| Content | Abstract
This research work is on Effect of different coagulant on the physiochemical properties of soybean curd. The study aimed at evaluating the effect of different coagulants on the physiochemical and characteristics of tofu prepared from soybean, the moisture content of the two tofu varied from 20% while the oil absorption capacity of the tofu was gotten to be 0.1. The tofu made from soybean and precipitated with calcium sulfate was found to have a pH of 5.0 while that obtained from citrus lemon has a pH of 4.0. The titratable acidity value of the tofu precipitated with citrus lemon was gotten to be 5.0 while that of calcium sulfate was 5.7. | 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 research work looks into Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer. A shelf-stable pineapple juice was produced with gum Arabic as the stabilizer added in the following percentages0.2%,0.5%,0.6%,and0.8%. A sample to which no gum Arabic was added was produced which served as the control. The juice samples were stored under ambient temperature and proximate composition, vitamin C content, sensory evaluation, physiochemical evaluation, as well as weekly stability check were carried out on the product. The result obtained for the proximate composition of the juice samples showed that carbohydrate values, protein values, crude fibre and ash content increased while the moisture content decreased with a corresponding increase in percentage addition of gum Arabic. Vitamin C content was constant for all the samples. Physiochemical evaluation which was carried out on the fresh sample and the two(2) weeks old sample revealed an increase in the pH and total solid content of the samples and a reduction in titratable acidity and brix content of the samples with increased addition of gum Arabic.Sensory evaluation involving color, taste, aftertaste, mouthfeel, flavour, and general acceptability attributes showed that sample E was mostly significantly preferred(p0.05). Weekly stability check revealed that sample E was most resistant to sedimentation and sample A was least resistant to sedimentation. | 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 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 project is on Nutrient and anti-nutrient content of raw, fermented and germinated millet flour. The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour was followed during a germination of 48h and a fermentation of 72hrs. There was a significant decrease in the anti-nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% to 0.074% and an increase in the cyanide 8.50ppm to 600ppm, oxalate 0.352% to 0.572%. Also, a significant difference occurred in the nutritional levels, with an increase in carbohydrate from 45.61% to 67.81%, fat from 6.01% to 6.50%, protein 10.12% to 18.52 and crude fiber 0.95 to 1.50%. the difference in the nutrition value is a loss dry matter levels during fermentation and germination which decreased the carbohydrate content in the fermented and germinated samples and increase the fat, fiber and protein content though by a slight and significance difference. It was concluded that is not necessary to prolong fermentation and germination and fermentation times would only result to loss of dry matter through respiration without corresponding significant overall nutritional benefits. |
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