Development of simple techniques for the processing of eggplant fruits into paste
| dc.contributor.author | Vodzogbe, Benard Kwame | |
| dc.date.accessioned | 2012-01-29T22:24:21Z | |
| dc.date.accessioned | 2023-04-19T08:43:31Z | |
| dc.date.available | 2012-01-29T22:24:21Z | |
| dc.date.available | 2023-04-19T08:43:31Z | |
| dc.date.issued | 2000-01-29 | |
| dc.description | A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfilment of the requirement for the degree of Master of Science in Food Science and Technology, 2000 | en_US |
| dc.description.abstract | Despite the fact that eggplants (garden eggs) plays a very significant role as vital sources of some essential nutrients and calories in the diets of the Ghanaian populace, very little has been done to effectively preserve and package the product. This results in a large proportion of this commodity being wasted. This study was carried out to develop simple techniques for the processing of garden eggs into paste and to package the paste in a suitable material for storage. Two processing techniques dubbed “Process 1” and “Process 2” were used to produce the paste. There were significant differences (p<0.05) between the parameters monitored in the two processing techniques. Apart from % ash and % total soluble solids, parameters such as % moisture, pH, titratable acidity, ascorbic acid content, total sugar colour and microbial loaded were significantly affected (p<0.05) by heat treatment. Ascobic acid, pH, total sugar, colour and microbial load were significantly (p<0.05) affected by storage. Packaging material had no effect on the % moisture, % ash, and % total soluble solid content of the paste from the two processes however it significantly affected (p<0.05) the pH, titratable acidity, ascorbic acid, total sugar, pale yellow colour and the microbial Load of the paste. Of the two packaging materials used, glass was a better package than the polyethylene pouches. Significant differences (p<0.05) existed between the calcium and phosphorus contents of the paste from the two processes. The quality of paste from the two processes was very good and the yield remarkably high. The stew prepared from the paste of Process 2 was preferred to that prepared from the paste of Process 1 based on the sensory attributes of taste, flavour and overall acceptability. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/2476 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 2973; | |
| dc.title | Development of simple techniques for the processing of eggplant fruits into paste | en_US |
| dc.type | Thesis | en_US |
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