| Content | Abstract
This research work is on Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea. The physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea were carried out in the proportions of 100:00, 70:30, 60:40, and 50:50 respectively. The proximate compositions of the samples were determined and they were labeled A-D. The value ranges:%Moisture content 5.50-7.50,%Crude protein 10.68-12.93,%FAT 22.50-20.51,%ASH 4.50-1.00,%Crude fibre 0/90-1.00 and Nitrogen free extract (CHO) 55.92-50.43%. The functional properties of the composite flour were bulk density, water absorption capacity, oil absorption capacity, viscosity, and pH. Their values are 0.46, 0.52, 0.40 And 0.46 g/mL, 2.76-2.98 g/ml, 1.98-2.56 g/mL, viscosity 2.54,2.47,2.56 and 2.48 S-2, the pH ranges 6.01-7.58.The sensory evaluations for the samples show that there was no significant difference at p0.05 for general acceptability, color, taste, and crispness. | 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 The physico-chemical and sensory characteristics of fruit juice produced from water melon (Citrillis Salatir) and pineapple (Ananas Comosus). Physico–chemical sensory and characteristics of fruit juice produced from watermelon and pineapple juice were carried out. From the physicochemical analysis with pineapple juice, it has a PH value of 3.9% specific gravity value of 1.04% total soluble solids of 11.30% and titrable acidity of 0.3%. Juice produced with watermelon has titrable acidity of 0.37% total soluble solids value of 12.35% PH value of 4.0% and specific gravity of 1.05%. Juice produce with pineapple and watermelon has PH value of 7.9%, specific gravity of 2.09% total soluble solids of 23.65% and titratable acidity of 0.67%. From the sensory analysis with pineapple (AOA) it has a taste of 3% has flavour of 3.25% has colour of 2% and sweetness of 2.75%. Juice produced with watermelon (AOB) has a taste of 2.75% a colour of 1.75% and has a sweetness of 3%. Juice produced with pineapple and watermelon (AOC) has a taste of 3% has a flavour of 3.5 has a colour of 1.75% and has a sweetness of 3.25%. | Abstract
This research work is on Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara. Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked, washed, dehulled, grind, mixed with ingredients, and fried in the various oil samples. The results of sensory evaluation and proximate analysis indicate a level of significant difference, with WOW, XOX and YOY having the following results Protein 10.39a, 9.36b, 9.26b, fat: 22.72b, 27.85a, 26.56a, Ash: 1.86ac, 1.74bc, 2.06a, Fibre: 3.27a, 3.3a, 3.18a, moisture 50.33b, 51.76b, 7.33b respectively, also sample Wow showed the most significant difference amongst the samples on the basis of organoleptic property. | 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 Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus). This study was conducted to determine the physical properties of fresh and dried tiger nut which are essential for designing engineering processes, material handling, storage, equipment design, and fabrication. Samples of Tiger nut were collected from the market (Ekeonunwa), both fresh and sun-dried was used as sample A and B respectively. Some selected physical properties of Tiger nut were determined at moisture content levels of wet basis only, the moisture content level for each sample are A39.4% and B14% . The average length, width, thickness (dimensional size), weight, geometric mean diameter, arithmetic mean diameter, sphericity index, aspect ratio, surface area, projected area, volume, true density, bulk density, and porosity were determined. The dimensional size (length, width, thickness) were 10.72mm, 9.35mm, 11.13mm3 for A and 9.28mm, 8.22mm, 9.81mm for B, while the weight for the both sample was 0.88g and 0.51g. The bulk density, true density porosity and the volume were found to be 1.60g/ml, 1.05g/ml, 42.86%, 584.15mm3 for sample A.0.63g/m/, 1.08ml, 42.50% and 396.22mm3 for sample B respectively. |
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