Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener
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Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener
Chapter one
1.0 Introduction
Nigeria is currently at a developing period in which there is an increasing emphasis on local raw material procurement, resulting in increased economic interest in processing Nigerian foods.
The mechanism by which culinary goods are thickened to varied degrees can be split into three distinct processes: starch thickening, protein coagulation, and emulsification.
The expert cook’s responsibility in making starch is to achieve an overall product quality in terms of texture, consistency, appearance, flavour, and yield.
The procedures utilised are numerous and varied, with many involving appropriate dissemination of raw starch flour in the soup.
The processes guarantee that each starch granule is free to participate in the thickening gelatinisation process, thus use the correct recipe balancing method and thoroughly stir or agitate at all stages of cooking preparation to avoid starch clumpiness and lumpiness.
Richard Maryland and Derek Welsby (1979)
Afzelia Africana (Akpalata) and (Brachystegia spp) (Achi) seeds are mechanically cracked before boiling in water, then dehulled and ground into flour in huge amounts before being kept for future consumption.
If this is achieved, it will assist to lessen the seasonal surplus of the product and the scarcity of local thickening agents that occurs each year.
The method of processing influences functional qualities. These processing procedures are influenced by the soup’s functional, rheological, and cooking properties (Anezonwu, 1976).
Information is required to help the food processor select the processing procedure that will result in the most acceptable product.
Commercial manufacture of traditional thickening agents will assist food engineers in selecting appropriate handling equipment and food processing systems to be used.
The constraint encountered in the use of many thickening agents in soup-making is that they generally contain some anti-nutritional components that may cause flatulence and other digestive disorders when consumed.
1.1 Statement of the Problem
People have been dealing with edible indigenous woody plants (Akpalata and Achi) without understanding their nutritional value or how to handle, produce, and store them.
Meanwhile, the general reasons of all these negligent.
1. As a result of relying heavily on imported thickening agents, they miss locally produced alternatives.
2. A lack of encouragement and expertise in preparing them.
3. Traditional thickening agents are not available year-round.
4. People have little or no knowledge of various soup thickeners.
Therefore, in order to overcome the foregoing challenges, it will be very vital to identify, categorise, and determine the utilisation of these plants or seeds.
Again, to instill awareness in individuals in order to avoid factors such as negative attitudes, ignorance, or the unavailability of these thickeners throughout the year.
1.2 GOAL OF THE STUDY
1. To investigate the effects of processing on the thickening properties of (Brachystegia spp.) and Afzelia Africana.
2. To assess which way of processing will result in the most acceptable soup for consumers.
3. Determine the approximate composition of Brachystegia spp. (Achi) and Afzelia Africana (Akpalata).
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