Key Features:
- No of Pages: 112
- No of Chapters: 05
Introduction:
Abstract
The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate 47.78%)while functional properties results showed that (Emulsification Capacity 2.7%, Water absorption 428% Oil absorption 14%, Gelatinization temperature 67oc) and organoleptic properties showed that boiling acid (Sample D) gave the best qualities required. The results of orgnoleptic properties showed that colour 6.58. texture 6.86, taste 6.83, general acceptability 6.82. toasting or roasting was found to be a good processing method for Akpalata (Afzelia africana). Sample D and B had good gelling property attributed to good soup Thickening. They also have good oil absorption capacity, which improves mouth feel which were generally acceptable.
Table of Content
Title Page
Approval page
Dedication
Acknowledgement
Abstract
Table of Contents
CHAPTER ONE
1.0 Introduction
1.1 Aims and Objective of the Work
1.2 Objective of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Akpalata (Afzelia africana)
2.3 Processing and Utilization of Afzelia africana (Akpalata)
2.4 Achi (Brachystegia spp)
2.5.0Processing and Utilization of Achi (Brachystegia spp)
2.5.1Rheological Properties
2.5.2Types of Fluid Flow
2.5.3Newtonian Flow
2.6.0Pseudoplastic and Dilatant Fluid Flow
2.6.1Bingham Flow
2.6.2Flow Characteristics of Fluid Foods
2.6.3Functional Properties Evaluation
2.6.4Gelation
2.6.5Emulsification
2.6.6Water Absorption
CHAPTER THREE
3.0 Experimental Method and Materials
3.1 Raw Material and Instruments Used
3.2.0Sample Preparation
3.2.1Processing of (Afezlia africana) flour
3.2.2Processing of Achi (Brachystegia spp) flour
3.3 Proximate Analysis
3.3.1Determination of Moisture Content
3.3.2Crude Fat Content Determination
3.3.3Crude Fibre Determination
3.3.4Carbohydrate Content
3.3.5Functional Properties Determination
3.3.6Oil Absorption
3.4 Water Absorption
3.4.1Gelation Temperature
3.4.2Emulsification Capacity
3.4.3Organoleptic / Sensory Evaluation
3.4.4Soup preparation
3.5 Sensory Evaluation
3.5.1Statistical Analysis
3.5.2Sensory Evaluation
3.5.3Statistical analysis
CHAPTER FOUR
4.0 Results and Discussions
4.1 Functional Properties
4.1.2Water Absorption
4.1.3Oil Absorption
4.1.4Emulsification Capacity
4.1.5Gelatinization Temperature
4.2 Sensory Evaluation
4.2.1Colour / Appearance
4.2.2Texture
4.2.3Taste
4.2.4General Acceptability
CHAPTER FIVE
5.1 Conclusion
Recommendation
References
Appendixes
Introduction
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