRACTThe 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 significa...

PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.

ABSTRACTCookies 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  ...


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