ABSTRACT
A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.
The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4 respectively. The control was neither soaked; F4, F6, F5, F7, and F8 respectively. All the samples were dried milled and sieved to obtain their respectively flours. The flour samples were defatted using n-hexane. Proximate composition, Protein solubility and foaming capacity of the samples were determined result showed that the flours contain moisture (1 040-14.67%)
Ash (5.72 – 10.72%) crude fat (6.22-11.17%) crude fibre (4.89 –6.78%) crude protein (59.20 –69.83%). Protein solubility and from capacity of the samples were affected by treatment employed.
Protein solubility ranged between (35 . 57 – 47. 27) while foam capacity varied at different pH values.
TABLE OF CONTENTS
TITLE PAGE …………………………………… i
APPROVAL PAGE . ………………………………... ii
DEDICATION …………………………….. iii
ACKNOWLEDGEMENT ………………………… iv
ABSTRACT ……………………… v
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Occurrence, History and cultivation of fluted pumpkin.
2.2 Nutritional and Chemical composition of fluted pumpkin
2.3 Fluted pumpkin processing and utilization
2.3.1 Storage, distribution and marketing of fluted pumpkin
2.4 Functional properties and it’s uses
2.4.1 Foaming Capacity
2.4.2 Emulsion Capacity and Stability.
CHAPTER THREE
3.0 Materials and Methods
3.1 Material Collection and processing.
3.2 Method of processing the raw material
3.2.1 Boiled with Nacl Fluted pumpkin seed flour.
3.2.2 Soakd with Nacl fluted pumpkin seed flour.
3.2.3 Boiled with Na2 S04 fluted pumpkin seed flour
3.2.4 Soaked with Na2 So4 fluted pumpkin seed flour
3.2.5 Raw dried fluted pumpkin seed flour
3.3 preparation of defatted fluted pumpkin seed flour
3.3.1 Coding of defatted fluted pumpkin seed flour
3.4 Determination of proximate composition of defatted pumpkin seed flour.
3.4.1 Moisture content determination
3.4.2 Ash content determination
3.4.3 Crude fat Determination
3.4.4 Crude protein Determination
3.4.5 Crude fibre
3.4.6 Carbohydrate
3.5 Test on Functional properties of defatted fluted pumpkin seed flour
3.5.1 preparation of salt
3.5.2 Effect of salt Concentration on protein solubility of defatted fluted pumpkin sees flour.
3.5.3 Determination of the effect of pH on foaming capacity and stability of the defatted fluted pumpkin seed flour
CHAPTER FOUR
4.0 Results and discussion
CHAPTER FIVE
5.0 Conclusion and recommendation
REFERENCES
APPENDIXES
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
(2015, 10). Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor... ProjectStoc.com. Retrieved 10, 2015, from https://projectstoc.com/read/6573/effects-of-some-salts-nacl-and-na2-so4-on-functional-properties-of-pumpkin-seed-telfaria-occidentals-floor-6185
"Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor.." ProjectStoc.com. 10 2015. 2015. 10 2015 <https://projectstoc.com/read/6573/effects-of-some-salts-nacl-and-na2-so4-on-functional-properties-of-pumpkin-seed-telfaria-occidentals-floor-6185>.
"Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor..." ProjectStoc.com. ProjectStoc.com, 10 2015. Web. 10 2015. <https://projectstoc.com/read/6573/effects-of-some-salts-nacl-and-na2-so4-on-functional-properties-of-pumpkin-seed-telfaria-occidentals-floor-6185>.
"Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor..." ProjectStoc.com. 10, 2015. Accessed 10, 2015. https://projectstoc.com/read/6573/effects-of-some-salts-nacl-and-na2-so4-on-functional-properties-of-pumpkin-seed-telfaria-occidentals-floor-6185.
- Related Works
- Medicinal Benefits Of Some Locally Sourced Spices And Herbs To Human Health
- Ohmic Heating-assisted Extraction Of Anthocyanins From Black Rice Bran To Prepare A Natural Food Colourant
- The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)
- Glucan And Glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing
- A Report On Food Engineering Lab Ii
- Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)
- The Utility Potentials Of Some Dioscorea Species With Particular Reference To D. Rotoridata And D. Dumatorum
- Students’ Industrial Work Experience Scheme (siwes) Fde 400 Undertaken At Nigerian Bottling Company (nbc)
- The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (sphenostylis Stenocarpa)
- Economic Assessment Of Some Methods Adopted In Yoghurt Production