Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’

  • Type: Project
  • Department: Food Technology
  • Project ID: FTE0163
  • Access Fee: ₦5,000 ($14)
  • Pages: 111 Pages
  • Format: Microsoft Word
  • Views: 235
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before milling into flour. Proximate and functional properties of the flour were evaluated. Functional property analysis, of the Chemical treated flour showed that flour of distilled water gave best results for swelling index (3.50); Distilled water treated sample gave highest value for emulsion capacity (69.09%) and stability (69.09%), foam capacity (8.0%) and stability (8.0%). Sodium bicarbonate showed best result for water absorption capacity (WAC) (6.47ml/g), Citric Acid flour sample had better result for Oil Absorption capacity (OAC) (2.29ml/g). Sodium chloride and sodium bicarbonate showed better results for bulk density (BD) (0.78g/ml) and (0.78g/ml) respectively. The control showed better pasting properties items of peak viscosity (PV), 609RVU, Trough Viscosity (TV), 619RVU; Final viscosity (FV), 1495RVU; set back viscosity (SB), 951RVU. Cake sample produced with blends containing 75% wheat and 25% ukpo flour ranked best among the other cake samples blends, though the control sample remained exceptional in the overall sensory evaluation. 

Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Food Technology
  • Project ID: FTE0163
  • Access Fee: ₦5,000 ($14)
  • Pages: 111 Pages
  • Format: Microsoft Word
  • Views: 235

500
Leave a comment...

    Related Works

    ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before... Continue Reading
    ABSTRACT Matured Mucuna Sloanei “Ukpo) seeds were sorted cleaned, cracked to expose the cotyledons. The cotyledons were divided into three equal parts. A portion was roasted in hot ash for 50 min while a portion was boiled at 1000c for 30 mins. A... Continue Reading
     ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading
     ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading
    PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia... Continue Reading
    Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho).  The proximate analysis of these spices  were done to determine their moisture content, ash... Continue Reading
    ABSTRACT This study evaluated 'the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour'. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti... Continue Reading
    ABSTRACT This study evaluated 'the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour'. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and... Continue Reading
    ABSTRACT This study evaluated 'the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour'. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti... Continue Reading
    ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading
    Call Us Get this work