Download Tag: BRACHYSTEGIA SPP FLOUR

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 ...

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 ...

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 ...