Extraction And Characterization Of Fatty Acids In Maize (Zea Mays)

 

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

ABSTRACT

In this project report, account is given of the extraction and characterization processes, techniques, work study review and analytical work carried out on the fatty acids composition if yellow maize (Zea mays) varieties in Nigeria.
The extraction of fatty acids has been done in the work using sachet extractor with normal Hexane as the solvent. The oil contents of the maize grains were fairly constant, about 1.02%. Saturated and unsaturated fatty acids were found in the grains. In general, the unsaturated fatty grains. In general, the unsaturated fatty acids occurred at a higher concentration than t he saturated fatty acids.
The fatty acids identified were lineleic, oleic, palmitic and stearic acids. The thin layer chromatography showed t hat other tree fatty acids were present but these could not be identified because of limitations in the number of available standards.
Although lipids represented a small amount of the macronutrients of zea mays grains, they have both nutritional and functional significance. The results of the present study have been discussed in terms of this significance.

 

TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Aim and Objective
1.2 Statement of Problems
1.3 Justification
1.4 Hypothesis
1.5 Limitation

CHAPTER TWO
2.0 Literature Review

 

CHAPTER THREE

3.0Methodology
3.1 Equipment Used
3.2 Reagents
3.3 Preparation of Sample
3.4 Methods
3.5 Separation
3.6 Percentage Yield
3.7 Physical Analysis of the Fatty Acids
3.8 Chemical Analysis of the Fatty Acids

CHAPTER FOUR
4.1 Result of Thin Layer Chromatography
4.2 Percentage Yield
4.3 Physical Properties of the Fatty Acids
4.4 Chemical Properties of the Fatty Acids
4.5 Discussion

CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
References

 

 

CHAPTER ONE

1.0 INTRODUCTION
In Nigeria, maize is an important cereal food crop. It was originally derived from America, but it is now grown extensively in South Africa, Argentina, Brazil, Nigeria and many other and many other countries of world. Obviously, zea mays are the source of grains that are major component of the diets of man and farm animals (cattle and poultry feeds). It is widely eaten as food when it is fresh and is used in the preparation of pap and other food items for consumption.

In some parts of Nigeria, maize of white and yellow varieties are sold in the market as early as April of every year. The yellow maize can be scarce at times as it is not very popular and is mainly used in the preparation of pap. Due to poor storage facilities, the farmers invariably sell all their maize at harvest time leaving only a small quantity for planting during the next farming season. Consequently, maize is a leading cereal because of its importance.

This importance of maize as a food item has necessitated on investigation into it s fatty acids constitution with a view to evaluating it s paper nutritive value.
In general, the knowledge of the chemical composition of seeds is essential for several reasons:
(1) Seeds are basic source of food for man and animals
(2) There are important source of medicine and drugs
(3) They contain reserve food supplies and growth substances that influence seed germination and seedling vigor, seed storage and longevity, as well as industrial and agricultural uses of seeds.
In maize grains, certain fatty acids are present.

Fatty acids which are composed entirely of carbon, hydrogen and oxygen are the acids derived from fats; they are open – chain acids ranging from three to twenty carbon atoms in length. In another description, fatty acids are the simplest of the lipids and are the monocarboocylic acids that tend to be more soluble in organic solvents like ether, hexane than in water. Apart from its fatty acids composition, maize contain extra amount of chemical substances stored as food reserves. These reserve foods are stored primarily as carbohydrates and proteins.

The most recent investigations (Weighrauch and Matthew’s 1977) has shown that the grain zea mays contained mainly carbohydrates, less of proteins and only a small proportion of lipids on which the fatty acids belong to.
Although the lipid component of zea mays is small, it is important to examine further the classes of lipids present for certain reasons. First, fatty acids are necessary component of living tissues and are essential in human nutrition. Second, excess intake of saturated fatty acids may lead to hardening of arteries…

 

 

More topics click

 

 

Continue reading Extraction And Characterization Of Fatty Acids In Maize (Zea Mays) →

The Evaluation Of Microorganisms On Oil Garri

Sold At Ogbete Market Enugu

 

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

 

 

 

More topics click here

ABSTRACT

In the research work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and Abakaliki respectively. The sample were extracted using equal volume of sterile distilled water and serially diluted appropriately and the cultured for the growth of microbe. The growth were further suspected to biochemical tests, characterization for confirmatory diagnosis organism isolated include staphylococcus aureus, clostridium perferingens, Clostridium botulism and vibroi parahamolyticus.

