Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains

Physical properties of agricultural materials are important for the design of appropriate equipment and systems for harvesting and post-harvest operations such as cleaning, conveying and storage. The study was conducted to determine the effect of variety and initial moisture content on some physical properties of improved Nigerian millet grains. Improved varieties of millet obtained were conditioned to different moisture contents (10, 20 and 30%) and their physical properties were determined. The grain length, width, thickness and effective geometric mean diameter increased with increasing moisture content irrespective of millet varieties, while aspect ratio (which relates kernel width and length and determines whether grains will slide or roll on their flat surfaces during handling and processing) decreased with increase in moisture content. Static coefficient of friction ranged from 0.44 – 0.99, 0.45 – 0.82, 0.40 –0.70 and 0.37 – 0.67 for wood, mild steel, galvanized steel and glass respectively. The static coefficients of friction (an important parameter in predicting the lateral pressure on a retaining wall in storage bins or design of bins and hoppers for gravity flow) were found to increase as the moisture content increased. The study showed that variety and initial moisture content had significant effect (P<0.05) on the physical properties determined. Hence, variety and initial moisture content are critical in the design of equipment for processing, handling and storage of millet grains

Effect of enzyme clarification on chemical , physical and sensory properties of mango (magnifera indica) juice

Mango juice extracted using pectinase enzyme at different levels (0.025%, 0.05%, 0.075% and 0.10%) and fined using bentonite and gelatin were evaluated for yield, chemical, physical and sensory characteristics. Enzyme concentration of 0.05% was found to give the highest yield (65.6%) of juice at 3h incubation time with a reduction of68% and 84% in viscosity and turbidity respectively. Addition of enzyme also had a significant effect (p < 0.05) on the pH, acidity, vitamin C, soluble solids, reducing sugar, turbidity and colour of mango juice, with values of 3.38-3.78, 0.70-1.10%, 26.00-30.20mg/100g, 6.0-8.00Brix, 12.83-13.54%, 0.019-0.120 and 1.973-2.104 respectively. Fining resulted in further reduction of viscosity andturbidity with gelatin found to be more effective than bentonite in retention of vitamin C and reducing sugar. Although enzyme treatment of mango juice led to a significant difference (p < 0.05) in the colour, however the aroma and flavour of enzyme-treated and fined mangojuice were not different (p < 0.05). Overall preference was however for unfined-enzyme-treated mango juice. The findings may have implication on the potential acceptability of clarified mango juice in Nigeria

Quality of gari (roasted cassava mash) in Lagos State, Nigeria

Gari is creamy-white, partially gelatinized roasted free flowing granular flour made from cassava roots. It is a major staple consumed in both urban and rural areas due to its convenience. Quality of Gari (roasted cassava mash) in Lagos, Nigeria was investigated. Gari samples werecollected at random from different processors and sellers in major urban and rural markets of three-selected local governments in Lagos state. The samples were then analyzed for chemical and functional properties. The cyanide level of gari from Ikorodu and Epe local government areas (excluding that from Epe rural processor) falls within the recommended standard of 20 mg HCN/kg by the Standard Organization of Nigeria(SON). The ash and crude fibre contents of all the samples fall within the standard of 1.5% - 2.0% and the moisture content of all samples (9.73% - 14.87%) falls within the normal range for storage up to seven months. The peak viscosity, ranged from 195.00–373.33 RVU. Badagry rural producer had the highest peak viscosity (at a temperature of 64.05o C in 4.72 minutes) and Ikorodu rural producer had the lowest (at temperature of 64.15oC in 4.40 minutes). The breakdown viscosity ranged from 56.67 RVU – 238.25 RVU with Badagry rural processor gari having the highest and gari from Epe urban processor (Ayetoro) had the lowest. The final viscosity ranged from 195.92-315.33 RVU. Gari from Epe urban processor (Ayetoro) had the highest and that from Ikorodu rural processor had the lowest. The set back viscosity rangedbetween 47.25 and 101.42 RVU with gari from Gbogbo market of Ikorodu rural area having the highest and that from Poka market of Epe rural area having the lowest. There were significant differences (