Download Category: FOOD SCIENCE PROJECT TOPICS

ABSTRACT Flours  were produced  from unripe  plantain  fruit, okara,  and Detarium  microcarpum  and analysed  for  selected  properties.  Plantain  flours  were  supplemented  with  5%  levels  of Detarium microcarpum  and okara flours as dietary fiber sources and the  effect on blood glucose and serum cholesterol levels of albino rats evaluated using bioassay. Plantain flour showed the highest (p<0.05) content of sugar (10.59%) compared to Detarium microcarpum (6.89%)  and okara (4.29%)  while Detarium ...

CHAPTER ONE INTRODUCTION 1.1       BACKGROUND INFORMATION Meat products are processed animal tissues which are used as foods. They are complex biomaterials that are subjected to many biological, chemical and physical changes that affect quality and shelf life (Hotchkiss, 2006). Biological changes are caused by micro-organisms (spoilage and pathogenic), insects and rodents. Chemical changes result from environmental influences and include oxidation, flavour deterioration and colour loss among others. Physical changes include ...

ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-extruded ...

ABSTRACT This research was conducted to determine the contribution of mushroom on the physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different combinations (0%, 20%, 40% and 60%) of mushroom. The inclusion of mushroom caused a general decrease in the  protein,  fat,  moisture,  ash,  mineral  element,  vitamin  as  well  as  soluble protein and an increase in the carbohydrate contents of hamburgers. The proximate and soluble ...

ABSTRACT The seeds and peels of African star apple (Chrysophyllum  albidum) (“udara”) were  split, followed by removal of mucilage from the seeds and subsequent cracking of the seed shells, and de-pulping of the peels. The seed cotyledons and peels were blanched at 1000C for 2,4 and 6 mins, wet milled with water in 1: 1.5 ratio, sieved with muslin  cloth to obtain the extracts which were pasteurized at 800C for ...

ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to  fermentation  (PreGAF  samples)  and  after  fermentation  (PoGAF  samples).  Gari  without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered. The dewatered samples were sieved, ...

ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow milk) before fermentation. After fermentation for 16 h at room temperature, the yoghurts were subjected to two heat treatments (thermization)  namely, 75 0C  thermization and  80  0C  thermization  and  a  control  (unthermized).  The ...

Abstract Twenty-five intensively managed mature West African Dwarf goats were used for the experiment comprising 20 Does (dams) and 5 bucks (sires). The goats were classified into 5 mating pens of 4 Does (dams) and one buck (sire) randomly assigned per pen. Fresh water and forage were provided ad libitum in addition to 1kg concentrates Cajanus cajan to each animal per day. Data were collected on weights at birth and ...

ABSTRACT Stabilized yoghurt samples were produced by reconstituting  powdered milk in water along  with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long set yoghurt. Samples were ...

CHAPTER ONE 1.0                                              I N T R O D U C T I O N In  many  developing  countries  such  as  Nigeria,  malnutrition  is  an  endemic  dietary problem  characterized  by  protein-energy  malnutrition  and  micro-nutrient  deficiency (Nnanyelugo, 1990; Bowley, 1995; Adelekan et al., 1997; WHO, 2005, 2006).   In the past few years, efforts have been made to reduce or eliminate the problem globally. Dietary  diversification  has  been  suggested  as  the  ultimate ...

ABSTRACT Vernonia  amygdalina  (VA)  and  Gongronema  latifolium  (GL)  vegetables  were  processed using four methods; boiling for 5, 10, 15, 20, 25, 30 min, boiling for 5min each in a palm oil and salt (NaCl) medium, moist heating at 40 oC, 60 oC, 80 oC and 100 oC for 5 min, drying under the heat of the sun (35 oC - 40 oC), solar (45 oC  - 50 oC ) and ...

ABSTRACT Undamaged    and  uninfested  maize  grains  were  hand  picked,  packaged  in  moisture  proof package and disinfested in the deep freezer for 96 hours. Thirty six sets (500g per set) of disinfested maize were weighed into prepared containers. Each set of maize was infested with 200 live maize weevils (Sitophilus zeamais). The weevils were reared on whole maize at room temperature inside a plastic bucket covered with muslin cloth. Graded levels ...

ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and  NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick)  ‘abacha’  slices  (0.5  mm  x  60  mm)  and  gari.  Part  of  the  chips  was processed into ‘abacha’ slices and gari to compare the products with those made from  fresh  roots.  The  mechanical  properties  of  the  products,  the  hydration kinetics of the chips and ...

ABSTRACT Yoghurt  was  produced  and  flavoured  with  graded  levels  of  watermelon  pulp  and  juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68 to 4.90. The protein, ash, and fat content decreased with increase in watermelon juice ...

ABSTRACT In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months. During this period, studies of the changes in physiochemical and functional properties of the packaged flour were carried out every 30 days for 3 months. Production of instant powders was by blending millet with malt of cowpea for millet cowpea ...

ABSTRACT This study assessed the effect of drying on smoked horse mackerel fillets during storage at room temperature. Smoked horse mackerel (Trachurus trachurus) fillets were  prepared by smoking brined horse mackerel fillets in a traditional improved kiln for 4 hours at 60 – 70oC. The fillets were later oven-dried at 65-70oC for 0, 2, 4, 6, and 8 hours, spread on perforated trays and stored at room temperature of 24.5 ...

ABSTRACT African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to produce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture, ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide, saponification, iodine, pH value), protein solubility and microbial analysis were ...

ABSTRACT Jatropha gossypiifolia leaves were processed and fermented at room temperature at different time intervals. The products were further analysed to determine the nutritional and anti – nutritional components. The best samples were selected based on the iron content of the products. Bioassay study was carried out on albino rats to determine the effect of treatment on blood sugar level, haemoglobin, cholesterol, liver and kidney function. From the results, fermented ...

Abstract The effect of  seasons on aflatoxins loads of  selected pig’s feedstuffs in the humid tropics was investigated, the feedstuffs sampled were cassava peels, bambara nut waste, palm kernel cake and brewer spent grains. The study lasted for thirty-two weeks. These feedstuffs were collected in two piggery farms in each of the six LGAs that make up Nsukka zone of Enugu State, in both dry and rainy seasons.The collected feedstuffsamples ...

ABSTRACT Samples from Nturukpa leaf were processed using different processing methods. The  first portion was oven dried at 50oC for 8 hours while the second portion was further divided into four  parts  and  steam  blanched  at  100oC  for  2,  4,  6  and  8  minutes,  respectively.  After blanching, each part was also oven dried at 50oC for 10 hours. Each dried sample was milled into flour. The third portion was wet ...