Effect of processing on afzelia africana akpalata and brachystegia spp flour as soup thickener

Project Abstract

This research project aims to investigate the effect of processing on Afzelia africana (Akpalata) and Brachystegia spp flour as soup thickeners. Afzelia africana and Brachystegia spp are commonly used in West African cuisine as soup thickeners due to their high fiber content and thickening properties. However, the processing methods employed in preparing these flours can significantly impact their physicochemical properties and functionality in food applications. The study will involve collecting samples of Afzelia africana and Brachystegia spp seeds, which will be processed into flours using different techniques such as roasting, fermenting, and milling. The processed flours will then be analyzed for their proximate composition, particle size distribution, water absorption capacity, swelling capacity, and pasting properties using standard analytical methods. The results obtained from the analyses will provide valuable information on how different processing methods affect the nutritional content, particle size distribution, and functional properties of Afzelia africana and Brachystegia spp flours. This information will be crucial for optimizing the processing techniques to improve the quality and functionality of these flours as soup thickeners. Furthermore, sensory evaluation tests will be conducted to assess the acceptability of soups thickened with the processed flours. This will provide insights into how the processing methods influence the sensory attributes of the soups and help in determining the most preferred processing technique for each flour. Overall, this research project will contribute to the existing knowledge on processing techniques for Afzelia africana and Brachystegia spp flours and their impact on the quality and functionality of these traditional soup thickeners. The findings will be beneficial for food processors, researchers, and consumers interested in utilizing indigenous plant resources for food applications. Additionally, the results of this study may have implications for enhancing the nutritional value and sensory appeal of traditional African dishes thickened with Afzelia africana and Brachystegia spp flours.

Project Overview

<p> </p><p><strong>1.0 INTRODUCTION</strong></p><p>Nigeria 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.<br>The mechanism by which culinary products are thickened to varying degrees can be subdivided into three separate processing such as starch thickening, protein coagulation and emulsification.</p><p>The role of the skilled cook when preparing starch achieve an overall product quality in terms of texture, consistency, appearance, flavour and yield.</p><p>The techniques used are many and varied which many include adequate dispersal of raw starch flour in the soup.</p><div><img alt="Project Topics" height="300"></div><p>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.</p><p>Richard Maryland, Derek Welsby (1979)</p><p>The seeds of Afzelia Africana (Akpalata) and (Brachystegia spp) (Achi) undergo various mechanical devices like cracking the seed before boiling in water followed by dehulling and grinding into flour in large quantities before it can be preserved for future consumption.</p><p>If this is achieved it helps to reduce the seasonal glut of the product and scarcity of the local thickening agents experienced each year.</p><p>Functional properties are influenced by the method of processing. Those processing methods are influenced by the functional, rheological and cooking qualities of the soup (Anazonwu, 1976).</p><p>Information are required to guide the food processor to choose the processing method that will give the most acceptable product.</p><p>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.</p><p>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.</p><p><strong>1.1 PROBLEM OF THE STUDY</strong></p><p>People have been dealing on these edible indigenous woody plants (Akpalata and Achi) without knowing the food values, how to process, grow and preserve them.</p><p>Meanwhile, the general causes of all these negligent</p><p>1. Are due to dealing much on imported thickening agent and as a result overlook the locally made ones.<br>2. Lack of encouragement and lack of skills on how to prepare them.<br>3. Non-availability of these traditional thickening agents all the year round.<br>4. People having little or no knowledge of some of soup thickeners.</p><p>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.</p><p>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.</p><p><strong>1.2 OBJECTIVE OF THE STUDY</strong></p><p>1. To compare the effect of processing on the thickening qualities of (Brachystegia spp) and Afzelia Africana.<br>2. To determine the method of processing which will product the most acceptable soup for the consumers?<br>3. To determine the proximate composition of Brachystegia spp (Achi) and Afzelia Africana (Akpalata).</p> <br><p></p>