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Food Science And Technology

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PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

AbstractProduction of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. Af...

Food Science And Technology Type: PROJECT

πŸ“„ 51 pages | 🧠 5903 words | πŸ“š 5 chapters

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NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH

ABSTRACTComplementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:...

Food Science And Technology Type: PROJECT

πŸ“„ 68 pages | 🧠 8652 words | πŸ“š 5 chapters

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IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

ABSTRACTThe research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitami...

Food Science And Technology Type: PROJECT

πŸ“„ 41 pages | 🧠 5665 words | πŸ“š 5 chapters

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AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING

ABSTRACTThis seminar looked at the benefits of food enrichment in food processing. Various enrichment items like vitamin A, Iron and Iodine were discussed. These will help add to the nutrients, which were absent or removed during food processing. This work also looked at the fortifying agents in ...

Food Science And Technology Type: SEMINAR

πŸ“„ 36 pages | 🧠 3595 words | πŸ“š 3 chapters

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USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

ABSTRACTDigestive and gingerroot biscuits were produced from composite flour blends Ò€" cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit Ò€" (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respec...

Food Science And Technology Type: PROJECT

πŸ“„ 118 pages | 🧠 15036 words | πŸ“š 5 chapters

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THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT

ABSTRACTNourishing meals are not found only in the expensive imported tinned food as many people think. There are a number of locally grown food stuff which easily meet the bodyÒ€ℒs nutritional needs. The important thing is to have the right combination of these foods in all meals.Malnutrition is...

Food Science And Technology Type: PROJECT

πŸ“„ 45 pages | 🧠 6927 words | πŸ“š 4 chapters

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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 Ò€"...

Food Science And Technology Type: PROJECT

πŸ“„ 95 pages | 🧠 10220 words | πŸ“š 5 chapters

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PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

ABSTRACTBiscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40,...

Food Science And Technology Type: PROJECT

πŸ“„ 88 pages | 🧠 10910 words | πŸ“š 5 chapters

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CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

ABSTRACTTwo 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 be...

Food Science And Technology Type: PROJECT

πŸ“„ 58 pages | 🧠 6933 words | πŸ“š 5 chapters

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CONSUMERS ACCEPTABILITY AND PHYSICO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (Sorghum vulgarc var K.S.V.S) "ACHA" "(Digitaria exilib) AND CASSAVA (Manihot esculante) Starch.


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Food Science And Technology Type: PROJECT

πŸ“„ 88 pages | 🧠 11464 words | πŸ“š 5 chapters

1320 views

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ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

ABSTRACTSaccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. S...

Food Science And Technology Type: PROJECT

πŸ“„ 60 pages | 🧠 7619 words | πŸ“š 5 chapters

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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

ABSTRACTStudy of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and...

Food Science And Technology Type: PROJECT

πŸ“„ 73 pages | 🧠 9887 words | πŸ“š 5 chapters

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THE UTILITY POTENTIALS OF SOME DIOSCOREA SPECIES WITH PARTICULAR REFERENCE TO D. ROTORIDATA AND D. DUMATORUM

ABSTRACTYams are any of the economically useful plants belonging to the genues Diocorea; yams are also the tubers or rhizomes of these plants (Coursey 1967). The yam tuber is economically the most important part of the plant.  The structures of the tuber is variable, depending on the species...

Food Science And Technology Type: PROJECT

πŸ“„ 38 pages | 🧠 5433 words | πŸ“š 3 chapters

583 views

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PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA

ABSTRACTProximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its  moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the analysis showed that the materials ha...

Food Science And Technology Type: PROJECT

πŸ“„ 59 pages | 🧠 7312 words | πŸ“š 5 chapters

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THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

ABSTRACTThe effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of the proximate showed...

Food Science And Technology Type: PROJECT

πŸ“„ 111 pages | 🧠 13429 words | πŸ“š 5 chapters

661 views

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