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...
ABSTRACT Despite the fact that a variety of improved traditional African complementary foods have been developed from cereal-legume blends (1,2), the traditional products that are a leading cause of protein-energy malnutrition, still remain the primary weaning foods, especially in rural communities, largely because of the high cost of improved complementary foods, The ingredients for low-cost complementary foods must be derived from dietary staples available and affordable in the region of in...
Currently, there is a growing interest in the consumption of probiotic foods due to their reported health benefits. In developed countries, probiotics have been extensively studied and this has led to the production of a variety of probiotic foods especially with dairy milk. However, the use of beverages from plant materials as a potential carrier of probiotic microorganisms is receiving increasing attention. Various indigenous fermented foods containing probiotic bacteria have been part of l...
Abstract: The physical, thermal and pasting properties of “gari”, a fermented and toasted cassava granule, enriched with 10% full fat soy-melon protein supplements, at different processing stages, were studied. The stages at which the gari meal was enriched were: after fermentation but before toasting (PRT, soak-mix method) and after toasting (AFT, dry-mix method). Based on the result of the analysis of the physical properties, the swelling index of the samples decreased from 3.79 for the...
Abstract Traditional complementary foods based on cereals have inadequate nutrients required by infants. This study developed a co- fermentation process of maize (50%), cowpea, (30%) and sweet potato (20%w/w) to produce a complementary food for infants. The control was fermented whole grain maize. Gruel of fermented cereal is called ‘ogi’ in Yoruba native language of south-west Nigeria. Analyses of proximate composition, minerals, amino acids and ß-carotene contents were done using stand...