Project Topics and Materials in Food Science and Technology

Consumers Acceptability And Physico Chemical Quality Of Breakfast From Malted Sorghum (Sorghum Vulgarc Var K.s.v.s) Acha(Digitaria Exilib) And Cassava (Manihot Esculante) Starch
abstract breakfast cereal was formulated using malted sorghum sorghum vulgare ksvs, acha digitare exilis flour and cassava, manihot esculenta, t.m.s 4 (2) 1425 starch. the formula was composed of 90g sorghum and acha flour, 10g cassava starch using five different sample ratios; sample a1, (70,20:10), sample b1 (60:30:10), sample c1 (50:40:10), sample d1 (40:50:10) and sample e1 (30:60:10) respectively. the result of the physico- chemical properties and sensory evaluation of the products shoed that sample a had best swelling capacity and gelation temperature of 140% and 730c respectively compared with other sample, including sample e, which exhibited very poor result of 100% swelling capacity and 700c gelation temperature. the ash, crude fibre and moisture contents of sample a were 3:20, 058 and 4.0 respectively in contrast to sample e, which had low result respectively 3.00, 0.54 and 5.0. in terms of flavour, colour, texture and consistency all the sample were generally accepted at 5% and 1% significant difference.

table of content title approval dedication acknowledgement

list of table list of figure abstract table of content

chapter one 1.0 introduction 1.1 breakfast cereals 1.2 aims and objectives

chapter two 2.0 review of literature 2.1 cereal 2.2 classes of breakfast cereals 2.2.1 flakes products 22.2 puffed products 2.2.3 shredded products 2.2.4 granular products 2.2.5 importance of breakfast cereals 2.3 sorghum 2.3.1 origin of sorghum 2.3.2 sorghum structure and composition

2.3.3 uses of sorghum 2.3.4 motor traditional foods made from sorghum 2.3.5 malting technology 2.3.6 sorghum malting 2.4 origin of acha 2.4.1 anatomical structure of acha grain 2.4.2 chemical composition of acha 2.4.3 recent development of acha 2.5 cassava (manhot esculenta) 2.5.1 composition of cassava 2.5.2 uses of cassava

chapter three 3.0 materials and method 3.1 processing of sorghum into flour 3.1.1 cleaning 3.1.2 steeping 3.1.3 germination 3.1.4 kilning 3.1.5 milling 3.1.6 malting of acha 3.2 processing of cassava into cassava starch

3.2.1 cleaning 3.2.2 peeling 3.2.3 washing and grating 3.2.4 sifing, settling and decanting 3.2.5 drying, milling and sieving 3.3 formulation of the breakfast cereals 3.4 sensory evaluation technique 3.5 determination of the proximate composition 3.6 physico-chemical properties 3.6.1 ash content determination 3.6.2 moisture content determination 3.6.3 crude fibre determination 3.6.4 swelling capacity 3.6.5 gelation temperature

chapter four 4.0 result and discussion 4.1 physico chemical 4.2 proximate composition 4.2.1 ash content 4.2.2 crude fibre 4.2.3 sensory evaluation

chapter five 5.0 conclusion and recommendation 5.1 conclusion 5.2 recommendation references appendix 1 appendix 2 Get complete Material here

Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety) abstract

starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. the yield of the white variety ranged from 0.45 0.70kg and the red variety was 0.40 0.50kg. the result of their functional properties were as follows; bulk density, white (0.700 0.733g/ml), red (0.723 0.753g/ml) gelation temperature; white (70 72oc) red (73 74oc). least gelation concentration; white (0.60 0.90g/10ml), red (0.70 1.00g/10ml). metabolisable energy value, white (3.12 3.82kcal/g), red (3.73 3.82 kcal.g). glycosidic cyanide content, white (4.5 8.5%), red (8.5 10.5%). the starchy samples with shorter steeping periods gave better results in terms of functional properties, metabolisable energy value, and percentage moisture content. the starch samples steeped for longer periods had greater yield but poorer functional properties. the white variety tested cyanide

free and had better results than the red variety. the result of the sensory evaluation revealed that the samples had significant difference at p(0.05) and p(0.01) in colour and consistency. but there was no significant difference at p(0.05) and p(0.01) in flavour, texture and overall acceptability

table of contents title page approval page dedication acknowledgement abstract table of contents

chapter one 1.0 introduction 1.1 statement of problem 1.2 objectives of the study

chapter two 2.0 literature review 2.1 origin of sorghum 2.2 structure of sorghum

2.3 nutritive value 2.4 uses and method of preparation 2.5 limitation / toxicity 2.6 processing of sorghum for starch 2.7 starches 2.7.1definition 2.7.2forms / structures / derivatives 2.7.3reactions of starch in food systems 2.7.4food uses of starch and their functional properties 2.7.5spoilage of starches

chapter three 3.0 materials and method 3.1 source of raw material 3.2 method of production 3.3 analysis of some functional properties 3.3.1determination of yield 3.3.2bulk density 3.3.3syneresis 3.3.4swelling capacity 3.3.5gelation temperature 3.3.6least gelation concentration

3.4 metabolisable energy value 3.5 glycosidic cyanide content 3.6 moisture content 3.7 sensory evaluation

chapter four 4.0 results / discussion 4.1 results 4.2 discussion

chapter five 5.0 conclusion and recommendation references appendix Get the Full Material for Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety) by clicking here

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

abstract

biscuit was produced from malted sorghum (sorghum bicolor) and wheat flour blend. sorghum grains were sorted, steeped in water, germinated and kilned. four samples of biscuit were produced using sorghum and wheat in the following ratios samples a; 30: 70, sample b; 50:50, sample c; 60:40, sample d; 100:0. creaming method was used in biscuit production with specified ingredients. proximate analysis of the product (biscuit) was determinate viz. moisture content for sample a; 2.5%, b; 3% c; 3.5%, d; 2%, fat content for the sample a; 15%, b; 16%, c; 17%, d, 15.5%, protein content for a; 8.52%, b; 8.7%, c; 8.79%, d; 8.35%, ash content for sample a; 0.5%, b; 1.0%, c; 1.5%, d; 0.5% and carbohydrate content for a; 73.48%, b; 71.24%, c; 69.21%, d; 73.65% respectively. the sensory evaluation of the samples were carried out using hedonic scale. from the result, there was no significant difference at 5% level and 1% level between the four samples in terms of colour crispiness, flavour, and overall acceptance, but when compared with 100% wheat, there was a slight difference in texture of biscuits with sorghum and wheat, but from the score mean, sample b gave the best result.

table of contents title page approval page dedication acknowledgement abstract table of contents

chapter one 1.0 introduction

1.1 objectives of the study

chapter two 2.0 literature review 2.1 origin of sorghum 2.2 sorghum utilization 2.2.1production of malted sorghum flour 2.2.2malted of sorghum 2.2.3steeping 2.2.4germination 2.2.5kilning 2.3 method of processing wheat into flour for biscuit making 2.3.1wheat flour production 2.3.2effects of processing of nutritional value of wheat flour 2.3.3functional processing of nutritional value of wheat flour 2.4.0ginger 2.4.1the history of ginger 2.4.2ginger cultivation 2.4.3spices and other oils 2.4.4ginger processing 2.4.5uses of ginger 2.4.6nutritional composition

2.5.0biscuit 2.5.1definition of biscuit 2.5.2classification of biscuits 2.5.3hard dough biscuits 2.5.4lean hard dough biscuits 2.5.5medium hard dough biscuits 2.5.6puff hard biscuits 2.5.7lean batter biscuits 2.5.8highly enriched biscuits 2.5.9proximate composition of biscuits

chapter three 3.0 materials and method 3.1 sources of raw materials 3.2 raw materials for baking 3.3 equipment 3.4 chemicals 3.5 method for processing malted sorghum 3.6 biscuit production 3.6.1proximate analysis of the prepared biscuits 3.6.2protein determination 3.6.3fat determination

3.6.4moisture determination 3.6.5total ash determination 3.6.6carbohydrate determination 3.6.7sensory evaluation of prepared samples

chapter four 4.0 results and discussions 4.1 proximate composition of the test biscuits 4.2 sensory evaluation 4.3 discussion

chapter five 5.0 conclusion and recommendation 5.1 references 5.3 appendix

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Production Of Ogiri From Soya Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed Ogiri (Commercial Ogiri)

abstract

micro organisms associated in fermentation of castor bean seeds ogiri (coso) were investigated. organisms isolated include micrococcus, bacillus and proteus. soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed ogiri the second portion was inoculated with caster bean seed ogiri (coso) the rd part, the control was left without inoculation. each of the three portions was subdivided into two to produce salted and non salted samples, and coded as spcs (say pure culture salted) and spcus (soy pure culture unsalted), scos (say wild fermented salted) and swfus (say wild fermented unsalted). using hedonic scale, a 9 man untrained panelists, were used to conduct sensory evaluation on the raw ogiri and ogiri with 7.5 point followed by the scous with 7 points. there was no significant difference at 1% and 5% level for the sensory evaluation carried out.

table of content title page approval page dedication acknowledgement abstract

chapter one introduction

chapter two

literature survey origin and brief agromic history of castor bean seed 2.1 industrial utilization of castor oil bean seed 2.2 chemical compositions in castor bean seeds. 2.3 importance of microorganisms in castor bean seeds 2.4 origin of soyaben 2.5 introduction of soyaben in nigeria. 2.6 storage / prosessing f soyaben into various traditional products. 2.7 values of soyabean product 2.8 typical isoflavones content of soyafood (per 100g). 2.9 nutritional information of soyamilk (per 100g) 2.10 amind acid in soyaprotien 2.11 undesirable compositions of 2.12 fermentation traditional 2.13 fermentation 2.14 factors affecting fermentation 2.15 fermente vegetable protein

chapter three materials and methods 3.1 source of raw materials 3.2 samplx preparation methods

3.3 media used 3.4 culitue of samples 3.5 biochemical tests 3.6 sugar fermentation tests 3.7 characteristice of isolates 3.8 sensory evaluation of the samples 3.9 proximate analysis of the proced soyaogiri and castor bean jeed ogiri. 3.10 protein content determination 3.11 fat content determination 3.12 total ash determination 3.13 crude fibre determination 3.14 moisture content determination

chapter four 4.1 mentification of bacteria isolate from analysed castor bean seed ogiri 4.2 table for general acceptability of the three main samples 4.3 table in. 4.4 discussion

chapter five 5.0 conclusion and recommendation 5.1 conclusion

5.2 recommendation References Get the full material here

The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner

abstract the effect of different processing methods on the functional properties of akpalata (afzelia africana) and achi (brachystegia spp) flours were investigated. parameters studied included the proximate composition, functional properties and sensory evaluation. results of the proximate showed that (1% moisture 13, fat 13.83%, ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate 47.78%)while functional properties results showed that (emulsification capacity 2.7%, water absorption 428% oil absorption 14%, gelatinization temperature 67oc) and organoleptic properties showed that boiling acid (sample d) gave the best qualities required. the results of orgnoleptic properties showed that colour 6.58. texture 6.86, taste 6.83, general acceptability 6.82. toasting or roasting was found to be a good processing method for akpalata (afzelia africana). sample d and b had good gelling property attributed to good soup thickening. they also have good oil absorption capacity, which improves mouth feel which were generally acceptable

table of contents title page approval page

dedication acknowledgement abstract table of contents

chapter one 1.0 introduction 1.1 aims and objective of the work 1.2 objective of the study

chapter two 2.0 literature review 2.1 akpalata (afzelia africana) 2.3 processing and utilization of afzelia africana (akpalata) 2.4 achi (brachystegia spp) 2.5.0processing and utilization of achi (brachystegia spp) 2.5.1rheological properties 2.5.2types of fluid flow 2.5.3newtonian flow 2.6.0pseudoplastic and dilatant fluid flow 2.6.1bingham flow 2.6.2flow characteristics of fluid foods

2.6.3functional properties evaluation 2.6.4gelation 2.6.5emulsification 2.6.6water absorption

chapter three 3.0 experimental method and materials 3.1 raw material and instruments used 3.2.0sample preparation 3.2.1processing of (afezlia africana) flour 3.2.2processing of achi (brachystegia spp) flour 3.3 proximate analysis 3.3.1determination of moisture content 3.3.2crude fat content determination 3.3.3crude fibre determination 3.3.4carbohydrate content 3.3.5functional properties determination 3.3.6oil absorption 3.4 water absorption 3.4.1gelation temperature 3.4.2emulsification capacity 3.4.3organoleptic / sensory evaluation

3.4.4soup preparation 3.5 sensory evaluation 3.5.1statistical analysis 3.5.2sensory evaluation 3.5.3statistical analysis

chapter four 4.0 results and discussions 4.1 functional properties 4.1.2water absorption 4.1.3oil absorption 4.1.4emulsification capacity 4.1.5gelatinization temperature 4.2 sensory evaluation 4.2.1colour / appearance 4.2.2texture 4.2.3taste 4.2.4general acceptability

chapter five 5.1 conclusion recommendation

references appendixes Get full material on this topic here

The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)

abstract raw african yam bean (sphenostylis stenocarpa) was subjected to various processing methods viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples b); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample c) and finally sample a was raw yam bean which served as control. the entire sample was dry milled into fine flours. the glycosidic cyanide, crude protein, ash, moisture, some functional properties and bulk density of the flours were analyzed from the results, protein and cyanide content of sample a (raw sample) are 25.20% and 72.23ml. results showed that the toasting, process gave the highest protein (24.12) with no trace of cyanide and it negatively affected the protein content of the samples reducing it from 25.20 to 17.57, 17.51(%) respectively. 12 hours soaking and few minutes boiling process negatively affected the protein content of the samples reducing it from 25.20% to 13.12, 12.78, 12.09 (%) respectively but have the strongest impact in covering the cyanide level from 72.23ml to zero respectively. moisture content ranges from 400% - 14%, ash ranges from 2.50% to 5.00%, water absorption ranges from 105g/ml to 290g/ml, oil absorption ranges form 0.98 1.95g/m. the bulk density showed 0.74g/ml 0.88g/ml.

table of contents title page

approval page dedication acknowledgement table of contents abstract

chapter one introduction

chapter two 2.0 literature review 2.1 legumes 2.2 nutritive value of legumes 2.3 african yam bean 2.4 utilization of african yam bean 2.5.0 limitations in the utilization of african yam bean 2.5.1 unacceptable flavour 2.5.2 hard to cook phenomenon 2.5.3 the presence of anti nutritional factors 2.4.1 pre conditioning treatment used in african yam bean processing 2.7.0 functionality of legume protein/flour 2.7.1 nitrogen solubility

2.7.2 water and oil absorption 2.7.3 emulsion capacity 2.7.4foam capacity 2.7.5gelation

chapter three 3.0 materials and source 3.1 sample preparation 3.2 flow charts for the production of the different flour samples 3.2.1flow chart for the production of sample a (raw sample) 3.2.2flow chart for the production of samples b 3.2.3flow chart for the production of samples c 3.2.4flow chart for the production of toasted sample (d sample) 3.3.0determination of functional properties of african yambean flour 3.3.1water absorption capacity 3.3.2oil absorption capacity 3.4.0chemical composition of african yam bean 3.4.1determination of moisture content 3.4.2determination of ash content 3.4.3determination of crude protein content 3.5 determination of glycosidic cyanide 3.6 determination of bulk density

chapter four results / discussion

chapter five conclusion and recommendation references Get the complete material here

Chemical And Sensory Evaluation Of Peanut Butter

abstract chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) two varieties of peanut (arachis hypogea) used for peanut butter making are valencia from gombe in northern part of nigeria and virginia from ogoja in crossriver state of nigeria. the peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. proximate analyses were carried on the samples. the result of there analyses showed ash 5%, moisture 4.5%, and fat 40%. the properties evaluated include fixture, consistency. the organoleptic properties evaluated for are flavour. the virginia (ogoya) variety is more acceptable than the valencia (gombe). this project has proved that peanut butter making is technically possible.

table of content

title page approval page dedication acknowledgement abstract

chapter one 1.0 introduction 1.1 the objective study

chapter two 2.0 literature review 2.1 origin and description of peanut 2.2 harvesting and value of peanuts 2.3 peanut in african diet 2.4 peanut processing 2.5 legal requirement of peanut butter 2.6 uses and importance of peanut butter 2.7 peanut production status 2.8 peanut consumption status 2.9 planting time of peanut 2.10 growing areas in nigeria

