Download Category: FOOD SCIENCE PROJECT TOPICS

ABSTRACT Six samples  were generated  by mixing  the flours  (AYB+  maize  composite)  with  graded levels  of  defatted  coconut  flour  (100:0,  90:10,  80:20,  70:30,  60:40,  50:50),  sugar,  salt, sorghum malt extract and water. Breakfast cereals were produced by roasting (280°C) -a dry heat treatment process to gelatinize and semi-dextrinize  the starch in order to generate dry ready to eat   products from blends of African yam bean  (Sphenostylis  stenocarpa), maize (Zea mays) ...

Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were kept constant so as to determine the best combination that would give a good quality snack. The combination of 70% melon, 8.81% ground  yeast  and  21.19%  other  ingredients  was  used ...

ABSTRACT The  effect  of processing  methods  on  the  chemical  composition,  proximate,  mineral,  vitamin  and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and 6 minutes) as well as blanching and drying of the leaves. Aqueous extracts were obtained from the leaves and the analysis carried out using standard methods. The result showed that ...

ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of processes were applied on the vegetables to obtain the samples: blanching, oven drying and milling; oven drying and milling; steam blanching, wet-milling, filtration, and fermentation; fermentation, wet-milling and filtration. After, a preliminary study to evaluate the antinutritional factors at different intervals of blanching and fermentation ...

ABSTRACT This study addresses the design and modification of a gasoline generator to use biogas as an alternative fuel. The biogas was produced from fresh cow dung using a 10m3 fixed dome bio- digester and the produced biogas scrubbed to improve its energy content per unit volume.  A 1.0 kW Tigmax  air-cooled  gasoline  generator was  used for the investigation. The modification involved the fabrication and mounting of a simple external ...

ABSTRACT Poultry products are among the most valuable sources of animal protein, and offer a means of meeting the animal protein needs of the population. Compounded poultry feed, physical inactivity of the birds due to overcrowding  and  certain  unhealthy  habits  like  pecking  are  major  setbacks  to  intensive  poultry production. The result is high cost and high cholesterol content of products. The later has been a cause for concern to health-conscious ...

ABSTRACT The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics  of Atlantic mackerel fish fillets  during storage. In the study, mackerel fish was eviscerated and cut into fillets, weighed and measured, cleaned and dipped in 75% saturated brine for 1 minute. It was smoked at a temperature of 60-70oC for 4hours. Products were then divided into four (4) ...

ABSTRACT Flours  were produced  from unripe  plantain  fruit, okara,  and Detarium  microcarpum  and analysed  for  selected  properties.  Plantain  flours  were  supplemented  with  5%  levels  of Detarium microcarpum  and okara flours as dietary fiber sources and the  effect on blood glucose and serum cholesterol levels of albino rats evaluated using bioassay. Plantain flour showed the highest (p<0.05) content of sugar (10.59%) compared to Detarium microcarpum (6.89%)  and okara (4.29%)  while Detarium ...

ABSTRACT This research was carried out to assess the physico-chemical properties, storage stability and acceptability of cured grasscutter meat (Thyronomys swinderianus) products which were smoked and packaged with different plastic films (High Density Polyethylene and Polypropylene). Live grasscutter was slaughtered, dressed, cut-up and divided into three portions. One portion was treated with a solution of 5% salt; second portion was cured with a solution containing sodium nitrite, potassium sorbate, salt ...

ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-extruded ...

ABSTRACT This research was conducted to determine the contribution of mushroom on the physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different combinations (0%, 20%, 40% and 60%) of mushroom. The inclusion of mushroom caused a general decrease in the  protein,  fat,  moisture,  ash,  mineral  element,  vitamin  as  well  as  soluble protein and an increase in the carbohydrate contents of hamburgers. The proximate and soluble ...

ABSTRACT The seeds and peels of African star apple (Chrysophyllum  albidum) (“udara”) were  split, followed by removal of mucilage from the seeds and subsequent cracking of the seed shells, and de-pulping of the peels. The seed cotyledons and peels were blanched at 1000C for 2,4 and 6 mins, wet milled with water in 1: 1.5 ratio, sieved with muslin  cloth to obtain the extracts which were pasteurized at 800C for ...

ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to  fermentation  (PreGAF  samples)  and  after  fermentation  (PoGAF  samples).  Gari  without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered. The dewatered samples were sieved, ...

ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow milk) before fermentation. After fermentation for 16 h at room temperature, the yoghurts were subjected to two heat treatments (thermization)  namely, 75 0C  thermization and  80  0C  thermization  and  a  control  (unthermized).  The ...

Abstract Twenty-five intensively managed mature West African Dwarf goats were used for the experiment comprising 20 Does (dams) and 5 bucks (sires). The goats were classified into 5 mating pens of 4 Does (dams) and one buck (sire) randomly assigned per pen. Fresh water and forage were provided ad libitum in addition to 1kg concentrates Cajanus cajan to each animal per day. Data were collected on weights at birth and ...

ABSTRACT Stabilized yoghurt samples were produced by reconstituting  powdered milk in water along  with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long set yoghurt. Samples were ...

CHAPTER ONE 1.0                                              I N T R O D U C T I O N In  many  developing  countries  such  as  Nigeria,  malnutrition  is  an  endemic  dietary problem  characterized  by  protein-energy  malnutrition  and  micro-nutrient  deficiency (Nnanyelugo, 1990; Bowley, 1995; Adelekan et al., 1997; WHO, 2005, 2006).   In the past few years, efforts have been made to reduce or eliminate the problem globally. Dietary  diversification  has  been  suggested  as  the  ultimate ...

ABSTRACT Vernonia  amygdalina  (VA)  and  Gongronema  latifolium  (GL)  vegetables  were  processed using four methods; boiling for 5, 10, 15, 20, 25, 30 min, boiling for 5min each in a palm oil and salt (NaCl) medium, moist heating at 40 oC, 60 oC, 80 oC and 100 oC for 5 min, drying under the heat of the sun (35 oC - 40 oC), solar (45 oC  - 50 oC ) and ...

ABSTRACT Undamaged    and  uninfested  maize  grains  were  hand  picked,  packaged  in  moisture  proof package and disinfested in the deep freezer for 96 hours. Thirty six sets (500g per set) of disinfested maize were weighed into prepared containers. Each set of maize was infested with 200 live maize weevils (Sitophilus zeamais). The weevils were reared on whole maize at room temperature inside a plastic bucket covered with muslin cloth. Graded levels ...

ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and  NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick)  ‘abacha’  slices  (0.5  mm  x  60  mm)  and  gari.  Part  of  the  chips  was processed into ‘abacha’ slices and gari to compare the products with those made from  fresh  roots.  The  mechanical  properties  of  the  products,  the  hydration kinetics of the chips and ...