Research Papers/Topics in Food Science And Technology

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  ...

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...

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