Project Topics and Materials in Food Science and Technology
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
abstract
breakfast cereal was formulated using malted sorghum sorghum vulgare ksvs,
“acha” digitare exilis flour and cassava, manihot esculenta, t.m.s 4 (2) 1425
starch. the formula was composed of 90g sorghum and “acha” flour, 10g cassava
starch using five different sample ratios; sample a1, (70,20:10), sample b1
(60:30:10), sample c1 (50:40:10), sample d1 (40:50:10) and sample e1 (30:60:10)
respectively. the result of the physico- chemical properties and sensory evaluation
of the products shoed that sample a had best swelling capacity and gelation
temperature of 140% and 730c respectively compared with other sample,
including sample e, which exhibited very poor result of 100% swelling capacity
and 700c gelation temperature. the ash, crude fibre and moisture contents of
sample a were 3:20, 058 and 4.0 respectively in contrast to sample e, which had
low result respectively 3.00, 0.54 and 5.0. in terms of flavour, colour, texture and
consistency all the sample were generally accepted at 5% and 1% significant
difference.
table of content
title
approval
dedication
acknowledgement
list of table
list of figure
abstract
table of content
chapter one
1.0 introduction
1.1 breakfast cereals
1.2 aims and objectives
chapter two
2.0 review of literature
2.1 cereal
2.2 classes of breakfast cereals
2.2.1 flakes products
22.2 puffed products
2.2.3 shredded products
2.2.4 granular products
2.2.5 importance of breakfast cereals
2.3 sorghum
2.3.1 origin of sorghum
2.3.2 sorghum structure and composition
2.3.3 uses of sorghum
2.3.4 motor traditional foods made from sorghum
2.3.5 malting technology
2.3.6 sorghum malting
2.4 origin of “acha”
2.4.1 anatomical structure of “acha” grain
2.4.2 chemical composition of “acha”
2.4.3 recent development of “acha”
2.5 cassava (manhot esculenta)
2.5.1 composition of cassava
2.5.2 uses of cassava
chapter three
3.0 materials and method
3.1 processing of sorghum into flour
3.1.1 cleaning
3.1.2 steeping
3.1.3 germination
3.1.4 kilning
3.1.5 milling
3.1.6 malting of “acha”
3.2 processing of cassava into cassava starch
3.2.1 cleaning
3.2.2 peeling
3.2.3 washing and grating
3.2.4 sifing, settling and decanting
3.2.5 drying, milling and sieving
3.3 formulation of the breakfast cereals
3.4 sensory evaluation technique
3.5 determination of the proximate composition
3.6 physico-chemical properties
3.6.1 ash content determination
3.6.2 moisture content determination
3.6.3 crude fibre determination
3.6.4 swelling capacity
3.6.5 gelation temperature
chapter four
4.0 result and discussion
4.1 physico –chemical
4.2 proximate composition
4.2.1 ash content
4.2.2 crude fibre
4.2.3 sensory evaluation
chapter five
5.0 conclusion and recommendation
5.1 conclusion
5.2 recommendation
references
appendix 1
appendix 2
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Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From
Sorghum (Sorghum Bicolor, White Variety And Red Variety)
abstract
starch 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) gelation temperature; white
(70 – 72oc) red (73 – 74oc). least gelation concentration; white (0.60 –
0.90g/10ml), red (0.70 – 1.00g/10ml). metabolisable energy value, white (3.12 –
3.82kcal/g), red (3.73 – 3.82 kcal.g). glycosidic cyanide content, white (4.5 – 8.5%),
red (8.5 – 10.5%). the starchy samples with shorter steeping periods gave better
results in terms of functional properties, metabolisable energy value, and
percentage moisture content. the starch samples steeped for longer periods had
greater yield but poorer functional properties. the white variety tested cyanide
free and had better results than the red variety. the result of the sensory
evaluation revealed that the samples had significant difference at p(0.05) and
p(0.01) in colour and consistency. but there was no significant difference at
p(0.05) and p(0.01) in flavour, texture and overall acceptability
table of contents
title page
approval page
dedication
acknowledgement
abstract
table of contents
chapter one
1.0 introduction
1.1 statement of problem
1.2 objectives of the study
chapter two
2.0 literature review
2.1 origin of sorghum
2.2 structure of sorghum
2.3 nutritive value
2.4 uses and method of preparation
2.5 limitation / toxicity
2.6 processing of sorghum for starch
2.7 starches
2.7.1definition
2.7.2forms / structures / derivatives
2.7.3reactions of starch in food systems
2.7.4food uses of starch and their functional properties
2.7.5spoilage of starches
chapter three
3.0 materials and method
3.1 source of raw material
3.2 method of production
3.3 analysis of some functional properties
3.3.1determination of yield
3.3.2bulk density
3.3.3syneresis
3.3.4swelling capacity
3.3.5gelation temperature
3.3.6least gelation concentration
3.4 metabolisable energy value
3.5 glycosidic cyanide content
3.6 moisture content
3.7 sensory evaluation
chapter four
4.0 results / discussion
4.1 results
4.2 discussion
chapter five
5.0 conclusion and recommendation
references
appendix
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Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red
Variety)” by clicking here
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor)
Biscuit
abstract
biscuit 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, sample d; 100:0.
creaming method was used in biscuit production with specified ingredients.
proximate analysis of the product (biscuit) was determinate viz. moisture content
for sample a; 2.5%, b; 3% c; 3.5%, d; 2%, fat content for the sample a; 15%, b;
16%, c; 17%, d, 15.5%, protein content for a; 8.52%, b; 8.7%, c; 8.79%, d; 8.35%,
ash content for sample a; 0.5%, b; 1.0%, c; 1.5%, d; 0.5% and carbohydrate
content for a; 73.48%, b; 71.24%, c; 69.21%, d; 73.65% respectively. the sensory
evaluation of the samples were carried out using hedonic scale. from the result,
there was no significant difference at 5% level and 1% level between the four
samples in terms of colour crispiness, flavour, and overall acceptance, but when
compared with 100% wheat, there was a slight difference in texture of biscuits
with “sorghum and wheat”, but from the score mean, sample b gave the best
result.
table of contents
title page
approval page
dedication
acknowledgement
abstract
table of contents
chapter one
1.0 introduction
1.1 objectives of the study
chapter two
2.0 literature review
2.1 origin of sorghum
2.2 sorghum utilization
2.2.1production of malted sorghum flour
2.2.2malted of sorghum
2.2.3steeping
2.2.4germination
2.2.5kilning
2.3 method of processing wheat into flour for biscuit making
2.3.1wheat flour production
2.3.2effects of processing of nutritional value of wheat flour
2.3.3functional processing of nutritional value of wheat flour
2.4.0ginger
2.4.1the history of ginger
2.4.2ginger cultivation
2.4.3spices and other oils
2.4.4ginger processing
2.4.5uses of ginger
2.4.6nutritional composition
2.5.0biscuit
2.5.1definition of biscuit
2.5.2classification of biscuits
2.5.3hard dough biscuits
2.5.4lean hard dough biscuits
2.5.5medium hard dough biscuits
2.5.6puff hard biscuits
2.5.7lean batter biscuits
2.5.8highly enriched biscuits
2.5.9proximate composition of biscuits
chapter three
3.0 materials and method
3.1 sources of raw materials
3.2 raw materials for baking
3.3 equipment
3.4 chemicals
3.5 method for processing malted sorghum
3.6 biscuit production
3.6.1proximate analysis of the prepared biscuits
3.6.2protein determination
3.6.3fat determination
3.6.4moisture determination
3.6.5total ash determination
3.6.6carbohydrate determination
3.6.7sensory evaluation of prepared samples
chapter four
4.0 results and discussions
4.1 proximate composition of the test biscuits
4.2 sensory evaluation
4.3 discussion
chapter five
5.0 conclusion and recommendation
5.1 references
5.3 appendix
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Production Of “Ogiri” From Soya Bean Using Micro Organism Responsible For
Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)
abstract
micro organisms associated in fermentation of castor bean seeds “ogiri” (coso)
were investigated. organisms isolated include micrococcus, bacillus and proteus.
