Evaluation of nutrient composition and organoleptic properties of biscuits produced from wheat and African breadfruit composite flours. - Project Ideas | Grossarchive.com

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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... Continue Reading
ABSTRACT The aim of this study was to determine the effect of different processing methods on the chemical composition of African yam bean (Sphenostylis stenocarpa) flours and the organoleptic properties of it’s gruels. The seeds of cream coloured African yam bean (AYB) and lime were purchased from Oye Igbo-Eze and Ogige Nsukka markets,... Continue Reading
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... Continue Reading
Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional... Continue Reading
ABSTRACT Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,... Continue Reading
ABSTRACT Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,... Continue Reading
ABSTRACT Composites have been developed with great success by the use of reinforcement. Monolithic materials cannot possess all the properties to be obtained hence, the need to employ the use of composite materials. Aluminum is generally utilized as a basic material particularly in the aerospace industry in view of its light weight property Be... Continue Reading
ABSTRACT Composites have been developed with great success by the use of reinforcement. Monolithic materials cannot possess all the properties to be obtained hence, the need to employ the use of composite materials. Aluminum is generally utilized as a basic material particularly in the aerospace industry in view of its light weight property Be... Continue Reading
ABSTRACT The performance of the oils selected in this work was tested for considering Viscosity, Viscosity Index, Density, Flash Point, Pour Point, and Carbon Residue. The most important of all the properties which makes the oil protect against wear is viscosity that helps to reduce friction between moving parts in the engine. The Viscosities of... Continue Reading
Abstract   This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a... Continue Reading
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... Continue Reading
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... Continue Reading
Abstract  The thrust of this work was to establish the organoleptic attributes and acceptability of whole wheat bread fortified with moringa leaf flour. The study adopted an experimental research design. The experimental procedure used includes that the whole wheat grains were bought from Eke Awka market and milled. The moringa oliefera leaves... Continue Reading
ABSTRACT The effects of variety and processing methods on the functional properties of cassava flours were studied. The functional properties of the flour were determined using standard procedures. Cassava roots were fermented, blanched, soaked, dried and milled into flour. The functional properties of the flour were determined. There were variety... Continue Reading
ABSTRACT The effects of variety and processing methods on the functional properties of cassava flours were studied. The functional properties of the flour were determined using standard procedures. Cassava roots were fermented, blanched, soaked, dried and milled into flour. The functional properties of the flour were determined. There were variety... Continue Reading
ABSTRACT This work investigates the optical properties of glass prepared using Otamiri Silica sand mixed with analytical grade oxides as a function of their composition. Three batches were prepared with Phosphorus as the main variable of the SiO2-Na2OB2O3-CaO-ZnO glass system. The glass was melted in a ceramic crucible with a lid and the glasses... Continue Reading
ABSTRACT The study was designed to evaluate the effect of oven drying temperature in Preserving African Breadfruit (Trecuila africana). African breadfruit was sorted out, washed with clean water, parboiled for three mins to enable easy dehulling of the seed, dehulled using manual disc attraction mill, winowed and cleaned. The African breadfruit... Continue Reading
Abstract   An experiment was conducted at the Teaching and Research farm of the Department of Crop Science, Faculty of Agriculture, University of Nigeria, Nsukka in the 2006 cropping season, to assess the effects of planting distance and organic manure rates on yield and nutrient composition of waterleaf at Nsukka. in Southeastern Nigeria.... Continue Reading
ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading
ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading
ABSTRACT This 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,... Continue Reading
CHAPTER ONE 1.0 INTRODUCTION 1.1 WHEAT (TRITICUM AESTIVUM) 1.1.1 ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon 1953). There... Continue Reading
ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.  The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was... Continue Reading
 ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.                   The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50%... Continue Reading
ABSTRACT This 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,... Continue Reading
ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was... Continue Reading
ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut,... Continue Reading
. CHAPTER ONE 1.1    BACKGROUND OF THE STUDY Eggs (like other agricultural products) are perishable and consequently require proper and effective storage to reduce post harvest losses. Eggs are delicacies relished in both rural and urban areas with chicken eggs being the most popularly produced and consumed (Fasina  et al ., 2012). Eggs are... Continue Reading
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