Download complete project materials on Effects Of Drying Condition On The Quality Characteristic Of Horse Eye Bean Flour
ABSTRACT
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Ukpo seeds were dried using three drying methods which are sun drying (sample A) shed drying (Sample B) and cabinet drying (Sample C). flour were produced from the dried seeds. The samples were analysed for proximate composition, functional properties, microbial and sensory Properties.
The results of proximate, composition showed moisture content of dried ukpo flour to be 12%, 12%, and 11.5%, ash content were 1.15%; 1.2% and 2.1%; fat content were 10.1%, 12.9% and 16.5% crude fiber were 0.41%, 0.93% and 1.0%, protein were 20.5%, 21.8% and 23.41%; carbohydrate were 47.69%, 51.14 and 55.82%, for sample A,B,C respectively.
Functional properties showed that bulk density were 0.68g/ml, 0.55g/ml and 1.11g/ml, water absorption capacity were 1.70ml/g, 1.66ml/g and 2.60ml/g, for sample A.B and C respectively. The result of microbial analysis shows a range of 2.5-3.0×102 cfu/g for mesophilic, while fungi count 3.0×102 cfu/g, and that of Ukpo sold in Kaduna market was found to be contaminated by bacillus spp possible organisms, yeast and mould and coliform.
The result of sensory evaluation showed that there was no significant difference at 5% level of significant <p³0.05) in texture and overall acceptability except in sample A, and C were there is significant difference in Aroma and appearance.
TABLE OF CONTENT
Title page
Dedication
Declaration
Approval page
Acknowledgement
Abstract
Table of content
CHAPTER ONE
Introduction
Statement of Problem
Research Objectives
Justification
CHAPTER TWO
Literature Review
2.1Â Â Â Â Origin
2.2Â Â Â Â Cultivation
2.3Â Â Â Â Nutritional Value
2.4Â Â Â Â Minerals
2.5Â Â Â Â Chemical Preservation
2.6Â Â Â Â Seed Processing
2.7Â Â Â Â Drying technique and Equipment
2.7.1Â Sun Drying
2.7.2Â Solar Drying
2.7.3Â Shade-Drying
2.7.4Â Cabinet Drying
2.8Â Â Â Â Harvest
2.9Â Â Â Â Storage
2.10Â Â Composition
2.11Â Â Crude pH Lipid
2.12Â Â Crude Protein
2.13Â Â Crude Fibre
2.14Â Â Ash And Vitamins
2.15Â Â Carbohydrate
CHAPTER THREE
3.0Â Â Â Â Materials And Method
3.1Â Â Â Â Materials
3.2Â Â Â Â Equipment
3.3Â Â Â Â Laboratory Wares
3.4Â Â Â Â Sources of Materials
3.5Â Â Â Â Method of Processing Ukpo Seed Flour
3.6Â Â Â Â Proximate Analysis Of Ukpo Seed
3.7Â Â Â Microbiological Analysis
3.8Â Â Â Â Sensory Evaluation
CHAPTER FOUR
Result and Discussion 35
4.2Â Â Â Â Discussion
4.3Â Â Â Â Result of Enumeration of Mesophilic Bacteria
CHAPTER FIVE
Conclusion and Recommendation
5.1Â Â Â Â Conclusion
5.2Â Â Â Â Recommendation
Reference
Appendix
CHAPTER ONE
INTRODUCTION
Horse eye bean seeds (Mucuna Sloanei) which is popularly known as Ukpo by the Igbo speaking people of Southern Nigeria, is a legume belonging to the sub-family papilonacea. It comprises pods covered with brownish dense – whisker – like hairs called Trichomes that are irritating when they come in contact with the skin or eyes.
Each pod contain 1 to 3 seed with a hard coating which is white when immature and turns black when matured and dry (Enwere, 1997).
Ukpo are thickening agent which are used in food to absorb the fluid of the food without altering its physical or chemical properties. These are the modified food starch polysaccharide or certain vegetables gums, which are used in beverages, gravice sources and stews.
The use of food thickners depend upon the types of food and the intended purpose, for instance some are used to increase taste, flavor, nutritive value etc. they are also good source of nutrient such as carbohydrate protein, and fats. The protein content of food thickners are compared to that of source important protein source such as oyster, pork and marine fishes (Lund et al, 2000; Ibranke et al., 2006).
A wide range of thickening agents are available. In Nigeria, they include Achi (Brachystegia eurycoma), Akpalata (Afzelia Africana) ofar (Detarium microcarpum), and Ukpo (Mucuna Sloanei). These thickners are commonly used by millions of Nigeria (Enwere, 1997).
Ukpo seeds is grow as a miner food crop by tribals and ethnic group of Asia and Africa. It was first widely used for the first time in Floridan region during 1890s as cover crop for the purpose of maintenance of soil fertility and food for mono gastric animals (pigs and ruminants).
Presently, thickners in Nigeria are produced on a cottage industry scale and quality varies from ethnic groups and locality to another. They are often used as food additives and cosmetic and personal hygiene product. Food thickening can be important for people facing medical issues with chewing or swallowing, as food with a thicker consistency can reduce the chance of choking, or inhalation of liquids or food particles, which can lead to aspiration pneumonia (Fernandez Amesto, 2002).
In eastern Nigeria Ukpo seeds is used as a soup thickners among traditional groups by processing it into powder and add to the soup. In some localities it is prepared as a choice dish where the cotelydons are spiced to taste and serve as a delicacy (Ezuch, 1997).
Statement of Problem
The traditional practice of prepared fresh ukpo seed flour in the market has the negative perception of poor hygiene which is a concern for health conscious consumers. In Nigeria, therefore, the study is to assess the Ukpo seed into flour and a evaluate the quality attribute.
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