ABSTRACT
Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour (sample A) the control. The seeds were cracked and dehulled. The boiling method, the seeds were boiled for 20 mins at 1000C (sample B) and soaking method, the seeds were soaked for 5 days (sample C), both were dehulled sundried,milled and seived using 60mm mesh. Then sample D was a combination of akpalata flour of boiled and soaked in a ratio of 50:50. Proximate coposition and functional properties were carried out. The following results were obtained from proximate analysis of flour sample A, B, C, and D moisture content 10.96%, 10.51%, 10.71%, and 10.23%, Ash 3.38%, 3.25%, 3.43%, and 3.37%, fat 11.64%, 10.18%, 11.48%, and 11.26%, protein 17.76%, 17.02%, 17.59% and 17.25%, carbohydrate 56.26%, 59.04%, 56.79% and 57.89%. The results of functional properties of sample A,B,C and D were obtained as these gelation capacity 0.97%, 0.83%, 0.77%, and 0.6%, Bulk density 3.09%, 3,32%, 3.03% and 3.08%, water absorption capacity 450%, 470%, 463%, 453%, oil absorption capacity 400%, 355%, 336% and 367%, viscosity maximum 100%, 102.5%, 103.3%, 108.4% for sample A,B,C, ad D. From the results above, both samples could serve as soup thickener, but sample A has highest moisture, protein and fat content showing that temperature affects proximate composition of African Oak seeds.
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TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire