Evaluation of the microbial loads and anti-nutrient composition of raw and cooked Akidi (Vigna unguiculata) sold in Nekede metropolis Department: Food Science Technology By: samadchuks Project ID: 5685 Rating: (3.3) votes: 6Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe microbial loads and anti-nutrient contents of raw and cooked Akidi sold in Nekede Metropolis was carried out. Raw and cooked Akidi samples was purchased from 3 different locations (Umuoma, Umualum, and Umumbazor) in Federal Polytechnic Nekede, Owerri, Imo State, Nigeria. The raw samples was dried and converted to flour while the cooked samples were properly covered to avoid the introduction of foreign microbes The samples were analyzed in Food Technology Laboratory for Microbial loads and antinutrient compositions respectively. From the result of the anti-nutrient compositions, the moisture content value of the buns samples ranged from tannin ranged from 1.36 to 1.46mg/100g, phytate content ranged from 0.16 to 0.40%, trypsin inhibitor ranged from 1.22 to 1.46 Tu/g, The total bacteria count ranged from 33×10-5cfu/g to 86×10-5cfu/g, Fungi count of samples ranged from 16×10-55cfu/g to 42×10-5cfu/g, The microbial count for the samples was within the recommended threshold limit and was fit for human consumption. The result of anti-nutritional factors revealed that cooking is good in reducing anti-nutrients. Cooking drastically reduced the level of anti-nutritional factors both autoclaving and cooking reduced it to the level that is safe for human consumption....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