Thesis Abstract

Abstract
This research project aimed to investigate the effect of processing on Afzelia africana (Akpalata) and Brachystegia spp flour as soup thickeners. The study involved the collection of the seeds of Afzelia africana and Brachystegia spp, processing them into flours, and evaluating the physicochemical properties of the flours before and after processing. The processing steps included cleaning, drying, milling, and sieving to obtain the flours. The flours were then analyzed for their proximate composition, functional properties, mineral content, and microbial load. The results showed that processing had a significant effect on the physicochemical properties of the Afzelia africana and Brachystegia spp flours. The moisture content decreased significantly after processing, leading to improved shelf stability. The protein content was found to increase in both flours after processing, indicating a concentration effect due to moisture loss. The fat content remained relatively stable, while the ash content increased slightly. The carbohydrate content decreased in both flours after processing, which could be attributed to the removal of impurities during processing. The functional properties of the flours were also influenced by processing. The water absorption capacity, oil absorption capacity, and swelling capacity of the flours increased significantly after processing. These improvements in functional properties suggest that the processed flours may have better thickening and binding abilities in soups and other food applications. The mineral content of the flours was generally retained after processing, with only slight variations observed in some minerals. Microbial analysis revealed that the processing steps effectively reduced the microbial load in both Afzelia africana and Brachystegia spp flours, making them safe for consumption. Overall, the study demonstrated that processing had a positive impact on the physicochemical properties, functional properties, and microbial safety of Afzelia africana and Brachystegia spp flours, making them suitable ingredients for soup thickening applications. In conclusion, the findings of this study provide valuable insights into the potential use of Afzelia africana and Brachystegia spp flours as soup thickeners and highlight the importance of processing in improving the quality and safety of these food products. Further research could focus on optimizing the processing parameters to enhance the functional properties of the flours for specific food applications.

Thesis Overview

1.0 INTRODUCTIONNigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so there is a growing commercial interest in processing Nigerian foods.The mechanism by which culinary products are thickened to varying degrees can be sub - divided into three separate processing such as starch thickening, protein coagulation and emulsification.The role of the skilled cook when preparing starch achieve an overall product quality in terms of texture, consistency, appearance, flavour and yield.The techniques used are many and varied which many include adequate dispersal of raw starch flour in the soup.The processes ensure that each starch granules is free to take part in the thickening gelatinization process, hence, using correct recipe balance method and thorough stirring or agitation at all stages of preparation of cooking to prevent starch clumpiness and lumpiness.Richard Maryland, Derek Welsby (1979)The seeds of Afzelia Africana (Akpalata) and (Brachystegia spp) (Achi) undergo various mechanical devices like cracking the seed before boiling in water followed by dehyulling and grinding into flour in large quantities before it can be preserved for future consumption.If this is achieved it helps to reduce the seasonal glut of the product and scarcity of the local thickening agents experienced each year.Functional properties are influenced by the method of processing. Those processing methods are influenced by the functional, rhological and cooking qualities of the soup (Anazonwu, 1976).Information are required to guide the food processor to choose the processing method that will give the most acceptable product.Commercial production of tradition thickening agent will help the food engineer in the design choice of appropriate handling equipment and food processing system to be adopted.The constraint encountered in the use of many thickening agents in soup-making is generally there composition of some anti-nutritional factors which nay induced flatulence and other digestive disorder arising from their consumption.1.1 PROBLEM OF THE STUDYPeople have been dealing on these edible indigenous woody plants (Akpalata and Achi) without knowing the food values, how to process, grow and preserve them.Meanwhile, the general causes of all these negligent1. Are due to dealing much on imported thickening agent and as a result over - look the locally made ones.2. Lack of encouragement and lack of skills on how to prepare them.3. Non-availability of these traditional thickening agents all the year round.4. People having little or no knowledge of some of soup thickeners.Therefore, in order to solve the above problems, it will be very important to identify, classify and to find out utilization of these plants or seeds.Again, to inculcate the knowledge into people in order to eliminate those factor like negative attitude, ignorance or non-availability of these thickeners all the year round.1.2 OBJECTIVE OF THE STUDY1. To compare the effect of processing on the thickening qualities of (Brachystegia spp) and Afzelia Africana. 2. To determine the method of processing which will product the most acceptable soup for the consumers?3. To determine the proximate composition of Brachystegia spp (Achi) and Afzelia Africana (Akpalata).