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Changes in Physicochemical Properties of Instant Kunun Zaki Flours Produced From Millet

Changes in Physicochemical Properties of Instant Kunun Zaki Flours Produced From Millet

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DEDICATION

This research material, titled “Changes in Physicochemical Properties of Instant Kunun Zaki Flours Produced From Millet” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Agricultural Engineering (AE) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Changes in Physicochemical Properties of Instant Kunun Zaki Flours Produced From Millet provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



ABSTRACT

In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months. During this period, studies of the changes in physiochemical and functional properties of the packaged flour were carried out every 30 days for 3 months. Production of instant powders was by blending millet with malt of cowpea for millet cowpea malt (MCm) and millet with malt of soybean for millet-soybean malt (MSm) each in the ratio of 70:30 w/w. Ginger was added to each blend in the ratio 15:1 w/w. The blends were incubated at 28+30C for 15 minutes and instantized by steam-heating for 10 minutes followed by oven drying at 500C to a moisture content of 6.23% for MCm and 6.34% for MSm.

The flour blends were then packaged in polypropylene plastic (12x18cm) and stored for three months at 28+30C. During this storage period, studies of the changes in physiochemical properties of the packaged flour were determined every 30 days. The results showed that diastatic activities of cowpea and soybean increased with malting, with that of cowpea being higher (63.330L) than that of soybean (30.000L). Protein and sugar contents
increased after malting, whereas fat and TBA content decreased with malting. During storage however, there was a general increase in moisture content, sugar, fat, TBA, tannin and trypsin inhibitor in all the samples. Protein content decreased with storage. Water absorption capacity, bulk density, solubility, dispersibility and viscosity decreased with storage time. The particle sizes of the flours increased with storage.


Changes in Physicochemical Properties of Instant Kunun Zaki Flours Produced From Millet

CHAPTER ONE

1.1 Introduction

… As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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Defense Procedure for Agricultural Engineering Researchers

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Prior to your defense, be thoroughly acquainted with your research abstract and the critical elements of Chapter One, including motivation for embarking on this research, problem statement, objectives, and significance. In Chapter Two, be ready to cite at least two references from the literature review. For Chapter Three, you should be equipped to discuss the methodologies, tools, and techniques utilized. In Chapter Four, defend your research by justifying the findings and linking them to your research objectives.

Conclude your defense by succinctly summarizing the study and offering insightful, evidence-based recommendations. A professional dress code, such as wearing a suit and tie, is vital to create a favorable impression and elevate your presentation.

During the question and answer segment, the External Examiner may pose questions pertaining to your research. If confronted with a challenging or irrelevant question, respond diplomatically with, “Sorry, Sir/Madam, the question asked is beyond the scope of my study.” Whenever possible, direct your answers back to your research findings to reinforce your expertise.

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