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This research work is on Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour. Biscuit was produced from wheat-breadfruit composite flour in the ratio 100:0, 90:10, 80:20, 70:30 and 60:40 wheat-breadfruit flour respectively. Proximate, functional, physical and sensory properties were determined. The proximate composition result showed that moisture ranged from 4.00-6.70%, Protein 10.50-13.50%, fat 9.00-13.02 fibre 2.34-5.21% ash 3.87-7.10 and Carbohydrate 54.47-70.20%. The values for all the parameters increased with increase in the proportion of breadfruit flour to wheat except for carbohydrate which was the opposite. The functional properties ranged from 0.36-0.81 g/ml for bulk density, 8.85-11.06ml for foaming capacity, 13.50-15.00ml for swelling index, 25.66-27.01% for oil absorption capacity and 30.00-32.40% for water absorption capacity | Abstract
This research work is on The nutritional evaluation of biscuit produced from potato and plantain flours. This study was aimed at producing and ascertaining the nutritional valuation of biscuits produced from plantain flour and potato flour. Unripe plantain and mature tubers of potato were bought from Naze market in Owerri, Imo state. They were washed, peeled, sliced and dried so as to produce the required flour. The produced flour was used to produce the varieties of biscuits. The produced biscuits were analyzed for their sensory, nutritional and microbial quality after production. Biscuit produced with potato flour had the highest general acceptability. The nutritional content analyzed include moisture, ash, fat, fibre, protein and carbohydrate. Plantain-based biscuit had the highest fat, fibre, protein and carbohydrate content than potato-based biscuit. Moisture, fiber and carbohydrate were higher in Potato-based biscuit. There was no bacterial and fungal counts observed in all the biscuit samples after production. But after seven (7) days of production, the microbial load was analyzed and the total viable bacterial counts observed ranged from 3.0 x 105 to 9.0 x 106 cfu/g. After 14 days of production, the counts ranged from 7.0 x 106 to 1.14 x 10cfu/g. The bacterial isolates observed include Staphylococcus aureus, Corynebacterium species, and Micrococcus species. The PH of the biscuits range from 5.4 to 3.6 and the temperature ranged from 22 to 300C there was a decrease in the PH and an increase in temperature as the biscuit were stored. This shows that nutrient enriched biscuit products can be produced from plantain and potato which could assist in the reduction of sugar intake by diabetic patients. | 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 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. | 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 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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