soyabean paste was produced and divided into three portions; one portion was
inoculated with the pure culture from caster bean seed “ogiri” the second portion
was inoculated with caster bean seed “ogiri” (coso) the rd part, the control was
left without inoculation. each of the three portions was subdivided into two to
produce salted and non salted samples, and coded as spcs (say pure culture
salted) and spcus (soy pure culture unsalted), scos (say wild fermented salted)
and swfus (say wild fermented unsalted). using hedonic scale, a 9 – man
untrained panelists, were used to conduct sensory evaluation on the raw “ogiri”
and “ogiri” with 7.5 point followed by the scous with 7 points.
there was no significant difference at 1% and 5% level for the sensory evaluation
carried out.
table of content
title page
approval page
dedication
acknowledgement
abstract
chapter one
introduction
chapter two
literature survey
origin and brief agromic history of castor bean seed
2.1 industrial utilization of castor oil bean seed
2.2 chemical compositions in castor bean seeds.
2.3 importance of microorganisms in castor bean seeds
2.4 origin of soyaben
2.5 introduction of soyaben in nigeria.
2.6 storage / prosessing f soyaben into various traditional products.
2.7 values of soyabean product
2.8 typical isoflavones content of soyafood (per 100g).
2.9 nutritional information of soyamilk (per 100g)
2.10 amind acid in soyaprotien
2.11 undesirable compositions of
2.12 fermentation traditional
2.13 fermentation
2.14 factors affecting fermentation
2.15 fermente vegetable protein
chapter three
materials and methods
3.1 source of raw materials
3.2 samplx preparation methods
3.3 media used
3.4 culitue of samples
3.5 biochemical tests
3.6 sugar fermentation tests
3.7 characteristice of isolates
3.8 sensory evaluation of the samples
3.9 proximate analysis of the proced soyaogiri and castor bean jeed ogiri.
3.10 protein content determination
3.11 fat content determination
3.12 total ash determination
3.13 crude fibre determination
3.14 moisture content determination
chapter four
4.1 mentification of bacteria isolate from analysed castor bean seed ogiri
4.2 table for general acceptability of the three main samples
4.3 table in.
4.4 discussion
chapter five
5.0 conclusion and recommendation
5.1 conclusion
5.2 recommendation
References
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The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp
Flour As Soup Thickner
abstract
the 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 that (1% moisture 13, fat
13.83%, ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate
47.78%)while functional properties results showed that (emulsification capacity
2.7%, water absorption 428% oil absorption 14%, gelatinization temperature
67oc) and organoleptic properties showed that boiling acid (sample d) gave the
best qualities required. the results of orgnoleptic properties showed that colour
6.58. texture 6.86, taste 6.83, general acceptability 6.82. toasting or roasting was
found to be a good processing method for akpalata (afzelia africana). sample d
and b had good gelling property attributed to good soup thickening. they also
have good oil absorption capacity, which improves mouth feel which were
generally acceptable
table of contents
title page
approval page
dedication
acknowledgement
abstract
table of contents
chapter one
1.0 introduction
1.1 aims and objective of the work
1.2 objective of the study
chapter two
2.0 literature review
2.1 akpalata (afzelia africana)
2.3 processing and utilization of afzelia africana (akpalata)
2.4 achi (brachystegia spp)
2.5.0processing and utilization of achi (brachystegia spp)
2.5.1rheological properties
2.5.2types of fluid flow
2.5.3newtonian flow
2.6.0pseudoplastic and dilatant fluid flow
2.6.1bingham flow
2.6.2flow characteristics of fluid foods
2.6.3functional properties evaluation
2.6.4gelation
2.6.5emulsification
2.6.6water absorption
chapter three
3.0 experimental method and materials
3.1 raw material and instruments used
3.2.0sample preparation
3.2.1processing of (afezlia africana) flour
3.2.2processing of achi (brachystegia spp) flour
3.3 proximate analysis
3.3.1determination of moisture content
3.3.2crude fat content determination
3.3.3crude fibre determination
3.3.4carbohydrate content
3.3.5functional properties determination
3.3.6oil absorption
3.4 water absorption
3.4.1gelation temperature
3.4.2emulsification capacity
3.4.3organoleptic / sensory evaluation
3.4.4soup preparation
3.5 sensory evaluation
3.5.1statistical analysis
3.5.2sensory evaluation
3.5.3statistical analysis
chapter four
4.0 results and discussions
4.1 functional properties
4.1.2water absorption
4.1.3oil absorption
4.1.4emulsification capacity
4.1.5gelatinization temperature
4.2 sensory evaluation
4.2.1colour / appearance
4.2.2texture
4.2.3taste
4.2.4general acceptability
chapter five
5.1 conclusion
recommendation
references
appendixes
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The Influence Of Processing Methods On The Protein And Cyanide Content Of
African Yam Bean (Sphenostylis Stenocarpa)
abstract
raw african yam bean (sphenostylis stenocarpa) was subjected to various
processing methods viz: steeping in water for 6 hr and then boiling for 10, 20, 30,
minutes respectively (samples b); steeping in water for 12 hours and then boiling
for 10, 20, 30, minutes respectively (sample c) and finally sample a was raw yam
bean which served as control. the entire sample was dry – milled into fine flours.
