ABSTRACT The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and mineral analyses. Data obtained were subjected to descriptive and inferential ...
ABSTRACTThis research work is on the effect of packaging materials on the functional properties of white garri. in the research work ,three packaging materials were used, namely rice bag, baco bag and plastic bowl. The functional properties that were tested for in this research work were bulk density wettability, gelation capacity, pH, gelatinization temperature, oil absorption capacity, and water absorption capacity.The result of the experiment gave the following bulk density, the value vari...
ABSTRACT Cocoa is the common name for some species in the genus Theobroma (family Theobromaceae). Cocoa are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, itmay also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a p...
ABSTRACT This report covers details of experiments carried out on three laboratory experiments namely Packaging, Dehydration and Concentration respectively. Experiment on packaging were carried out using high and low density gauge polyethylene films on Irish potatoes, oranges and apples. This was used to determine the best packaging condition for the products. Experiment on dehydration were carried out using yam, cocoyam and sweet potatoes. These were dried and the drying times were recorded ...
ABSTRACT This report covers details of experiments carried out on five laboratory experiments namely. Producton of unriped cheese, production of yoghurt, production of ice cream, vegetable milk extraction and dairy plant sanitation. Experiment on production of unriped cheese was carried out using milk powder and Sodom apple leaves. Experiment on production of yoghurt was carried out using milk powder, sugar and stabilizer. Experiment on production of ice cream was carried out using milk 88.7%...
ABSTRACTBlack glutinous rice bran (Oryza sativa L.) is a potential source of the dark purple anthocyanin pigments. This study investigated some quality aspects and bioactive compounds of the colourant powder obtained from rice bran extracted by ohmic heating (OHM) assisted solvent extraction. The moisture content (MC) of the bran sample investigated was adjusted to 30% and 40%. Four different levels of electric field strengths (E) of 50, 100, 150, and 200 V cm– 1 were applied. The results s...
ABSTRACT This is a report of industrial attachment at Nigerian Bottling Company ikeja, dealing with the production and supply of bottled, PET, can and paper packed beverages. The report is based on practical experience gained during the period of the attachment. This report explains in details the process involved in the production of a final beverage product starting all the way from the washing of the bottles to the point where the finished product is packed into crates or seale...
ABSTRACT Majority of farmers in Nigeria harvest a large proportion of maize under conditions of high humidity, and sadly enough, they lack equipment for drying the grains. The farmers store the grains at conditions of high moisture and humidity which results in growth of organisms that cause deterioration. One of the most important operations carried out for the preservation of maize is dehydration. It helps to reduce the moisture content of the grains to a level in w...
FOOD PACKAGING AND ITS VARIOUS PROCESSES
ABSTRACTSaccharomyces 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...
ABSTRACTA study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4 respectively. The control was neither soaked; F4, F6, F5, F7, and F8 respectively. All the samples were dried milled and ...
ABSTRACTThis study targeted two sweetpotato varieties; TIS 87/0087, Umuspo3, evaluating their performance ascomposite flour with wheat at (30:70%) and (50:50%) respectively. Qualitycharacteristics of the resultant productionwas analysed to ascertain its sensory properties. The Acceptable cake wereproduced from 70% wheat and 30% orange sweet potato flour (Sample 312) withregards to the colour due to the brilliant orange hue on it, it was acceptedover Sample 309 (100% wheat flour). Sample...
line-height:200%;mso-layout-grid-align:none;text-autospace:none">ABSTRACTVitamin A production from the carrot involves the extraction and encapsulation of the beta carotene content of the carrot. Beta-carotene is the dominant carotenoid in carrot amounting up to 80% of the total carotenoid content of carrots. which is aimed at improving the shelf life or storage quality and also the bioavailability of the beta-carotene content of carrot with the application of techniques ...
ABSTRACTPineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The ...
INTRODUCTIONDiabetes mellitus often simply referred to as diabetes, is a group of chronic metabolic diseases in which a person has high blood sugar, either because the body does not produce enough insulin or because cells do not respond to the insulin that is produced, this high blood sugar produces the classical symptoms of polyuria (frequent urination), polydipsia (increased thirst) and polyphagia (increased hunger) (Shoback et al., 2011).There are three main types of diabetes mellitus (DM)...