2.11 processing steps in peanut butter manufacture 2.12 spoilage associated with peanut butter 2.13 spoilage associated with peanuts 2.14 chemical composition of peanut butter 2.15 how to maintain stability in peanut butter 2.16 shelf life of peanut butter 2.17 measures to control the development of aflatoxin 2.18 chemical evaluation of peanut butter 2.19 composition of edible groundnut products 2.20 sensory evaluation of peanut butter

chapter three 3.0 materials and methods 3.1 equipment and apparatus 3.2 ash content determination 3.3 moisture content determination 3.4 fat content determination 3.5 method of preparation of peanut butter 3.6 flow chart for manufacture of peanut butter

chapter four 4.0 results and discussion

chapter five 5.1 conclusion and recommendation Get the full material here

Prevalence Study Of Hepatitis B (Australian Antigen) Among Patients In National Orthopaedic Hospital Enugu

abstract the prevalence of viral hepatitis b among patients in national orthopedic hospital enugu was studied. the samples comprised that of men , woman and children 200 in numbers, all patient of orthopedic hospital enugu. laboratory investigation done were this hbs tested which 110 patient out of the 200 patients tested positive, and liver function tests found abnormal in almost all the patients that tested positive to hbsag routine test. the commonest clinical presentations were fever and jaundice seen in jo patient out of the 110 patients. the infection was highest amongst young adult 21-30 years of age. this accounted for 17.5% of the positive patients population it was lowest amongst children 1-10 and old people 60-70 which made up 5% of the infected population. the study also gave the general view of the group of individual affected whether children or adult, and the wid expired of the repetitious b. hepatitis b one of the major cause of human suffering in the world despite a though understanding of its transmission and prevention and control by use of vaccine was found to be prevalent in national orthopedic hospital enugu among the patients.

table of content title page

certification dedication acknowledgement abstract table of contents chapter one introduction 1.1 introduction to hepatitis b 1.2 purpose of study 1.3 significant of study 1.4 statement of problem 1.5 limitation of study 1.6 hypothesis

chapter two literature review 2.1 structure of hepatitis b virus 2.2 the genome and its organization 2.3 taxonomy of the hepatitis b virus 2.4 reproduction (repcication) of hepatitis bb virus 2.5 origin of the term australian aborigine. 2.6 mode of transmission of hepatitis b

2.7 hbv and cell damage (cytopathic effects) 2.8 hepatitis b virus and hepatocellular, carcin0ns 2.9 hepatitis b virus infection: acute and chronic 2.10prevention and control 2.11site of injection for vaccination 2.12people at risk of contacting the virus

chapter three 3.1 materials used 3.2 test for the presence of hepatitis b and 3.3 principle for the above test 3.4 serum bilirubin 3.5 principle for the test above

chapter four result

chapter five 5.1 discussion and conclusion 5.2 conclusion 5.3 recommendation References

Get the complete material here

Microbial Examination Of Spoilt Avocado Fruit

abstract microbial examination of spoilt avocado fruits was carried out to obtained the causal organism. a total of 60 avocado from ogbete main market and new market enugu were examined by culturing on nutrient agar and sabourand dextrose agar (sm), for bacteria and fungi causing post harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. the bacteria include erwinia sp (66.7%), streptococcus sp, *25%), e. coli (18.9%) and staphycoccus sp (33.3%), pseudomonas sp (20%) and chromobacterium sp (5%) has the lowest percentage occurrence, erwinia sp, pseudomonas sp and chromobacterium sp were found to be absent in the control. the fungi species, includes aspergillus sp (50%), pericillium sp (25%), fusarium sp (16.6%), rhisopus sp (13.3%), currularia sp (8.3%) and rhoctorula sp (3.3%), were also kolated avocado fruits from ogbete main market were more contaminated than the avocado form the new market.

table of contents title page certification dedication acknowledgement list of tables

list of figures abstract

chapter one introduction 1.1 background of study 1.2 statement of problem 1.3 aim and objectives of the study 1.4 hypothesis 1.5 significance of the study 1.6 limitation of the study

chapter two literature review 2.1 the origin of avocado fruits 2.2 uses of avocado fruits 2.3 preservation of avocado fruits 2.4 ways avocado fruits can be prone to contamination 2.5 microbial spoilage of avocado fruit 2.6 control of bacterial and other disease of avocado fruits and fruits products 2.7 some biochemical test for bacterial isolates

chapter three materials and methods 3.1 sample collection 3.2 sterilization of media an material used 3.3 preparation of media 3.4 bacteria and fungi isolate from avocado fruits 3.5 bacterial isolation and identification 3.6 fungal isolation and identification 3.7 lactophenole blue staining technique for fungi isolates 3.8 staining techniques for bacteria isolates grains stain 3.9 biochemical test for identification of bacteria isolates

chapter four results and discussion 4.1 bacterial examination 4.2 fungi, examination

chapter five conclusion and recommendation 5.1 conclusions 5.2 recommendation Reference