The evaluations show that Abakaliki Garri has more microbial spores than others. This can be because of handler or jute bag or moisture which helps in the increase of the microbial load. This was involving the microbial analysis of Garri produced from four major production sites namely: Nkalafi Okwuo Emene Aba and collected from the major marketing site Ogbetet main Enugu.

The sample digest were extracted wing equal oplungs of sterile distilled water and serially distilled appropriately and the cultured for the growths of microbe. The growth new further subject to biochemical tests characterization for canisimatory diagnosis. Organism isolated invade staphylococcus aureus; sodium peferefusu, clostridian trotulium and vibro para haemolylica

 

 

LIST OF TABLES

TABLE ONE: Plate count per ml of viable microorganisms from the
four different Garri samples.

TABLE TWO: Standard plate count of different colonial forms from the
four different Garri samples.

TABLE THREE: Ph READING OF Garri samples from different location
TABLE FOUR: Preliminary identification of bacterial isolates
TABLE FIVE: Biochemical test for the identification of bacterial
isolates for the four different Garri samples

TABLE SEVEN: Average pH reading, Average count pen ml and types of
bacterial organisms isolated from the four different Garri samples.

 

TABLE OF CONTENTS

CHAPTER ONE
INTRODUCTION

CHAPTER TWO
LITERATURE REVIEW
2.1 Food as a vehicle for certain diseases
2.2 Types of food poisoning organisms
2.3 Treatment of food poisoning
2.4 Prevention of food poisoning

CHAPTER THREE
3.1 Material and methods
3.2 Methods
3.2.1 Sterilization of materials
3.2.2 Collection of samples
3.2.3 Preparation of culture media
3.2.4 Preparation of samples
3.2.5 Serial / 10-fold dilution technique
3.2.6 Plating technique
3.2.7 Bacterial count, gram staining and microscopic work
3.2.8 Biochemical test for identification of bacterial isolates

CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE
5.1 Discussion
5.2 Conclusion / recommendation
5.3 Appendix
5.4 References

 

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The diet of many African peoples especially the Nigeria people are supplement with cassava products preserved by special method such as Garri, fufu etc. It may be partially or completely backed or precooked ready for eating and serving. During preparation, food may be contaminated with microorganisms. Unless the growth and metabolism of this microorganism are controlled, they are capable of altering the condition of food resulting in food spoilage.

Microorganism are organisms that cannot be seen by an invaded eyes, their size are within the range of (NM) micrometer to (nm) Nanometer and their activities on food produce food poisoning food poisoning ie an illness that result from the consumption of contaminated food containing toxin secreted into it by contaminated microorganism or contaminated by microorganisms when the body release their toxin (Okoli, 1991). Also the (Kay and Dennis 1986) defined food poisoning as any substance applied to the body externally or taken internally that can cause injury to any part of the body or cause death.

In Garri preparation the cassava is pealed, washed, grated then follow by dehydration under pressure, finally frying, packaging and storage. These process if not handle in a good hygiene condition or good environment, microorganism will contaminated it and will result in food can lead to the death of many people which can reduce the working force and increase poverty rate due to heavy hospital bills. To avoid this problem, this research work is designed to know the microbial organisms of Garri in Ogbete market. The microbial organisms present will be analyzed to see if it can cause food poisoning. From the analysis the list of microorganism present or microorganism contamination on garri can be control effectively and our Garri will be save for consumption at anytime.