the glycosidic cyanide, crude protein, ash, moisture, some functional properties
and bulk density of the flours were analyzed from the results, protein and cyanide
content of sample a (raw sample) are 25.20% and 72.23ml. results showed that
the toasting, process gave the highest protein (24.12) with no trace of cyanide
and it negatively affected the protein content of the samples reducing it from
25.20 to 17.57, 17.51(%) respectively. 12 hours soaking and few minutes boiling
process negatively affected the protein content of the samples reducing it from
25.20% to 13.12, 12.78, 12.09 (%) respectively but have the strongest impact in
covering the cyanide level from 72.23ml to zero respectively. moisture content
ranges from 400% - 14%, ash ranges from 2.50% to 5.00%, water absorption
ranges from 105g/ml to 290g/ml, oil absorption ranges form 0.98 – 1.95g/m. the
bulk density showed 0.74g/ml – 0.88g/ml.
table of contents
title page
approval page
dedication
acknowledgement
table of contents
abstract
chapter one
introduction
chapter two
2.0 literature review
2.1 legumes
2.2 nutritive value of legumes
2.3 african yam bean
2.4 utilization of african yam bean
2.5.0 limitations in the utilization of african yam bean
2.5.1 unacceptable flavour
2.5.2 hard – to – cook phenomenon
2.5.3 the presence of anti – nutritional factors
2.4.1 pre – conditioning treatment used in african yam bean processing
2.7.0 functionality of legume protein/flour
2.7.1 nitrogen solubility
2.7.2 water and oil absorption
2.7.3 emulsion capacity
2.7.4foam capacity
2.7.5gelation
chapter three
3.0 materials and source
3.1 sample preparation
3.2 flow charts for the production of the different flour samples
3.2.1flow chart for the production of sample a (raw sample)
3.2.2flow chart for the production of samples b
3.2.3flow chart for the production of samples c
3.2.4flow chart for the production of toasted sample (d sample)
3.3.0determination of functional properties of african yambean flour
3.3.1water absorption capacity
3.3.2oil absorption capacity
3.4.0chemical composition of african yam bean
3.4.1determination of moisture content
3.4.2determination of ash content
3.4.3determination of crude protein content
3.5 determination of glycosidic cyanide
3.6 determination of bulk density
chapter four
results / discussion
chapter five
conclusion and recommendation
references
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Chemical And Sensory Evaluation Of Peanut Butter
abstract
chemical 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%,
moisture 4.5%, and fat 40%. the properties evaluated include fixture, consistency.
the organoleptic properties evaluated for are flavour. the virginia (ogoya) variety
is more acceptable than the valencia (gombe). this project has proved that peanut
butter making is technically possible.
