Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara Department: Food Science Technology By: verao123 Project ID: 101 Rating: (3.0) votes: 160Rate this project12345 Price:Free Download MaterialAbstractAkara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked, washed, dehulled, grind, mixed with ingredients, and fried in the various oil samples. The results of sensory evaluation and proximate analysis indicate a level of significant difference, with WOW, XOX and YOY having the following results Protein 10.39a, 9.36b, 9.26b, fat: 22.72b, 27.85a, 26.56a, Ash: 1.86ac, 1.74bc, 2.06a, Fibre: 3.27a, 3.3a, 3.18a, moisture 50.33b, 51.76b, 7.33b respectively, also sample Wow showed the most significant difference amongst the samples on the basis of organoleptic property....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour