Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener

Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener

Chapter One

Preface

Nigeria is presently passing through a experimental stage in which there’s showing emphasis on original sourcing of raw accoutrements and so there’s a growing marketable interest in processing Nigerian foods.

The medium by which culinary products are thickened to varying degrees can be sub – divided into three separate processing similar as bounce thickening, protein coagulation and emulsification.

The part of the professed chef when preparing bounce achieve an overall product quality in terms of texture, thickness, appearance, flavour and yield.

The ways used are numerous and varied which numerous include acceptable disbandment of raw bounce flour in the haze.

The processes insure that each bounce grains is free to take part in the thickening gelatinization process, hence, using correct form balance system and thorough shifting or agitation at all stages of medication of cuisine to help bounce clumpiness and lumpiness.

Richard Maryland, Derek Welsby( 1979)

The seeds of Afzelia Africana( Akpalata) and( Brachystegia spp)( Achi) suffer colorful mechanical bias like cracking the seed before boiling in water followed by dehyulling and grinding into flour in large amounts before it can be saved for unborn consumption.

If this is achieved it helps to reduce the seasonal glut of the product and failure of the original thickening agents endured each time.

Functional parcels are told by the system of processing. Those processing styles are told by the functional, rhological and cooking rates of the haze( Anazonwu, 1976).

Information are needed to guide the food processor to choose the processing system that will give the most respectable product.

marketable product of tradition thickening agent will help the food mastermind in the design choice of applicable running outfit and food processing system to be espoused.

The constraint encountered in the use of numerous thickening agents in haze- timber is generally there composition of someanti-nutritional factors which nay convinced flatulence and other digestive complaint arising from their consumption.

Problem Of The Study

People have been dealing on these comestible indigenous woody shops( Akpalata and Achi) without knowing the food values, how to reuse, grow and save them.

Meanwhile, the general causes of all these careless

. Are due to dealing much on imported thickening agent and as a result over – look the locally made bones .

2. Lack of stimulant and lack of chops on how to prepare them.

3. Non-availability of these traditional thickening agents all the time round.

4. People having little or no knowledge of some of haze thickeners.

thus, in order to break the below problems, it’ll be veritably important to identify, classify and to find out application of these shops or seeds.

Again, to inculcate the knowledge into people in order to exclude those factor like negative station, ignorance ornon-availability of these thickeners all the time round.

Ideal Of The Study

1. To compare the effect of processing on the thickening rates of( Brachystegia spp) and Afzelia Africana.

2. To determine the system of processing which will product the most respectable haze for the consumers?

3. To determine the proximate composition of Brachystegia spp( Achi) and Afzelia Africana( Akpalata).