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» ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample A was significantly different (P < 0.05) between sample...Continue Reading »
76 pages | 455 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as past...Continue Reading »
53 pages | 3,934 engagements |
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FOOD SCIENCE & TECHNOLOGY
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» CHAPTER ONE 1.0 INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is still one of the consumed and acceptable staple food products in...Continue Reading »
76 pages | 2,728 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of go...Continue Reading »
65 pages | 1,088 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas...Continue Reading »
64 pages | 1,144 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with q...Continue Reading »
65 pages | 675 engagements |
Source:
FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as c...Continue Reading »
65 pages | 536 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» 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 p...Continue Reading »
65 pages | 789 engagements |
Source:
FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method Cold extraction method Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample A was significantly different (P < 0.05) between sample B had...Continue Reading »
53 pages | 846 engagements |
Source:
FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitamin A and 34:61mg1 100m1 of vitamin C, while Nchuanwu had 2.14mglm1 of vitamin A and 30.76mg1 100m1 of vitami...Continue Reading »
64 pages | 528 engagements |
Source:
FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT A 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 So4respectively. The control was neither...Continue Reading »
53 pages | 1,470 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» CHAPTER ONE INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus. It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol, ...Continue Reading »
76 pages | 503 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of food additives and preservatives 2.3 Additives, preservatives and their uses 2.4 Why do we use additives in food and general principles governing their uses 2.5 Role of some common additives in food 2.6 C...Continue Reading »
53 pages | 919 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is an essential ingredient for the development of any nation. Adequate productivity through a reduction in disease and by aiding mental and physical development. The...Continue Reading »
53 pages | 819 engagements |
Source:
FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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64 pages | 1,245 engagements |
Source:
FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» 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...Continue Reading »
64 pages | 472 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» 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 i...Continue Reading »
76 pages | 1,271 engagements |
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FOOD SCIENCE & TECHNOLOGY
Projects & Research Materials
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» ABSTRACT Fish abundance and distribution of three water bodies namely Onah lake, Anwai river and River Niger at cable point was studied. Fish specimens were collected using gill nets, traps, and hook and line between July December, 2013.. One thousand four hundred and eighty seven fish specimens were collected and brought to the laboratory at Delta state university for further identification using...Continue Reading »
35 pages | 646 engagements |
Source:
FISHERY AND AQUACULTURE
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» ABSTRACT This research work was carried out to examine the effect of cold and warm shock on hybridized fish order of Siluriformes (Heterobranchus bidorsalis and Clarias gariepinus) in indoor tanks crossing of two different species is a process called hybridization, with the offspring known as the hybrids. The length of the cold shock, warm shock and even the diploid fish ranges from 0.7 to 3.6cm, ...Continue Reading »
64 pages | 594 engagements |
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FISHERY AND AQUACULTURE
Projects & Research Materials
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» TABLE OF CONTENTSTitle page iCertification iiDedication iiiAcknowledgment ivTable of contents vAbstract viCHAPTER ONE1.1 Introduction 11.2 Justification 41.3 Aims and Objectives 4CHAPTER TWO2.1 Literature Review 52.2 Sperm Mophology 62.3 Sperm Quality 72.4 Sperm Motility 72.5 Membrane Integrity 82.6 Extenders 92.7 Cryoprotectants 112.8 Effect of cryopreservation on sperm motility and fertility 122...Continue Reading »
53 pages | 479 engagements |
Source:
FINE APPLIED ARTS
Projects & Research Materials