Project Abstract

Abstract
This research project aimed to investigate the effect of processing on Afzelia africana (Akpalata) and Brachystegia spp flour as soup thickeners. The study involved the collection of the raw materials, processing into flour, and testing the thickening properties in soups. The processing methods included drying, milling, and sieving to obtain the flour. The physical and chemical properties of the flours were analyzed, including moisture content, ash content, and particle size distribution. The thickening ability of the flours was evaluated by preparing soups with different concentrations of the flours and assessing the viscosity and sensory attributes. The results showed that the processing methods significantly influenced the properties of the flours. The moisture content of the flours decreased after drying, while the ash content increased due to concentration during drying. The particle size distribution of the flours was influenced by the milling and sieving process, resulting in fine and uniform particles suitable for thickening. The thickening ability of the flours was found to be dependent on the concentration used in the soup preparation, with higher concentrations leading to increased viscosity. Sensory evaluation of the soups thickened with Afzelia africana and Brachystegia spp flours showed that the soups were well-accepted by the panelists in terms of appearance, flavor, and overall acceptability. The soups thickened with the flours had a smooth texture and desirable consistency, indicating the potential of these flours as soup thickeners. Overall, the processing methods applied to Afzelia africana and Brachystegia spp flours improved their thickening properties and suitability for culinary applications. In conclusion, processing Afzelia africana and Brachystegia spp into flour enhanced their thickening abilities for soup preparation. The study demonstrated that drying, milling, and sieving are crucial steps in obtaining flours with desirable properties for thickening. The sensory evaluation confirmed the acceptability of the soups thickened with these flours, suggesting their potential use as natural, plant-based soup thickeners. Further research could focus on optimizing the processing parameters to enhance the functional properties of these flours for broader applications in the food industry.

Project Overview

1.0 INTRODUCTIONNigeria 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 sub - divided 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 dehyulling 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, rhological 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 STUDYPeople 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 negligent1. Are due to dealing much on imported thickening agent and as a result over - look 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 STUDY1. 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).