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The Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener

The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickener

Project / Seminar Material
Reference ID: PS-3559-TM

DEDICATION

This research material titled “The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickener” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickener” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickener

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

  • 1.0 Introduction
  • 1.1 Aims and Objective of the Work
  • 1.2 Objective of the Study

CHAPTER TWO

  • 2.0 Literature Review
  • 2.1 Akpalata (Afzelia africana)
  • 2.3 Processing and Utilization of Afzelia africana (Akpalata)
  • 2.4 Achi (Brachystegia spp)
  • 2.5.0 Processing and Utilization of Achi (Brachystegia spp)
  • 2.5.1 Rheological Properties
  • 2.5.2 Types of Fluid Flow
  • 2.5.3 Newtonian Flow
  • 2.6.0 Pseudoplastic and Dilatant Fluid Flow
  • 2.6.1 Bingham Flow
  • 2.6.2 Flow Characteristics of Fluid Foods
  • 2.6.3 Functional Properties Evaluation
  • 2.6.4 Gelation
  • 2.6.5 Emulsification
  • 2.6.6 Water Absorption

CHAPTER THREE

  • 3.0 Experimental Method and Materials
  • 3.1 Raw Material and Instruments Used
  • 3.2.0 Sample Preparation
  • 3.2.1 Processing of (Afezlia africana) flour
  • 3.2.2 Processing of Achi (Brachystegia spp) flour
  • 3.3 Proximate Analysis
  • 3.3.1 Determination of Moisture Content
  • 3.3.2 Crude Fat Content Determination
  • 3.3.3 Crude Fibre Determination
  • 3.3.4 Carbohydrate Content
  • 3.3.5 Functional Properties Determination
  • 3.3.6 Oil Absorption
  • 3.4 Water Absorption
  • 3.4.1 Gelation Temperature
  • 3.4.2 Emulsification Capacity
  • 3.4.3 Organoleptic / Sensory Evaluation
  • 3.4.4 Soup preparation
  • 3.5 Sensory Evaluation
  • 3.5.1 Statistical Analysis
  • 3.5.2 Sensory Evaluation
  • 3.5.3 Statistical analysis

CHAPTER FOUR

  • 4.0 Results and Discussions
  • 4.1 Functional Properties
  • 4.1.2 Water Absorption
  • 4.1.3 Oil Absorption
  • 4.1.4 Emulsification Capacity
  • 4.1.5 Gelatinization Temperature
  • 4.2 Sensory Evaluation
  • 4.2.1 Colour / Appearance
  • 4.2.2 Texture
  • 4.2.3 Taste
  • 4.2.4 General Acceptability

CHAPTER FIVE

  • 5.1 Conclusion
  • 5.2 Recommendation

REFERENCES

APPENDICES

ABSTRACT

The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate 47.78%)while functional properties results showed that (Emulsification Capacity 2.7%, Water absorption 428% Oil absorption 14%, Gelatinization temperature 67oc) and organoleptic properties showed that boiling acid (Sample D) gave the best qualities required. The results of orgnoleptic properties showed that colour 6.58. texture 6.86, taste 6.83, general acceptability 6.82. toasting or roasting was found to be a good processing method for Akpalata (Afzelia africana). Sample D and B had good gelling property attributed to good soup Thickening. They also have good oil absorption capacity, which improves mouth feel which were generally acceptable

The 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).
…

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 …

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