Explore Project Topics on: production of burukutu from sorghum

ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in... Continue Reading

ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in... Continue Reading

ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70,... Continue Reading

TABLE OF CONTENTS Title Page                                                                                Approval Page                                                                       ... Continue Reading

ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70,... Continue Reading

Abstract A biofuel is a fuel that produced through contemporary biological processes such as agriculture and anaerobic digestion, rather than a fuel produced by geological processes. It can be derived directly from plants or indirectly from agriculture or industrial waste. Bioethanol is an alcohol made by fermentation, it is produced from sugar or... Continue Reading

ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 –... Continue Reading

ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional... Continue Reading

ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional... Continue Reading

ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 –... Continue Reading

 ABSTRACT Many grasses have played prominent roles in forage research and livestock production in Nigeria. Grasses possess two main photosynthetic pathways: the C 3 pathway that is typical of most plants and a specialized C 4 pathway that minimizes photorespiration and thus increases photosynthetic performance in high-temperature and/ or low- CO... Continue Reading

 ABSTRACT Many grasses have played prominent roles in forage research and livestock production in Nigeria. Grasses possess two main photosynthetic pathways: the C3 pathway that is typical of most plants and a specialized C4 pathway that minimizes photorespiration and thus increases photosynthetic performance in high-temperature and/ or low- CO2... Continue Reading

This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for... Continue Reading

ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted... Continue Reading

CHAPTER ONE INTRODUCTION Beer is an alcoholic beverage obtained from fermented cereals  such as barky, sorghum  and maize grains. Barkey is a well know cereals for beer production due to some great advantage it has over other cereals but because of economic reasons other cereals like sorghum as many also in... Continue Reading

ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in... Continue Reading

This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for... Continue Reading

ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted... Continue Reading

ABSTRACTS A study was conducted to determine the growth performance of broilers fed on hot water treated sorghum.   50 days old broilers chicks were randomly assigned to five treatment in a completely randomized design.  Each group was further sub divided in to two replicates of 5 bird per replicate, five experimental diet were formulated such... Continue Reading

(SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional... Continue Reading

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish... Continue Reading

  ABSTRACT This study evaluated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins,... Continue Reading

ABSTRACT Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG... Continue Reading

ABSTRACT Levels of glucan components (TBG: total glucan, WIBG: water  insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298... Continue Reading

ABSTRACT This study focused on the pricing of agricultural product (a case study of sorghum suppliers in Enugu metropolis. To carry out this research work some of the following objectives were set out. To find out the problems associated with the pricing system of sorghum. To make appropriate recommendation on how to improve on the pricing system... Continue Reading

ABSTRACT Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG... Continue Reading

ABSTRACT This study evaluated 'the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour'. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and... Continue Reading

ABSTRACT This study focused on the pricing of agricultural product (a case study of sorghum suppliers in Enugu metropolis. To carryout the research work. The some of the following objectives were set out. To find out the problems associated with the pricing... Continue Reading

ABSTRACT This study focused on the pricing of agricultural product (a case study of sorghum suppliers in Enugu metropolis. To carryout the research work. The some of the following objectives were set out. To find out the problems associated with the pricing... Continue Reading