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

Project and Seminar Material for Food Science and Technology (FST)

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


Chapter One


1.0 Introduction

Nigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so there is a growing commercial interest in processing Nigerian foods.

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

The role of the skilled cook when preparing starch achieve an overall product quality in terms of texture, consistency, appearance, flavour and yield.

The techniques used are many and varied which many include adequate dispersal of raw starch flour in the soup.

The processes ensure that each starch granules is free to take part in the thickening gelatinization process, hence, using correct recipe balance method and thorough stirring or agitation at all stages of preparation of cooking to prevent starch clumpiness and lumpiness.

Richard Maryland, Derek Welsby (1979)

The seeds of Afzelia Africana (Akpalata) and (Brachystegia spp) (Achi) undergo various mechanical devices like cracking the seed before boiling in water followed by dehyulling and grinding into flour in large quantities before it can be preserved for future consumption.

If this is achieved it helps to reduce the seasonal glut of the product and scarcity of the local thickening agents experienced each year.

Functional properties are influenced by the method of processing. Those processing methods are influenced by the functional, rhological and cooking qualities of the soup (Anazonwu, 1976).

Information are required to guide the food processor to choose the processing method that will give the most acceptable product.

Commercial production of tradition thickening agent will help the food engineer in the design choice of appropriate handling equipment and food processing system to be adopted.

The constraint encountered in the use of many thickening agents in soup-making is generally there composition of some anti-nutritional factors which nay induced flatulence and other digestive disorder arising from their consumption.


1.1 Problem Of The Study

People have been dealing on these edible indigenous woody plants (Akpalata and Achi) without knowing the food values, how to process, grow and preserve them.

Meanwhile, the general causes of all these negligent

  1. Are due to dealing much on imported thickening agent and as a result over – look the locally made ones.
  2. Lack of encouragement and lack of skills on how to prepare them.
  3. Non-availability of these traditional thickening agents all the year round.
  4. People having little or no knowledge of some of soup thickeners.

Therefore, in order to solve the above problems, it will be very important to identify, classify and to find out utilization of these plants or seeds.

Again, to inculcate the knowledge into people in order to eliminate those factor like negative attitude, ignorance or non-availability of these thickeners all the year round.


1.2 Objective Of The Study

  1. To compare the effect of processing on the thickening qualities of (Brachystegia spp) and Afzelia Africana.
  2. To determine the method of processing which will product the most acceptable soup for the consumers?
  3. To determine the proximate composition of Brachystegia spp (Achi) and Afzelia Africana (Akpalata).

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


Project Material Download

3,000 Naira


The complete material will be sent to you in just 2 steps.

Quick & Simple…


Step One Purchase

Make payment of ₦3,000: through USSD Transfer, Bank Mobile App, ATM Transfer, or POS Transfer to:

Access Bank PlcAccount No.: 0811003731
Name: Samphina Academy
Account Type: Current

Or Click Here to pay with Debit Card

FOR CLIENTS OUTSIDE NIGERIA:
Click Here to pay with Debit Card ($15)
GHANA – Make Payment of 60 GHS to MTN MoMo, 0553978005, Douglas Osabutey 

  PAY WITH CRYPTOCURRENCY


Step Two Purchase

Send the following details through Text Message or WhatsApp Messenger | +234-8143831497

  • Payment Details 
  • Email Address 
  • Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener

The complete material will be sent to your email address after receiving your payment information | T & C Apply


  Contact Our Help Desk


You may also like:

⚠️ Need a different topic? Perform a quick search



Get A Complete Business Plan For Any Business In Nigeria

Business Plan for Businesses in Nigeria

  Business Plans in Nigeria


Disclaimer


This research material “Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener” is for research purposes and should be used as a guide in developing your research project / seminar work. For no reason should you copy word for word (verbatim) as samphina.com.ng will not be liable for any who copied the material.

The aim of providing this material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. According to Austin Kleon “All creative work builds on what came before”.

samphina.com.ng is only providing this material “Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener” as a reference for your research. The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own research. Use it as a guidance purpose only.

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.