ABSTRACT
Samples of honey obtained from the Michael
Okpara University of Agriculture were analysed for their physicochemical
parameters (including taste, colour, pH, conductivity, etc), chemical
constituents (using GCMS spectrophotometer), proximate composition,
carbohydrate composition (using HPLC), cationic composition (using AAS) and
rheological properties (using viscometer). The results obtained indicated that
honey is mildly acidic and relatively ionic semi-liquid product of bee.
Cationic content of the sample was dominated by potassium (8.02 mg/l) and least
by heavy metals. Proximate analysis revealed that honey is excessively rich in
carbohydrate namely, fructose (36.48%), glucose (32.21 %) and reducing sugar
(75.60%), such that fructose/glucose ratio of 1:13 was obtained. Rheological
results for the honey revealed that its viscosity increases with increase in
concentration but decreases with increasing temperature. Addition of KCl,
CaCly, A1Cl, and urea progressively increases the viscosity of the honey in
response to their charge to ionic radius ratio. Calculated values of intrinsic
viscosity from Huggins and Kraemer's models were 0.081 and 0.07 dl/g. However,
in the presence of the studied electrolyte, the intrinsic viscosity values were
significantly increased. Confonnational study, using the Power law model
indicated a rod like confonnation, even in the presence of electrolytes.
Calculated value of activation energy of flow (2.40 kJ/mol) was relatively low
and points towards the existence of few inter and inra molecular association
while values of enthalpy and entropy of flow were 18.29 and 81.89 kJ/mol hence
the attainment of transition state for viscous flow was confirmed to occur by
bond breaking.
NWIBO, N (2024). Quality assessment of extruded snacks produced from blends of sweet potato starch, acha and cowpea flour:- Nwibo, Obianujunwa G. Repository.mouau.edu.ng: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/quality-assessment-of-extruded-snacks-produced-from-blends-of-sweet-potato-starch-acha-and-cowpea-flour-nwibo-obianujunwa-g-7-2
NWIBO, NWIBO. "Quality assessment of extruded snacks produced from blends of sweet potato starch, acha and cowpea flour:- Nwibo, Obianujunwa G" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 May. 2024, https://repository.mouau.edu.ng/work/view/quality-assessment-of-extruded-snacks-produced-from-blends-of-sweet-potato-starch-acha-and-cowpea-flour-nwibo-obianujunwa-g-7-2. Accessed 08 Sep. 2024.
NWIBO, NWIBO. "Quality assessment of extruded snacks produced from blends of sweet potato starch, acha and cowpea flour:- Nwibo, Obianujunwa G". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 May. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/quality-assessment-of-extruded-snacks-produced-from-blends-of-sweet-potato-starch-acha-and-cowpea-flour-nwibo-obianujunwa-g-7-2 >.
NWIBO, NWIBO. "Quality assessment of extruded snacks produced from blends of sweet potato starch, acha and cowpea flour:- Nwibo, Obianujunwa G" Repository.mouau.edu.ng (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/quality-assessment-of-extruded-snacks-produced-from-blends-of-sweet-potato-starch-acha-and-cowpea-flour-nwibo-obianujunwa-g-7-2