Full material
₦ 5,000 $(29)
| Pages | 112 |
| Delivery | Instant, after payment |
Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 112 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0206 |
Abstract
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 boi…
This is a preview.Unlock the full abstract, all chapters and references.
Unlock Full Material
Full material
₦ 5,000 $(29)
| Pages | 112 |
| Delivery | Instant, after payment |