Project Abstract

Abstract
The study investigated the effect of processing on Afzelia Africana (Akpalata) and Brachystegia spp flour as soup thickeners. The two leguminous seeds were collected, processed into flour, and evaluated for their physicochemical, functional, and pasting properties. The raw seeds were processed using traditional methods such as soaking, dehulling, grinding, and drying. The processed flours were analyzed for proximate composition, mineral content, water absorption capacity, oil absorption capacity, swelling capacity, solubility, pasting properties, and sensory attributes. The results showed that processing significantly affected the proximate composition of the flours. The processed Akpalata flour had higher protein, fat, and ash content compared to the raw flour, while the processed Brachystegia spp flour had lower protein and fat content than the raw flour. Both processed flours had increased carbohydrate content due to the removal of impurities during processing. The mineral content of the flours was also affected by processing, with higher mineral concentrations observed in the processed flours. The functional properties of the flours were influenced by processing, with the processed flours showing improved water absorption capacity, oil absorption capacity, swelling capacity, and solubility compared to the raw flours. The pasting properties of the flours were also affected by processing, with the processed flours exhibiting different peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity compared to the raw flours. Sensory evaluation of soups thickened with the processed flours showed that the soups had good overall acceptability in terms of color, taste, aroma, thickness, and general appearance. The processing methods employed improved the functionality of the flours, making them suitable for use as soup thickeners. In conclusion, processing significantly influenced the physicochemical, functional, and pasting properties of Afzelia Africana (Akpalata) and Brachystegia spp flours. The processed flours exhibited improved water absorption capacity, oil absorption capacity, swelling capacity, solubility, and pasting properties compared to the raw flours. The sensory evaluation indicated that the processed flours were acceptable for use as soup thickeners, highlighting the potential of these leguminous seeds as functional ingredients in food applications.

Project Overview

1.0 INTRODUCTION

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.
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.

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 dehulling 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, rheological 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 STUDY

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.

Meanwhile, the general causes of all these negligent

1. Are due to dealing much on imported thickening agent and as a result overlook 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 STUDY

1. 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).