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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

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  • Pages:69
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)
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 stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.
 Sample BG and WT had high foam formation after three months of storage, i.e. 125 and 160 respectively but this property decrease at the fourth month. Also in water absorption capacity, the result increased gradually up to three months and started decreasing as observed in BG 50 – 62 AND wt 40 56.
 All these results are based on statistical analysis at P < 0.05 Significant level.     



TABLE OF CONTENTS
Title Page         
Certification          
Dedication          
Acknowledge         
List of Tables        
List of Figures       
Abstract          
Table of Content 
       
CHAPTER ONE
1.0 Introduction        
1.1 Wheat (Triticum Aestivum)     
1.2 Bambara Groundnut (Voandzera Subteranea   
1.3 Aims and Objectives      

CHAPTER TWO
2.0 Literature Review        
2.1 Wheat         
2.2 Strong and Weak Wheat      
2.3 Chemical Composition of Wheat      
2.4 Nutritional Value of Wheat     
2.5 Wheat Milling       
2.6 Storage of Wheat Flour      
2.7 Chemical Composition of Bambara Groundnut  
2.8 Nutritional Value       
2.9 Description of Cake      

CHAPTER THREE 
3.1 Source of the Raw Material     
3.2 Sample Preparation Wheat     
3.3 Preparation of Bambara Product nut Flour   
3.4 Chemical Analysis       
3.5 Measurement of Functional Properties    

CHAPTER FOUR 
4.0 Results and Discussion      

CHAPTER FIVE
Conclusion and Recommendation      
References          
Appendix        

 

EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

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Details

Type Project
Department Food Technology
Project ID FTE0090
Price ₦3,000 ($9)
No of Pages 69 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0090
    Price ₦3,000 ($9)
    No of Pages 69 Pages
    Format Microsoft Word

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