The Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties (PDF/DOC)
Click the button below to request the ‘COMPLETE MATERIAL,’ ‘Table of Contents,’ ‘Abstract,’ or ‘Chapter One’
Similar Topics (Recommended)
87 Pages
|
11,550 Words
1.0 INTRODUCTION 1.1 BREAKFAST Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be classified according to the amount of domestic cooking required, the form of the product or dish, the cereal used as raw material. Kent (1982) reported that all cereal contains a large proportion of search […]
67 Pages
|
16,815 Words
Introduction Food hygiene practices is a subject of wide scope and it is a broad term used to describe the preservation and preparation of foods in a manner that ensures the food is safe for human consumption. Food hygiene deals with the prevention of contamination of food stuffs at all stages of production, collection, transportation, storage, preparation, sale and consumption. Food borne illness is defined as a disease, usually eith […]
97 Pages
|
23,051 Words
The Effects of Hygiene practices in the operation of Restaurants and Hotels in the Kumbungu District of the Northern Region (Tamale). Specifically, the study will find out: Identify which items/dimensions restaurant customers perceive as important when they evaluate a restaurant’s or Hotel cleanliness. To examine the knowledge level of Restaurants and Hotel workers on Hygienic Practice Identify the importance of cleanliness in […]
69 Pages
|
9,251 Words
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 B had a more acceptable colour (P < 0.05) th […]
69 Pages
|
16,654 Words
Addressing the historical and contemporary challenge of providing sufficient, safe, and nutritious food to everyone remains a major global concern, particularly in the twenty-first century. In the East Africa region, both emerging and established technologies offer potential solutions to this pressing issue. This research explores the critical role of innovation and technology in transforming food systems in East Africa. To meet the Su […]
80 Pages
|
10,947 Words
Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit production with specified ingredients. Proximate analysis of the product (biscuit) was determina […]
52 Pages
|
6,643 Words
Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. Proximate analyses were carried on the samples. […]
This study on the Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties is relevant to students and researchers in the following fields:
Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)