Showing 76β100 of 127 project materials
Β» CHAPTER ONE ABSTRACT The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) Ash (2.56 + 2.71) while theβ¦Continue Reading Β»
Β» CHAPTER ONE CHAPTER ONE BACKGROUND OF THE STUDY . Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancemenβ¦Continue Reading Β»
Β» CHAPTER ONE 1.0 INTRODUCTION Starch is non crystalline white powder, insoluble in cold water. It can be hydrolysed into simpler molecules by either heating with an acid or a suitable enzyme. (Awan and Okaka, 1983). Starch is the major storage form of carbohydrate in sorghum and millets. It consistsβ¦Continue Reading Β»
Β» CHAPTER ONE 1.0 INTRODUCTION 1.1 BREAKFAST Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be classified according to the amount of domestic cooking rβ¦Continue Reading Β»
Β» CHAPTER ONE INTRODUCTION 1.1 PALM WINE Palm wine is a milky alcoholic beverage produced from the inflorescence of palm tree it is the most widely used and cherished natural traditional alcoholic beverage especial in the southern part of Nigeria, and is the juice of the oil paolm ( Elacis guinneensisβ¦Continue Reading Β»
Β» CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameterβ¦Continue Reading Β»
Β» CHAPTER ONE INTRODUCTION Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, like homogenization and pasteurization is a reach innovation. Margarine is made from water in oilemulsion because margarine is oilemulsion. Today it is a manuβ¦Continue Reading Β»
Β» CHAPTER ONE INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as Leguminousae (Okigbo, 1973). 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 coβ¦Continue Reading Β»
Β» CHAPTER ONE 1.0 INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical orβ¦Continue Reading Β»
Β» CHAPTER ONE 1.0 INTRODUCTION His of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Soja hispide moech. It is not known when this remarkaβ¦Continue Reading Β»
Β» ABSTRACT Micro organisms associated in fermentation of castor bean seeds βogiriβ (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed βoβ¦Continue Reading Β»
Β» CHAPTER ONE Fufu is a dough β like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non gelatinized powder or paste icold o hot water (krama and maz 1972) This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu is imβ¦Continue Reading Β»
Β» CHAPTER ONE 1.0 INTRODUCTION Nigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so there is a growing commercial interest in processing Nigerian foods. The mechanism by which culinary products are thickened to varyingβ¦Continue Reading Β»
Β» CHAPTER ONE INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached ( Iheoronye and Ngoddy 1985).β¦Continue Reading Β»
Β» INTRODUCTION Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry produced light by the addition β F baking powder or soda, sometimes with chocolate or fruit in put (Achukoh; 1992). Bβ¦Continue Reading Β»
Β» CHAPTER ONE 1.0 INTRODUCTION 1.1 WHEAT (TRITICUM AESTIVUM) 1.1.1 ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an establishedβ¦Continue Reading Β»
Β» ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate anaβ¦Continue Reading Β»
Β» ABSTRACT A study was carried out on the physico β chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1 st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na 2 S0 4 respectively. The 2 nd two samples were obtained by soakβ¦Continue Reading Β»
Β» ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate anaβ¦Continue Reading Β»
Β» 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 thβ¦Continue Reading Β»
Β» ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fattyβ¦Continue Reading Β»
Β» 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 tβ¦Continue Reading Β»
Β» ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was addβ¦Continue Reading Β»
Β» ABSTRACT Study 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 Wβ¦Continue Reading Β»
Β» 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 β 0.7β¦Continue Reading Β»
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