Works Under Food Science And Technology

Additives and preservatives used in food processing and preservation and their health implication

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”(United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (foo...

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Chukwuemeka Eze Premium 66 PAGES (10662 WORDS) Food Science And Technology Project 7,406 Views
Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product

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...

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Funbi Ogunwale Premium 109 PAGES (18377 WORDS) Food Science And Technology Project 1,114 Views
EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI

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...

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ANTHONY EBUKA Premium 35 PAGES (7693 WORDS) Food Science And Technology Project 40 Views
EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR.

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 ...

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IKenna Gerald Premium 52 PAGES (6924 WORDS) Food Science And Technology Project 1,781 Views
Evaluation of Food safety hazards and control in selected fast foods outlets in Ifo Local Government Area, Ogun State

Although the safety of foods served in fast-foods in Nigeria has been an ongoing concern, the unhygienic environments where some fast-foods are located contribute to transmission of foodborne diseases. Health experts in Nigeria have said that the shortage of water may affect the success of any safety campaigns. According to the WHO/UNICEF Joint Monitoring Program (JMP) for water and sanitation (WHO/UNICEF, 2013), only 58 percent of the country’s 160 million people have access to potable wat...

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Busayo Ogungbemi Premium 67 PAGES (18415 WORDS) Food Science And Technology Project 1,754 Views
EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES

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...

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ERC RESOURCES Premium 69 PAGES (15193 WORDS) Food Science And Technology Project 84 Views
GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING

ABSTRACTLevels of glucan components (TBG: total glucan, WIBG: water  insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in malt samples, respe...

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

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...

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IKenna Gerald Premium 54 PAGES (7141 WORDS) Food Science And Technology Project 1,305 Views
PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES.

ABSTRACTThis study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation, washing of the fermented mash and dried erther sundrying or oven drying.The sensory evaluation were carried out when the products from 4 (...

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Dude Lebowski Premium 64 PAGES (8619 WORDS) Food Science And Technology Project 1,485 Views
Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities

ABSTRACTThis study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation, washing of the fermented mash and dried erther sundrying or oven drying.The sensory evaluation were carried out when the products from 4 (...

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Chukwuemeka Eze Premium 65 PAGES (8624 WORDS) Food Science And Technology Project 1,641 Views

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