Browsed by
Category: Food Technology

Experiments under the department of Food Technology

Smoking of Fish

Smoking of Fish

Introduction Fish is a highly perishable food which needs proper handling and preservation if it is to have long shelf life and retain a desirable quality and nutritional value. The center concern of fish processing is to prevent fish from deteriorating. The most obvious method for preserving the quality of fish is to keep them alive until they are ready for cooking and eating. Fish are consumed as food by many species, including humans. It has been an important source…

Read More Read More

Help share this:
Production of Yoghurt

Production of Yoghurt

Introduction Yoghurt whose name come from the Turkish word ,Yoghurt is mostly made from natural milk i.e milk sourced from natural sources like a cow ,goat or a sheep ,after which milk is collected from a cow in a neat environment to avoid contamination of the milk, it is very important that the milk is free from anti microbials. After which it is heat treated and then left to ferment to a temperature of about 40-43 ˚C. Fermented milk which…

Read More Read More

Help share this:
Production of Varieties of Tomato Products

Production of Varieties of Tomato Products

Introduction Tomato puree is a thick red paste or concentrate made from crushed tomato pulp that has been cooked and reduced. It is widely produced and used in Mediterranean countries, where it is added to dishes to give a bright colour and a pronounced tomato flavour. Tomato puree is a processed food product, usually consisting of only tomatoes but can also be found in seasoned form.  Objective of the Experiment This experiment is carried out to produce tomato puree from…

Read More Read More

Help share this:
Production of Powdered Ogi

Production of Powdered Ogi

Introduction The locally made ‘ogi’ or ogi powder can be produced from maize, millet or sorghum or rice. Maize is a staple food across the world because of its high nutritional value. It has high level of starch and also value proteins and oils. Maize can contain a number of important B vitamins, folic acid, vitamin C and provitamin A (i.e., precursor to vitamin A). Maize is also rich in phosphorus, magnesium, manganese, zinc, copper, iron and selenium. It is…

Read More Read More

Help share this:
Production of Plantain Flour

Production of Plantain Flour

Introduction Plantains are a member of the banana family. They are starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. Plantains are rich in sources of complex carbohydrates, vitamins and minerals, and are easily digestible. Plantains are a poor source of protein, and fat, so they only represent one part of a healthy and balanced diet. Plantain flour is the product of dry pulverized plantain slices. Plantains are a staple food in the tropical…

Read More Read More

Help share this:
Production of Beans Flour

Production of Beans Flour

Introduction Beans popularly known as cowpea is a major source of protein in an average home, and due to this, the consumption of bean has taken different forms. Bean can be milled to give us a variety of products like akara (fried beans cake), danwake (beans dumpling) and moimoi (steamed beans paste).However for the sake of this experiment, we will just be focussing on the production of milled beans, which is the only other way bean can be consumed if…

Read More Read More

Help share this: