Research Papers/Topics in Food Science And Technology

PRODUCTION, CHARACTERIZATION AND UTILIZATION OF GUAVA FLAVOR CONCENTRATE

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 ...

COMPARATIVE STUDY OF SOME HEAVY METALS ACCUMULATION OF WATERMELON FOUND IN ZARIA AND KANO NIGERIA

The comparative study of some heavy metals accumulation of watermelon commonly consumed in Kano and Zaria environmental. The nutritional and mineral levels in watermelon fruits are generally important to support the nutritional requirement of man that is why its demand necessary to check the concentration of the ions it contains. Laboratory analysis like preparation of standard for test metals were carried out to check the levels of these heavy metals in Kano and Zaria watermelon fruit...

EFFECT OF ADDITION OF CITRIC ACID AND SODIUMBENZOATE ON THE KEEPING QUALITY OF SOYMILK

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 ...

Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves

The work was done to determine the effects of baking temperature on the proximate, micronutrient, microbial and sensory properties of bread. The breads were baked at four different temperatures of 190, 200, 210 and 220 0C for BT1, BT2, BT3 and BT4 respectively. The protein ranged from 10.53% to 12.42% and a significant (p < 0.05) difference existed between the samples. The crude fibre ranged from 1.50% to 1.70% and a significant difference existed between samples BT1, BT2, BT3 and BT4. The fa...

Mercy project fst

TABLE OF CONTENTSTitle page iCertification iiDedication iiiAcknowledgment ivTable of contents vList of tables viiiList of figures ixAbstract xCHAPTER 11.0 Introduction 11.1 Justification 31.2 Aim of the study 4CHAPTER 2LITERATURE REVIEW2.1 Cassava 52.2 The origin and distribution of cassava 52.3 Ecology of cassava plant 62.4 Physiology and morphology of cassava 62.5 Cassava production 82.6 Processing of cassava roots 112.6.1 Fresh cassava roots 112.6.2 Why cassava needs processing 122.6.3 Pro...

Physico-chemical Properties of Cocoyam Flour

 ABSTRACTThis work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties ranged from oil absorption capacity 2.96 g/ml, water absorption capacity 3 g/ml, gelatinization temperature 68oC, least gelation capacity 0.4 g/...

EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE.

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice isoaltes), clinical 17mm while typed culture was 13mm. Bacillus cereus was 7mm (clinical isolate), while juice isolate was 10mm. The minimum inhibitory conc...

PRODUCTION OF PEANUT BUTTER

ABSTRACT             Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter was yellowish in colour, had a smooth and soft texture which spread easily on bread and had a fine peanut taste. It was put under observation for...

Proximate and sensory properties of cookies produced from banana flour and coconut milk blend

ABSTRACT Cookies were produced from the blends of banana flour and coconut milk. The proximate composition, metabolised energy value and sensory characteristics of the cookie were evaluated. Selected functional properties of the UBF were also determined. The composition varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%; 75%, 75%; 25%, 0%; 100% respectively and the control). The UBF had possessed water and oil absorption of 185% and 139% respectively, a bulk density of 2...

PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L.

Determination of proximate composition, mineral content, and the effect of ethylene glycol and ethanol at varied pH on the functional properties using standard methods were carried out on the protein concentrates of two samples of Gourd Melon (Citrullus colocynthis L.), one containing hull and the other without hull. Results for the proximate composition for the sample without hull gave 3.99% Moisture Content, 5% Ash Content, 16.455% Fat Content, 52.875% Crude Protein, 6.855% Crude ...

EFFECT OF PROCESSING ON THE CHEMICAL, FUNCTIONAL AND ANTI NUTRITIONAL PROPERTIES OF AFRICAN YAM BEAN (AZIMA)

African yam bean (Sphenostylisstenocarpa) is an underutilized food legume crop in the tropics that is not as popular as other food legumes crop (Moyib et al., 2008). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks, delicacy, man meal etc. It can be used for the fortification of other foods (Eke, 1997)The high protein content of African yam bean makes it an im...

MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

ABSTRACTMicrobial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP  (66.7%), Streptococcus sp,  *25%), E. Coli (18.9%) and  s...

PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENTS IN NATIONAL ORTHOPAEDIC HOSPITAL ENUGU

ABSTRACTThe prevalence of viral hepatitis B among patients in National Orthopedic Hospital Enugu was studied. The samples comprised that of men , woman and children 200 in numbers, all patient of orthopedic Hospital Enugu. Laboratory investigation done were this HBs  tested which 110 patient out of the 200 patients tested positive,  and liver function tests found abnormal in almost all the patients that tested positive to HBsAG routine test. The commonest clinical presentations were...

BACHERIOLOGICAL EXAMINATION OF IDODO RIVER

ABSTRACTThis work was aimed at assessing microbial coal of Idodo river in Enugu state Nigeria. The samples of river was obtained from the arc of low activity, and a place where human activities are very high.  The samples were collected very early in the morning and afternoon.  They were examined to determined the bacterial organisms that are pathogenic to man when they drink it from the samples were inoculated into media.  Nutrient agar and macconkey agar media and incubate at...

CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD

ABSTRACTThis study was conducted primarily to evaluate the consumer acceptability of spiced composite bread. The socio-economic characteristics, spiced composite bread consumption pattern of the consumer and the purchase intent through the use of questionnaire were also determined using a structured questionnaire. The bread samples were evaluated in terms of appearance, taste, texture and overall liking using nine-point hedonic scale. Interestingly, over 95% of the consumers (N=200) rated sen...


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