Explore Project Topics on: FERMENTATION PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES

Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet... Continue Reading

ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in ratios of 100: 0, 90:10, 80:20, 70: 30 and 60:... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

CHAPTER ONE 1.0     INTRODUCTION   Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky... Continue Reading

ABSTRACT Smallholder farmers of Apac District received advice from extension agents on the production of high quality cassava flour from 2009 to 2015. Despite training, production remained low at 4000kg ha-1 compared to the expected output of 8000kg ha-1 , which called for an investigation conceived to establish the effectiveness of the group... Continue Reading

ABSTRACT This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling and sieving. The flours obtained were evaluated for... Continue Reading

ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of... Continue Reading

ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of cassava flour production was studied with a view of achieving same product mechanically. Result... Continue Reading

ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of... Continue Reading

ABSTRACT The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile starch) which weighed 13.1kg. During this... Continue Reading

ABSTRACT The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile... Continue Reading

ABSTRACT The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile starch) which weighed 13.1kg. During this... Continue Reading

ABSTRACT The study for the production of protease from  Aspergillus flavus  using wheat bran as substrate under Solid State Fermentation was conducted in University of Abuja, Department of Microbiology.  Aspergillus flavus  was isolated from spoilt bread and was identified on the basis of the morphological assessment such as macroscopic and... Continue Reading

ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

ABSTRACT Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed \'ogiri\' the second portion was inoculated with... Continue Reading

ABSTRACT Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed \'ogiri\' the second portion was... Continue Reading

ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated... Continue Reading

ABSTRACT The role of small-scale industries to any economy is indispensable recently; the emphasis has been on measures to accelerate their expansion and growth. To give this effort proper directim, it is identifiable that the key ingredient in translating this dream into reality is effective entrepreneurship. The research is able to reveal the... Continue Reading

ABSTRACT  The role of small-scale industries to any economy is indispensable recently; the emphasis has been on measures to accelerate their expansion and growth. To give this effort proper directim, it is identifiable that the key ingredient in translating this dream into reality is effective entrepreneurship.  The research is able to reveal... Continue Reading

ABSTRACT The role of small-scale industries to any economy is indispensable recently; the emphasis has been on measures to accelerate their expansion and growth. To give this effort proper directim, it is identifiable that the key ingredient in translating this dream into reality is effective entrepreneurship. The research is able to reveal the... Continue Reading

ABSTRACT  The role of small-scale industries to any economy is indispensable recently; the emphasis has been on measures to accelerate their expansion and growth. To give this effort proper directim, it is identifiable that the key ingredient in translating this dream into reality is effective entrepreneurship.  The research is able to reveal... Continue Reading

MARKETING PROBLEMS AND PROSPECT OF THE BAKERY INDUSTRY IN ENUGU METROPOLIS (A CASE OF STUDY OF IFY BREAD INDUSTRIES) ABSTRACT This research looked into the marketing problems and prospects of the bakery industry in Enugu metropolis with references to Ify bread industry. To solve the research problem both primary and secondary data were collected.... Continue Reading

ABSTRACT This research looked into the marketing problems and prospects of the bakery industry in Enugu metropolis with references to Ify bread industry. To solve the research problem both primary and secondary data were collected. The research instruments used in collecting the data were questionnaires and oral materials. The respondents of the... Continue Reading

ABSTRACT This research looked into the marketing problems and prospects of the bakery industry in Enugu metropolis with references to Ify bread industry. To solve the research problem both primary and secondary data were collected. The research instruments used in collecting the data were questionnaires and oral materials. The respondents of the... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant... Continue Reading