The intoxication from nature source is that found naturally in contain plants or animals (Frazien and Westhof. 1978). The intoxications caused by bacterial are of two types by clostridium botulinum, staphylococcal intoxication, caused by a toxin in the food produced by staphylococcus aureus. In the production of food, such as in the fermentation of garri, the fermentation reduced the cyanile toxicity in the cassava which if present in large quantity causes food poisoning. The processing of cassava involves the contamination of the cassava if it is not properly processed.

 

 

1.2 STATEMENT OF PROBLEM
The sources of contamination many include:
i. High moisture content of Garri before storage enhances growth of mould.
ii. Transportation during rainy reason caused wetness of the jut bag which brought about mould growth.
iii. Seller probably a pathogen carrier of any classification. Some sellers have some

 

 

 

 

Continue reading The Evaluation Of Microorganisms On Oil Garri →

An Epidemology Survey For Sctristosomiasis Among Pupils In Amagunze Community

In Nkanu Local Government Area In Enugu.

 

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

More topics click here

ABSTRACT

The survey of urinary sehistomiass in Ishele in Amagunze, Nkanu East local Government was carried out using two methods of diagnosis i.e combination of questionnaire on clinical signs and symptoms, and laboratory microscopy using primary school children in the area as test samples. A total of fifty samples were randomly collected reveals the prevalence of urinary Sdristomisis is 62 %. The risk factor attributed was found to cotain the sried of the type Bulinus (physopsis) globusus and Bulinus fruncatus that are responsible because children play and swum in Afavu River. The sample were collected from pupils within the age of 6-12 years.

 

 

TABLE OF CONTENTS

CHAPTER ONE: Introduction

CHAPTER TWO: Literature Review

CHAPTER THREE: Materials and methods
3.1 Areas of study
3.2 Collection of Specimen
3.3 Method Involved
3.4 Experiment

CHAPTER FOUR Results
CHAPTER FIVE Discussion
CHAPTER SIX Recommendation and Conclusion
References
Appendixes
LIST OF TABLE

TABLE I : Time scale in the development of schistosome species
Table II Age specific prevalence of urinary schistosomiasis from 50 urine samples analyzed.

LIST OF FIGURES

TRASMISSION LIFE CUCLE 10
DIFFERENT ON A OF SCHISTOSOMES 21

 

 

CHAPTER ONE

INTRODUCTION
Schistosomiasis is a parasitic disease of urinary and intestinal tracts by schistosome. A specie which infect the urinary bladder is caused by schnstosome haematobuim widely found in Africa and was first discovered by bilharza in 1851 in Egyptian mummies and He also carried out an urogential tract autopsy. About 20million people are infected with schnstosome parasite, those who get heavy infection are especially or death. Billaries modify dictimery (1998) defined Schistosomiasis as infection disease of man caused by blood flukes of genus schnstosome. It is one of the most serious parasitic infection of man, affecting millions of people in tropical and sub-tropical regions of Africa, Asia and west Indies.

Schistosomiasis presents a constant threat to as many as 600millons people as they perform daily activities related to water, such like swimming, washing and bathing ( Bayers 1984) this Schistosomiasis affect for different prpolation from as a result of human contact with infected water, they includes (a) occupational (b) recreational (c) domestic (d) socio- cultural (Ukoli 1984) The three main species of schnstosome responsible for human infection are schnistasoma japonicum. Four other species occurring much less commonly are interculum, S matter, S bovis and S meking
The blood flukes in schnstosome is a long narrow known as Schistosomiasis or bilharziasis. schnstosome that livers in the urinary bladder of man is known as schisotosoma haematobium while that in the intestine is . schistosoms mansm, and also schistosnma japonicum,

Ramsay (1934) reported that male and female worms are separated individual but the female is smaller and is carried in a groove on the under surface of the male and lives in the vein of the host. The female lays eggsin the walls of the bladder and intestine causing inflammation and bleeding. The eggs are excreted with body wastes and find their way to water contaminated by several different water snail example bulinus which is the intermediate host of schrostome haematobium. Schistosomiasis is very wide spread and associated with poverty, poor housing and inadequate sanitary facilities and unsanitary human behavior.

TABLE 1
TIME SCALE IN THE DEVELOPMENT OF SCHISTOSOME SPICES
S. haematobuim S. Mansmi S interculum
Lease of life miraciduim 16- 32 hrs + 5-6 hrs + 16-32 hrs 5-6 hrs + 16 – 32 hrs +
5-6 hrs +
Emergence of cerconnae after miraudial pens tratim of snail 5-6 weeks 4-5 weeks 3 weeks
Lease of life cercansae 1-3 days 1-3 days 1-3 days
Penetratim time of cercanae 3-5 mins 3-5 mins 3-5 mins
Time taken for schstosonulae to reach lungs 4-7 days 4-7 days 4-7 days
First appearance of egg, in urine or stool after infection 54- 84 days 25-28 days 50- 80 days.

As compiled by ukoli (1984)
schistosoma has been found to be a disease rampart and highly prevalent in the revenuer areas, where man contact with infected water while performing their Agricultural activities. Ishiehy Amagunze using annual the river Afavu having an agricultural base with the people contact with the infected water and swampy soil, there is the tendency of the disease which manifest in the people with symptoms as…

 

 

 

Continue reading An Epidemology Survey For Sctristosomiasis Among Pupils In Amagunze Community →

Consumers Acceptability And Physico Chemical Quality Of Breakfast From Malted Sorghum  And Cassava Starch.

 

 

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

 

 

LIST OF TABLES
TABLE 1
CHEMICAL COMPOSITION OF SORGHUM GRAIN
TABLE 2
PHYSICO CHEMICAL PROPERTIES OF THE BREAKFAST CEREAL

TABLE 3
PROXIMATE ANALYSIS
TABLE 4
COMPOSITION FOR FORMULATION OF BREAKFAST CEREAL.

LIST OF FIGURE
FIGURE 1
FLOW CHART FOR THE PRODUCTION OF CORNFLAKES

FIGURE 2
FLOW CHART FOR MALTING OF SORGHUM/ “ACHA”

FIGURE 3
FLOW CHART FOR PROCESSING CASSAVA TUBER INTO STARCH

FIGURE 4
FLOW CHART FOR INCORPORATION CASSAVA STARCH INTO THE BREAKFAST CEREAL.

 

 

ABSTRACT
Breakfast cereal was formulated using malted sorghum sorghum Vulgare ksvs, “Acha” Digitare exilis flour and cassava, manihot esculenta, T.M.S 4 (2) 1425 strach. The formula was composed of 90g sorghum and “Acha” flour, 10g cassava starch using five different sample ratios; sample A1, (70,20:10), sample B1 (60:30:10), sample C1 (50:40:10), sample D1 (40:50:10) and sample E1 (30:60:10) respectively. The result of the physico- chemical properties and sensory evaluation of the products shoed that sample A had best swelling capacity and gelation temperature of 140% and 730c respectively compared with other sample, including sample E, which exhibited very poor result of 100% swelling capacity and 700c gelation temperature. The ash, crude fibre and moisture contents of sample A were 3:20, 058 and 4.0 respectively in contrast to sample E, which had low result respectively 3.00, 0.54 and 5.0. In terms of flavour, colour, texture and consistency all the sample were generally accepted at 5% and 1% significant difference.

 

 

TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction
1.1 Breakfast cereals
1.2 Aims and objectives

CHAPTER TWO
2.0 Review of literature
2.1 Cereal
2.2 Classes of breakfast cereals
2.2.1 flakes products
.2 puffed products
2.2.3 shredded products
2.2.4 granular products
2.2.5 Importance of breakfast cereals
2.3 Sorghum
2.3.1 Origin of sorghum
2.3.2 Sorghum structure and composition
2.3.3 Uses of sorghum
2.3.4 Motor traditional foods made from sorghum
2.3.5 Malting technology
2.3.6 Sorghum malting
2.4 Origin of “acha”
2.4.1 Anatomical structure of “acha” grain
2.4.2 Chemical composition of “acha”
2.4.3 Recent development of “acha”
2.5 Cassava (manhot esculenta)
2.5.1 Composition of cassava
2.5.2 Uses of cassava

CHAPTER THREE
3.0 Materials and method
3.1 Processing of sorghum into flour
3.1.1 Cleaning
3.1.2 steeping
3.1.3 Germination
3.1.4 Kilning
3.1.5 Milling
3.1.6 Malting of “acha”
3.2 Processing of cassava into cassava starch
3.2.1 Cleaning
3.2.2 Peeling
3.2.3 Washing and grating
3.2.4 Sifing, settling and decanting
3.2.5 Drying, milling and sieving
3.3 Formulation of the breakfast cereals
3.4 Sensory Evaluation Technique
3.5 Determination of the Proximate Composition
3.6 Physico-Chemical Properties
3.6.1 Ash Content Determination
3.6.2 Moisture Content Determination
3.6.3 Crude Fibre Determination
3.6.4 Swelling Capacity
3.6.5 Gelation Temperature

CHAPTER FOUR
4.0 Result and Discussion
4.1 Physico –Chemical
4.2 Proximate Composition
4.2.1 Ash Content
4.2.2 Crude Fibre
4.2.3 Sensory Evaluation

CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
References
Appendix 1
Appendix 2

 

 

CHAPTER ONE
1.0 INTRODUCTION

1.1 BREAKFAST
Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be classified according to the amount of domestic cooking required, the form of the product or dish, the cereal used as raw material.

Kent (1982) reported that all cereal contains a large proportion of search in its natural form the starch is insoluble, tasteless and insulted for human consumption. To make it digestible and acceptable it must be cooked. In see of hot cereal the cooking is carried out domestically, but ready to eat cereals comprises flaked, putted shredded and granular product, generally made from, wheat maize or rice, although oats and barley are also used. The basic cereal may be enriched with sugar, syrup, honey or malt extract. All types are prepared by processes, which tend to cause dextrinization rather them gelatinization of the starch.

The manufacture of “ogi” (maize pap) is the production obtain by fermentation of corn Muller, (1970) when the fermented mass is wrapped in banana leaves and cooked, it is known as “agidi” which has a dry matter content of about 10 per cent. Banigo and Muller, (1972) identified the carboxylic acid of ogi fermentation. They found 11 acids with lactic, acetic and butyric acid being the most important Akinrele (1970) reported that the souring of the maize took lace spontaneously without the addition of inoculates or enzymes. He identified the organism involve in this in aided fermentation and investigated their effect on the nutritive value of the food. He identified the moulds as epholosporium, fusarium, aspergillus and penicillin species and the aerobic bacteria as coryne bacterium and aerobacter species while the main lactic acid bacterium he found was lacto bacillus planetarium. There were also yeast’s: candida mycodermia, saccharomyces cerevisiae and hodotorula sp. although “ogi” is suppose to have an improve B, vitamin content, the result are quite variable, at least for thiamin riboflavin and niacin. The ogi making process is quite complex and the porridge can also be prepared from sorghum, rice, millet and maize.
Malted sorghum flour used in production of breakfast cereal, which can be used as a substituted for other food produced from other cereals.

Aisien, (1982) reported that modification in sorghum grain endosperm during growth and malting was found to be associated mainly with increase activities of amylase Endo B glucose and limit dextrinase and Endo protease. He also reported that the major starch degradanting enzymes was x-amylase the activities of Endo protease were comparably higher in endosperm than in the embryo during seedling growth jayatisa et al (1980) and novella (1978) found that the malting of sorghum is accompanied by large starch loss up to sorghum is accompanied by large starch loss up to 25 % probably due to respiration.

Sorghum as a cereal has some chemical component as barley as well as endogenous hydrolyzing enzymes though not as much as that of barley maltshambe et al (1989). Sorghum has vitamin B such as vitamin B, (thiamin) vitamin B2 (riboflavin) and vitamin B3 (nititrinic acid) among other nutrient essential for yeast metabolism (Aucamp, et al 1961) carganpang (1985) Briggs et al (1981) and shark el al (1980) showed that the gelatrinization temperature of sorghum starch is relatively high compared to that of barley. sorghum gelatrinization temperature ranges from 69.750 while that of barley is between 60.620c we have found that sorghum malted flour can be substituted for rice flour in part or a or a total substitution with noreadily apparent problem chance for grittines and similar quality of finished products with other common flours used in gluten free baking sorghum will also do well for home and commercial use or the gluten free diet. Sorghum can be putted, popped, shredded and flaked to produce ready to eat breakfast cereal. The major categories of traditional food are as fellows fermented and unfermented flat bread, fermented and unfermented thin and thick porridge, steamed and boiled cooked products snacks foods and alcoholic and monalioholic beverage can be achieved from sorghum.

“Acha” Digitaria exilis being relatively unknown annual cereal grain according to Aniche and Anih (1994) the carbohydrate content of “Acha” is 71 %, the calorie value of “Acha” is reported to be 463k cal/100g (white Acha). jideani (1985) which are comparable to sorghum to 394.09k cal/100g. Recent development showed that “Acha” is low but has a high carbohydrate content that was why it was incorporated with sorghum and cassava starch to form breakfast cereal. Cassava is one if the raw material uses in this work which is an indigenous and staple food.

The few misconception related to cassava especially with regard to its low nutritional value. Ohkoye, (1993) reported that lactic acid fermentation is involve in production of garri, lafu and fufu. Cassava starch are mainly products that are little used direct human consumption and the starch could be used as a thickener in such as pit filling, soup sources and gravies, cassava with high quality unfermented flour including fortified cassava flour are now more accessible be cause of the improving processing and technology method for processing many foods.

Breakfast cereal manufactured, shedded wheat made from low protein soft wheat has a protein content considerably lower than that of putted wheat, which is made from a high protein, hard wheat such as durum wheat kent, (1983). all cereal products are difficult in the amino lysine, but the deficiency may be relatively greater in ready to act cereals than in bread because of changes that occur in the protein at high temperat…

 

More topics click here

 

 

 

Continue reading Consumers Acceptability And Physico Chemical Quality Of Breakfast From Malted Sorghum And Cassava Starch. →

Production Of Bread Using Lactic Acid Bacterial (Lab) And Saccharomyces Cerevisiae (Bakers Yeast)

 

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

 

 

CHAPTER ONE
1.0 Introduction 1

CHAPTER TWO: LITERATURE REVIEW
2.0 Sour Dough Production 6
2.1 Sourdough production 6
2.2 Nutritional importance base on activities of
lab & saccharomyces cerevisiae 8
2.3 Lactic Acid Bacteria (LAB) 18
2.4 Sacharomyces Cerevisiae / Bakers yeast 25
2.5 Quality Assurance and Qualify Control in Bread Production 28
2.6 Effects of Sourdough 35

CHAPTER THREE: RE`SEARCH METHODOLOGY
3.1 Sour Starter – Micro-organisms 41
3.2 Assessment for Proteolysis and Starch Hydrolysis 46
3.3 Dough kneading, Fermentation and Baking 47
3.4 Sourdough and Bread Characteristics 47
3.5 Crumb Firmness Measurements 48
3.6 Differential Scanning Calorimerty 49
3.7 Statistical Analysis 50

CHAPTER FOUR
4.1 Test for Proteolysis and Starch Hydrolysis 51
4.2 Characteristics of Sourdoughs 51
4.3 Results and Conclusion 52
4.4 Summary / Recommendation 60
4.5 References 63

 

 

 

CHAPTER ONE
1.0 INTRODUCTION
In developing countries like Nigeria, bread consumption has increased since 1970 due to appetite to eat and increase in the population.

Nevertheless, people are constantly searching for easy, convenient and rather inexpensive means of taking food in a hygenicaly prepared, ready to eat baked food with high caloric value (Nut, M.J.R 1979) taste panel evaluation of bread culled from proceeding of the launching and first annual conference of Nigeria institute of food science and technology. Modification and improvement in food production including bread making has led to 50% in bread consumption in the entire world population especially in Britain, America and European countries. Murray et al (1970) defined bread as a well known article of food prepared by moistening, kneading and baking meal or flour, generally with the addition of yeast.

Raw materials for production of bread are of two major groups; compulsory and the optimal among the compulsory group are flour, water, yeast and salt while the optimal comprises of milk, sugar, eggs, fats, improvers, preservatives.

Physicochemical change (e.g staling, firming) and microbiological spoilage (e.g ropiness, mold growth) markedly reduce the shelf-life of bread. Attempts have been made to improve the keeping quality of bread either by varying the product formulation (Lude WIG 1989 or Tola et al, 1989) processing (salovaara and valjakka, 1987) or packaging conditions (knorri and tomlins, 1985, ortala et al 1989). The addition to the dough of compounds associated with desired characteristics and good bread keeping quality (Barber et al, 1992, Gobbet, et al, 1995a).

The limited knowledge of the physicochemical changes involved in the mechanisms of bread staling and the economic importance of a longer keeping quality make this subject of great interest. Gluten and its ratio with starch were decisive, factors in bread firmness with great influence on elastic changes during bread storage (Benecki, 1982). Variations of water activity and moisture contents In the near-crust area also influence bread stalling and firmness (Czuchajowska and Pomeranz, 1989) spontaneous sourdough with low pH and a high ratio of lactic and acetic acids produce breads with the highest volumes and lowest rates of staling during storage (Barber et al 1992). The level of native lipids in intact flour was enhanced by shortening and was effective in decreasing firmness. (Rogers et al 1988) changes in the ratio of amylose to amylopectin by adding waxy barley starch to a high-product in wheat flour resulted in softer bread one day after baking or after reheating (Ghiasi et al, 1984) low level treatments with a – amylases from different sources increased the water binding capacity and gelatinization temperature of starch as well as the break baking quality (Kuracina et al, 1987) physical methods like crumb firmness and elasticity evaluation (Berglund and Shelton, 1993) and calorimetry analysis of starch changes during staling (Zeleznak and Heseney 1987) have also classically been to study storage changes.

Use of sourdough produces bread or baked goods indicated to have more flavour, and improve rheology and storage characteristics over products obtained using baker’s yeast (Spicher, 1983, Rocken 1996) sourdough lactic acid bacterial (LAB) and yeast have been shown to compete for carbon sources which influence acid production by bacteria (Gobbette et al, 1994) Homo and hetero fermentative LAB have been extensively evaluated for acidification properties, production of volatile compounds and proteolysis have shown great differences among and within species (Gobbetti et al, 1995b, c, 1996a, Domiani et, al, 1996) mixed freeze dried starter formulations have been prepared to overcome some difficulties of sourdough handling (Martinez- Anya et al; 1993 Cossignani et al 1996). Sourdough lactic acid bacteria (LAB) have been shown to inhibit or delay microbial spoilage thus improving bread shelf-life (Spicher, 1983).

Acidification of the dough, proteolysis of gluten and moderate hydrolysis of starch are LAB activities which vary among sourdough strains and which may affect the physiochemical changes throughout bread shelf-life. No studies have been reported on the effect of different sourdough starters on bread staling, our objectives was to study various association of LAB and yeast starters and their influence on the kinetics of sourdough bread firmness and stalling.

 

AIMS AND OBJECTIVE
The aim of this study was to assess the interactions between saccharomyces cerevisiae and lactic acid bacteria that either form a stable consortium in greek wheat sourdoughs (ie. lactobacillus sanfransiscensis and L. brevis). Lactic acid bacteria increases the nutritional content like the vitamins present and also helps…

 

 

For more topics click

Continue reading Production Of Bread Using Lactic Acid Bacterial (Lab) And Saccharomyces Cerevisiae (Bakers Yeast) →