Get full material here

The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)

abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. piper guiness (uziza), xylopia aethopica (uda), monodora myristica (ehuru) and trtraleura tetraopera (oshsho). the proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. extraction of the oleorasin from the spices and soybean oil were done using soxhlet extraction unit with hexane as solvent. imi of each of the oleorasin samples of the spices was pipette into 100ml of soybean oil into four different test tubes labeled a,b, c and d. sample e contains 100ml of soybean oil with 150ppm of butylated hydroxyl toluene while the untreated soybean oil (sample f) was used as the control. the test-tube were shaked, plugged with cottonwood and kept at room temperature in a rack. the peroxide value of the sample were monitored for tightly for eight weeks, the thiobarbituric acid 9tba) value were also determined on the tenth and twelfth weeks respectively. the peroxide value of the sample for the eighth week were recorded as follows: a (10), b (8) c (8), d (11), e (10) and f (22) respectively. from these results, it shows that all the spices were below the range of detectable rancidity. (i.e. between 20 to 40m eg/kg). the thiobarbituric aid (tba) value were recorded, for the twelfth week as follows: a (0.033), b (0.005), c (0.004), d (0.046), e (0.776) and f (2.503) respectively. sample c monodora myristica (ehuru) had the lowest pv and tba value, thus the best species with antioxidant property.

when compared with other spices and even the artificial antioxidant, followed by sample b xylopia aethiopica.

table of contents title page approval page dedication acknowledgement table of content abstract

chapter one 1.0 introduction 1.1 objective of the project

chapter two 2.0 literature review 2.1 the natural heal perspective of culinary herbs and spice 2.2 morphology and description of some particular culinary herbs and spices 2.3 chemical constituents of culinary herbs and spices 2.1 the essential roles of culinary herbs and spices 2.5 essential oils

2.6 oleoresins 2.7 advantages of oleoresins over convectional spices and herbs 2.8 oleoresin manufacture 2.9 relative flavour strength of some spices 2.10 autoxidation 2.11 lipid deterioration 2.12 control of oxidation 2.13 mechanisms of antioxidant

chapter three 3.0 materials and methods 3.1 sample collection and storage prior to use 3.2 the equipments used 3.3 the reagents used 3.4 methods of materials preparation 3.5 proximate analysis 3.6 extraction of oleoresins 3.7 samples preparation 3.8 peroxide value determination 3.9 thiobarturic acid value determinations

chapter four

4.0 results and discussion on the spices 4.1 result of proximate analysis on the spices 4.2 result of peroxide value and thiobarbituric acid value

chapter five 5.0 conclusion and recommendation 5.1 conclusion 5.2 recommendation references appendix i appendix ii

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).

abstract fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (lime (citrus aurantifolis) and grape (citrus paradist) were mixed together to produce mixed fruit drink. different ratios of orange, tangerine lemon, lime and grape fruit juice in this order were blended together, sample a 9:5:1:1:1, b5:2:1:1:1: c 4:3:2:2:2: d6:1:1:1:1:1: quality parameter tested and the result obtained are vit c a 16.12,b 17. 34, c 24.20, d23.47 and e10.48 mgliooul. tctoable acidity a 1.04, b1.06 c1.03, d1.08 and e1.o2 kgmlu3. total solid a12.06,b12.22, c13.14. d14.34 and 16.011. specific griocty a 1.26, b1.11

c1.12,d1.11 and e1.13. sensory evduation test showed that sample a 13 and c are the same at 5 1/1 significant deference. sample c is greater in total solid. sample a is the best accepted. the process is recommended for the production of mixed fruit juice.

table of content title page approval page dedication acknowledgement abstract table of contents

chapter one introduction aims and objective

chapter two 2.0 literature review 2.1 classification 2.2 inorganic elements in citrus fruits 2.3 sugars in citrus fruits

