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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. | 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 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 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 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 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. |
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