The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner

The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner

Abstract

The effect of different processing styles on the functional parcels of Akpalata( Afzelia Africana) and Achi( Brachystegia spp) flours were delved . Parameters studied included the proximate composition, functional parcels and sensitive evaluation. Results of the proximate showed that( 1 humidity 13, fat13.83, Ash5.3, crude protein17.76 crude fibre2.8, carbohydrate47.78) while functional parcels results showed that( Emulsification Capacity2.7, Water immersion 428 oil painting immersion 14, Gelatinization temperature 67oc) and organoleptic parcels showed that scorching acid( Sample D) gave the stylish rates needed. The results of orgnoleptic parcels showed that colour6.58. texture6.86, taste6.83, general adequacy6.82. hotting or riding was set up to be a good processing system for Akpalata( Afzelia africana). Sample D and B had good gelatinizing property attributed to good haze Thickening. They also have good oil painting immersion capacity, which improves mouth feel which were generally respectable

Table Of Contents Title Page

Abstract

Table of Contents

CHAPTER ONE

preface

Points And Ideal Of The Work

Ideal Of The Study

Literature Review

Akpalata( Afzelia africana)

Processing and Application of Afzelia africana( Akpalata)

Achi( Brachystegia spp)

Processing and Application of Achi( Brachystegia spp)

Rheological parcels

Types of Fluid Flow

Newtonian Flow

Pseudoplastic and Dilatant Fluid Flow

Bingham Flow

Flow Characteristics of Fluid Foods

Functional parcels Evaluation

Gelation

Emulsification

Water immersion

CHAPTER THREE

Experimental system and Accoutrements

Raw Material and Instruments Used

Sample Preparation

Processing of( Afezlia africana) flour

Processing of Achi( Brachystegia spp) flour

Proximate Analysis

Determination of humidity Content

Crude Fat Content Determination

Crude Fibre Determination

Carbohydrate Content

Functional parcels Determination

oil painting immersion

Water immersion

Gelation Temperature

Emulsification Capacity

Organoleptic/ sensitive Evaluation

Soup medication

sensitive Evaluation

Statistical Analysis

sensitive Evaluation

Statistical analysis

CHAPTER FOUR

Results and conversations

Functional parcels

Water immersion

oil painting immersion

Emulsification Capacity

Gelatinization Temperature

sensitive Evaluation

Colour/ Appearance

Texture

Taste

General Acceptability

CHAPTER FIVE

Conclusion

Recommendation

References

supplements

LIST OF TABLES

TABLES

1. Flow Characteristics Of Fluid Foods

2. Proximate Composition of Akpalata( Afzelia Africana) Flour and Achi( Brachystegia spp) Flour

3. Functinal parcels

4. Effect of Processing on the Set Back Values

5. Summary of sensitive Evaluation Results

6. Emulsification Capacity

7. Anova Emulsification Capacity of Samples

8. Anova Gelatinization Temperature for Samples

9. Anova Set Back Value

10. Anova of General Acceptability

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

1. 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).