| Content | Abstract
This research is on Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo. Cassava (Manihot esculenta) is a root tuber produced in the tropical region of the world between latitudes 300 North, 300 South of the equator usually referred to as the cassava belt, which is known to contain residual cyanide. This work covered the cyanide assessment of different cassava products like (garri, fufu, abachammiri and African salad) which are being consumed in Afikpo, Ebonyi State. The work also investigated the presence of cyanide in the four cassava products namely fufu, garri, abachammiri, African salad. The alkaline picrate method was employed in the cyanogenic determination. The residual cyanide obtained at the four specific aspects of cassava products was fufu (4.05mg/HCN/kg), garri (4.55mg HCN/kg), African salad (5.76mg HCN/kg) and abachmmiri (5.88mg HCN/kg). The cassava products had an acceptable cyanide content which is below the safe level (10mg HCN/kg) recommended by World Health Organization. Key words: Cassava products, Cyanogenic, Glycosides, Safe level, Alkaline picrate method | Abstract
The project was carried to evaluate jams and marmalades produced from apple, orange, water melon and pineapple. The objective of the study is to carry out sensory and physicochemical analysis on the produced jam and marmalade. Raw materials were collected from the market while the selected fruits were blended to produce the jam and marmalade. The result of the physicochemical analysis was carried on the jam showed that the entire jam was acidic having a pH range of 3.35- 5.1 on the pH scale. Titratable acidity in jam was seen to be 3.27 in sample DOD and lowest in BOB as 0.47. Total Soluble Sugar was seen to be high in the jam sample ranging from 70.3– 77.15 with sample BOB having the highest value at P0.05 showing significant difference. Reducing sugar was seen to be highest in sample DOD (78.00) while sample BOB had the lowest 25.9. Viscosity values ranged from 5.78– 17.34. Vitamin C was seen to be high in sample BOB (35.01) while sample DOD had the lowest 3.78. Result from the physiochemical analysis of marmalade showed that the titratable acidity of sample DOC has the highest (3.54) while sample COD had the lowest 0.07. pHvalue ranged from 2.5 to 5.34 indicating acidity levels for the marmalade samples. Thus it is recommended that the production of jams and marmalade would aid in improving the shelf life of perishable fruits. | Abstract
This research work is on Production of pineapple wine. Wine was produced from Pineapple (Ananas Comosus). The pineapple is the common name for a tropical plant with edible fruit, which is actually a multiple fruit, consisting of coalesced barriers. The ratio of 1:4 (Pineapple– must: sugar) was used to produce wine using granulated sugar contained naturally augmented with baker yeast and water to produce pineapple wine. After 144h of fermentation, the color was changed from pineapple to whitish, and the taste was changed from sweet to sour. Others say that it has high foam and flocs with clean suspension because of long fermentation of the wine is a good amount of reducing sugars, which is most favorable for the growth of microorganisms and evidence of ( malo-lactic) fermentation in the production of wine. | Abstract
This project is on Production of fruit squash from different local fruits. Fruit squash was produced from different fruits including pineapple, watermelon, orange and pawpaw. Standard methods of Association of Official Analytical Chemists (ADAC) were adopted in the determination of the physicochemical and sensory properties of the produced fruit squash. Moisture content ranged between 86.94% to 98.20, total solid between 1.80% to 13. 06, total titrable acidity between 0.41% to 0.98 citric acid, vitamin c between 7.80mg/100g to 46.31mg/100g, viscosity between 96.54 cpoise to 253.18 cpoise, pH 3.08 to 5.02, sugar 5.80 to 10.20, refractive index 1.308% to 1.490%. The sensory analysis was done using a point hedonic scale. There was a significant difference in taste, flavor, sweetness, general acceptability. However, taste between BOB and COC. There was no significant difference. | Abstract
This research work is on Investigation on the quality of vegetable oils sold in Owerri market, Imo State. The quality of nine vegetable oil samples bought from the local market were physically, chemically and sensorily evaluated. The sensory evaluation was carried out at 9-point hedonic scale using a 20man panelists (at 95% confidence level). Results showed that the percentage free fatty acid contents of the vegetable oils ranged from 0.25 (for Turkey oil and Grand Soy Oil) to 1.00 for popular Brand I and II) acid values ranged from 0.49 mgNaOH/g for Grand Soy Oil to 1.99 mgNaOH/g for the two popular Brands. All the oil samples had percentage (%) moisture/matter volatile less than one percent with the exception of Sonula Soy Oil which was 1.10%. The specific gravity of the oils were approximately the same (0.900– 0.910 at 240C), while the smoke points of the vegetable oil samples were above 2000c. Organoleptic characteristics of fried eggs in the oil samples showed that Kings Vegetable oil and the popular brand I were‘moderately liked’ in all quality attributes according to the panelists. Keywords- Quality, Owerri Market, Vegetable Oils | Abstract
This research work is on Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended. Cookies were produced using 100% Wheat, 90%:10%, 80%:20%, 70%:30% and 60%:40% Corn– Soy composite. The Proximate Analysis showed that Moisture Content ranged from 5.0% to 8.3%, Fibre Content ranged from 0.59% to 1.14%, Fat Content ranged from 12.12% to 14.13%, Protein Content ranged from 12.01% to 14.14%, Ash content ranged from 1.39% to 1.74%, Carbohydrate Content ranged from 55.1% to 60.3%. The Mineral Analysis showed that calcium content ranged from 0.35mg to 0.48mg, 0.13mg to 0.29mg for Zinc, 0.36mg to 0.52mg for potassium and 0.06% to 0.24mg for Iron. The result for pasting properties showed that Peak Viscosity ranged from 77.58 to 40.10RVU, 28.85 to 20.10RVU for Trough Viscosity, 429.50 to 222.10RVU for Final Viscosity, 425.70 to 241.20RVU for Set Back, 53.80 to 33.40RVU for Break Down, 3 to 7mins for Pasting Time, 84.1o¬c to 88.24oc for Pasting Temperature. The result of the Sensory Evaluation of the cookie samples showed that all the five samples were accepted by the entire ten panelists. |
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