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Report on the Calibration and validation of NIRS calibration models developed for determination of selected end-user traits of fresh cassava roots
Calibration models were developed for dry matter and starch content in fresh cassava roots using three sampling protocols namely, blending, grating and chopping. Blended samples had better coefficient of determination in ...
Effect of Packaging Materials and Storage Periods on the Quality of Yellow-fleshed Plantain Flour
Unripe plantain flour is hygroscopic and gets spoilt if not correctly processed, packaged and stored, these changes that occurs during packaging and storing can affect the quality characteristics especially the carotenoid ...
Consumer preference/acceptability studies of selected cassava-based products in four districts of Zambia
Cassava (Manihot esculenta Cr) is an important crop after maize in Zambia more than 30% of the population rely on it as a food security crop (Poole, 2010). However, Cassava processing and utilization in Zambia is still ...
Report on the validation of NIRS calibration models developed for the determination of proximate components of flours from fresh cassava roots
Good predictions coefficients for both hash and protein contents of cassava flour which implies models can be effectively used for the ash and protein analysis of cassava flour.
Packaging materials and storage conditions suitable for high carotenoid plantain flour
The best packaging materials and storage conditions suitable for high carotenoid plantain flour will be established
Development of SOP for NIRS spectral measurement on fresh grounded yam tubers and cassava roots
This protocol was developed to allow the analysis of fresh cassava and yam (without converting to dry flour) using the Near-Infrared Reflectance Spectrometer. The only parameter measured on fresh cassava roots is carotenoid ...
Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties
The aim of this study is to assess the effect of different packaging materials and storage periods on the sensory and instrumental texture attributes of amala prepared from different plantain flour.
Development of SOP for NIRS Analysis of milled and Un-milled gari using Near Infrared Reflectance Spectrophotometer
This protocol was developed for the spectral data collection for analysis of gari quality using NIRS; a granulated cassava product using the Near-Infrared Reflectance Spectrometer.
Development of Standard Operating Protocol/Procedures (SOP) for Colour Measurement in Fresh Yam (Dioscorea Sp.) and Fresh cassava (Manihot esculenta) using Chromameter
The measurement of Colour could be determined by human vision, which could be subjective. Thus, colour measurement using the instrument is recommended. Colour can be correlated with other quality attributes such as sensory, ...