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
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table Of Contents
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
Appendixes
Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener. (n.d.). UniTopics. https://www.unitopics.com/project/material/effect-of-processing-on-afzelia-africana-akpalata-and-brachystegia-spp-flour-as-soup-thickener/
“Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.” UniTopics, https://www.unitopics.com/project/material/effect-of-processing-on-afzelia-africana-akpalata-and-brachystegia-spp-flour-as-soup-thickener/. Accessed 18 January 2025.
“Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.” UniTopics, Accessed January 18, 2025. https://www.unitopics.com/project/material/effect-of-processing-on-afzelia-africana-akpalata-and-brachystegia-spp-flour-as-soup-thickener/
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