EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY 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 varying degrees can be sub – divided into three separate processing such as starch thickening, protein coagulation and emulsification. The role of ...
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