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EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI

  • Type:Project
  • Pages:35
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)
ABSTRACT
This 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 varies from [0.53/ml] for plastic bowl,[0.56/ml] rice bag and[0.61/ml] baco bag, for the wettability it was found out that the garri will dissolve at a time of 11.48sec.for baco bag,15.48sec,plastic bag,and19.67sec for rice bag.
The gelation capacity for the garri stored in all  the three packaging materials was gotten to be 0.1 the ph test for the garri stored with the three packaging materials gave 2.80,3.2,7.8 for rice bag, baco bag, and plastic bowl respectively. Also for water absorption capacity test, the garri packaged with rice bag gave [0.5], baco bag[0.2] and plastic bowl[1.5g].
Finally for the oil absorption capacity test, the garri packaged with rice bag gave[0.457],baco bag[0.730],and plastic bowl[1.370].
Generally the study has shown that rice bag and baco bag are not moisture proof or air tight, while the plastic bowl will make the garri vulnerable to fungi growth and deterioration cause of lack of aeration in the plastic bowl.






TABLE OF CONTENTS


Title page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract v
Table of contents vi
CHAPTER ONE
1.1 Introduction 1-4
CHAPTER TWO
2.1 Cassava (Origin/History) 5
2.2 Variation of cassava 6
2.3 Nutritional composition of cassava 7
2.4 Utilization of cassava 7-8
2.5 Nutritional comparism of cassava 8-10
2.6 Uses of cassava 10-13
2.7 Dynamics of phytate-zinc balance of fungi  
fermented cassava product 14-15

2.8 Evaluation of the quantity and quality of garri
produced form three cultivars of cassava. 15-20  
i Table 1
ii. Table 2
iii. Table 3
iv. Table 4
2.9 Functional and sensory properties of iron fortified West African cassava fermented  meals, “Gari” and “fufu” 21-22
2.9 Assessment of Microbial Air Contamination of post processed Garri on Sale in Market     22-25

CHAPTER THREE
3.1     Materials and methods 26-28
3.2     Flow chart for the processing of garri 29
3.2.1     Peeling 30
3.2.2    Washing 30
3.2.3    Grating 31
3.2.4    Fermenting 31-33
3.2.5    Dewatering the fermented cassava 33-34
3.2.6    Sieving 34
3.2.7    Frying and drying 35
3.2.8    Operations in the production of garri and losses incurred at each operation from an initial 100kg 36
3.2.9   Packaging 37-38
3.2.0 Functional Properties 38
3.2.2.1 Wettability 39
3.2.2.2 Gelatinization temperature 39
3.2.2.3 Bulk density 39
3.2.2.4 Oil Absorption capacity 39-40
3.2.2.5 Water Absorption capacity 40
3.2.2.5 Gelation capacity 40
3.2.2.7 PH measurement 41

CHAPTER FOUR
4.1     Results and Discussion 42
4.2     The three different results on 
    functional properties of garri 43
4.3     Discussion 43-46

CHAPTER FIVE
5.1 Conclusion and Recommendation 47
5.2 Conclusion 47
5.3 Recommendation 48
References   49-51

EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI

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Details

Type Project
Department Food Technology
Project ID FTE0116
Price ₦3,000 ($9)
No of Pages 35 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0116
    Price ₦3,000 ($9)
    No of Pages 35 Pages
    Format Microsoft Word

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