Production and quality assessment of soy Kunun Zaki powder using foam mat drying Department:Food Science Technology By: muhalhq Project ID: 8233 Rating: (5.0) votes: 1 Price:₦4000 Get the Complete MaterialAbstractThe study focuses on optimizing the production of a traditional Nigerian beverage by incorporating modern drying techniques. The study addresses the limitations of the traditional method, which results in short shelf life and inconsistent quality. Using foam mat drying techniques, this research aims to develop a powdered form of soy Kunun zaki with improved nutritional and functional properties. Various formulations incorporating different ratios of millet and soybean were analyzed, with the results showing significant improvements in protein content, fiber levels, and mineral composition as the soybean ratio increased. The study highlights the nutritional benefits of soybeans, particularly in increasing protein content, making the beverage more suitable for regions with protein deficiencies. Additionally, functional properties such as water absorption and emulsifying capacity were enhanced, contributing to the product’s versatility in food applications. The findings suggest that soy Kunun zaki powder is a promising health-promoting food product with an extended shelf life, offering commercial viability and aligning with the growing demand for nutritious, protein-rich, and functional foods. The study concludes by recommending further exploration of processing parameters and market potential through consumer acceptance studies....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 and quality evaluation of cake produced from wheat flour and sweet potato flour»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer