Research Papers/Topics in Food Science And Technology

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/...

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...

FOOD CONSUMPTION PATTERN, LIFESTYLE AND BODY MASS INDEX OF MARKET WOMEN (A CASE STUDY OF IKOSI-ISHERI LOCAL GOVERNMENT AREA OFLAGOS STATE, NIGERIA)

ABSTRACTThe study was carried out to assess the food consumption pattern, lifestyle and body mass index of market women in Ikosi-isheri local government area of Lagos state.One hundred and fifty respondents were selected from two markets using random sampling method. Data were collected using 24-hour dietary recall, diet history, anthropometric data such as height, weight and body mass index was also calculated.The data was analyzed by using descriptive analysis such as frequency and percenta...

THE MICROORGANISMS AND COMPOUNDS INFLUENCING THE ORGANOLEPTIC PROPERTIES OF UGBA (FERMENTED Pentaclethra macrophyllea BENTH SEEDS)

ABSTRACTUgba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth). The microorganisms and compounds influencing the organoleptice properties of ugba were studied. The pure cultures of these microorganisms isolated from (ugba) sample produced by traditional method, were used in singles and in combinations to ferment African oil bean shreds. The ugba so fermented were analyzed organoleptically...

CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

ABSTRACTChemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea)Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. Proximate analyses were carried on the samples. The result of there analyses showed ash 5%, moistu...

EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

ABSTRACTStarch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 – 0.50kg. The result of their functional properties were as follows; Bulk density, white (0.700 – 0.733g/ml), red (0.723 – 0.753g/ml) Gel...


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