ABSTRACT Roasted 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.
Abstract Complementary 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 at 140...
ABSTRACT Premix was formulated from cowpea flour, pepper powder and onion powder by mixing the ingredients together by mixing this was then packed.
ABSTRACT Moisture solid transfer during osmotic dehydration of three banana varieties was investigated.
ABSTRACT This research work investigated the corrosion of resistance of zinc plated low carbon steel in cassava fluid(i.e containing hydrogen cyanide).
ABSTRACT Eight 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.
ABSTRACT One of the uses of Cassia sieberiana seed is roasting for beverage.
ABSTRACT The efect of therma-extrusion processing of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) on some selected exwe parameters of residence time, throughput and moisture content were investigated in this study. Both yam and bambara nut were processed into meals of 750 pm and 500 pm respectively. Extrusion was carried out following a three variable response surJace methodology using a Box Behnken design. Blend of yam meal and Bambara nut meal at ratio 80:20 respect...
ABSTRACT Cassava (Manihot esculenta Crantz) peel is one of the solid wastes produced as a consequence of cassava processing. It is low in protein but contains a large amount of carbohydrate, causing an environmental problem with disposal. In order to add-value to this major cassava processing waste and also reduce its resultant environmental pollution, this study investigated the effect of submerged fermentation using Trichoderma viride ATCC 36316 on the protein content and amino acid profile...
ABSTRACT The seeds of cotton (Gosspyium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot f...
Abstract Solid state fermentation of cassava peel with emphasis on protein enrichment using Trichoderma viride was evaluated. The effect of five variables: moisture content, pH, particle size (p), nitrogen source and incubation temperature; on the true protein and total sugars of cassava peel was investigated. The optimum fermentation period was established to be 8 days. Total sugars were 5-fold higher at pH 6 relative to pH 4 and 7-fold higher when cassava peels were fermented at 30oC relati...
ABSTRACT Biscuits were produced from blends of acha and cowpea flours. The blends were lWO& 90% 80% 70% and 60% acha with cowpea flour to make 100% in each. Proximate composition, trypsin inhibition activity, functional properties including water absorption index, fat absorption index, gelation capacity, bulk density and emulsifying capacity of the blends were determined. Biscuits were produced from the blends. Trypsin inhibition activity, physical properties of the biscuit including break st...
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 'Ogbomoso') and...
ABSTRACT Bambara nut was subjected to different treatments prior to mechanical dry dehulling and milling into flours. Physicochemical properties of the flours and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from cowpea and Bambara. The functional properties investigated included foam-ability, foam-stability, gelation capacity, dispersibility and dehull-ability while proximate chemical composition of the flours was also invest...
Abstract This study was conducted to investigate effects of extrusion conditions on physicchemical properties of blend of yam and bambara nut flours. Blend of white yam grit (750 pm) and Bambara nut flour (500 pm) in ratio 4: 1 respectively was extrusion cooked at varying screw speeds 50-70rpm, feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150 OC. Extrusion variables employed included barrel temperature (BT), screw speed (SS) and feed moisture content (FM), while physico-c...