An Investigation into the Keeping Quality of “Agidi”.

Simple item page
dc.contributor.authorOluwamukomi, Mathew Olusola
dc.contributor.otherAdeyemi, I. A.
dc.date.accessioned2014-02-12T11:10:48Z
dc.date.accessioned2018-10-27T12:26:23Z
dc.date.available2014-02-12T11:10:48Z
dc.date.available2018-10-27T12:26:23Z
dc.date.issued1986
dc.degree.awardM.Sc. Food Science & Technologyen_US
dc.departmentFood Science & Technologyen_US
dc.description.abstractThe effect of storage time and temperature, souring period, surfactant and packaging materials on the keeping quality of Agidi was investigated. Changes in quality were evaluated by determining the moisture content, syneresis, iodine blue value, acidity and pH. The gel strength, microbial load and the sensory qualities were also determined. The results showed that moisture content of Agidi decreased while syneresis increased with storage time. With increase in storage period, the gel strength of Agidi also increased up to a maximum value and later decreased for samples stored at 28oC and 50°C. There was an increase in acidity value and a corresponding decrease in pH for agidi samples stored at 28°C. Agidi prepared from 4 day soured ogi had a higher syneresis value and a faster staling rate than that prepared from a 2 day soured ogi. The use of surfactant resulted in an increase in initial gel strength of Agidi wrapped in Leaves but with relatively no effect on canned Agidi. The total microbial load also increased with increase in storage temperature, the counts obtained being 750,000/g at 28°C and 2,484,000/g at 50°C after 9 days storage for Agidi wrapped in Leaves. Corresponding counts for canned samples were 2000/g and 6000/g respectively after 8 weeks of storage. Sensory observation showed that Agidi wrapped in Leaves, PVC and Aluminium foil had shelf life of 6, 9 and 16 days respectively while canned Agidi maintained its quality throughout the 8 weeks of storage period.en_US
dc.facultiesTechnologyen_US
dc.format.filetypePDFen_US
dc.identifier.citationAPAen_US
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/2160
dc.language.isoenen_US
dc.pages.totalpages117pen_US
dc.publisherObafemi Awolowo Universityen_US
dc.subjectAgidien_US
dc.titleAn Investigation into the Keeping Quality of “Agidi”.en_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
An Investigation into the Keeping Quality Of Agidi-M.pdf
Size:
37.54 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Thumbnail Image
Name:
license.txt
Size:
0 B
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses and Dissertations