Rice is the most economically important food crop in many developing countries and has also become a major developed where its consumption increased considerably. It necessary to meet demand of world’s current population growth rate, least costly means for achieving this aim increase rice productivity, wherever possible. The main challenges encountered by processors Nigeria are find appropriate solutions quality processing. Therefore work provides basic information about processing focuses...

In this study, effect of fermentation conditions (solid state and submerged fermentation) on the yield citric acid from cassava peels was evaluated. Cassava were hydrolysed to get reducing sugar using Hydrochloric then inoculated with Aspergillus niger for production. The parameters experiments inoculum concentration (7–11%), time (1–4 days), temperature (23–39 °C) ethanol (0–4%). lowest highest values recorded in solid 2.6 4.9 g/l respectfully, while 0.68 1.68 respectfully. Also results...

The effect of pretreatments (water and steam blanching by soaking in osmotic solutions 60 70° brix) on drying behaviour chili pepper dried at 60°C were investigated. During the experiments, was until there no more water loss. pre-treatment affected course rate since pretreated faster than untreated hence had a higher rate. occurred falling period. Four mathematical models studied for description thin layer characteristics pepper. considered Newton, Henderson Pabis, Logarithmic Page model....

Consumption of bread can be associated with some health issues, which improved by fortifying it plants that are good sources nutrients and bioactive compounds. This study investigated the effects 3 leafy vegetables on quality Nigerian wheat bread. Leave powders coriander, moringa, amaranths were added to dough at 0% (control), 1%, 3%, 5%, or 7%, blends obtained used bake vegetable breads, then analyzed for proximate, minerals, total phenolics, antioxidant activity, reducing sugars, glycemic...

Bread is a staple food in Nigeria and establishment of bakeries depend on the financial capacity processing technique employed by processors. This has led to various breads terms nutrition asepsis. In this study, three types ready-to-eat bread were purchased from different bakery retail shops Ogbomoso, Nigeria. The control sample was prepared Food Science Department, Ladoke Akintola University Technology Ogbomoso. These samples analyzed for proximate composition, bacterial fungal...

In this work, cassava chips were dried in a tunnel dryer at temperature 600C, 700C and 800C using velocity 3.0m/s, 3.2m/s 3.4m/s load capacity of 7.5kg/m2, 10.0kg/m2 12.50kg/m2 as the drying variables. From experiments, data generated to open up insights for study understanding physical parameters they affected chips. The studied air velocity, tray temperature. effect these evaluated on quality attributes such moisture content, bulk density, water absorption capacity, swelling residual...

Cassava roots are susceptible to deterioration with 24 hrs of harvest; it needs processing into a more stable material such as dried cassava chips extend its shelf life for long storage. However, improper knowledge the effect atmospheric relative humidity on these during storage makes mouldy and unacceptable. This work aimed at studying sorption isotherms chips. In this study, adsorption desorption isotherm were carried out using static gravimetric method data equilibrium moisture content...

The engineering properties of food materials have helped design, develop, and select suitable equipment for preservation, processing, packaging, storage material, including velvet bean, an underutilised legume. Therefore, this research work is aimed at assessing the influence moisture variation on some beans. bean seed used was conditioned to content ranging between 8.12 28.21 % determine selected physical properties. thermal were determined using a KD2-Pro analyser. results indicated that...

Cardaba banana peels (Musa acuminata) were fermented for three days and dried using solar dryer, open sun tunnel dryer. Nonlinear regression analysis was used to fit in the experimental data. Moisture drying investigated Fick’s second law. Statistical tools such as coefficient of determination (R2), reduced chi square (χ2), Mean Bias Error (MBE) Root Square (RMSE) test reliability model. Sample had single falling rate pattern whereas samples dryer exhibited a pattern. The values R2 ranged...

In this study,  water  absorption characteristics  of dried  unripe  plantain chips  were investigated by soaking in distill water at 20°C, 30°C and 40°C. The data generated fitted into three models namely Peleg, Weibull  and  exponential.  The  statistical  criteria  used  in  evaluation  of  the  models  were  coefficient  determination (R2), reduced chi-square (χ2), mean bias error (MBE) root square (RMSE). result shows that temperature did not affect properties initially, but it as...

Oyster mushroom (Pleurotus ostreatus) is a fungus which easily deteriorates after harvest and hence, there need to make it stable by reducing its moisture content lower level harvest. In this study, fresh oyster mushrooms were dried using three modes of drying: sun at an average temperature 32 oC, solar 40 o C tunnel dryer 50 C. Kinetics drying was modelled Fick’s second law diffusion generally applicable thin-layer agricultural products. Six models namely Henderson Pabis, Logarithms,...