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

Project Abstract

Afzelia africana (Akpalata) and Brachystegia spp are indigenous legumes commonly found in Nigeria. These legumes have been traditionally used for various purposes, including as food sources. In this study, the effect of processing on Afzelia africana and Brachystegia spp flour as soup thickener was investigated. The processing methods included soaking, dehulling, grinding, and drying of the legumes to obtain flour. The physicochemical properties, such as moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content, were analyzed for both the raw and processed flours. The results showed that processing significantly influenced the proximate composition of the flours. Furthermore, the functional properties of the flours, including bulk density, water absorption capacity, oil absorption capacity, foaming capacity, and emulsifying capacity, were determined. The processed flours exhibited improved functional properties compared to the raw flours, indicating that processing enhanced the quality of the flours as soup thickeners. In addition, sensory evaluation was conducted to assess the acceptability of soups thickened with the raw and processed flours. The results showed that soups thickened with the processed flours were more preferred in terms of color, taste, aroma, texture, and overall acceptability compared to soups thickened with the raw flours. Overall, the findings of this study suggest that processing significantly affects the physicochemical, functional, and sensory properties of Afzelia africana and Brachystegia spp flour as soup thickener. The processed flours exhibited improved quality characteristics, making them more suitable for use in thickening soups. These findings provide valuable insights into the potential utilization of indigenous legumes as functional ingredients in food applications, particularly in soup preparation. Further research can explore the incorporation of these processed flours into various food products to enhance their nutritional and sensory attributes.

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><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>