February 2009
Physical and nutritive properties of fermented cereal foods
Fermented cereal porridge, “Ogi” is made from maize, sorghum or millet. Fermented cereal porridges (and gels) are important staple food items for people of the West African sub- region and are also important weaning foods for infants. The qualities of these foods are measured in terms of their nutritive values evidenced in the biochemical properties and the textural characteristics. These...
February 2009
Evaluation of physical and sensory properties of Iranian Lavash flat bread supplemented with precipitated whey protein (PWP)
Flat bread is the main staple food for most Iranians and Lavash is commonly consumed flat bread. In this investigation, the effects of addition of precipitated whey protein (PWP) and fermentation time on the physical properties and sensory characteristics of Lavash breads were studied. Dough were prepared with four substitution levels of PWP (25, 50, 75 and 100%, instead of water used for dough making) and...
February 2009
Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handler’s hygience in Ibadan and Lagos, Nigeria
This study reports the hazard analysis critical control points (HACCP) and microbiological qualities of seafood products as affected by hygiene of handlers in Ibadan and Lagos, Nigeria. Seafood products were purchased at four different processing plants, two each from Ibadan and Lagos. This study consisted of observing the raw materials, water used, the utensils used and the environment, monitoring all...
February 2009
Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria
Yellow variety of tiger nut used was obtained from Sabo market, in Ogbomoso, Nigeria The nuts were cleaned, sorted, washed, and were soaked in water and left to ferment for 24, 48 and 72 h respectively. The nuts were drained, dried in an oven and ground into flour. The flour samples were passed through a 45 μm mesh size sieve. The flour was analyzed for proximate composition and some functional...
February 2009
Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends
The complementary blends of maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) were stored for a period of 12 weeks. The maize grains were malted by subjecting it to cleaning, washing, steeping, sprouting, drying, desprouting, milling and packaging. A portion of the maize flour was blended with soybean flour at the ratio of 70:30 (malted maize flour: soybean flour; unmalted maize flour:...
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