table of content
title page
approval page
dedication
acknowledgement
abstract
chapter one
1.0 introduction
1.1 the objective study
chapter two
2.0 literature review
2.1 origin and description of peanut
2.2 harvesting and value of peanuts
2.3 peanut in african diet
2.4 peanut processing
2.5 legal requirement of peanut butter
2.6 uses and importance of peanut butter
2.7 peanut production status
2.8 peanut consumption status
2.9 planting time of peanut
2.10 growing areas in nigeria
2.11 processing steps in peanut butter manufacture
2.12 spoilage associated with peanut butter
2.13 spoilage associated with peanuts
2.14 chemical composition of peanut butter
2.15 how to maintain stability in peanut butter
2.16 shelf – life of peanut butter
2.17 measures to control the development of aflatoxin
2.18 chemical evaluation of peanut butter
2.19 composition of edible groundnut products
2.20 sensory evaluation of peanut butter
chapter three
3.0 materials and methods
3.1 equipment and apparatus
3.2 ash content determination
3.3 moisture content determination
3.4 fat content determination
3.5 method of preparation of peanut butter
3.6 flow chart for manufacture of peanut butter
chapter four
4.0 results and discussion
chapter five
5.1 conclusion and recommendation
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Prevalence Study Of Hepatitis B (Australian Antigen) Among Patients
In National Orthopaedic Hospital Enugu
abstract
the 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
fever and jaundice seen in jo patient out of the 110 patients. the infection was
highest amongst young adult 21-30 years of age. this accounted for 17.5% of the
positive patients population it was lowest amongst children 1-10 and old people
60-70 which made up 5% of the infected population. the study also gave the
general view of the group of individual affected whether children or adult, and
the wid expired of the repetitious b. hepatitis b one of the major cause of human
suffering in the world despite a though understanding of its transmission and
prevention and control by use of vaccine was found to be prevalent in national
orthopedic hospital enugu among the patients.
table of content
title page
certification
dedication
acknowledgement
abstract
table of contents
chapter one
introduction
1.1 introduction to hepatitis b
1.2 purpose of study
1.3 significant of study
1.4 statement of problem
1.5 limitation of study
1.6 hypothesis
chapter two
literature review
2.1 structure of hepatitis b virus
2.2 the genome and its organization
2.3 taxonomy of the hepatitis b virus
2.4 reproduction (repcication) of hepatitis bb virus
2.5 origin of the term “ australian aborigine”.
2.6 mode of transmission of hepatitis b
2.7 hbv and cell damage (cytopathic effects)
2.8 hepatitis b virus and hepatocellular, carcin0ns
2.9 hepatitis b virus infection: acute and chronic
2.10prevention and control
2.11site of injection for vaccination
2.12people at risk of contacting the virus
chapter three
3.1 materials used
3.2 test for the presence of hepatitis b and
3.3 principle for the above test
3.4 serum bilirubin
3.5 principle for the test above
chapter four
result
chapter five
5.1 discussion and conclusion
5.2 conclusion
5.3 recommendation
References
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Microbial Examination Of Spoilt Avocado Fruit
abstract
microbial 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 staphycoccus sp
(33.3%), pseudomonas sp (20%) and chromobacterium sp (5%) has the lowest
percentage occurrence, erwinia sp, pseudomonas sp and chromobacterium sp
were found to be absent in the control. the fungi species, includes aspergillus sp
(50%), pericillium sp (25%), fusarium sp (16.6%), rhisopus sp (13.3%), currularia
sp (8.3%) and rhoctorula sp (3.3%), were also kolated avocado fruits from ogbete
main market were more contaminated than the avocado form the new market.
table of contents
title page
certification
dedication
acknowledgement
list of tables
list of figures
abstract
chapter one
introduction
1.1 background of study
1.2 statement of problem
1.3 aim and objectives of the study
1.4 hypothesis
1.5 significance of the study
1.6 limitation of the study
chapter two
literature review
2.1 the origin of avocado fruits
2.2 uses of avocado fruits
2.3 preservation of avocado fruits
2.4 ways avocado fruits can be prone to contamination
2.5 microbial spoilage of avocado fruit
2.6 control of bacterial and other disease of avocado fruits and fruits products
2.7 some biochemical test for bacterial isolates
chapter three
materials and methods
3.1 sample collection
3.2 sterilization of media an material used
3.3 preparation of media
3.4 bacteria and fungi isolate from avocado fruits
3.5 bacterial isolation and identification
3.6 fungal isolation and identification
3.7 lactophenole blue staining technique for fungi isolates
3.8 staining techniques for bacteria isolates grains stain
3.9 biochemical test for identification of bacteria isolates
chapter four
results and discussion
4.1 bacterial examination
4.2 fungi, examination
chapter five
conclusion and recommendation
5.1 conclusions
5.2 recommendation
Reference
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The Physico-Chemical And Antioxidant Properties Of Culinary Herbs
And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda)
Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)
abstract
a comparative study was done on the physico-chemical and antioxidant
properties of some culinary herbs and local spices. piper guiness (uziza), xylopia
aethopica (uda), monodora myristica (ehuru) and trtraleura tetraopera (oshsho).
the proximate analysis of these spices were done to determine their moisture
content, ash content, crude fat crude fibre and protein content. extraction of the
oleorasin from the spices and soybean oil were done using soxhlet extraction unit
with hexane as solvent. imi of each of the oleorasin samples of the spices was
pipette into 100ml of soybean oil into four different test tubes labeled a,b, c and
d. sample e contains 100ml of soybean oil with 150ppm of butylated hydroxyl
toluene while the untreated soybean oil (sample f) was used as the control. the
test-tube were shaked, plugged with cottonwood and kept at room temperature
in a rack. the peroxide value of the sample were monitored for tightly for eight
weeks, the thiobarbituric acid 9tba) value were also determined on the tenth and
twelfth weeks respectively. the peroxide value of the sample for the eighth week
were recorded as follows: a (10), b (8) c (8), d (11), e (10) and f (22) respectively.
from these results, it shows that all the spices were below the range of detectable
rancidity. (i.e. between 20 to 40m eg/kg). the thiobarbituric aid (tba) value were
recorded, for the twelfth week as follows: a (0.033), b (0.005), c (0.004), d
(0.046), e (0.776) and f (2.503) respectively. sample c monodora myristica (ehuru)
had the lowest pv and tba value, thus the best species with antioxidant property.
when compared with other spices and even the artificial antioxidant, followed by
sample b xylopia aethiopica.
table of contents
title page
approval page
dedication
acknowledgement
table of content
abstract
chapter one
1.0 introduction
1.1 objective of the project
chapter two
2.0 literature review
2.1 the natural heal perspective of culinary herbs and spice
2.2 morphology and description of some particular culinary herbs and spices
2.3 chemical constituents of culinary herbs and spices
2.1 the essential roles of culinary herbs and spices
2.5 essential oils
2.6 oleoresins
2.7 advantages of oleoresins over convectional spices and herbs
2.8 oleoresin manufacture
2.9 relative flavour strength of some spices
2.10 autoxidation
2.11 lipid deterioration
2.12 control of oxidation
2.13 mechanisms of antioxidant
chapter three
3.0 materials and methods
3.1 sample collection and storage prior to use
3.2 the equipments used
3.3 the reagents used
3.4 methods of materials preparation
3.5 proximate analysis
3.6 extraction of oleoresins
3.7 samples preparation
3.8 peroxide value determination
3.9 thiobarturic acid value determinations
chapter four
4.0 results and discussion on the spices
4.1 result of proximate analysis on the spices
4.2 result of peroxide value and thiobarbituric acid value
chapter five
5.0 conclusion and recommendation
5.1 conclusion
5.2 recommendation
references
appendix i
appendix ii
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits
Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups
(Citrus Paradox).
abstract
fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate)
lemon citrus lemoni) (lime (citrus aurantifolis) and grape (citrus paradist) were
mixed together to produce mixed fruit drink. different ratios of orange, tangerine
lemon, lime and grape fruit juice in this order were blended together, sample a
9:5:1:1:1, b5:2:1:1:1: c 4:3:2:2:2: d6:1:1:1:1:1: quality parameter tested and the
result obtained are vit c a 16.12,b 17. 34, c 24.20, d23.47 and e10.48 mgliooul.
tctoable acidity a 1.04, b1.06 c1.03, d1.08 and e1.o2 kgmlu3. total solid
a12.06,b12.22, c13.14. d14.34 and 16.011. specific griocty a 1.26, b1.11
c1.12,d1.11 and e1.13. sensory evduation test showed that sample a 13 and c are
the same at 5 1/1 significant deference. sample c is greater in total solid. sample a
is the best accepted. the process is recommended for the production of mixed
fruit juice.
table of content
title page
approval page
dedication
acknowledgement
abstract
table of contents
chapter one
introduction
aims and objective
chapter two
2.0 literature review
2.1 classification
2.2 inorganic elements in citrus fruits
2.3 sugars in citrus fruits
2.4 essence in citrus fruits
2.5 organic acid in citrus fruits
2.6 lipids in citrus fruits
2.7 peptic substances in citrus fruits
2.8 pigments in citrus fruits
2.9 enzymes in citrus fruits
chapter three
3.1 materials and methods
3.2 sources of raw material
3.3 production of fruit juice.
3.4 chemical /physical quality indices of fruit juice
chapter four
4.1 result and discussion
chapter five
5.1 conclusion and recommendation
appendix
reference
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Use Of Composite Flour Blends For Biscuit Making (Peanut/cassava
Flour)
abstract
digestive and gingerroot biscuits were produced from composite flour blends –
cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix
digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), ginger biscuit (10 : 25 : 60 : 5,
10 : 85 and 50 : 45 : 5) respectively. creaming method was used in the production
of biscuits with the specified ingredients. proximate analysis of the products were
also determined; moisture content (1.5 – 4.5%), protein content (0.5 – 1.8%), fat
content (14 – 1%), protein content (17.50 – 23.9%) and carbohydrate content (51.
51 – 60. 20%). cyanide content of the cassava flour was also determined using the
method of fao (1984) and was shown to have no toxicity effect: 14. 85mg/g
against 150mg/g, lethal dose.
the protein content of the peanut enriched biscuits were observed to be high
while product c ranked best in terms of mean score using seven points hedonic
scale; eight being the highest and two the lowest.
table of contents
title page
approval page
dedication
acknowledgement
abstract
table of contents
chapter one
1.0 introduction
1.1 statement of problem
1.2 objectives of the study
chapter two
2.0 literature review
2.1 cassava origin
2.2 nutritive value
2.3 chemical composition
2.4 limitations of cassava
2.5 peanut original
2.6 chemical composition
2.7 nutritive value
2.8 limitations of peanut
2.9 biscuits
2.9.1 flours for biscuit production
2.9.2 type of biscuit and their
2.9.3 nutritive value of biscuit
chapter three
3.0 materials and methods
3.1 source of raw material
3.2 method of processing cassava into flour
3.3 method of processing peanut into peanut butter
3.4 proximate analysis of the flours and products
3.5 manufacture of biscuit using different ratio mix
3.6 sensory evaluation
3.7 determination of cyanide content of cassava
chapter four
4.0 results / discussion
4.1 results
4.2 discussions
chapter five
5.0 conclusion and recommendation
references
appendix
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Isolation And Performance Evaluation Of Saccharomyces Cerevisiae
From One Palm Wine
abstract
saccharomyces 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. similarly, sample a
which served as the contol was leavened at 30c. the following proof heights were
recorded 3.3cm, 1.9 cm, 23cm, 3.5cm, 3.6cm and 2.5cm respectively for the
proofing period, samples d and e compared favourably with the control which has
a proof height of 3.3cm. the bread height, weight , volume and the specific
volume was recorded sensory evaluation was carried on the samples for taste,
appearance, texture flavour and overall acceptability. turkeys test was in the
samples. result of the sensory evaluation showed that samples d ranked
favourably with the control in all quality attributes tested at (d < 0.05). the other
samples were different from the control in all the sensory attributed tested for a
proofing temperature of 300c using the isolate was recommended for bread
making in other to achieve the desired bread quality
table of content
title page
approval page
dedication
acknowledgement
list of tables and figures
table of contents
abstract
chapter one
1.0 introduction
1.01 palm wine
1.02 composition of palm wine
1.03 yeast
1.04 bread
1.41 aims and objective
chapter two
literature review
2.1 bread production
2.2 functions of the ingredients in bread production
2.3 type of bread
2.4 the procedures involved in bread production
2.5 bread quality
2.6 palm wine (elaeis quinn eensis)
2.7 general characteristcs of saccharomyces cerevisiae
2.8 characteristics of bakers yeast
2.9 pure culture isolation and cultivation
chapter three
materials and methods
3.1 equipments
3.2 raw materials
3.3 sources of material
3.4 preparation of medium
3.5 isolation of yeast species
3.6 characterization and test for viability of yeast
3.7 production of starter culture
3.8 preparation of yeast paste
3.9 bread production
3.10 quality test
chapter four
results and discussion
4.1 characteristics of yeast on malt extract nutrient medium
4.2 identification of yeast isolate
4.3 dough leavening ability
4.4 the volume, weight, height and specific volume of the samples
4.5 sensory evaluation
chapter five
conclusion and recommendation
5.1 conclusion
5.2 recommendations
reference
appendix 1
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