2.4 essence in citrus fruits 2.5 organic acid in citrus fruits 2.6 lipids in citrus fruits 2.7 peptic substances in citrus fruits 2.8 pigments in citrus fruits 2.9 enzymes in citrus fruits

chapter three 3.1 materials and methods 3.2 sources of raw material 3.3 production of fruit juice. 3.4 chemical /physical quality indices of fruit juice

chapter four 4.1 result and discussion

chapter five 5.1 conclusion and recommendation appendix reference Get full materials here

Use Of Composite Flour Blends For Biscuit Making (Peanut/cassava Flour)

abstract digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. creaming method was used in the production of biscuits with the specified ingredients. proximate analysis of the products were also determined; moisture content (1.5 4.5%), protein content (0.5 1.8%), fat content (14 1%), protein content (17.50 23.9%) and carbohydrate content (51. 51 60. 20%). cyanide content of the cassava flour was also determined using the method of fao (1984) and was shown to have no toxicity effect: 14. 85mg/g against 150mg/g, lethal dose. the protein content of the peanut enriched biscuits were observed to be high while product c ranked best in terms of mean score using seven points hedonic scale; eight being the highest and two the lowest.

table of contents title page approval page dedication

acknowledgement abstract table of contents

chapter one 1.0 introduction 1.1 statement of problem 1.2 objectives of the study

chapter two 2.0 literature review 2.1 cassava origin 2.2 nutritive value 2.3 chemical composition 2.4 limitations of cassava 2.5 peanut original 2.6 chemical composition 2.7 nutritive value 2.8 limitations of peanut 2.9 biscuits 2.9.1 flours for biscuit production 2.9.2 type of biscuit and their

2.9.3 nutritive value of biscuit

chapter three 3.0 materials and methods 3.1 source of raw material 3.2 method of processing cassava into flour 3.3 method of processing peanut into peanut butter 3.4 proximate analysis of the flours and products 3.5 manufacture of biscuit using different ratio mix 3.6 sensory evaluation 3.7 determination of cyanide content of cassava

chapter four 4.0 results / discussion 4.1 results 4.2 discussions

chapter five 5.0 conclusion and recommendation references appendix Get complete materials here

Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From One Palm Wine

abstract saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. the yeast isolate was used in dough proofing at different temperatures. the samples b, c, d, e, and f, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. similarly, sample a which served as the contol was leavened at 30c. the following proof heights were recorded 3.3cm, 1.9 cm, 23cm, 3.5cm, 3.6cm and 2.5cm respectively for the proofing period, samples d and e compared favourably with the control which has a proof height of 3.3cm. the bread height, weight , volume and the specific volume was recorded sensory evaluation was carried on the samples for taste, appearance, texture flavour and overall acceptability. turkeys test was in the samples. result of the sensory evaluation showed that samples d ranked favourably with the control in all quality attributes tested at (d < 0.05). the other samples were different from the control in all the sensory attributed tested for a proofing temperature of 300c using the isolate was recommended for bread making in other to achieve the desired bread quality

table of content title page approval page dedication

acknowledgement list of tables and figures table of contents abstract

chapter one 1.0 introduction 1.01 palm wine 1.02 composition of palm wine 1.03 yeast 1.04 bread 1.41 aims and objective

chapter two literature review 2.1 bread production 2.2 functions of the ingredients in bread production 2.3 type of bread 2.4 the procedures involved in bread production 2.5 bread quality 2.6 palm wine (elaeis quinn eensis) 2.7 general characteristcs of saccharomyces cerevisiae

2.8 characteristics of bakers yeast 2.9 pure culture isolation and cultivation

chapter three materials and methods 3.1 equipments 3.2 raw materials 3.3 sources of material 3.4 preparation of medium 3.5 isolation of yeast species 3.6 characterization and test for viability of yeast 3.7 production of starter culture 3.8 preparation of yeast paste 3.9 bread production 3.10 quality test

chapter four results and discussion 4.1 characteristics of yeast on malt extract nutrient medium 4.2 identification of yeast isolate 4.3 dough leavening ability 4.4 the volume, weight, height and specific volume of the samples

4.5 sensory evaluation

chapter five conclusion and recommendation 5.1 conclusion 5.2 recommendations reference appendix 1 Get full material here

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