ABSTRACT
The Proximate analysis, sensory evaluation and
microbiological analysis of foods like Romi custard, Quaker Oat, Derica Tin
Tomato, Cowbell Milk and Semolina was done. It was observed that the crude
fibre are 0.06%, 2.85% and 0.25% respectively, crude protein content are 1.98%,
2.81%, 1.46%, 3.4%, 3.15% respectively, crude lipid are 3.9%, 12.54%, 5.9%,
3.5% and 3.1% respectively, ash content 1.45%, 3.02%, 7.31%, 0.67% and 2.68%
respectively. The total carbohydrates were calculated to be 83.69%, 73.14%,
5.68%, 24.73% and 85.04% respectively and the moisture content are 8.92%,
86.5%, 60.6%, 5.8% and 4.73% respectively, Sensory evaluation showed that there
was significance difference in taste, appearance and odour. The microbiological
analysis are Cowbell 7.0x103cfu, Romi custard 4.0x102cfu,
Derica tin Tomato 3.9x103cfu, Semolina 5.8x102cfu and
Quaker Oat 2.5x103cfu.
CHAPTER ONE
1.0 INTRODUCTION
Man's
primary need has always been adequate supply of food and especially in the most
quantitative and nutritive forms. Nutritionists have always insisted on a
balanced diet which means that we must pay attention to not only the quantity
but also to the quality of foods we eat (Duncan, 1977) To this end, it is the
dream of the nutritionist and food technologist all over the world to present
the world populace with the most nutritious food either by supplementary
enrichment or complement of a food commodity with other of the five classes of
food: - Carbohydrate, Protein, Vitamins and Minerals, protein happen to be one
that is required for body building and repair of worn out tissues. The effort
to provide consumers with the adequate supply of quality protein foods is being
retarded with the association of poverty among the majority of the populace
because of the high cost of protein foods (Kises et al., 1973).
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