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CHANGES IN PHYSICOCHEMICAL PROPERTIES
OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET
ABSTRACT
In this
study, instant kunun zaki powders were produced from millet-cowpea malt and millet-
soybean malt. The instant powders were packaged in polypropylene plastics andstored
for 3 months. During this period, studies of the changes in physiochemical and functional
properties of the packaged flour were carried out every 30 days for 3 months.
Production
of instant powders was by blending millet with malt of cowpea for millet cowpea
malt (MCm) and millet with malt of soybean for millet-soybean malt (MSm) each
in the ratio of 70:30 w/w. Ginger was added to each blend in the ratio 15:1
w/w. The blends were
incubated at
28+30C for 15 minutes and instantized by steam-heating for 10 minutes followed
by oven drying at 500C to a moisture content of 6.23% for MCm and 6.34% for MSm.
The flour
blends were then packaged in polypropylene plastic (12x18cm) and stored for
three months at 28+30C. During this storage period, studies of the changes in physiochemical
properties of the packaged flour were determined every 30 days. The results showed
that diastatic activities of cowpea and soybean increased with malting, with
that of cowpea being higher (63.330L) than that of soybean (30.000L). Protein
and sugar contents increased after malting, whereas fat and TBA content
decreased with malting. During storage however, there was a general increase in
moisture content, sugar, fat, TBA, tannin and trypsin inhibitor in all the
samples. Protein content decreased with storage. Water absorption capacity,
bulk density, solubility, dispersibility and viscosity decreased with storage
time. The particle sizes of the flours increased with storage.
TABLE OF
CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the Research Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Research Questions
1.6 Research Hypothesis
1.7 Conceptual and Operational Definition
1.8 Assumptions
1.9 Limitations of the Study
CHAPTER TWO
LITERATURE
REVIEW
2.1 Sources of Literature
2.2 The Review
2.3 Summary of Literature Review
CHAPTER THREE
RESEARCH
METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA
ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND
RECOMMENDATIONS
5.1 Summary
5.2 Recommendations for Further Study
References
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