Archives for September 2013

Biscuit Production – Cassava And Peanut Blend As Substitute For Wheat Flour

Biscuit Production Process- Cassava And Peanut Blend As Substitute For Wheat Flour

Biscuit Production Process- Cassava And Peanut Blend As Substitute For Wheat Flour

LITERATURE REVIEW

2.0 CASSAVA

2.1 ORIGIN OF CASSAVA

Cassava (manihot esculents, creantz), variously designated as manioc, yucca or tapioca is a native to south America and southern and western Mexico, Presumable Eastern Brazil. It was one of the first crops to be domesticated and there is archeological evidence that it was grown in Peru 4, 000 years ago and in Mexico 2, 000 years ago. From stem cuttings, the plant produces 5 to 10 very fleshy adventitious roots up to 15 centimeters in diameter. Young roots may have 30 – 35% starches by weight but very little fat or protein. [Read more…]

Herbs/Spices – Antioxidant Properties Of Oleoresin And Essential Oils

Herbs/Spices – Antioxidant Properties Of Oleoresin And Essential Oils

Herbs/Spices – Antioxidant Properties Of Oleoresin And Essential Oils
Herbs and spices have long been used by ancient civilizations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popularity. Nowadays, disillusionment with synthetic drugs, artificial additives and their possible sides effects has given great rise in popularity to many natural products, be it for culinary, medical or cosmetics purposes. [Read more…]

Bread Production – Comparative Study Of Yeast From Palm Wine And Bakers’ Yeast Performance

Bread Production – Comparative Study Of Yeast From Palm Wine And Bakers’ Yeast Performance

Bread Production – Comparative Study Of Yeast From Palm Wine And Bakers’ Yeast Performance

LITERATURE REVIEW

2.1 BREAD PRODUCTION

The purpose of bread making is to present cereals flour to the consumers in an attractive palatable and digestible form ( Kent 1982). The universal importance of bread as food has led to its use as a symbol of nourishment. Its appetite appealing aromas when baking have magnetic power in attracting patronage. The general acceptance of it as food makes bread a voluable medium for improving the nutrition of both the rich and the poor (Terrel 1970). [Read more…]

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake

LITERATURE REVIEW

2.1 WHEAT

Wheat is perhaps the most popular cereal grain for the production of bread and especially for the production of cake and other pastries. Wheat produces a white flour. Its uniques properties alone produce bread dough of strength and elasticity required to produce a low density bread and pastries of desirable texture and flavour. [Read more…]

Fruit Juice Processing – Production From Locally Sourced Citrus Fruits

Fruit Juice Processing – Production From Locally Sourced Citrus Fruits

Fruit Juice Processing – Production From Locally Sourced Citrus Fruits

LITERATURE REVIEW

The citrus species are small trees and shrubs of about 3.5 meters in height with simple dark green and glossy leaves which have a joint between the leaf and the petiole. The trees are covered with leaves all year round and are replaced after the bloom by the fruits flowers are abundant mostly white and fragrant bloom occurs between February and April and the period between it. Harvest varies for 8 –17months depending on fruit variety and climate condition. [Read more…]