Authors:
Eke-Ejiofor J; Beleya E.A, Allen J.E. Pages: 66 - 71 Abstract: The aim of the study was to determine the chemical and pasting properties of cassava-bambara groundnut flour blends. Cassava tubers and bambara groundnut seeds were processed into flour. The flours were also blended into different ratios from 0 to 50%. The flour samples were evaluated for their chemical and pasting properties using standard methods. Moisture content ranged from 11.25 to 12.30%, crude protein ranged from 1.74 to 19.30%, fat 0.81to 5.70%, ash content ranged from 0.51to 3.46%, crude fibre ranged from 3.19 to 5.78%, carbohydrate ranged from 60.17 to 79.57%, starch ranged from 77.96 to 87.12%, sugar ranged from 5.00 to 6.04, amylose ranged from 20.20 to 25.85% and amylopectin 74.15 to 79.80%. Sample A (100% cassava) had the highest content of amylose (25.85 %,) and starch (87.12%) while sample G (100% bambara) had the highest content of amylopectin (79.80%) and sugar (6.04%). Pasting properties of the flour samples showed that peak viscosity ranged from 3550 to 6934 RVU, trough viscosity 2030 to 2525 RVU, breakdown viscosity 1171.50 to 4408.50 RVU, final viscosity 2888.00 to 3698.00 RVU and setback viscosity 858.00 to 1313.00 RVU. Peak time and pasting temperature ranged from 3.97 to 5.13 minutes and 72.90 to 76.68°C. The inclusion of bambara flour improved the nutritional qualities of cassava flour. PubDate: 2022-05-05 DOI: 10.12691/ajfst-10-2-1 Issue No:Vol. 10, No. 2 (2022)
Authors:
Ado Umar Farouq; Josephine Omotolani Fashoranti Pages: 72 - 76 Abstract: A comparative study on the physico-chemical properties of naturally ripened and artificially ripened bananas was carried out. Calcium carbide was chosen as ripening agent. The banana samples were collected and ripened naturally and artificially in the laboratory by dividing the banana samples into batches A, B and C. Batch A was ripened naturally and batch B was ripened with 5 grams calcium carbide and batch C using 10 grams calcium carbide. The results revealed that naturally ripened banana samples took 6 - 8 days to ripe, whereas those ripened with calcium carbide at 5 grams and 10 grams respectively took 2 - 4 days to ripe. Total soluble solids, moisture, sugar content, firmness, texture and taste were found higher in the naturally ripened banana samples than the artificially ripened banana sample. The Vitamin C content of artificially ripened banana sample was lower than the naturally ripened samples. The overall sensory evaluations of naturally ripened banana samples were higher than the calcium carbide ripened banana samples. The study concluded that natural method of banana ripening is better than artificial method of banana ripening and it gives beneficial effects without toxicity. PubDate: 2022-05-27 DOI: 10.12691/ajfst-10-2-2 Issue No:Vol. 10, No. 2 (2022)
Authors:
Aboubacar CHAIBOU AOUTA; Haoua AMADOU, Mamouda MOUSSA NA ABOU Pages: 77 - 83 Abstract: The quality of a dried food product depends on the drying conditions and the technique used. A solar dryer of tunnel type has been designed for the drying of certain food products. We will evaluate in this work, the thermo-hydric behavior of this dryer in a first phase with no load and in a second phase, filled with slices of meat in thin strips during the drying. The drying kinetics of the thin strips of meat slices obtained experimentally are compared with a drying characteristic curve model (DCC). The comparison of the results of the drying characteristic curve model (DCC), and those found experimentally is satisfactory, with R2 is close to 1, MSE and RMSE are low values near 0. PubDate: 2022-06-12 DOI: 10.12691/ajfst-10-2-3 Issue No:Vol. 10, No. 2 (2022)
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