ir.bowen.edu.ng:8181/jspui/handle/123456789/356 These are theses by Postgraduate students of Food Science and Technology programme. 2026-04-22T00:07:48Z ir.bowen.edu.ng:8181/jspui/handle/123456789/2519 Title: Chemical, physiochemical and sensory properties of yoghurt and yoghurt susbstitute produced from the blends of fresh cow milk and coconut milk Authors: Peters, Oluwadamilola Oreoluwa Abstract: Chemical, physio-chemical and sensory properties of yoghurt and yoghurt substitutes produced from blends of cow milk and coconut milk were investigated to produce a value-added product from the blends. Cow milk and coconut milk were blended in ratios 100:0; 80:20; 60:40; 50:50; 40:60; 20:80 and 0:100 respectively, Colour parameters, proximate composition, pH, titratable acidity (TTA) and mineral contents of the yoghurt samples were determined using standard methods. A 30-member panel assessed the sensory attributes of the yoghurt products produced from the blends, using a 5-point Hedonic scale. The L* value showed that 100% cow milk was the lightest with a value of 101.78. The proximate composition of yoghurt blend samples showed that the moisture content ranged from 77.28 – 84.92%, Protein: 2.20 – 4.69%, Ash: 0.44 – 1.02%, Fat: 0.07 – 0.31% and Carbohydrate: 11.06 – 16.52%. The yoghurt blend contains favourable amount of minerals beneficial to humans including phosphorus (26.55 – 84.70 mg/100 g), potassium (62.27 – 161.62mg/100g), Zinc (0.15 – 0.73mg/100g) iron (39.38 – 91.59mg/100g), Magnesium (6.34 – 20.69 mg/100g), Calcium (61.58 – 217.23 mg/100g) and Manganese (7.07 – 220mg/100g), The sensory properties showed that yoghurt blend with 40% coconut was the most preferred among the blends and next to the sample with 100% milk in terms of general acceptability. Coconut yoghurt could find use as a low-cost and nutritious source of milk substitute for individuals who are lactose intolerant, milk allergic and those craving a vegetarian lifestyle. 2023-01-01T00:00:00Z ir.bowen.edu.ng:8181/jspui/handle/123456789/568 Title: Production of high protein cookies from a composite of wheat, maize and pigeon pea flours Authors: Idowu, E.O. Abstract: Composite flours have been reported to have been used for the production of acceptable cookies. Literature also supported the use of legumes as protein fortifiers of wheat based cookies. There however is a dearth of information on the use of maize, pigeon pea and wheat flours to produce multigrain cookies. The high cost of wheat flour and its low protein content has brought about the need to fortify wheat with low cost legumes which would result in products of high nutritional value. This study aims at formulating, producing and characterizing (physical and sensory) cookies produced from refined wheat, maize and dehulled pigeon pea flours in composite. Degermed maize and dehulled pigeon pea flours were produced by modified methods. The flours were blended with wheat flour using the box – behnken design. Sixteen runs of blends were then used for the production of cookies after the bulk density, water absorption capacity, oil absorption capacity and swelling capacity were determined using standard methods. The cookies were produced from doughs baked at 1800C for 15 minutes and proximate composition determined by standard methods. Tannin and Oxalate contents of the cookies were also determined. Sample 25W: 75M: 10P had the highest water absorption capacity while the corresponding cookie had the highest spread factor. Sample 25W: 25M: 10P having the least oil absorption capacity and sample 50W: 25M: 5P with the highest bulk density and highest thickness of 2.20cm. Sample 50W: 75M: 15P had the highest width of 4.43cm. The swelling power ranged between 1.06 % in Sample 50W: 25M: 15P and 2.86 % in Sample 25W: 75M: 10P flour blends. Moisture content ranged from 2.19% to 5.63% with the cookie made from 50W: 75M: 5P flour blend having the least moisture content of 2.19%. Sample 25W: 50M: 15P and 75W:75M: 10P had the highest crude fiber content. Ash content of the cookies ranged from 1.10% to 2.13% with the cookie from Sample 75W: 75M: 10P blend having the highest ash content. The protein content of the cookie samples ranged from 10.01% to 17.86%. Sample 25W: 25M: 10P produced the lowest fat content. The result for tannin ranged from 0.0024mg/g to 0.0033mg/g and 1.31 mg/g to 2.83 mg/g for Oxalate. Sensory evaluation of the cookies showed that sample 75W: 25M: 10P was the most preferred in terms of the overall general acceptability. Response surface methodology showed that protein, Spread factor and oxalate were optimum at 5W: 20M: 10P. The use of RSM has revealed the optimum values to be used for the production of a high protein-energy cookie and its combination with sensory evaluation result revealed that the combination of 75W: 25M: 10P produced an acceptable cookie high in protein and low in oxalate with a very good spread. 2019-01-01T00:00:00Z ir.bowen.edu.ng:8181/jspui/handle/123456789/563 Title: Development of bread from maize-sorghum-whole wheat composite flour Authors: Lala, O.T. Abstract: Bread is a ‘‘fermented confectionery which is produced mainly from wheat flour, yeast, water, sugar, salt and other ingredients’’. The presence of functional protein called ‘‘gluten’’ has made refined wheat flour the main ingredient of bread for ages. This work tries to investigate the physical, nutritional and sensory attributes of bread produced from a composite of whole wheat, Maize and Sorghum flour. Composite flour has been a means of cutting down the prices of baked products. Multigrain baked goods have the potential of improving the nutritional value of bread and reducing the cost. The flour samples were produced, the functional and the rheological properties of the flour blends were determined. The bread of different formulations was produced, physical characteristics, sensory evaluation and proximate composition of the bread were determined. Optimization was done using response surface methodology. Water absorption capacity and Oil absorption capacity of the flour samples ranged from 91.58 to 224.37% and 67.24 to 111.62%. Swelling power and solubility index of the flour samples ranged from 461.27 to 667.10% and 3.58 to 6.98%, respectively. Water binding capacity of the flour sample ranged between 83 to 266%. Pasting temperature ranged between 64.43 -77.350C. Setback viscosity for the flour samples ranged between 61.42- 84.75 RVU. Breakdown for the flour samples ranges from 0.71 -65.04 RVU. Through point for the flour sample ranged between 46.88 -85.00RVU. Result of the physical properties showed that oven spring ranged from -0.85 to 2.0cm, loaf volume ranges from 263.85 to 560.21 cm3. Specific loaf volume (SLV) ranged from 1.26 to 2.45 cm3/g. Moisture content of the bread samples on dry weight basis ranges from 1.27- 7.78%, crude fat ranges from 2.83-6.21%, Protein content ranges between 2.67-10.71%, fibre content ranges between 3.81-11.17%, ash content ranges between 5.58-13.11% and total carbohydrate content ranges from 61.57-74.13%. Bread produced from 50M:25S:12.5W was the best in term of overall acceptability. The Response surface methodology result shows that the best combination that can give optimum result or output in term of protein, oven spring, loaf volume and overall acceptability is 20-60M: 90-100S: 18-27W. 2019-07-01T00:00:00Z