ABSTRACT
Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.
The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.
Sample BG and WT had high foam formation after three months of storage, i.e. 125 and 160 respectively but this property decrease at the fourth month. Also in water absorption capacity, the result increased gradually up to three months and started decreasing as observed in BG 50 – 62 AND wt 40 56.
All these results are based on statistical analysis at P < 0.05 Significant level.
TABLE OF CONTENTS
Title Page
Certification
Dedication
Acknowledge
List of Tables
List of Figures
Abstract
Table of Content
CHAPTER ONE
1.0 Introduction
1.1 Wheat (Triticum Aestivum)
1.2 Bambara Groundnut (Voandzera Subteranea
1.3 Aims and Objectives
CHAPTER TWO
2.0 Literature Review
2.1 Wheat
2.2 Strong and Weak Wheat
2.3 Chemical Composition of Wheat
2.4 Nutritional Value of Wheat
2.5 Wheat Milling
2.6 Storage of Wheat Flour
2.7 Chemical Composition of Bambara Groundnut
2.8 Nutritional Value
2.9 Description of Cake
CHAPTER THREE
3.1 Source of the Raw Material
3.2 Sample Preparation Wheat
3.3 Preparation of Bambara Product nut Flour
3.4 Chemical Analysis
3.5 Measurement of Functional Properties
CHAPTER FOUR
4.0 Results and Discussion
CHAPTER FIVE
Conclusion and Recommendation
References
Appendix
Disclaimer: Note this academic material is intended as a guide for your academic research work. Do not copy word for word. Note: For Computer or Programming related works, some works might not contain source codes
CITE THIS WORK
(2013, 01). Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend.. ProjectStoc.com. Retrieved 01, 2013, from https://projectstoc.com/read/657/effect-of-storage-time-on-the-functional-properties-of-wheat-bambka-groundnut-blend
"Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend." ProjectStoc.com. 01 2013. 2013. 01 2013 <https://projectstoc.com/read/657/effect-of-storage-time-on-the-functional-properties-of-wheat-bambka-groundnut-blend>.
"Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend.." ProjectStoc.com. ProjectStoc.com, 01 2013. Web. 01 2013. <https://projectstoc.com/read/657/effect-of-storage-time-on-the-functional-properties-of-wheat-bambka-groundnut-blend>.
"Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend.." ProjectStoc.com. 01, 2013. Accessed 01, 2013. https://projectstoc.com/read/657/effect-of-storage-time-on-the-functional-properties-of-wheat-bambka-groundnut-blend.
- Related Works
- A Thesis On Chemical Composition, Functional Properties, Sensory Evaluation And Glycemic Index Of Biscuits Produced From Flour Blends Of Unripe Plantain, Soybeans And Carrot
- Evaluation Of The Production Of Composite Flour Using Sweet Potatoes
- Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product
- Microbial Examination Of Spoilt Avocado Fruit
- Chemical And Sensory Evaluation Of Peanut Butter
- The Role Of Packaging In Food Processing
- Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)
- Impact Of Food Safety On Vended Food In Nigeria
- Consumer Acceptability Of Spiced Composite Bread
- The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)